Appetizer Party with Omnis

As you know, we had a few friends over last night for wine. They seemed to enjoy the food, although here you can see what happens when omnis eat vegan food. It’s as if they sprout balls on their heads or something. I know the picture isn’t the best, but they have no idea I’m posting it so it’s better this way. We saved the good ones for future opportunities, of course.

Here’s the full table shot except for the chocolate cake. If it was out too early, it would been devoured. Besides, I was building anticipation.

I posted the cake picture yesterday. Let me tell you, it was amazing! Everyone went home with some and there were a lot of questions about it. If you haven’t made it yet, do it!

The Samosa Stuffed Potatoes with 5 Minute Mango Chutney are complex, fascinating and full of incredible flavor. They were a huge hit.

These little tofu salad cups were light and delicious.

The BBQ Seitan Bites were made with the V’con Seitan Cutlets….which reminded me a lot of the old long process of making seitan. I don’t mean the effort (this are incredibly easy) but the texture and flavor. It won’t be long before my V’con automatically opens to that recipe.

Those Mexicali Tempeh Triangles — served with Chipotle Sour Cream and Guacamole. I don’t mean to brag, but these are so good. Try them!

Mexicali Tempeh Triangles (makes about 4 dozen)
1 8 oz package tempeh, steamed and cut into very small dice
1 Tbsp oil
1/2 cup onions, diced
1/4 cup red pepper, diced
1 Tbsp jalapenos, diced small
2 cloves garlic, crushed
2 Tbsp green onions, chopped
2 tsp cumin
1 tsp chili powder
1/2 tsp cilantro
1/2 tsp salt
1/4 cup corn
1/2 tsp hot sauce
1 Tbsp tomato paste
1/4 cup hot water
juice from 1/2 lime
phyllo dough sheets

Heat your frying pan, add the oil. When it’s hot, add the tempeh. Start browning it (about 5 minutes) then add the onion and peppers. When tempeh is browned, add the crushed garlic. Cook a few minutes, then add the spices and corn. After the corn is cooked, add the hot sauce blended with the tomato paste and hot water. Stir in, then add the lime juice.

Do your typical phyllo thing- I used 2 sheets and folded into triangles, placing a couple of teaspoons of filling on each. Bake at 375 til brown. I’d give you better advice on the phyllo dough, but I’m trying to overcome my fear of it. Use lots of olive oil. That’s the best I can tell you.

Here’s the Sour Cream recipe, even though it’s a no brainer.

Chipotle Sour Cream
3/4 cup tofutti sour cream
1/4 chipotle pepper with adobo
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried cilantro.
Mix it all together and let sit a while. Serve them with guacamole, too!

Whew.. this is a long post. I’m off to fix dinner!

Be Sociable, Share!

Post a Comment

Your email is never shared. Required fields are marked *