Vegan Appetizers: Two Crowd-Pleasing Dips To Take To Your Next Potluck Party

You are going to a vacation potluck social gathering this weekend and need to take an appetizer that everybody can take pleasure in. You want to have the ability to deliver one thing vegan or vegetarian, that omnivores will eat and never scrunch their noses at. You doubt these tofu kebabs will do. Listed here are two vegan dips which were examined and permitted by omnivores and vegans alike.

The primary is a simple dip you could whip collectively whenever you want one thing to serve visitors in a rush. You may have already got virtually all the things wanted in your fridge and pantry. The one exception may be hoisin sauce, though I maintain a bottle of the stuff in my fridge on a regular basis. Right here is the recipe.

Vegan Asian Black Bean Dip

1 can (15 ounces, 425 grams) black beans, drained and rinsed

1 Tablespoon minced recent ginger

1 clove garlic, chopped

1 Tablespoon roasted sesame oil (see notice under)

1 Tablespoon soy sauce

1/eight teaspoon cayenne

1 Tablespoon rice vinegar

1/four cup chopped inexperienced onions

2 teaspoons sugar

2 Tablespoons hoisin sauce

Place all components in a blender or meals processor. Mix, stirring down typically, till you get a clean paste. It should nonetheless have bits of the inexperienced onion in it.

*Word: The sesame oil is the darkish sort, with full-bodied taste and aroma, not the sunshine and delicate oil. It’s typically discovered within the Asian meals part of the shop.

Sprinkle with chopped inexperienced onions or sesame seeds for a reasonably garnish. Serve it with tortilla chips or crudite.

The second dip truly gained out over “regular” (containing animal merchandise) appetizer recipes in a magazine recipe contest. It’s one other quick-to-whip-up concoction.

Unbelievably Non-Dairy Curry Dip

1/four cup raisins

three TBS scorching water

1 field (12.three oz) agency tofu

2 TBS chopped onion

half clove garlic, chopped

1/four cup grated coconut

half tsp salt

1-1/2 tsp curry powder

1/four tsp cinnamon

2 tsp lemon juice

2 TBS canola oil

Soak raisins in water till smooth, about 15 minutes.

Mix all components in a blender or meals processor till principally clean. (There’ll nonetheless be some texture from the coconut and raisins.)

Serve with chips and crudite. I like zucchini slices, candy bell pepper strips (a mixture of colours, corresponding to inexperienced, orange, purple and yellow, seems particularly lovely), and carrots. Uncooked or frivolously blanched broccoli and cauliflower would additionally go properly.

Attempt one or each of those vegan appetizer dips in your subsequent potluck. I guess no one will scrunch their noses up as soon as they style them.

Source by Alina Niemi