CHAPTER 5
Festive Grub

Vegan Party Essentials

Oven-Roasted Corn with Cheesy Chile Lime Butter

These ears give regular old corn on the cob a serious run for its money. The hardest part of this recipe is shucking the corn, so why not bring this to your next barbecue? You’re sure to make a boatload of new friends—and quite possibly some new fans.

SERVES 6

6 ears of corn, shucked

6 tablespoons vegan margarine, melted

Juice of 3 limes

2 teaspoons salt

1⁄2 teaspoon cayenne pepper

1⁄4 cup nutritional yeast

If making in the oven:

  1. Preheat oven to 400ºF.
  2. In a large baking dish, place corn, margarine, lime juice, salt, cayenne pepper, and nutritional yeast. Roll corn around in mixture. Cover tightly with foil.
  3. Bake for 35 minutes.

If making on the grill:

  1. Peel back the husk and remove silk; replace husk and grill for about 30 minutes or until tender.
  2. To serve, remove husk and place corn on a serving platter; brush each with melted margarine.
  3. In a small bowl, whisk together lime juice, salt, cayenne, and nutritional yeast. Pour over corn, turning to coat. Serve immediately.

Baked Onion Dip

Remember the onion dip you make from dried onion soup and sour cream, the one that you’d pair with potato chips and devour in one sitting? This one’s better.

SERVES 4–6

1 large sweet onion, cut in half and sliced thin

1 clove garlic, minced

1 teaspoon salt

1 tablespoon olive oil

1⁄2 cup vegan mayonnaise

1 8-ounce container vegan cream cheese, softened

1 tablespoon dried parsley

1 cup vegan mozzarella shreds

Sliced baguette or crackers

  1. Preheat oven to 350ºF. Have ready a 1-quart baking dish.
  2. In a medium sauté pan over medium-high heat, sauté onions, garlic, and salt in oil until caramelized, about 15 minutes.
  3. In a medium bowl, cream mayonnaise and cream cheese, then add parsley and half of mozzarella cheese. Add onion mixture and stir to combine.
  4. Spoon into baking dish. Top with remaining mozzarella cheese.
  5. Bake for 30 minutes or until bubbly and cheese is melted. Serve with bread or crackers.

Stuffed Mushrooms

Truly a contrast in textures, this gives your mouth a pleasant surprise with each bite. Baby bellas add a depth of flavor and hold up nicely to baking, but button mushrooms are readily available and work nicely too. Your choice!

SERVES 6

1 pound baby bella mushrooms

1⁄4 cup chopped onions

1 clove garlic, minced

2 tablespoons vegan margarine

1⁄2 cup vegan cream cheese

3⁄4 cup bread crumbs

1⁄2 teaspoon oregano

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1⁄2 cup bread crumbs

  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Remove and finely chop mushroom stems.
  3. In a medium sauté pan over medium-high heat, sauté mushroom pieces, onions, and garlic in margarine until onions are translucent.
  4. In a medium bowl, beat cream cheese with a whisk until creamy, then stir in cooked mushroom mixture, bread crumbs, oregano, salt, and pepper.
  5. Spoon a heaping teaspoonful of cream cheese mixture into each mushroom cap. Dip cream cheese in bread crumbs and place on prepared baking sheet.
  6. Bake for 8–10 minutes. These can be served hot or at room temperature if you plan to take them to a party.

Falafel with Tahini Dip

As far as I’m concerned, falafel should be a food group unto itself. And even though it’s deep-fried, it feels healthy, so I consider it a no-guilt junk food. It’s super cheap to buy bulk dry garbanzo beans, so this is a good option for the budget-conscious.

