Olive Paste

2 c. pitted kalamata olives (or any of the good, purple-black Greek kind)
1 clove of garlic
1/2 c. olive oil

Blend in mixer, adjust proportions.  Can be kept in glass jar in fridge for a while.
Delicious on pasta spirals, bruschetta (toasted country bread), …

Roasted Red Peppers

5-6  of red peppers, you can throw in a few other colors as well
3-4 cloves of garlic
1/4 c. olive oil
1/8-1/4 c. balsamic vinegar
pinch of salt
pinch of sugar

Put all in a pan.  Squash with something very heavy (e.g. cast-iron lid).  Cook on moderate heat until caramelized, nice brown color.  These store well and should be put in a container with own juices.

White Bean and Roasted Vegetable Spread
(adapted from The Vegan Chef and Lean Bean Cuisine)

1 red pepper, destemmed, deseeded, and quartered
2 c. chopped spinach or chard
1 med. onion, sliced thickly
3 cloves of garlic, peeled
2-15 oz. can cannelloni, drained and rinsed
lots of chopped rosemary, sage, thyme according to taste
2 T. soy sauce
1/2 c. olive oil
cayenne pepper
2 T. lemon juice/ vinegar
salt and pepper to taste  

Broil vegetables until slightly charred, 5-7 mins.  Flip them, add garlic and broil for 5-7 mins. more.  Cool vegetables, peel peppers (can put in closed paper bag and leave to steam for 15 mins for easy peeling).  Steam greens. Put all in blender and mix. Add parsley. You can also saute’ vegetables. instead of broiling them for a different flavor. Great on bread, sandwiches or as dip for vegetables.

Baba Ganouj (tangy eggplant dip)

2 medium eggplants
3 Tbs. tahini
2 cloves garlic, pressed
juice of 1 lemon
2 Tbs. chopped fresh parsley (optional)
1/2 tsp. salt
black pepper to taste

Heat oven to 300 degrees.  Pierce egglants with a fork and bake whole until eggplants begin to deflate (about  40 minutes).  Let cool completely, scoop out insides and mash with a fork.  Add remaining ingredients and mix well.  Serves 6 to 8.

Mushroom Pate’
www.ivu.org

8 oz. portobello mushrooms
1 oz. breadcrumbs
4 oz. firm tofu
1 garlic clove
1/2 onion
1 tsp. cumin  

Saute’ garlic, onion and mushrooms.  Cool slightly.  Put about 3/4 of the mushroom mixture in a blender with the breadcrumbs. Crumble in the tofu and add the cumin, then blend until smooth. Stir in the reserved mushrooms and season to taste with black pepper.  Variation: use walnuts instead of tofu and breadcrumbs.

Onion Chutney
www.ivu.org

6 c chopped sweet onions
1/2 c fresh lemon juice
2 tsp whole cumin seed
1 tsp whole mustard seed
1/2 tsp tabasco sauce
1/4 tsp red pepper flakes
2 tsp ground chili pepper
1/4 c light brown sugar
sea salt to taste  

Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. 

Indian Cilantro Chutney
www.ivu.org

1 T ground ginger root -- grated
1/2 tsp to 1 tsp. hot green chiles -- minced
1 tsp (heaping) sugar
3 T cashews
juice of 2 lemons
1/2 tsp ground caraway seeds
salt to taste
2 c cilantro leaves  

Place all ingredients except cilantro in a food processor or blender. Blend until smooth. Slowly add handfuls of cilantro and continue blending until chutney is smooth. Adjust seasoning to taste by adding small amounts of any ingredient until desired flavor is achieved. Let sit 2 hours/ overnight for flavor.

Sweet and Sour Dipping Sauce
The Vegan Chef

1 C. vegan ketchup/tomato paste
1/2 C. tamari
1/4 C. orange juice
1/4 C. hoisin sauce
2 T. brown rice syrup
2 T. toasted sesame oil
1/4 t. hot pepper sauce

In a bowl, whisk together all ingredients and allow flavors to blend for 10 minutes before serving. Yield: 2 1/4 Cups.  Good on vegetables/noodles stir fry.

Creamy Spinach Dip

10 oz pkg frozen chopped spinach, thawed, squeezed
1 cup vegan sour cream (recipe in ‘substitute’ section)
2 green onions, cut in chunks
2 tsp dried dillweed
1/2 tsp salt  

Process all ingredients in a food processor or blender until smooth.

Stuffed Mushrooms

24 button mushrooms or 4 large portobello mushrooms (better!)
2 T. onion, finely diced
2 T. olive oil
2 cloves of garlic, finely chopped
1 c. fresh bread crumbs, preferably whole wheat, chopped
1/4 C. freshly chopped parsley
1/2 t. dried thyme
soy parm/ Almosen sprinkle (optional)
1/4 t. salt, pepper  

Wipe mushrooms. Remove stems, scoop out interiors and chop. In a non-stick skillet, saute’ onions, and garlic. Add chopped stems and continue to saute until vegetables are tender, 2-3  mins. Transfer sauteed mixture to a bowl. Add rest and toss well. Stuff mushroom caps with filling and place each on oiled sheet. Top with soy parm, if using. Bake at 350 degrees for 20 minutes. Serve warm.