Our Roasted Pear Crostini With Cashew Cream is a perfect plant-based appetizer for your next special gathering. Sliced pears are oven roasted in a sweet vinaigrette, while a basic cashew cream is whipped up in the blender. After lightly toasting baguette bread, the only thing left is assembly. While this appetizer is extremely easy to prepare, it looks elegant and has a simple sophisticated taste. Try it in the fall and winter with fresh pears, or in the summer swap them for in-season peaches.
Our Loaded Potato Skins are filled with a delightful plant-based mix of potatoes, nut milk, chickpeas, sun-dried tomatoes, capers, onions, garlic and mustard. After mashing these ingredients together, they are stuffed into hollowed potato skins and baked to a golden brown. This recipe works as a fun appetizer but it can also be a main meal, complimented with optional toppings and a healthful side salad.
Plant-based nurse extraordinaire Jane Esselstyn and her mom Ann Esselstyn bring us their beloved recipe for Smoky Little Devils, a wholesome take on deviled eggs that is egg-free and uses nutritious red potatoes, green onions, and oil-free hummus. This crowd-pleasing appetizer is sure to impress your guests with both presentation and flavor!
You will never believe how easy it is to make your own healthful and flavorful oil-free Homemade Hummus! We include instructions for Classic Hummus, but also five variations including Harrisa and Mint Hummus, Artichoke and Rosemary Hummus, Spicy Hummus, Sweet Potato Hummus, and Sun-Dried Tomato Hummus. Try them as a dip for vegetables and whole wheat crackers, or use your favorite as a spread on our Hummus Veggie Wrap.
Our Red Bell Pepper Dip is a quick but elegant appetizer to set out for guests at your next special gathering. A fragrant roasted red pepper is blended with pomegranate molasses, scallions, lemon juice and cumin to make a creamy dip that gets crunch and texture from chopped walnuts that are mixed in at the end. Serve with your choice of fresh sliced vegetables, crackers or pita chips.
This recipe teaches you how to make a simple Cranberry Salsa that combines the sweet-tart flavor of cranberries and dates with the zing of shallots and jalapeño. Use it with dairy-free ricotta and crostini crackers to make the perfect plant-based appetizer for your guests.
Chef AJ’s Sweet Potato Nachos are the perfect snack to share with friends and family. This plant-based recipe teaches you how to make delicious chips out of fresh sweet potatoes, which are then loaded up with your favorite toppings like lettuce, tomato, onion, corn, cilantro, beans, and salsa. You will love this fresh, healthful take on the Mexican/Southwestern culinary classic.
Bruschetta is typically drenched in olive oil. This time, skip the unnecessary fat and delight in the fresh flavors of Chef AJ’s Better Bruschetta! The recipe combines tomatoes, onions, garlic, bell pepper, artichoke hearts, parsley and basil with a small amount of balsamic vinegar and sun dried tomato powder. Serve it along with toasted bread or whole wheat pita chips as an appetizer that will impress your plant-based and non-plant-based friends alike.
Our Rainbow Salsa is bursting with nutrition from fresh ingredients like tomatoes, onion, garlic, jalapeno, bell peppers, and cilantro. It works great as a dip with your favorite tortilla chips, it can be used to make our Spicy Garden Guacamole, and it is also a flavorful topping for your Southwestern and Mexican recipes.