SERVES 4

1 cup dried chickpeas (garbanzo beans)

2 tablespoons onion, minced

1 clove garlic, minced

1 teaspoon cumin

1 teaspoon baking powder

2 tablespoons parsley, finely chopped

1⁄4 cup water

Oil for frying

  1. Soak chickpeas overnight or for at least 6 hours.
  2. When ready to cook, in a deep frying pan over medium-high heat, bring about 2 inches of oil to 350ºF. On a baking sheet, place crumpled paper towels to drain falafel as they cook.
  3. Drain chickpeas and place in a food processor; process until beans are very finely ground.
  4. Add onion, garlic, cumin, baking powder, and parsley. Process adding water a tablespoon at a time until mixture holds together when a spoonful is pressed in your hand.
  5. Shape heaping tablespoonfuls of chickpea mix into slightly flattened disks.
  6. Cook in preheated oil for 3–5 minutes or until golden on both sides. Remove to prepared baking sheet.
  7. Serve with Tahini Dip.

Tahini Dip

1⁄2 cup tahini

1⁄4 cup water

2 tablespoons fresh lemon juice

1⁄2 teaspoon salt

1 clove garlic, crushed

  1. In a small bowl, whisk together tahini and water until smooth.
  2. Add lemon juice, salt, and garlic.
  3. Keep in an airtight container and use within 3 days.

Beer Tempura Vegetables

Best served hot, these light, crisp veggies have just a hint of beer flavor. Bring them to a party and you’re sure to be invited back time and time again.

SERVES 4

1 12-ounce vegan beer, very cold

2 cups flour

2 teaspoons baking powder

1⁄2 cup cornstarch

1 recipe Wasabi Soy Dipping Sauce

Vegetables: broccoli florets, cauliflower florets, red pepper slices, yams (thinly sliced lengthwise), green beans, onion slices, button mushrooms, carrot sticks, or zucchini slices

  1. In a deep-sided pan over medium-high heat, bring about 3 inches of oil to 350ºF. Line a baking sheet with crumpled paper towels to drain cooked vegetables on.
  2. In a medium bowl, mix together cold beer, flour, and baking powder until smooth.
  3. Dredge vegetables in cornstarch. Dip in batter, allowing excess to drip off.
  4. Fry in heated oil for 5–7 minutes or until golden brown. Drain on prepared baking sheet.
  5. Transfer to a serving plate and set out a small bowl of Wasabi Soy Dipping Sauce for dipping.

Foil-Wrapped Tempeh

It might seem strange to fry these while they’re wrapped in foil, but trust me, it works to seal in the moisture in the marinated tempeh. If you don’t have five-spice powder, you can make your own by combining Szechuan peppercorns and star anise (toasted and put through a spice grinder), with ground cloves, ground cinnamon, and ground fennel seeds.

SERVES 4

1 8-ounce package tempeh

2 tablespoons light soy sauce

1 tablespoon dry sherry

2 teaspoons ginger, grated

1 teaspoon brown sugar

1 teaspoon five-spice powder

1 tablespoon olive oil

1⁄2 teaspoon sesame oil

Oil for frying

  1. Cut tempeh lengthwise and then into triangular-shaped pieces.
  2. In a medium bowl, mix soy sauce, sherry, ginger, brown sugar, five-spice powder, olive oil, and sesame oil. Gently toss tempeh in marinade, coating all sides. Marinate in the refrigerator overnight.
  3. Wrap each tempeh triangle tightly in foil, folding a piece over and then folding edges of foil down tightly toward tempeh.
  4. In a large sauté pan over medium-high heat, bring 2 inches of oil to 350ºF. Fry packets for 2 minutes, remove from oil with a slotted spoon, and drain on crumpled paper towels.
  5. Serve when packets are cool enough to be handled.

Sausage Puffs

This really is the ultimate junk food. Not only do you have super-salty sausage mixed with onion, mayo, and bread crumbs, but you fold it all in a decadent, flaky puff pastry. Expect to be asked for this recipe if you serve it at brunch.

