Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.
For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.
Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).
I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.
I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Vegan Finger Foods shared elsewhere:
Spinach Swirls (with another giveaway, too)
Salsa Scuffins (with another giveaway, too)
Other dishes I shared at the vegan potluck this year:
This post is dedicated to my Mom.
Whenever we chat on the phone, she likes to ask me how I am doing eating through my pantry. Are you still eating all your noodles? What about your beans?
I’ve tried to reassure her that yes, we are eating through our pantry. I am still eating through my kelp noodles, my collection of beans and polishing off assorted grains like millet. She just might not be able to tell from my blog posts. Not everything makes it to the blog and sometimes it can take a while for me to put together a proper post (backlog!).
So here we go: photographic proof we’re eating the soba noodles, too. OK, Rob is eating the soba noodles. ;)
Never doubt a Tess recipe. Here we have soba noodles that are smothered in a bright, tangy, zesty and most importantly delicious chili-lime dressing. The dressing has mostly raw ingredients, like garlic and cilantro that complement the heat from the sriracha, ginger and green onion and the sour from the fresh lime juice. A little sweetness goes a long way in balancing the flavours from the agave.
As with most dressings, feel free to add any vegetables you desire. I just photographed the base noodles, but it was served with pan-fried tofu and eggplant, since they were lingering in the fridge. Somehow the addition of eggplants didn’t make for a very photogenic dish, but Mom, believe me that we had some veggies and protein with this meal. ;)