Snacks

Avocado and Cream Cheese Dip
Breaded Tofu 'Fish Fry' Style
Bruschetta with Vegetable Chips
Cold Veggie Platter
Devil Sticks
Moroccan Pickled Lemons
Potato Candy
Stuffed Artichokes
Three seed spread
Biscuits
Broad Bean Pâté
Cashew castle
Crunchy Tofu Strips
Fennel cake
Party Mix
Roasted Artichokes
Steamed Artichokes with Curry Dipping Sauce
Tex-Mex cracker mix
Vegetable-stuffed Artichokes

Avocado and Cream Cheese Dip

Ingredients
· ½ a large avocado, stoned
· Cooked spinach, 100 g (4 oz) chopped
· Vegan cream cheese, 50 g (2 oz) mashed
· 1 clove of garlic, crushed
· Lemon juice, 1-2 tsp
· 2 spring onions, finely chopped
· Salt and pepper

-Scoop the flesh out of the avocado and blend it thoroughly in the food-processor with the spinach.
-Add the mashed curd cheese and liquidize again.
-Then mix in the garlic and lemon juice to taste, and stir in the chopped spring onions.
- Season to taste with salt and paprika.

Note: Chill for a while before serving.

Breaded Tofu 'Fish Fry' Style

Ingredients
· 1 block extra firm tofu
· 1 package fish fry breading

-Drain and cut tofu lengthwise.
-Bread with fish fry mixture (check ingredients).
-Cook as directed on package, about ten minutes at 425 degrees.

Ingredients
· sun-dried tomatoes
· slice of spelt bread, toasted
· olive oil
· vegetarian goats cheese
· fresh basil
· Vegetable Chips

-Spread the sun-dried tomatoes on the toast.
-Sprinkle with a little olive oil.
-Cover with goats cheese.
-Grill then scatter over a little fresh chopped basil.

Note: Serve with Vegetable Chips.

Ingredients
· 4 pieces of dried tofu
· 5 stalks of celery
· a dash of sesame oil
· a bit of soya sauce
· a tiny bit of salt and sugar.

-Cut dried tofu into strips.
-Same with celery, though maybe the length should be about 3 cm long.
-Mix them together and add the sesame oil and soya sauce, plus the salt and sugar. this is a cold dish, so no frying is involved.

Note: Serve immediately, but could be stored overnight as well.

Ingredients
· Carrots, peeled and cut into sticks
· Habanero peppers
· Vinegar
· White sugar

-Put a couple habanero peppers in the bottom of a bowl, jar or other container.
-Fill the container with vinegar, and mix in some sugar. Place carrot sticks in container, and let sit for a few days.
-When serving, remove the habanero peppers, so that no fool tries to eat the pepper!

Preparation time: 10 min (prepare a few days in advance)

Ingredients
· A big glass jar
· Enough lemons to fill the jar
· fresh water
· lots of rock saltT

-Take the rock salt and generously stuff the lemons in the jar and VERY GENTLY completely cover with cold water.
-Place loosely covered jar in a cool, dark place for about 2 or 3 weeks or so (there might be a strange odor, it's normal, do not worry about it).
-Then, drain the jar of its evil-looking liquid contents and start over with fresh salt and water. Let sit in its quiet corner for 2 or 3 more weeks.
-Finally, you're ready to chow!! Drain them one final time, and remove any lingering pieces of fruit from the rind.
-Eat ONLY the well-rinsed rind slices.
-The rind is slightly sweet, with a nice lemon taste, and makes a nice addition to a plate of stir-fried veggies or just about anything else.

Note on lemons: Rinse lemons. The idea is to then put long vertical slits in the lemons, without actually slicing them apart into pieces. So, holding the lemons upright, make about 6 or 8 longitudinal cuts, which should end just a centimeter or so before the tips of the lemon.

Potato Candy

Ingredients
· 1 medium sized potato
· powdered sugar
· peanut butter (crunchy or smooth)

-Boil a medium sized potato until done. Lave the skin on and peel it after it's cooked.
-Mash the cooked potato.
-Then add powdered sugar until a dough forms..
-Wait until the potato has cooled off.
-Roll the dough out to whatever thickness you like... .
-Roll it about 1/4 inch .
-Spread peanut butter (crunchy or smooth) onto the rolled out dough.
-Roll the candy up and wrap it in wax paper or plastic wrap.
-Refrigerate to harden.

