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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Wednesday, November 23, 2011

Sweet & Spicy Nuts--A Great Appetizer For Guests To Nosh While You Prep The Feast

They say the night before Thanksgiving is one of the most profitable for pizza shops and Chinese take-out. Well, after four extra trips to the grocery store to pick up the forgotten things like, Earth Balance, cranberry sauce, bread, and dessert--who really wants to make a big dinner? (Finish reading before you run out and pick up the seltzer for Aunt Millie!) 
Seriously, all that cooking energy needs to be saved for tomorrow! 


Since our local pizza shop does not offer a vegan option, I threw together a quick vegan sausage & peppers pizza. The sauce is a chunky tomato sauce that is simple and would be great on pasta, or just heated with crusty bread. 



Chunky Tomato Sauce
Ingredients:
2 cans Diced Tomatoes, drained
1/4 cup Nutritional Yeast
1 tbsp Garlic Powder
1 tsp Salt
11/2 tsp Red Pepper Flakes
2 tsp Italian Seasoning

Instructions:
Mix all ingredients together in a bowl and put on pizza or heat to serve with bread. 


Spiced nuts are one of my favorite appetizers and snacks. Most recipes use butter or egg but this one is vegan and a little healthier. These pair well with a Pinot Noir or Malbec. Great to keep a batch on hand for all the holiday festivities coming up. 
They are also a delicious gift idea. Put a cup or two in a festive tin, wrap a red ribbon on and instant happiness! 


Sweet & Spicy Nuts

Ingredients:
2 cups Pecans Halves
2 cups Walnut Halves
1 cup Dried Cranberries
2 Egg Replacers ( I used Ener-G)
1/2 cup Sugar
2 tbsp Cinnamon
2 tsp Ground Ginger
1 tsp Salt
2 tsp Allspice
1/2 tsp Ground Cloves
2 tsp Red Chili Flakes
1/2 tsp Ground Black Pepper

Instructions:

1. Preheat oven to 300 degrees F. Mix nuts, cranberries, and egg replaces together in a large bowl until well combined. 
2. Add the rest of the ingredients and mix well. Spread nuts on a well greased, (or use a sil-pat if you have one) large 1" deep baking pan. (Large cookie sheet) Cook for 25 minutes, stirring halfway through.
3. Cool but keep shaking the pan to prevent the nuts sticking to the pan in the cooling process. 
4. Enjoy!


Oh yes...and...from my family to yours...




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