SERVES 6

1⁄2 onion, chopped

1 package vegan Gimme Lean Sausage

1 tablespoon oil

1 tablespoon dried parsley

1 cup bread crumbs

1⁄4 cup vegan mayonnaise

1 11-ounce package puff pastry sheets (Pepperidge Farm brand is vegan)

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a medium sauté pan over medium-high heat, cook onion and sausage in oil, breaking sausage up into small pieces. Cook until sausage and onion are lightly browned. Remove from heat, transfer to a bowl, and cool completely before next step.
  3. Add parsley and bread crumbs. Stir in mayonnaise.
  4. On a large cutting board using a sharp knife, cut pastry lengthwise so that you have two long rectangles of dough. Place dough on prepared baking sheet.
  5. Place half of sausage mixture in a long row down the middle of each dough rectangle.
  6. Fold dough over sausage, making a long skinny rectangle. Crimp open edges closed with a fork. Cut into 2-inch-wide slices. Separate lightly on a cookie sheet.
  7. Bake for 15–20 minutes or until very golden brown.

Sun-Dried Tomato and Turkey Pinwheels

Don’t let the spinach in this recipe fool you; these are more delicious than they are healthy. Plus, they whip up in a matter of minutes and you can easily double or triple the recipe if you’re expecting a hoard of friends at your house!

SERVES 4

1 8-ounce container cream cheese

1 3-ounce jar oil-packed sun-dried tomatoes, chopped

6 tortillas

2 cups baby spinach

2 5-ounce packages vegan turkey deli slices

  1. In a small bowl, mix cream cheese and sun-dried tomatoes until smooth.
  2. On each tortilla, spread a heaping tablespoonful of cream cheese mixture evenly with a rubber spatula. Arrange spinach on top of cream cheese, followed by deli slices.
  3. Roll into a tight cylinder. Cut each into 11⁄2-inch wheels. Refrigerate until ready to eat.

Teriyaki Pineapple Tempeh Kabobs

Aside from the straight salty or straight saccharine, most junk food shares the common bond of having a savory and sweet flavor profile. On display here is a terrific example, inspired by the islands.

SERVES 4

1 recipe Pineapple Teriyaki Sauce

1 8-ounce package tempeh, cubed

2 cups pineapple, cubed

2 cups cherry tomatoes

1 small red onion, cut into large chunks

2 tablespoons olive oil

Wooden skewers, soaked in water for 15 minutes.

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Or heat your barbecue if grilling.
  2. In a medium bowl, toss Pineapple Teriyaki Sauce and tempeh, then marinate for 2 hours.
  3. On each skewer, alternate tempeh, pineapple, cherry tomatoes, and onions. Place on prepared baking sheet.
  4. Brush vegetables with Pineapple Teriyaki Sauce and olive oil.
  5. Bake for 20 minutes or until onions are tender.

To grill:

  1. Brush grate with oil and grill for 10–12 minutes, turning once halfway through cooking.

Buffalo Tempeh Dip

With this I present a creamy, cheesy, hot sauce–infused dip with tempeh chunks, best enjoyed piping hot with celery sticks or a hunk of crusty French bread.

SERVES 6

2 8-ounce packages of tempeh, cubed

1 12-ounce bottle Frank’s RedHot Sauce

2 8-ounce containers vegan cream cheese

1 recipe Creamy Ranch Dressing

3⁄4 cup celery, chopped

1 cup vegan mozzarella shreds

6 ribs celery, cut into large sticks

1 French bread baguette

  1. Preheat oven to 350ºF. Lightly grease a 9"× 13" baking dish.
  2. In baking dish, mix tempeh cubes with hot sauce.
  3. In a small bowl, mix cream cheese and Creamy Ranch Dressing with celery and pour over tempeh mixture.
  4. Cover tightly with foil.
  5. Bake for 20 minutes, remove foil, and top with shreds.
  6. Bake for an additional 15–20 minutes or until shreds are melted.
  7. Serve with celery sticks and French bread torn into chunks.

Taquitos with Avocado Sauce

Fry it and you’re well on the way to making it an irresistible junk food. In this case, you’ve also got some mighty tasty flavors melding, so you’ve got to give credit where credit’s due.