Ingredients
· 4 medium to large artichokes
· 1 loaf of any bread [Italian preferred]
· 1/2 cup of chopped olives
· 2 cloves of crushed garlic
· 3 tablespoons of olive oil
· salt & pepper to taste

-Take the insides of the bread and separate from the crust. Cube the insides and set aside.
with a sharp knife, cut about 1" off of the top of the artichoke.
-Cut off the stem, as close to the base of the artichoke.
-Remove some of the tough, outer leaves of the artichokes, especially near the base.
-With a pair of scissors, cut off the pointed parts of the outside leaves of the artichokes and open the leaves up slightly to reveal the center of the artichoke. This will aid in the stuffing process.
-Place the artichokes upside down in a steamer and steam for twenty minutes or cover them with water in a sauce pan and boil for twenty minutes.
-While the artichokes are cooking, place one tablespoon of olive oil in a skillet and saute the garlic.
-Add the olives and the bread, incorporating all ingredients in the skillet. Add more olive oil to moisten and to form a stuffing mix. Add salt and pepper to taste.
-Remove the artichokes and drain any water that may be trapped inside by holding them upside down over the pan in which they cooked.
-With a grapefruit spoon or a teaspoon, remove the thissle [the choke] and sharp spiny leaves from the inside- middle of the artichoke, being careful not to disturb the artichoke heart and bottom.
-Once the choke is removed, fill the whole with the stuffing mixture.
-Place all four artichokes in a baking dish with 1/2 cup of water.
-Drizzle artichokes with any remaining olive oil and bake at 325 degrees for fifteen minutes.
-Remove and let stand for about five minutes.

Ingredients
· 2 oz/50g pumpkin seeds
· 2 oz/50g sunflower seeds
· 2 oz/50g sesame seeds
· 1 spring onion, chopped
· 2 sticks celery, diced
· 1 carrot, grated
· 2-3tbsp chopped fresh parsley
· 1 tbsp tomato ketchup
· 2 tsp shoyu
· salt and pepper

-Grind the pumpkin, sunflower and sesame seeds finely in a food processor or nut mill.
-Add the onion, celery, carrot, parsley, ketchup and shoyu and blend again until the mixture holds together.
-Season to taste.

Ingredients
· 3 Cups warm water
· 1 1/2 tbsp. barley malt syrup
· 1 1/2 tbsp active yeast [not food yeast]
· 1/4 cup cold pressed canola oil
· 1 tsp salt
· 7 cups unbleached flour

-Mix well with hands. Do not knead.
-Flour your counter top.
-Fold dough 3 or 4 times only.
-Gently pat down with hands.
-Cut out and place in greased 9x13 pan.
-Cover.
-Let rise 25 minutes.
-Bake about 25 minutes or until golden brown.
-Bake at 350 degrees.

Ingredients
· 2 lb/900g broad beans, shelled
· 2 tsp/10ml ground coriander
· 2 tsp/10ml ground cumin
· 2 tsp/10ml turmeric
· 2 cloves garlic, crushed
· juice of 1 lemon
· 4 tbsp/60ml olive oil
· salt and pepper

-Cook the beans in boiling water until tender, about 5 minutes.
-Drain, reserving the liquid.
-Place the beans and spices in a liquidiser and blend for 30 seconds.
-Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
-Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
-Season to taste and serve with crudités or bread and a sprinkle of turmeric.

Ingredients
· 1 tbsp oil
· 1 onion
· 3 oz/75g mushrooms
· 1 clove garlic
· 6 oz/150g mixed cashew and brazil nuts
· 3 oz/75g breadcrumbs
· 2 tbsp fresh coriander, chopped

-Chop the onion finely - use a food processor if you have one.
-Fry the onion gently in the oil so that it softens without colouring.
-Chop or process the mushrooms, then add them, to the onions with the garlic.
-Cook for 4-5 minutes.
-Mix the ground nuts and breadcrumbs.
-Add the cooked mushrooms and onions, fresh and ground coriander.
-Stir well then add enough stock to make the mixture moist.
-Season to taste.
-Using an ice cream scoop, divide the mixture into eight and place each mound on a lightly greased baking tray.
-Bake at 190°C/375°F for 20 minutes or until well browned.

Note: Serve hot with sauce or ketchup.

