A Trio of Canapes
Chava Eichner says: ‘Who doesn’t love those dainty little bites that look and taste so fabulous? With these suggestions you can add plenty of sparkle to your festive menu – or make these any time of year.!’
Here are just some ideas… Obviously the variations are endless, so get creative with fancy crackers, pretty leaves, herbs and the antipasti selection from your local deli or supermarket. Use gluten-free or wheat-free crackers or pumpernickel if appropriate
Tip: Canapés always look and taste best when they are freshly made. However, you can make the fillings, eg the paté or humous mixture, beforehand – just assemble the canapés before serving.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
30 minutes
Meal
- sides-light-meals-and-salads
Ingredients
Walnut and Lentil Paté
150g drained, cooked lentils
20g walnuts
1 tsp onion chutney
1 tbsp dried marjoram
1 tbsp soya sauce
Black pepper and sea salt
- Blend the paté ingredients with a hand blender or food processor until smooth.
- Adjust the seasoning to taste and serve with a little dollop of onion chutney, some pretty leaves and a piece of fresh fig.
Stuffed mini peppers
1 pack of sweet mini peppers, eg Tesco. If you can’t get hold of them, use cherry tomatoes instead
Add one teaspoon of chipotle paste (e.g. Waitrose own brand) to a quarter pot of humous. Alternatively, use some dairy-free pesto or harrissa paste instead to make your own flavoured humous.
- Carefully fill your mini peppers and place them on a cracker.
Humous and Sunblush tomatoes
A match made in heaven. Semi-dried (or sunblush) tomatoes are easily available now. If they come marinated in oil keep the leftover oil in the fridge afterwards and use it for salad dressing and marinades.
Instructions
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