Plant-Based Snack Platter

Recipe

Vegan & Gluten Free

There is nothing like putting together a beautiful and bountiful snack board for the holidays, for hosting loved ones, or even for yourself! There is SO MUCH room for creativity with different textures, colors, and flavors.

You don’t have to make all of these recipes for your Plant-Based Snack Platter, you can make one or two and complement the board with veggies and fruit or you can go all out and make all of them for a truly ambitious and delicious snack time to remember.

Here are SEVEN of our favorite recipes that we like to serve for nibble nights! For a step-by-step tutorial to guide you through the process of each recipe check out our Plant-Based Platter video series here.

Organic Beet Hummus

Ingredients:

2 small organic beets boiled until easily pierced with a fork

1 can organic chickpeas beans, drained and rinsed

2/3 cup tahini

1/3 cup lemon juice or apple cider vinegar

2 cloves garlic

1/3 cup olive oil

1 tsp cumin

1 tsp salt

Method:

Add all ingredients to a food processor and blend to desired consistency. Top hummus with sliced or spiralized beets (or whole turmeric chickpeas from this recipe)

Radish Quick Pickle

Ingredients:

7-8 radishes

4 ounces apple cider vinegar

4 ounces filtered water

Pinch sea salt

Method:

Thinly slice radish or use a mandolin slicer.
Add apple cider vinegar and water to a mason jar.
Add sea salt and sliced radish. Cover with lid and shake until the salt is dissolved.
Store in the fridge and wait at least 5 hours before using.

Fig & Orange Honey

Ingredients:

10 ounces raw honey

10 black mission figs, chopped

Zest of 1 organic orange

Method:

Pour honey into a mason jar, add chopped figs.
Add zest to the mason jar. Stir well, cover, and refrigerate until ready to use.

Maple Candied Pecans

Ingredients:

2 cups whole pecans

1/4 cup maple syrup

Method:

Preheat oven to 350.
Combine pecans and maple syrup in a bowl and toss to ensure pecans are covered in syrup.
Dump mixture onto a baking tray lined with parchment.
Bake for 10-15 minutes, checking halfway through to ensure syrup does not burn.
Remove from oven, allow to cool completely.

Fried Shiitake Mushrooms

Ingredients:

2 Tbsp olive oil

1 sprig rosemary, chopped fine

2-3 cups shiitake mushrooms, cleaned and left whole

Method:

Heat olive oil in a skillet over medium heat.
Add mushrooms and fry gently until desired crispiness is reached, stirring occasionally (approx 20 mins).

Lentil Loaf & “Meat”balls

This recipe yields 1 loaf and 20-30 meatballs.

Dry Ingredients:

1 cup oats

1 cup walnuts

2 cup pumpkin seeds

2 Tbsp ground chia

4 tsp Italian seasoning

6 Tbsp nutritional yeast

1 tsp salt

1 tsp pepper

Wet Ingredients:

2 cups cooked wild rice

2 cups cooked brown lentils

2 cans tomato paste

1/4 cup tamari

3 Tbsp maple syrup

2 Tbsp hot sauce

1 Tbsp dijon mustard

4 tsp apple cider vinegar

2 tsp miso paste

2 cup small-diced carrots

2 cup small-diced celery

1/2 cup small-diced onion or shallot

2 Tbsp minced garlic

1 Tbsp olive oil

Salt & pepper to taste

Sauce Ingredients:

1 can tomato paste

1 Tbsp tamari

1 Tbsp maple syrup

1/2 Tbsp dijon mustard

1/2 Tbsp apple cider vinegar

Method:

Preheat oven to 350.
Add dry ingredients to a food processor and pulse until well blended and a fine grind with some texture is achieved. Pour the dry mix into a large mixing bowl.
Heat 1 Tbsp of olive oil in a skillet over medium heat. Sauté celery, onion, carrot, and garlic until soft.
Add the following into the food processor: half the sautéed vegetable mixture, 1 cup cooked lentils (leave the other 1 cup aside), and all remaining wet ingredients. Pulse until well blended.
Combine the wet mixture into the bowl with the dry ingredients along with the remaining 1 cup cooked lentils and other half of the cooked vegetable mixture. Mix well using a wooden spoon. If the mixture is too wet and sticky, add a little more oat flour. Taste for salt and add more if needed.
Line a loaf pan with parchment paper and olive oil. Add the mixture into the pan, but do not pack it down too much.
Line a baking tray with parchment and olive oil (or silicone baking mat). Form the remaining mixture into balls just smaller than a golf ball and place on tray.
Bake “Meat”balls for 20-25 minutes and loaf for 35 minutes.
Meanwhile, stir all sauce ingredients together in a bowl. Once “meat”balls and loaf have finished baking, brush the tops with the sauce. Place back into the oven for an additional 5-10 minutes.
Hot tip: these are great items to keep in the freezer.

Vegan Herbed “Boursin” (Cheese Spread)

Cheese Ingredients:

1 1/2 cup soaked cashews

1/2 cup soaked almonds

2 Tbsp nutritional yeast

2 Tbsp olive oil

1 tsp sea salt

2 cloves garlic

Juice from 1 lemon

Zest from 1 lemon

1 Cup Water

Herb Mixture:

1 scallion or small bunch of chives finely chopped

1 tsp fresh thyme (or 1/2 tsp dry)

1/2 cup chopped parsley

8-10 basil leaves, chopped

Herbs for Garnish:

1 scallion or small bunch of chives finely chopped

1 tsp fresh thyme (or 1/2 tsp dry)

1/2 cup chopped parsley

8-10 basil leaves, chopped

1 tsp cracked black pepper

Method:

Soak cashews and almonds overnight (or at least for 2 hours).
Add soaked cashews and almonds, nutritional yeast, olive oil, sea salt, garlic, water, lemon juice, and zest to a blender. Blend on high until the mixture is smooth and creamy.
Use a spatula to scrape out mixture into a bowl. Add the herb mixture and mix well.
Line a fine-mesh sieve with cheesecloth and place a bowl underneath. Pour mixture into the cheesecloth-lined sieve, cover, and store in the fridge overnight. This will allow any extra liquid to be strained out, leaving the mixture thick like a soft cheese.
After 24 - 48 hours, remove from the fridge. Discard any liquid that was strained into the bowl. Place cheese onto parchment or wax paper, discard cheesecloth. Use the paper to help shape the cheese into a log.
Roll the log in the Herbs for Garnish, covering the outside.
Place the cheese in the fridge, wrapped in the paper until ready to serve.