Posts Tagged ‘appetizer’


This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5


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Craving fries?  This is a much a healthier version that’s super fast and easy.  I used a bag of pre-cut and peeled sweet potatoes from Trader Joe’s for this which made it so quick, but you can use whole ones and prep them yourself.  If you didn’t already know this, sweet potatoes are rich in Vitamins A and C.  Enjoy!


  • 1 bag Trader Joe’s peeled and cut-up sweet potatoes
  • nutritional yeast flakes
  • vegan bacon-flavored salt
  • olive oil cooking spray
  1. Spread potato on a microwave safe plate.
  2. Spray with olive oil spray.
  3. Sprinkle with nutritional yeast and bacon-flavored salt.
  4. Microwave for about 5 to 8 minutes.
  5. Serve with BBQ sauce.

Your microwaving time may vary so please check potatoes during cook time.

2 servings.  Weight Watcher Plus Points:  3

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Wow, I’m in love.  I love mushrooms as it is, but this takes it to the next level.  I saw this recipe on a cooking show and just had to veganize it.   It turned out great.  I hope you think so too.  The recipe looks a little long, but it’s really fast and simple, just how I like it.  Enjoy!


  • 20 medium to large crimini mushrooms (about 2 inches)
  • 1/2 cup finely chopped onion
  • 2 tbsp chopped garlic
  • 1 1/2 cups of spinach roughly chopped (or cooked frozen spinach)
  • 3/4 cup tofu ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup Daiya mozzarella
  • Parma or nutritional yeast flakes
  1. Preheat oven to 375; prepare a baking sheet with cooking spray.
  2. Carefully remove stems from mushrooms; don’t discard, set aside.
  3. Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
  4. Let mushrooms cool a little and then remove water from the caps.
  5. Chop mushroom stems.
  6. In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
  7. Add spinach to skillet and cook till wilted (if using frozen, just stir in).
  8. In a medium bowl, combine tofu ricotta, nutmeg, salt, Daiya.
  9. Add cooked vegetables to the cheese mixture and stir till well blended.
  10. Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
  11. Return to oven for about 12 to 15 minutes till lightly browned.

5 servings of 4 mushrooms each.  Weight Watchers PointsPlus value:  2

Original non-vegan recipe from Hungry Girl.

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Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!


  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

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Yum!  I used to love these little guys way back when, but quit eating them for the obvious reasons:  They weren’t vegan and they were fried.  This recipe will make you very happy.  It’s a healthier version that’s I’ve veganized.  Enjoy!

  • Preheat oven to 350 and coat baking sheet with cooking spray.
  1. In a bowl, combine 1/2 cup Daiya cheddar, 1/4 cup of vegan cream cheese, and 1 tbsp reduced fat Vegenaise; set aside.
  2. Take eight jalapeno peppers and halve lengthwise, remove seeds, and fill each half with cheese mixture.
  3. in a bowl, mix Ener-G egg replacer according to package directions to equal to 2 eggs; in another bowl, crush enough cornflakes cereal  to have at least 7 tbsp.
  4. Dip each jalapeno into Ener-G egg replacer then into cornflakes and place on baking sheet.
  5. Spray all peppers with cooking spray.
  6. Bake till lightly browned, about 30 minutes.

8 servings.  Weight Watchers PointsPlus value:  2

original recipe by Weight Watchers.

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Here’s a great simple delicious meal you can put together in minutes.  I wasn’t the biggest fan of polenta in the tube until I tried this recipe.  The tofu ricotta makes it even more delectable.  Add fresh basil and tomatoes from the garden and you’ve got a real treat on your hands.  Enjoy!

  1. Preheat broiler; spray a pizza pan or baking sheet with olive oil cooking spray.
  2. Slice one 16 oz tube of polenta into 1/4 inch slices and spread on pan overlapping slices slightly to form a pizza shape.
  3. Spray the top of the polenta with cooking spray.
  4. Broil polenta for about 6- 8 minutes or until lightly browned.
  5. Slice 1 large heirloom or plum tomato and place slices on top of the polenta.
  6. Mix together 3/4 cup of tofu ricotta, 1/4 cup Parma by Eat in the Raw (or other Parmesan cheese substitute),  and 3 tbsp sliced fresh basil, 1/4 tsp red pepper flakes.
  7. Top tomatoes with dollops of tofu ricotta mixture, 1/2 cup shredded Daiya mozzarella.
  8. Broil about 5 minutes till cheese is melted and tofu ricotta is bubbly.

4 servings.  Weight Watchers PointsPlus value:  6

original non-vegan recipe from the cookbook:  Fresh, Fabulous Fast.


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Seriously, is it portobello or portabella?  Anyway, I’ve been vegan for quite some time and have never tried a portobello “steak.”  Saw this simple recipe and had to try it.  This is such a wonderful dish!!!  So easy to make too, minutes to prep, minutes to cook.  Grill indoors or out.  Eat as an appetizer, side, or main dish.  Enjoy!


  • 1/3 cup reduced fat Vegenaise
  • 1 tsp grated fresh ginger
  • 1 tsp (or to taste) Sirracha or Gochujang (Korean hot pepper paste* I used this and it was awesome!)
  • 1 tbsp reduced salt soy sauce
  • 2 tsp canola oil
  • 1 tsp dark sesame oil
  • 1 large onion, red or sweet cut into 1/2 inch slices
  • 4 large portobello caps
  • 4 thick slices of heirloom or beefsteak tomato

To Prepare:

  1. Heat grill and spray with cooking spray.
  2. Stir together Vegenaise, ginger, Sirracha or Gochujang in a small bowl; set aside.
  3. Stir together soy sauce, canola oil, sesame oil in another bowl.
  4. Place onions and mushrooms on grill and brush with soy sauce mixture; grill about 5 minutes, turn, brush, cook about 5 more minutes, remove from grill.
  5. Place tomato slices on grill for about a minute.

To Assemble:

  1. Place mushroom caps rounded side down on serving plate.
  2. Top each with one onion slice, one tomato slice.
  3. Top with spicy mayo.

4 servings.  Weight Watchers PointsPlus value:  4

original recipe from Fresh, Fabulous, Fast

Portabella Mushrooms

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