SERVES 4

2 large potatoes, peeled and chopped

1 teaspoon salt

1 12-ounce package Soyrizo, vegan Mexican sausage (about 1 cup)

1 tablespoon oil

1 teaspoon cumin

8 corn tortillas

Oil for frying

1 recipe Avocado Sauce

  1. Line a baking sheet with crumpled paper towels for draining cooked taquitos.
  2. In a medium saucepan, bring enough salted water to boil to cover potatoes.
  3. Cook until fork-tender. Remove from heat and drain.
  4. In a medium sauté pan over medium-high heat, cook Soyrizo, stirring frequently for 4 minutes. Add cumin and potatoes to the pan and mash with a fork until mixture is mostly smooth and combined. Remove from heat.
  5. On a dry sauté pan over medium heat, heat corn tortillas on each side just until soft. Keep warm wrapped in a clean kitchen towel.
  6. Preheat a large frying pan over medium-high heat; add about 3 tablespoons oil to pan.
  7. For each taquito, spoon a heaping tablespoon of potato mixture and spread evenly. Roll and secure with a toothpick.
  8. Fry in heated oil (toothpick and all) for about 2 minutes on each side or until evenly golden brown. Place on prepared baking sheet.
  9. Serve with Avocado Sauce.

Beer-Barbecued Meatballs

Let someone else serve Swedish meatballs; I’d rather put out these happy little vegan balls cooked in a beer-infused barbecue marinade. The best part? Gobbling them up with toothpicks. You can use pre-made vegan meatballs in a pinch, but here’s how to do it from scratch.

SERVES 6

2 cups vegan beef broth

1 cup textured vegetable protein granules

2 tablespoons ground flaxseeds

1⁄4 cup water

1⁄2 onion, diced

1 teaspoon olive oil

1 clove garlic, chopped

1 tablespoon tomato paste

1 teaspoon vegan Worcestershire sauce

1 teaspoon light soy sauce

1⁄2 cup bread crumbs

1⁄2 cup walnuts, finely minced

1⁄2 teaspoon oregano

1⁄2 teaspoon parsley

1⁄2 teaspoon basil

1 12-ounce beer

2 cups barbecue sauce

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a small saucepan, bring broth to a boil and add textured vegetable protein. Turn heat off and allow TVP to reconstitute 10 minutes. Drain very well, squeezing liquid out.
  3. In a small bowl, mix flaxseeds with water; set aside.
  4. In a medium sauté pan, cook onions in oil, stirring until translucent; add garlic, sauté for 1 more minute. Remove from heat.
  5. In a large bowl, combine all the ingredients except the beer and barbecue sauce and mix with hands until very well combined. If the mixture is too dry to be shaped into a ball, add 1 more tablespoon of tomato paste. If mixture is too wet, add 1⁄4 cup bread crumbs at a time until you can easily shape into 11⁄2-inch balls.
  6. Place balls on prepared baking sheet.
  7. Bake for 25–30 minutes, carefully turning meatballs halfway through cooking. Meatballs are done when deep golden brown.
  8. In a large saucepan, mix beer and barbecue sauce, add meatballs, and bring to a boil. Turn heat down to medium-low and let simmer for 15–20 minutes.
  9. Serve on a serving platter with toothpicks and extra sauce in a small bowl.

Pizza Rolls

Pizza toppings, deep-fried in a won ton wrapper equals junk food bliss.

SERVES 4

11⁄2 cups Super-Easy Pizza Sauce

1 cup vegan pepperoni, finely chopped

1 cup vegan mozzarella shreds

1 package vegan won ton wrappers

Oil for frying

  1. In a frying pan, heat about 2 inches of oil to 360ºF. Line a baking sheet with crumpled paper towels to drain cooked pizza rolls.
  2. In a medium bowl, mix Super-Easy Pizza Sauce, pepperoni, and cheese.
  3. Brush edges of won ton wrapper with water; place a scant teaspoon of pizza sauce mixture on won ton and fold over, pressing edge to seal completely.
  4. Fry pizza rolls on each side for 2–3 minutes or until golden brown. Place on prepared baking sheet.