Ingredients
· 1 lb. extra-firm tofu , frozen, thawed, and pressed
· 1 cup water, soy milk, or rice milk
· toasted bread crumbs or seasoned bread coating
· salt and pepper to taste
· Pam or Crisco (if not using non-stick baking sheet)

-Cut tofu into strips.
-Pour water (or soy milk or rice milk) into a small bowl, and pour crumbs or seasoned breading mixture onto a plate.
-Dip each tofu strip into the liquid, and then roll in breading mixture to coat.
-Season with salt and pepper, and place in rows on a baking sheet sprayed with Pam or lightly greased with Crisco.
-Bake at 400 degrees for 15 minutes, or until heated through and crisp.

Note: Serve with your favourite dipping sauce.

Ingredients
· 1tbsp olive oil
· 1 small onion, chopped
· 1 clove garlic, crushed
· 1 large head of fennel, trimmed and chopped
· 1 medium carrot, diced
· 14oz tin chopped tomatoes
· 1tsp oregano
· salt and pepper
For the topping:
· 2 tbsp breadcrumbs
· 2oz/50g walnuts, coarsely chopped
· 2tbsp vegetarian Parmesan cheese

-Heat the oil and gently fry the onion and garlic for 4-5 minutes.
-Add the fennel and carrot and cook slowly for 10 minutes.
-Add the tomatoes and oregano. Bring to the boil and simmer for 20 minutes.
Season.
-Place the vegetable mixture in a lightly oiled oven-proof dish.
-Mix together the breadcrumbs, walnuts and Parmesan. To make the dish vegan, substitute nuts for the cheese.
-Sprinkle the topping over the vegetables and bake at 190°C/375°F for 20 minutes or until the topping is golden brown.

Note: Serve hot.

Party Mix

Ingredients
· 1 cup Cheerios
· 2 cup Wheat Chex
· 2 cup Rice Chex
· 2 cup Corn Chex
· 2 cup no-fat pretzel sticks
· 1/2 cup apple juice
· 5 teaspoon Worcestershire sauce (vegetarian)
· 1/2 teaspoon garlic powder
· 1 1/4 teaspoon onion powder 1/2 teaspoon seasoned salt

-Combine dry cereals to make 9 cups and add pretzel sticks.
-Combine apple juice, Worcestershire sauce and seasonings. Brush 1/2 of the liquid on the cereals and toss.
-Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid. - Alternately, oven bake 15-20 minutes at 300 degrees.
-Oven bake at 300 degrees for 30 minutes.
-At 15 minutes, stir and apply the remaining liquid. Cook the remianing 15 minutes or until the mix is the shade you prefer.
-Remove and let cool and serve.

Ingredients
· 1 package 10 oz frozen artichoke hearts
· 1/2 red onion, sliced very thin
· 6 cloves garlic, whole
· juice of lemon, divided
· fresh rosemary sprig, chopped

-Put everything (except some reserved lemon juice) in a lidded casserole.
-Bake covered for about an hour.
-Uncover, add reserved lemon juice, and bake another 5 minutes.

Ingredients
· 1 artichoke per person
· Soy Mayo
· curry Powder

-Cut the tops and stem end off the artichokes and steam for 45 min.
-Mix curry powder into fat-free mayo until it reaches the level of curry.

Ingredients
· 1 10-oz package frozen black-eyed peas
· 1/4 cup chopped sweet red pepper
· 1/4 cup chopped sweet green bell pepper
· 1/4 cup chopped red onion
· 1 Tbsp chopped fresh jalapeno pepper
· 2 Tbsp chopped parsley
· 1/4 cup FF Italian dressing

-Rinse and drain peas.
-Mix with other ingredients.

Ingredients
· 2 artichokes
· 2 cups water
· 2 tablespoons plus 1 teaspoon fresh lemon juice
· 2 artichoke hearts, chopped
· 1/4 cup chopped avocado
· 1/4 cup chopped fresh tomatoes
· 3 tablespoons chopped black olives
· 1 tablespoon chopped onions
· 2 tablespoons chopped fresh bazil
· 1/2 teaspoon salt (I use kelp, tastes great)
· 1 lemon, sliced, for garnish

Trim the thorns from the artichoke leaves with a pair of scissors and trim the bottoms so they will stand upright.
In a medium-sized saucepan, simmer the artichokes in the water and 4 teaspoons of the lemon juice over medium heat.
The artichokes are done when the leaves pull out easily, about 50 to 60 min.
Remove from the water and let cool.
Gently pull out the center leaves and scoop out the fuzzy choke with a spoon.
Combine the remaining ingredients in a small mixing bowl and stir well.
Spoon the stuffing mixture into the centers of the artichokes and garnish with lemon slices.