{"id":2145,"date":"2011-12-27T11:56:16","date_gmt":"2011-12-27T16:56:16","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=2145"},"modified":"2011-12-27T11:56:16","modified_gmt":"2011-12-27T16:56:16","slug":"vegan-munchies","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2011\/12\/27\/vegan-munchies\/","title":{"rendered":"Vegan Munchies"},"content":{"rendered":"

This article originally appeared in Vegetarian Journal 4, 2009<\/a><\/i>.<\/p>\n

Vegan Munchies<\/h3>\n

By Peggy Rynk<\/p>\n

All the recipes below are easy to make and appropriate to serve either during a quiet family evening at home or for special guests.<\/p>\n

Mixed Veggie Platter<\/b><\/p>\n

Select your favorite raw vegetables – such as carrot or celery sticks, cucumber slices, red or green bell pepper strips, or cherry tomatoes – and chill them well. Just before serving, arrange them on a serving platter. Crisp, well-chilled fresh veggies don’t really need a dip unless you especially want one. In case you do, here are some suggestions:<\/p>\n

Simple Bean and Tomato Dip<\/b><\/p>\n

(Makes approximately 3 cups or
\ntwenty-four 2-Tablespoon servings)<\/p>\n

Serve this dip with tortilla chips or other chips of choice. This recipe also makes a terrific side for burritos, tacos, or a simple rice dish.
\n<\/i><\/p>\n

    \n
  • One 1-pound can vegan refried beans<\/li>\n
  • One 10-ounce can mild diced tomatoes with green chilies, not drained<\/li>\n
  • A few drops of hot sauce (such as Tabasco or Texas Pete), to taste<\/li>\n<\/ul>\n

    In a medium-sized mixing bowl, blend together the refried beans and the tomatoes with chilies. Stir in the hot sauce a little at a time, tasting as you go, until you reach the degree of heat you want.\n<\/p>\n\n\n\n\n
    Total calories per serving: 28<\/td>\nFat: < 1 gram<\/td>\n<\/tr>\n
    Carbohydrates: 6 grams<\/td>\nProtein: 2 grams<\/td>\n<\/tr>\n
    Sodium: 100 milligrams<\/td>\nFiber: 2 grams<\/td>\n<\/tr>\n<\/table>\n

    Pizza Dip<\/b><\/p>\n

    (Makes approximately 1½ cups or twelve 2-Tablespoon servings)<\/p>\n

    Serve this dip with raw vegetables of choice or with pita bread cut into 1-inch strips and toasted.<\/i><\/p>\n

      \n
    • ¾ cup vegan mayonnaise<\/li>\n
    • ½ cup pizza sauce<\/li>\n
    • Dash garlic powder<\/li>\n
    • ¼ cup grated vegan Parmesan-style ‘cheese’<\/li>\n<\/ul>\n

      Put all ingredients, in the order listed, into a small mixing bowl. Whisk together until smooth. Cover and chill well before serving.<\/p>\n\n\n\n\n
      Total calories per serving: 48<\/td>\nFat: 4 grams<\/td>\n<\/tr>\n
      Carbohydrates: 2 grams<\/td>\nProtein: 1 gram<\/td>\n<\/tr>\n
      Sodium: 188 milligrams<\/td>\nFiber: < 1 gram<\/td>\n<\/tr>\n<\/table>\n

      Chili Dip<\/b><\/p>\n

      (Makes 1 cup or eight 2-Tablespoon servings)<\/p>\n

      Serve this dip with raw vegetables, such as carrot sticks, celery sticks, or red or green bell pepper strips. It\u2019s also excellent with crisp, lowfat corn chips.<\/i><\/p>\n

        \n
      • 1 cup vegan sour cream<\/li>\n
      • 1 teaspoon dried basil<\/li>\n
      • 1 teaspoon paprika<\/li>\n
      • ½ teaspoon chili powder<\/li>\n
      • Salt to taste<\/li>\n<\/ul>\n

        Mix all ingredients together well and chill.<\/p>\n\n\n\n\n
        Total calories per serving: 85<\/td>\nFat: 5 grams<\/td>\n<\/tr>\n
        Carbohydrates: 9 grams<\/td>\nProtein: 1 gram<\/td>\n<\/tr>\n
        Sodium: 160 milligrams<\/td>\nFiber: < 1 gram<\/td>\n<\/tr>\n<\/table>\n

        Smokey Hummus<\/b><\/p>\n

        (Makes approximately 1½ cups or twelve 2-Tablespoon servings)<\/p>\n

        Serve as a dip or spread on crisp crackers. Also, try a dollop on crisp greens. In addition, it tucks well into pita pockets.<\/i><\/p>\n

          \n
        • One 6-ounce package hummus mix (such as Fantastic or Casbah)<\/li>\n
        • Dash ground red chipotle<\/li>\n
        • 1½ cups water<\/li>\n
        • ½ teaspoon liquid smoke<\/li>\n<\/ul>\n