Green Chili Quesadilla

Yo quiero Taco Bell? Well, the ingredients in this quesadilla—white beans, green chilies, and cheese shreds—are vegan but combine perfectly to make a melty and mouthwatering Mexican dish.

SERVES 4

1 15-ounce cans cannellini beans, rinsed and drained

11⁄2 cups vegan mozzarella shreds

1 4-ounce can diced green chilies

1 teaspoon salt

1 teaspoon cumin

4–6 tortillas

1 teaspoon oil

1 recipe Creamy Southwestern Dip

  1. In a small bowl, mash beans with a potato masher until mostly smooth; stir in cheese, chilies, salt, and cumin.
  2. Spoon a heaping tablespoonful of this spread on 1⁄2 of a tortilla and fold over. Continue for the rest of tortillas.
  3. In a large sauté pan over medium-high heat, heat a thin layer of oil and cook quesadillas until lightly browned and crisp. Cut into triangles and serve with Creamy Southwestern Dip.

Ham-Wrapped Asparagus with Chive Cream Cheese

How do you turn asparagus into junk food? Wrap it in cream cheese and ham, that’s how.

SERVES 4

1 bunch asparagus spears (10–12 spears)

1 8-ounce package vegan cream cheese

1 teaspoon Dijon mustard

1 tablespoon fresh chives, minced

1⁄2 teaspoon salt

1 5-ounce package vegan deli slices

  1. Bring a quart of salted water to boil in a pan that will accommodate asparagus spears.
  2. Snap off woody ends of asparagus. Add asparagus to boiling water. Cook for 3–5 minutes or until cooked through but not mushy. Remove from heat and drain; run cold water over asparagus to stop them from overcooking. Set aside to cool.
  3. In a small bowl, combine cream cheese, mustard, chives, and salt.
  4. On each deli slice, spread a heaping teaspoonful of cream cheese mixture evenly.
  5. Roll deli slice around a spear of asparagus. Set on a serving platter and repeat for rest of spears. Refrigerate until ready to serve.

Loaded Nachos

A staple for your next vegan Super Bowl gathering, or any time you have a hankering for a heap of tortilla chips smothered in spicy-beefy TVP, refried beans, and jalapeño; baked until the cheese gets all melty; and topped with a generous dollop of tomatoes, guac, and sour cream. Classic.

SERVES 4

2 teaspoons vegan beef bouillon paste

2 cups water

1⁄2 cup small-grain textured vegetable protein (Bob’s Red Mill)

1⁄2 onion, chopped

1 tablespoon oil

1 teaspoon chili powder

1 teaspoon cumin

1⁄2 teaspoon pepper

1⁄2 teaspoon garlic powder

1 15-ounce can refried pinto beans

1⁄4 cup nondairy milk

Tortilla chips

1 jalapeño, seeded and sliced

1 cup vegan Cheddar shreds

3 green onions, white and green parts, sliced thinly

1⁄4 cup chopped cilantro

1 cup guacamole

1 cup Vegan Sour Cream

1 medium tomato, seeded and diced

  1. In a small saucepan, bring water and bouillon paste to a boil, then stir in TVP. Place a lid on the pot and remove from heat. Let sit 10 minutes. Drain well. Place TVP into a clean kitchen towel and squeeze to completely remove excess liquid.
  2. Preheat oven to 375ºF. Have a large ovenproof platter or a 9" × 13" baking dish ready.
  3. In a medium sauté pan over medium heat, sauté TVP and onion in oil until TVP is browned and onion is translucent and soft, 8–10 minutes. Add chili powder, cumin, pepper, and garlic powder, stirring until mixed well and fragrant. Remove from heat.
  4. In a small saucepan, heat refried beans with milk, stirring until heated through. Remove from heat.
  5. Place tortilla chips on prepared baking dish in an even double layer.
  6. Spoon beans over chips, followed by TVP mixture, cheese, and jalapeños.
  7. Bake for 8–10 minutes or until cheese is melted.
  8. Top nachos with green onion, cilantro, guacamole, Vegan Sour Cream, and diced tomatoes.
Loaded Nachos

Loaded Nachos

Zucchini Pancakes

Know how to turn the glut of zucchini from your garden into bonafide junk food? Turn them into pancakes and deep-fry those suckers! A real crowd favorite.

