Appetizers

Collard Wraps

This meal can simply be leftovers wrapped in steamed collard leaves.

Salad and dressing is wonderful; so are grains with mustard, shredded carrot and sliced peppers, just as examples. These wraps are a staple in a vegan meal plan! I would say the only thing that doesn’t go in a collard wrap is peanut butter and jelly! Here is a recipe using hummus. The recipe for hummus can be found here.

Kathy’s Kale Chips

Kale chips are becoming more and more popular, but have you noticed how much a bag in the store costs? There’s no need to break the bank to have this tasty, crunchy treat that’s a superb alternative to potato chips.

Walnut Mushroom Pâté

So easy yet flavorful - I make this all the time an use it as a savory spread or filling for wraps or sandwiches. It's delicious on top of rice snaps or oil-free whole-grain crackers, or on a whole-grain bagel. 
Experiment with spices or chopped celery, ground pepper or bell peppers to add chunk and make it your own!

Pesto Stuffed Mushrooms

No need for oil in pesto.  You will appreciate this lighter, flavorful and very versitile version, in its elegant placement upon mushrooms

Hummus Plate

Hummus or Middle Eastern chickpea spread is so satisfying and versitile, as a snack with veggies and rice snaps, in a wrap or sandwich, a stuffing for mushroom appetizers, or diluted for a salad dressing!  It's easy to keep it low-fat by abstaining from adding oils.  If you need to control weight, avoid further added fat by eliminating the tahini (sesame butter).

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