Crispy Tostones
Firm plantain rounds are cooked twice for golden edges and a tender, starchy center. A cool avocado-lime dip is an optional fresh companion, with a light date-and-cinnamon finish for days when a sweet-savory touch sounds inviting.
Category Appetizer
Welcome everyone with plant-based starters and shareable bites for everyday meals and special gatherings.
Chilled Carrot, Orange and Ginger Soup
Fresh carrots and orange juice blend with avocado into a cool, silky soup. Ginger and lemon lift the sweetness, while chopped herbs, scallions and sesame give the bowls a fresh finish.
Vegan Gazpacho without Bell Peppers
Ripe tomatoes, cucumber and zucchini blend into a cool, silky soup with garlic and sherry vinegar. A little olive oil rounds the edges; a long chill brings the flavors together.
Roasted Grape and White Bean Crostini
Warm roasted grapes settle onto crisp baguette slices spread with lemony white bean cream. Thyme, olive oil and a little black pepper bring a savory edge to the fruit.
Vegan Smoked Carrot and Cashew Pâté
Set out something a little different for brunch: smoky carrot ribbons folded through a creamy cashew pâté, with lemon, capers and fresh herbs. Make it ahead, let the flavors mingle, then bring it to the table chilled with crisp radishes, cucumber and warm vegan toast for everyone to help themselves.
Easy Vegan Hummus
A creamy bowl of hummus makes room for all sorts of good things: crisp vegetables, warm vegan pita and a sandwich waiting for a generous spread. This easy chickpea, tahini and lemon blend comes together in ten minutes, with simple texture tips to help you find the balance of richness, garlic and brightness you like.
Vegan Crispy “Chicken” with Fiery Szechuan Sauce
Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.