SERVES 4

2 medium-sized zucchinis

1 teaspoon salt

1 teaspoon flaxseeds, ground

1 tablespoon water

4 tablespoons onion, grated

1⁄4 cup cornmeal

1⁄4 cup flour

1⁄2 teaspoon pepper

Oil for frying

1 cup Vegan Sour Cream

  1. Grate zucchini, toss with salt, and place in a colander to drain for about 20 minutes.
  2. In a frying pan, heat about 1 inch of oil over medium-high heat to about 360ºF. Line a baking sheet with crumbled paper towels to drain cooked pancakes on.
  3. In a small bowl, combine flaxseeds with water. Set aside.
  4. Place zucchini and onion in a kitchen towel and squeeze excess moisture out.
  5. In a medium bowl, mix zucchini, onion, flaxseed mixture, cornmeal, flour, and pepper.
  6. Place a heaping tablespoon of zucchini mixture into prepared oil, flattening slightly with a spatula.
  7. Fry for 3–4 minutes on each side or until golden brown. Remove and place on prepared baking sheet.
  8. Serve while still warm with a side dish of Vegan Sour Cream.

Jalapeño Bacon Poppers

Nonvegans would look at this recipe title and think, “Bacon? What’s up with that?” Fortunately, several manufacturers have specialized in veganizing our junk food favorites, namely cheese and meat stuffs, so we, too, can enjoy crispy fried poppers with a molten creamy bacony filling.

SERVES 4–6

Oil for frying

1 8-ounce container vegan cream cheese

11⁄2 cups vegan Cheddar shreds

2 teaspoons vegan bacon bits

10 jalapeño peppers

1⁄2 cup cornstarch

1 cup nondairy milk

1⁄2 cup flour

1 cup fine bread crumbs

1 teaspoon salt

  1. In a frying pan, heat about 2–3 inches of oil over medium-high heat; oil should be between 350ºF and 375ºF. Line a baking sheet with crumbled paper towels to drain cooked poppers on.
  2. In a small bowl, mix cream cheese, cheese, and bacon bits.
  3. Using gloves to protect fingers from chili, slice jalapeños lengthwise and discard seeds and veins.
  4. In three separate shallow bowls, place cornstarch, milk, and flour mixed with bread crumbs and salt.
  5. Spoon a heaping teaspoonful of cream cheese mixture into each jalapeño half.
  6. Dredge poppers in cornstarch, milk, then bread-crumb mixture. Lay them on a sheet of parchment paper. Redredge in milk and bread crumbs.
  7. Fry poppers in batches in prepared oil for 3–5 minutes or until golden. Set poppers on prepared baking sheet to drain.
  8. Transfer to a serving platter and serve while still piping hot. Yum!

Barbecue Chip–Crusted Tofu Bites

Ready for the crunchiest tofu you’ve ever had? Blame potato chips and deep-frying for the delicious result.

SERVES 4–6

Oil for frying

1 16-ounce container extra-firm tofu, drained, frozen, and then thawed

1⁄2 cup cornstarch

3⁄4 cup flour

1⁄2 teaspoon baking powder

1 cup ice water

1 cup barbecue potato chips, crushed

1 recipe Creamy Ranch Dressing

  1. In a large, deep pan, heat about 3 inches of oil to 345ºF.
  2. Cut tofu into 1-inch cubes.
  3. Place cornstarch in a plastic bag large enough to hold tofu.
  4. In a medium bowl, combine flour, baking powder, and ice water. Stir to make a thick batter; do not overmix. A few lumps are okay.
  5. Pour barbecue chips into a shallow dish.
  6. Place tofu into bag with cornstarch and shake to evenly coat tofu cubes.
  7. A few at a time, dip tofu cubes into batter, letting excess drip off, then roll in barbecue chip crumbs.
  8. Carefully place tofu into heated oil and fry for about 2 minutes. Remove to paper towels to drain.
  9. Transfer to a groovy serving platter and put out a side of Creamy Ranch Dressing to encourage dipping.

