Tag:

easy appetizer recipe

grilled tomato bruschetta

by Amanda June 7, 2016June 12, 2018

written by Amanda

sunny vegan grilled bruschetta

If you think bruschetta isn’t perfect for a bbq, let me tell you why it is. It’s quick, easy and you can grab a piece and continue chatting with your friends.
I served this a few weeks ago at a barbecue and it was the first thing finished and everyone raved about it! Not only that, but it fit in perfectly with the more traditional bbq dishes, and since I brought this, I knew I would have at least one vegan thing there to eat.

sunnyvegan bruschetta2

grilled tomato bruschetta

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

highlighting the best of summer, this bruschetta is a must for your next bbq. With fresh tomatoes and basil, this gorgeous dish comes together in minutes and is a sure crowd pleaser.

Course: Appetizer

Cuisine: Italian

Servings: 6

Ingredients

1 baguette sliced diagonally into 1 inch slices
2 Tbs olive oil divided
1 clove garlic minced
1 1/2 pints grape or cherry tomatoes thinly sliced
1/2 cup basil leaves chiffonade cut, plus more for garnish
salt and pepper to taste
1 Tbs balsamic glaze optional

Instructions

heat grill to medium heat, brush each side of bread will olive oil and grill 2 minutes each side, or until golden brown, then allow to cool. combine remaining ingredients in large bowl, spoon mixture onto each slice of bread. garnish with additional basil and drizzle with balsamic glaze if desired. serve immediately.

June 7, 2016June 12, 2018 0 comment

5 minute pumpkin sage soup

by Amanda November 3, 2015June 12, 2018

written by Amanda

*in the spirit of being totally out of time, I am posting my iPhone photo ;)*

Fall is the perfect time for soothing, warm soups. It’s also freaking crazy busy! Costumes, decorations, parties, recitals and I am out of time for some fancy thing to entertain with tonight. 5 minutes pumpkin soup to the rescue, with fresh sage and a beautiful appearance, everyone will think it was a labor of Autumn love- ha ha.

Pair with a salad or crusty bread for a complete meal, or serve as an appetizer , any way you have it you can’t go wrong! If you are interested in other pumpkin recipes, check out my thai pumpkin soup, pumpkin sage pasta, or pumpkin granola. Can you tell that I really love pumpkin?!

Ingredients: serves 4, 1 1/4 cup servings

1 Tablespoon olive oil
1 clove garlic, grated or finely chopped
1/2 cup onion (red or white) grated or finely chopped
2 cups organic pumpkin puree (fresh or canned)
2 1/2 cups organic vegetable broth
1/2 cup organic coconut milk- or unsweetened non-dairy substitute
3-6 leaves fresh sage plus more for garnish

Method:

heat olive oil in medium saucepan, medium heat. add onion and garlic, and cook until soft, about 2 minutes. add remaining ingredients and heat through, remove sage leaves and serve immediately.

* I garnished with a drizzle of coconut milk, pumpkin seeds and fresh sage. Other topping ideas include, maple syrup, walnuts, green onions, croutons, nutmeg, sesame seeds or nutritional yeast.

As I am generally cooking for kids as well as adults, I tend to keep the base recipes fairly simple and add red pepper flakes to the adult servings. If just making for adults, feel free to spice it up!

November 3, 2015June 12, 2018 0 comment

appetizer

vegan antipasto kabobs – healthy tailgating recipe

by Amanda September 11, 2015September 11, 2015

written by Amanda

italian antipaso skewer recipe from sunny vegan

Did you know that antipasto has nothing to do with not liking pasta? No really, it’s not anti-pasta, it means “before the meal” and is the traditional first course in a formal Italian meal known as appetizers here.

As we are a family of snackers, these cute and healthy kabobs were a hit as we start the tailgating season. I know they look a little elegant for tailgating, but if you had a pile of these in a cup or on a paper plate, they will taste just as wonderful! So many tailgating foods are full of fat, cholesterol, sodium and calories. Combining not-so-healthy snacks with mindless eating for hours in front of the tv or in a parking lot is a perfect recipe for heartburn, indigestion, and spending half the game in the restroom! Not my kinda fun.
My friends over at Nuts.com have more healthy snack ideas for you, be sure to check it out. I recently found their site and LOVE their selection or organic and raw nuts, yum!

