Chloe's quick-and-easy vegan party foods (from chloe's kitchen) : 10 delicious recipes for making the party foods you love the vegan way

28 Pages·2012·2.51 MB·English

by  Coscarelli

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Contents
Artichoke-Walnut Pesto Crostini
Balsamic Bruschetta
Garlic Knots
Kalamata Olive Tapenade
Warm Spinach-Artichoke Dip
Black Bean Baby Cakes with Pineapple Salsa
Avocado-Shiitake Sushi
Sweet-and-Sour Party Meatballs
Phyllo Mushroom Turnovers
Mini Potato Skins Stuffed with Avocado Salsa
About Chloe Coscarelli

Artichoke-Walnut Pesto Crostini
SERVES 6 TO 8
Sometimes I wonder why I even bother with dinner after I’ve served these crostini as an
appetizer. They are so irresistible that my friends enthusiastically shovel them down like
a main course. Made with walnuts, which are rich in omega 3s, and lightened with a
splash of lemon, this is a healthful alternative to traditional pesto and much more
flavorful. Simply slather the pesto on olive-oil-drizzled crostini (Italian for “little
toasts”) for this perfect appetizer that takes all of ten minutes to make.
Make-Ahead Tip
The pesto can be made in advance and kept frozen for up to 1 month or
refrigerated for 2 to 3 days. Thaw and mix well before serving.

14 ounces canned, marinated, or frozen artichoke hearts, drained 1 cup packed
fresh Italian parsley ¾ cup walnuts, toasted
3 cloves garlic
2 tablespoons lemon juice ¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper ¼ cup olive oil, plus extra for drizzling
¼ cup water
1 baguette, cut into ½-inch slices on the diagonal
Preheat the oven to 425 degrees.

In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice,
salt, pepper, ¼ cup oil, and water until combined.

Place bread slices on a large baking tray and drizzle lightly with oil. Bake 5 to 8
minutes, or until lightly browned.

Spread pesto on warm or cooled crostini and transfer to a serving platter.

Balsamic Bruschetta
SERVES 6 TO 8
Warm, crusty baguette topped with fresh tomatoes, basil, and garlic is a colorful way to
start any dinner party. The syrupy Balsamic Reduction adds an extra sweet kick,
creating an explosion of flavors. Ka-boom!

BALSAMIC REDUCTION
1 cup balsamic vinegar
1 tablespoon maple syrup
BRUSCHETTA 6 Roma plum tomatoes, diced ½ cup chopped fresh basil 3 cloves
garlic, minced
1 tablespoon balsamic vinegar 1 tablespoon olive oil, plus extra for drizzling ¼
teaspoon sea salt
¼ teaspoon freshly ground black pepper 1 baguette, cut into ½-inch slices on
the diagonal
To make the Balsamic Reduction: In a small saucepan, cook vinegar over medium-
low heat until it comes to a boil. Reduce heat and simmer, uncovered, for 20
minutes, or until it reduces to a thick syrupy consistency. Remove from heat and
stir in the maple syrup.

To make the Bruschetta: Preheat the oven to 425 degrees.

In a large bowl, toss tomatoes, basil, garlic, vinegar, 1 tablespoon oil, salt, and
pepper. Set aside while flavors come together.

Place bread slices on a large baking tray and drizzle lightly with olive oil. Bake 5 to
8 minutes, or until lightly browned on top.

Place slices on a platter, top each slice with the tomato mixture, and drizzle the
Balsamic Reduction lightly on top.

Garlic Knots
MAKES 40 KNOTS
I make these restaurant-style knots of garlicky goodness out of pizza dough. They are
glistening and crusty on the outside with a warm, doughy center. I once set a large tray
of these on the dinner table in front of my brother Andy, expecting him to take one and
pass it down; let’s just say the tray didn’t make it to anybody else. I couldn’t blame him
because these two-bite knots are finger-lickin’ good!
Flour, for rolling
1 to 1½ pounds pizza dough 4 to 5 cloves garlic, minced ½ cup olive oil, plus
more for brushing ¼ cup finely chopped fresh Italian parsley ¼ teaspoon sea
salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Brush 2 large baking sheets with oil.

On a well-floured surface, roll out the pizza dough into two 12 x 10-inch rectangles.
Working with one rectangle at a time, place the shorter side facing you and cut the
dough in half lengthwise. Cut each half, crosswise, into about ten 1-inch wide
strips. Loosely tie each strip of dough into a knot, stretching carefully as needed.
Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush
the tops with oil. Bake for 20 to 25 minutes until golden brown on top. Let cool for
a few minutes.