Recipes – Appetizers

Feel-Good Appetizers

Garlic Crostini
1 loaf baguette
Olive oil, as needed
Garlic cloves, halved, as needed

Slice the baguette in thin slices. Drizzle both sides of bread with olive oil. Broil until golden on each side. While still hot, rub each side of the slices with the garlic.

Recipe from:
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm, Talent, Oregon

Fresh Corn Soup
Serves 8
2 ounces margarine (Earth Balance works well) (4 tablespoons)
2 medium onions, chopped
9 ears corn, kernels removed, or 6 cups frozen corn
2 cups vegetable stock (see below)
3 cups soy milk (Vitasoy Creamy works well)
Fine sea salt and sugar
Freshly ground pepper and nutmeg to taste
1 red bell pepper, toasted, peeled, seeded, and finely chopped
1 tablespoon finely chopped flat leaf (Italian) parsley

In a large soup pot, heat margarine and sauté onions until translucent; about 5 minutes. Add corn and sauté an additional 5 minutes, until heated through.

Add stock and milk, bring to a boil, then reduce heat and simmer about 10 minutes, until corn is tender. Purée until smooth using an immersion blender or a food processor and return to pot.

Season to taste with salt, sugar, pepper, and nutmeg. Garnish with roasted red pepper and parsley.

Make it ahead: Prepare without seasonings or garnish up to 2 days in advance.

Recipe from:
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm, Talent, Oregon

Mushroom, Walnut, and Rosemary Pâté
Serves 8
1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
½ ounce dried chanterelles, soaked in ½ cup boiling water for 30 minutes
1 cup red wine
1 teaspoon sea salt
2 teaspoons coarsely chopped fresh sage
1 teaspoon coarsely chopped fresh thyme
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon ground nutmeg
½ teaspoon ground pepper
1 tablespoon nutritional yeast
1 cup walnuts, toasted
1 tablespoon tamari soy sauce
2 teaspoon balsamic vinegar
2½ cups water
2 teaspoons powdered agar agar, or 2 tablespoons agar agar flakes

To toast the walnuts, first soak in two cups warm water for 30 minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow to cool to room temperature before serving.

In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast, and stir well to incorporate.

Transfer to a blender. Add the walnuts, tamari, vinegar, and 1½ cups of the water. Blend until smooth.

In a small saucepan, bring the remaining 1 cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated.

Test the pâté to ensure that it sets up by refrigerating 1 tablespoon of pâté for 10 minutes. If the test pâté isn’t firm by then, dissolve another 2 teaspoons agar agar powder or 1 tablespoon agar agar flakes in boiling water and add to the pâté. Spread in an 8-inch x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve with Garlic Crostini.

Recipe from:
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm, Talent, Oregon

Rosemary Sweet Potato Soup
Serves 8
2 large cloves garlic, finely chopped
2 tablespoons olive oil
12 cups vegetarian broth
8 cups sweet potatoes, cubed
½ teaspoon pepper
½ teaspoon salt
2 tablespoons fresh rosemary, finely chopped
2 cups non-dairy milk

1. Using a large stock pot, sauté the garlic in olive oil over medium-high heat until lightly browned and fragrant.
2. Add broth and potatoes and bring to a boil. Cover and cook over low heat until potatoes soften, about 30 minutes.
3. Using a blender or food processor, purée soup in batches. Return to pot and add remaining ingredients. Stir and warm thoroughly over medium-low heat.