I decided to go with skewers because pretty much everything taste better when eaten off a stick. Not only that, but since you don’t need any utensils, you can just grab a skewer and get back to the game! Of course I wanted them to be super pretty, but the taste combination was amazing! The sweet tomato followed by cool basil and tofu, then a zing from the artichoke and olive, all topped off with a homemade sourdough crouton was an unexpected hit. The fact that they are super easy to make means that we may just have a new fave appetizer in the house.

Ingredients: 10 skewers

7 ounces organic extra from tofu, drained and pressed, then cubed
1 Tbs organic italian salad dressing
10 gourmet olives- we used garlic stuffed olives
10 grape or cherry tomatoes
10 pieces marinated artichoke hearts
1/2 cup fresh basil leaves
3 large slices bakery bread- cubed
1-2 Tbs olive oil
salt and pepper

Method:

marinate cubed tofu in italian dressing for at least one hour. brush bread cubes with olive oil then toast in skillet or grill pan over medium heat until lightly browned, turn over and brown other side, allow to cool and sprinkle with salt and pepper. assemble skewers in desired order, refrigerate or serve immediately.

tailgate antipasto skewer recipe from sunny vegan

September 11, 2015September 11, 2015 0 comment

appetizer christmas diy holiday italian inspired kid friendly misc posts party side dish table setting thanksgiving

crostini and a diy chalk board serving tray #safewayholiday

by Amanda November 21, 2013November 21, 2013

written by Amanda

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, Real Simple, and Sunset Magazines, but all my opinions are my own. #pmedia #SafewayHoliday http://cmp.ly/3/8vNxcO.

Oh the Holidays. Such a magical time of year, but boy can it be stressful, overwhelming and aggravating if you aren’t prepared. I know that you usually go the the grocery store and buy a magazine on the way out, but I want you to try something different. Buy your magazines on the way IN!

Yup. Grab that cart, swing by the checkout counter and pick up those magazines first. Why? So that you can pick out your recipes right there on the spot and get all of your ingredients and gifts while you are there. Right now, there is a $1.00 off coupon at participating Safeway Stores ( including Vons, Pavillions, Randalls and Dominick’s) on Cooking Light, Sunset and Real Simple magazines. SCORE! *while supplies last

The truth is, I am a magazine junkie. I even have them on my nook so that I can have a bunch with me at all times. The December issues of Real Simple is not only full of the best gift ideas I have seen all season, it even plays Holiday music on my nook. I was inspired by the 50 gifts for $50 or less to add a personal touch to my normal stash of gifts. It’s great to have extra hostess or work gifts on hand and I try to keep nice bottles of wine of candles around for those last minute gift emergencies which is great! But in addition to a bottle of wine, this year I made these easy DIY chalkboard serving boards. For a few dollars a piece, I have a fun personal gift ready to go.

Materials:

12″ round plywood
chalkboard paint
paint brush
fine grit sandpaper

Method:

paint top of plywood with thin coat of chalkboard paint following the direction of the wood grain. allow to try and lightly sand. apply 2 additional coats of paint and allow to dry for 24 hours. season the chalkboard by lightly rubbing a piece of chalk across the surface.

Now that you have your awesome chalkboard trays ready to go, how about a little white bean crostini recipe to top it off. This also works great as a dip for crackers or veggies, you can make it ahead and keep it in the fridge for a few days for easy entertaining.

Ingredients:

1 15 ounce can white beans- rinsed and drained
2 Tablespoons assorted olives – I used kalamata and Spanish plus more for garnish
1/2 teaspoon minced garlic
1 Tablespoon finely chopped parsley plus more for garnish
2 Tablespoon lemon juice
salt and pepper to taste

1 bakery baguette, sliced into 1/4 inch thick slices
3 Tablespoons olive oil

Method:

Combine all topping/dip ingredients in a bowl and mix well with a fork lightly smashing beans, then set aside.

heat grill pan and drizzle olive oil over both sides of bread slices. toast each side until lightly browned, about 1 minute each side. allow to cool and top with 1/2 Tablespoon of white bean mixture and garnish with parsley and sliced olives.

November 21, 2013November 21, 2013 0 comment