          Blend the hummus mix and the ground red chipotle together in a one-quart mixing bowl. Whisk in the water and liquid smoke until mixture is thickened and smooth. Chill thoroughly.<\/p>\n

          <\/i>Note:<\/u><\/i> Liquid smoke is available at many grocery stores, usually in the condiment section near the ketchups and barbecue sauces.<\/p>\n\n\n\n\n
          Total calories per serving: 60<\/td>\nFat: 2 grams<\/td>\n<\/tr>\n
          Carbohydrates: 7 grams<\/td>\nProtein: 3 grams<\/td>\n<\/tr>\n
          Sodium: 200 milligrams<\/td>\nFiber: 7 grams<\/td>\n<\/tr>\n<\/table>\n

          Hummus with Dill, Mustard, and Garlic<\/b><\/p>\n

          (Makes approximately 1½ cups or twelve 2-Tablespoon servings)<\/p>\n

          Serve with warm pita triangles, spread on rice cakes, or offer as a dip with chips or raw vegetables. Also makes an excellent sandwich filling.<\/i><\/p>\n

            \n
          • One 6-ounce package hummus mix<\/li>\n
          • 1½ teaspoons dill weed<\/li>\n
          • ½ teaspoon dry mustard<\/li>\n
          • ½ teaspoon garlic powder<\/li>\n
          • ½ cups water<\/li>\n<\/ul>\n

            In a 1-quart mixing bowl, blend together the dry ingredients. Add the water and mix with a fork or
            \na wire whisk until smooth (no lumps remain). Cover and chill thoroughly before serving.<\/p>\n\n\n\n\n
            Total calories per serving: 60<\/td>\nFat: 2 grams<\/td>\n<\/tr>\n
            Carbohydrates: 7 grams<\/td>\nProtein: 3 grams<\/td>\n<\/tr>\n
            Sodium: 200 milligrams<\/td>\nFiber: 7 grams<\/td>\n<\/tr>\n<\/table>\n

            Pecans Roasted with Tamari and Garlic<\/b><\/p>\n

            (Makes approximately 4 cups pecans or thirty-two 1\/8-cup servings)<\/p>\n

            These are excellent to munch on as they are, but they are also terrific scattered on a tossed salad.<\/i><\/p>\n

              \n
            • 4 cups pecan halves<\/li>\n
            • 1 teaspoon garlic powder<\/li>\n
            • ¼ cup soy tamari<\/li>\n<\/ul>\n

              Preheat oven to 350 degrees.<\/p>\n

              Put the pecans in a 13″ x 9″ x 2″ baking pan. Sprinkle with the garlic powder and pour in the tamari. Stir gently until pecans are well-coated. Shake pan gently to distribute pecans evenly.<\/p>\n

              Bake for 15 minutes. Remove from oven, stir, and shake to distribute evenly again. Bake for another 5 minutes and repeat stirring and shaking. Return to oven for another 5 minutes and again shake pan to redistribute nuts evenly. Bake for 5 more minutes and repeat stirring and shaking. Return again to oven for 5 minutes. Remove from oven again, stir again, and set pan on a wire rack to cool.<\/p>\n\n\n\n\n
              Total calories per serving: 87<\/td>\nFat: 9 grams<\/td>\n<\/tr>\n
              Carbohydrates: 2 grams<\/td>\nProtein: 1 gram<\/td>\n<\/tr>\n
              Sodium: 126 milligrams<\/td>\nFiber: 1 gram<\/td>\n<\/tr>\n<\/table>\n

              Seasoned Roasted Sunflower Seeds<\/b><\/p>\n

              (Makes 2 cups or eight ¼-cup servings)<\/p>\n

              These roasted seeds are excellent to have as a snack or to sprinkle over salads in place of croutons.<\/i><\/p>\n

                \n
              • 2 cups raw sunflower seeds<\/li>\n
              • 2 Tablespoons soy sauce, or to taste<\/li>\n
              • ½ teaspoon chili powder<\/li>\n
              • ½ teaspoon ground cumin<\/li>\n
              • Generous dash cayenne<\/li>\n<\/ul>\n

                Put all ingredients into a 10-inch skillet. Pan roast, stirring often, over medium-low heat for 15-20 minutes or until seeds are dry and golden. Transfer to a bowl to cool.<\/p>\n\n\n\n\n
                Total calories per serving: 207<\/td>\nFat: 18 grams<\/td>\n<\/tr>\n
                Carbohydrates: 7 grams<\/td>\nProtein: 8 grams<\/td>\n<\/tr>\n
                Sodium: 227 milligrams<\/td>\nFiber: 4 grams<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

                This article originally appeared in Vegetarian Journal 4, 2009. Vegan Munchies By Peggy Rynk All the recipes below are easy to make and appropriate to serve either during a quiet family evening at home or for special guests. Mixed Veggie Platter Select your favorite raw vegetables – such as carrot or celery sticks, cucumber slices, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2145","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=2145"}],"version-history":[{"count":4,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2145\/revisions"}],"predecessor-version":[{"id":2520,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2145\/revisions\/2520"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=2145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=2145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=2145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}