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Sweet and Savory Walnut Snacks

Sweet and Savory Walnut Snacks

Our Sweet and Savory Walnuts have no refined sugar, salt or oil and are a great snack to crunch and munch with your family and friends. This recipe includes both a sweet (with maple syrup, cinnamon, and vanilla) and a savory version (with paprika, cumin, red chili flakes, coriander, and garlic powder). They can be prepared in 20 minutes or less and stored for several weeks. Enjoy!

Lentil Spread

Lentil Spread

Our Lentil Spread is a wonderful, wholesome appetizer to enjoy during the holiday season and beyond. The recipe includes just five simple plant-based ingredients. Once the onions are sautéed, everything is combined and pulsed in the food processor, then transferred to a serving bowl where the spread can be served with vegetables and whole wheat crackers. What a wonderful way to encourage friends and family to ‘dip into’ the plant-based lifestyle!

Roasted Pear Crostini With Cashew Cream

Roasted Pear Crostini With Cashew Cream

Our Roasted Pear Crostini With Cashew Cream is a perfect plant-based appetizer for your next special gathering. Sliced pears are oven roasted in a sweet vinaigrette, while a basic cashew cream is whipped up in the blender. After lightly toasting baguette bread, the only thing left is assembly. While this appetizer is extremely easy to prepare, it looks elegant and has a simple sophisticated taste. Try it in the fall and winter with fresh pears, or in the summer swap them for in-season peaches.

Protein-Packed Potato Skins

Protein-Packed Potato Skins

Our Protein-Packed Potato Skins are filled with a delightful plant-based mix of potatoes, nut milk, chickpeas, sun-dried tomatoes, capers, onions, garlic and mustard. After mashing these ingredients together, they are stuffed into hollowed potato skins and baked to a golden brown. This recipe works as a fun appetizer but it can also be a main meal, complimented with optional toppings and a healthful side salad.

Smoky Little Devils

Smoky Little Devils

Plant-based nurse extraordinaire Jane Esselstyn and her mom Ann Esselstyn bring us their beloved recipe for Smoky Little Devils, a wholesome take on deviled eggs that is egg-free and uses nutritious red potatoes, green onions, and oil-free hummus. This crowd-pleasing appetizer is sure to impress your guests with both presentation and flavor!

Homemade Hummus

Homemade Hummus

You will never believe how easy it is to make your own healthful and flavorful oil-free Homemade Hummus! We include instructions for Classic Hummus, but also five variations including Harrisa and Mint Hummus, Artichoke and Rosemary Hummus, Spicy Hummus, Sweet Potato Hummus, and Sun-Dried Tomato Hummus. Try them as a dip for vegetables and whole wheat crackers, or use your favorite as a spread on our Hummus Veggie Wrap.

Crudites and Red Bell Pepper Dip

Crudites and Red Bell Pepper Dip

Our Red Bell Pepper Dip is a quick but elegant appetizer to set out for guests at your next special gathering. A fragrant roasted red pepper is blended with pomegranate molasses, scallions, lemon juice and cumin to make a creamy dip that gets crunch and texture from chopped walnuts that are mixed in at the end. Serve with your choice of fresh sliced vegetables, crackers or pita chips.

Ricotta Crostini With Cranberry Salsa

Ricotta Crostini With Cranberry Salsa

This recipe teaches you how to make a simple Cranberry Salsa that combines the sweet-tart flavor of cranberries and dates with the zing of shallots and jalapeño. Use it with dairy-free ricotta and crostini crackers  to make the perfect plant-based appetizer for your guests.

Chef AJ’s Sweet Potato Nachos

Chef AJ’s Sweet Potato Nachos

Chef AJ’s Sweet Potato Nachos are the perfect snack to share with friends and family. This plant-based recipe teaches you how to make delicious chips out of fresh sweet potatoes, which are then loaded up with your favorite toppings like lettuce, tomato, onion, corn, cilantro, beans, and salsa. You will love this fresh, healthful take on the Mexican/Southwestern culinary classic.

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