Tofu Satay with Soy Wasabi Dipping Sauce

Aside from being packed with protein, tofu takes on the flavor of just about anything, making it an almost magical food and a vegan staple. In this recipe, the longer you’re able to marinade the tofu, the more flavor you’ll pack into your satay.

SERVES 4

1 tablespoon lemongrass, finely chopped

1 tablespoon ginger, grated

1 clove garlic, crushed

1 tablespoon agave

1 tablespoon chili sauce or  

1 red chili seeded and thinly sliced (optional)

1⁄2 teaspoon sesame oil

3 tablespoons light soy sauce

1 12-ounce package extra-firm tofu, drained, frozen, thawed, and cut into even bite-size squares.

1 recipe Wasabi Soy Dipping Sauce

Wooden skewers soaked in water for 15 minutes before cooking

  1. In a shallow dish, combine lemongrass, ginger, garlic, agave, chili sauce (if using), sesame oil, and soy sauce. Add tofu chunks, turning to coat, in marinade. Refrigerate for a few hours or overnight, stirring to make sure all the tofu stays coated in the marinade.
  2. Preheat oven to 300ºF. If barbecuing, heat your grill. Place 4 or 5 pieces of tofu on each skewer, place on a cookie sheet, and brush with olive oil.
  3. Bake for 40 minutes, turning each skewer every 15 minutes.

To cook on the grill:

  1. Brush the grate with oil and cook for 10–12 minutes, turning once halfway through cooking.
  2. Serve with a generous side of Wasabi Soy Dipping Sauce for dipping.

Corn Fritters

We’ve taken a detour to the Deep South with this deep-fried treasure. Double the deliciousness if you’ve got a crowd to feed. For a real down-home feast, serve with a side of vegan ribs, crunchy slaw, and a pitcher of spiked lemonade.

SERVES 4–6

1⁄2 cup soymilk

1 teaspoon apple cider vinegar

3⁄4 cup flour

1 teaspoon baking powder

1⁄4 teaspoon salt

1⁄4 teaspoon baking soda

1⁄8 teaspoon paprika

1 tablespoon oil

1 cup frozen corn kernels, thawed, drained

Oil for frying

  1. Place milk and apple cider vinegar in a small bowl and set aside for 5 minutes.
  2. In a medium bowl, combine flour, baking powder, salt, baking soda, and paprika.
  3. Add 1 tablespoon oil to the milk mixture. Stir wet ingredients into dry ingredients until just combined, then add corn.
  4. Heat about 1 inch of oil in a pan and drop fritters by the heaping tablespoonful. Fry on each side until golden.
  5. Drain on paper towels before setting out to serve. Add a generous smear of vegan margarine for the yummiest results.

Eggplant Caviar

It feels particularly festive to tell someone, “Oh, I’ll bring a side of Eggplant Caviar!” even though this recipe technically has very little in common with actual caviar (which is fish roe). No matter! Junk food is all about the fun factor, so I’m sticking to it.

SERVES 4

1 large eggplant

2 cloves garlic

3⁄4 cup Vegan Sour Cream

1 tablespoon fresh lemon juice

1 teaspoon salt

1⁄2 teaspoon pepper

  1. Preheat oven to 350ºF. Cut eggplant in half lengthwise, place cut side down on parchment-lined cookie sheet, and place a clove of garlic under each side. Bake for 40 minutes or until very soft. When cool enough to handle, spoon eggplant out of skin and roughly chop with garlic.
  2. In a medium bowl, mix sour cream, lemon juice, salt, and pepper. Stir in eggplant.
  3. Serve with pita chips and be sure to refrigerate leftovers.