Tag Archives: appetizers

Zingy garlic and almond edamame

When I went to university, I’d use whatever money I could scrape together to go to our campus pub, Wilf’s, for the occasional treat. I wasn’t a vegan back then (and thank goodness, because if you check out Wilfs’ menu online, look at how little options there were, and how apparently they think chicken is vegetarian), but my favourite things at Wilf’s happened to be the only vegan things on the menu — edamame, and hummus and pita chips.

I’ve mentioned before that I came from a reallllly non-diverse town. Like, we didn’t even have grocery store sushi. I’d never even heard of hummus until I was 19 years old. Edamame? I actually thought it was pronounced “Eda-maim!” But that didn’t mean I wouldn’t try it. Wilf’s edamame was just steamed with salt (lots of it!) but it was so damn addictive.


Ten vegan treats to bring to a holiday party (plus, an important announcement)


Thanksgiving has already come and gone here in Canada, but this is just the start of “get-together” season. And why not? It’s indoors time! It gets dark early! Whisky suddenly goes with everything (side-note: I ended up putting Crown Royal Maple whiskey in my coffee at my Mom’s Thanksgiving dinner and woah. Pleasant).

I was never a huge fan of potlucks in my younger days (think high school/university) because they always ended up being really unbalanced. I would put a whole lot of effort into making something awesome and someone else would be like, “I brought paper plates!!” or “I brought a bag of cookies!”

Now I’m actually more likely to offer to bring food for parties that aren’t even designated potluck parties (although every time I see the episode of The Office where Michael brings a potato salad to a catered party I cringe because I wonder if that’s how I come off). It’s mostly out of self-interest, wanting to have something that I know I can eat, and wanting to impress people/promoting my blog.

And that’s as good of a time as any to share some exciting news about my e-book plans. After a successful Tilt campaign, my next step has been designing the content of the book. I’ve decided that instead of just a regular, general recipe book (maybe someday when I do a print book, that’ll come) to go with something more specialized. Here it is: vegan party food. Food to bring to a party if you are a vegan, know a vegan, are veg-curious or simply want everyone to have a good time regardless of dietary restrictions. It will consist of 15 recipes ranging from apps to desserts that will make everyone go, “Really? This is vegan?”

The title? Don’t Invite the Vegan.

I’ve already started on recipe testing and planning the art direction. More details will be released in future blog posts (I promise)!

In the meantime, here is a collection from my favourite places around the web for apps and share-able treats that are vegan or can easily be made vegan — so the next party you attend, try switching it up and bringing something straight from the earth!

I’ve also included quick notes on dietary restrictions. I will notes that all of these are obviously vegan as well as fructose-friendly, since I don’t eat anything that isn’t fructose-friendly.

  1. No Whey No Cow’s crispy polenta bites (nut-free, gluten-free if you sub the bread crumbs)
  2. A Beautiful Mess’s veggie gyoza (nut-free)
  3. Oh She Glows’ crowd-pleasing Caesar salad (gluten-free, soy free — can be made low FODMAP by subbing buckwheat groats for cashews)
  4. Nourish Not Punish’s three-layer peanut butter bars (gluten-free)
  5. The Cashew Chronicle’s luxury lazy blueberry cobbler (nut-free, gluten-free if you sub the flour)
  6. Martha Stewart’s shiitake nori rolls (nut-free, soy and gluten/grain-free if you sub coconut aminos for the soy sauce/tamari)
  7. Lunch Box Brunch’s fried risotto balls (dietary variances depend entirely on your own risotto recipe)
  8. Fork and Beans homemade vegan Doritos (gluten-free, soy free and nut-free)
  9. The Minimalist Baker’s sundried tomato basil pinwheels (nut-free, gluten-free option, soy free if you use Daiya cream cheese and nooch instead of vegan parm)
  10. Thug Kitchen’s badass bean dip (nut-free, gluten-free, grain-free)

Hummus Noir

Processed with VSCOcam

Processed with VSCOcam

What’s a summer’s day without some apps, dips, chips, sides, snackables, all those little things? Honestly, I feel like summer is better comprised of a series of small, bite-sized snacks rather than three plain ol’ meals per day. What’s more relaxing than a book on the balcony listening to Mac Demarco? A book on the balcony (listening to Mac Demarco) with some chips and dip.

I’m a guacamole girl through and through, but guac can be high-maintenance. You have to make sure the avocados are just right. And because avocados go bad pretty much the second they oxidize, you have to basically make sure you eat it all at once (I mean, this has never really been a problem with me, but still).
I actually didn’t discover hummus until I was in my first year of university (I feel like this blog is a big collection of “I actually had no idea [food] existed until I was in university” which goes to show how much of an under-exposed, picky eater I was growing up). I think nothing quite beat Wilf’s hummus, but that might have been the greasy, deep-fried chips they served it with that made it great (Wilf’s, if you’re curious, is the campus pub at Wilfrid Laurier University). Since I left ol’ Wilfy, I’ve since been experimenting with different kinds of hummus (you may recall one of my first recipes on this blog, my pizza hummus — one of my favourites) and I’ve found that homemade is always better!
This Hummus Noir is that because, well, it’s made from black beans. But also, it’s a little spicy, a little mysterious, a little sinister. You can swap out the Sriracha for something a bit milder (or even a third tbsp of tahini) but the overall effect isn’t mouth-burning. Just enough for you to go, “Hmmmm” and keep dipping. It would also make a great sandwich spread. Not that I would know, because the dude and I ate it all.
Hummus Noir
  • One 19 oz can of black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp tahini
  • 1 tbsp Sriracha
  • Two cloves garlic, finely chopped
  • 1/2 tsp ground cumin
  • Salt, pepper and red pepper flakes, to taste
  • 1/2 – 1 tbsp olive oil (I added gradually as I processed the mixture)


  1. Pre-chop some of the ingredients such as the garlic and the cilantro to allow for easier processing
  2. Add all of the ingredients to a large food processor and pulse gradually until the mixture begins to get pasty. Keep scraping off the sides if you must. The mixture should only take a couple minutes to become a nice, hummus-y texture.
  3. Enjoy on a balcony, porch, in a yard or by an open window somewhere, but protect it from squirrels and other jerks.