Vegan Tapas Feast For All

• Produce

  • 3 Baby potatoes
  • 1 cup Baby spinach with the end stems removed
  • 1 Can Black-eyed peas
  • 10 Broccoli florets
  • 5 Campari tomatoes
  • 1 Carrot, large
  • 1 cup Chick peas
  • 2 sprigs Curly parsley
  • 19 cloves Garlic
  • 1 Japanese eggplant
  • 2 1/2 tsp Marjoram, dried
  • 1 Parsley
  • 1/2 Red bell pepper
  • 5/8 cup Red onion
  • 1/2 Red onion
  • 1/4 Spaghetti squash
  • 2 Sweet potatoes, medium sized

• Refrigerated

  • 1/4 cup Tofu, Soft

• Condiments

  • 1 tsp Agave
  • 1 tsp Balsamic vinegar
  • 1/2 cup Black olives
  • 1 cup Green olives
  • 3 tbsp Hot sauce
  • 1/2 tsp Lime juice
  • 1 cup Red pepper hummus
  • 2 tsp Reduced balsamic sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 3/4 tsp Black pepper
  • 4 tsp Brown sugar
  • 1 3/4 Cayenne
  • 1 1/2 cups Corn meal, yellow
  • 2 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Bread & Baked Goods

  • 1 French baguette

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

• Liquids

  • 7 cups Water

• Other

  • 1 cup Of balsamic sauce. i used a pomegranate-infused balsamic vinegar which is easy to purchase in your grocery store or online
  • 1/2 cup Of the liquid from the can of chick peas

Found on healingtomato.com

Description

Ingredients

• 2 medium sized sweet potatoes
• 1 Tbsp of extra virgin olive oil
• 2 cloves of garlic (finely chopped)
• 2 sprigs of finely chopped curly parsley
• 1/4 tsp of sea salt
• 1/8 tsp of black pepper
• 1/4 cup of soft tofu
• 3 Tbsp of hot sauce
• 1 tsp of agave
• 1/4 tsp of lime juice
• 3 baby potatoes
• 2 tsp of extra virgin olive oil
• 1/2 tsp of salt
• 1 tsp of dried oregano
• 1 cup of balsamic sauce. I used a pomegranate-infused Balsamic vinegar which is easy to purchase in your grocery store or online
• 4 tsp of brown sugar
• 1 tsp of extra virgin olive oil
• 1/4 cup of red onions
• 2 cloves of garlic
• 1 cup of green olives, preferably stuffed
• 1/8 tsp of black pepper
• 2 tsp of extra virgin olive oil
• 1/2 cup of black olives
• 2 cloves of garlic (finely chopped)
• 2 Tbsp of Red onion (finely chopped)
• 1/4 of a red pepper, chopped into small pieces
• 1 tsp of balsamic vinegar
• 1/4 tsp of black pepper
• 5 campari tomatoes
• 1 tsp of extra virgin olive oil
• 1 clove of garlic (finely chopped)
• 2 tsp of the reduced balsamic sauce
• 2 tsp of extra virgin olive oil
• 3 cloves of garlic
• 1/4 cup of red onions
• 1/2 cup of the liquid from the can of chick peas
• 1/2 cup of dry red wine
• 1 cup of chick peas
• 1/2 of a red pepper (finely chopped)
• 1 cup of baby spinach with the end stems removed
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 10 broccoli florets
• 1 large carrot
• 1/2 of a red pepper
• 1 Can of black-eyed peas
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 3 cloves of garlic (finely chopped)
• 1 tsp of dried oregano
• 1 Tbsp of extra virgin olive oil
• 1.5 cups of yellow corn meal (polenta)
• 4 cups of water (to soak the polenta)
• 1/2 tsp of baking soda
• 3 cups of water (to cook the polenta)
• 1 Japanese eggplant
• 1/2 of a red bell pepper
• 1/4 of red onion
• 3 cloves of garlic
• 2 tsp of extra virgin olive oil
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tsp of dried oregano
• 1/4 tsp of lime juice
• Parsley to garnish
• 1/4 of a spaghetti squash
• 1/2 of a red pepper
• 1/4 of a red onion
• 3 cloves of garlic
• 2 tsp of extra virgin olive oil (evenly divided)
• 1/4 tsp of cumin seeds
• 1 French baguette
• 1 cup of red pepper hummus

Directions

• Preheat oven to 450 degrees
• Take a bowl and add 1.5 cup of yellow corn meal (Polenta). Add 4 cups of cold water to the polenta and 1/2 tsp of baking soda. Soak for 1 and 1/2 hours
• Cut the spaghetti squash into 2 pieces. One should be about 3/4 and the other will be a 1/4. Refrigerate the 3/4 piece for a future recipe
• Place the 1/4 piece of spaghetti squash on a baking dish. Remove the seeds and brush with olive oil. Sprinkle with salt and place in the oven for about 10 minutes. Remove from the oven and allow it to cool
• Take 2 medium sized sweet potatoes and peel off the skin
• Cut them into bite sized pieces and place them inside these Belle Cuisine Individual Round Porcelain Bowls
• In each bowl, add 1 Tbsp of extra virgin olive oil, 2 cloves of garlic (finely chopped) and 2 sprigs of finely chopped curly parsley
• Add 1/4 tsp of sea salt and 1/8 tsp of black pepper. Mix well and shut the lid
• Place the bowls in the oven and cook for 25 minutes until they are soft. I found these to be the best part of my vegan tapas feast. The sweet potatoes practically melt in your mouth because they cook so perfectly in the porcelain bowls
• In a bowl, add 1/4 cup of soft tofu, 3 Tbsp of hot sauce. I added 1 tsp of agave and 1/4 tsp of lime juice
• Blend on low speed and set aside
• Take 3 baby potatoes and cut them into halves
• Place the cut potatoes in a bowl and add 2 tsp of extra virgin olive oil, 1/2 tsp of salt and 1 tsp of dried oregano. Mix well
• Place the seasoned baby potatoes in the escargot dish and place them in the oven. Bake for 20 minutes and then allow them to cool for a few minutes
• Top them with the red sauce, garnish with cilantro and place them on the vegan tapas bar
• In a medium sauce pan, add 1 cup of balsamic sauce. I used a pomegranate-infused Balsamic vinegar which is easy to purchase in your grocery store or online
• Add 4 tsp of brown sugar and bring it to a boil on medium heat. When the mixture is about half its amount, turn of the stove and set it aside for a few minutes
• Transfer the contents to the white porcelain provence vinegar cruet. It is such a useful and heavy duty container to store the balsamic sauce
• Do not wash the pan that we used to make the sauce. It will come in handy for making other vegan tapas items
• In the balsamic pan, add 1 tsp of extra virgin olive oil and set it to low heat
• Take 1/4 cup of red onions, finely chopped and add it to the heating oil
• Take 2 cloves of garlic, finely chopped and add it to the onions
• Add 1 cup of green olives, preferably stuffed. Mix well and add 1/8 tsp of black pepper
• Mix well and serve them in white porcelain ramekin. This olives have a tangy and sweet flavor
• Use the same pan that was used to make the green olives.
• Add 2 tsp of extra virgin olive oil and warm it at medium heat for 30 seconds
• To the pan, add 1/2 cup of black olives, 2 cloves of garlic (finely chopped), 2 Tbsp of Red onion (finely chopped) and 1/4 of a red pepper chopped into small pieces
• Add 1 tsp of balsamic vinegar and mix well. Add 1/4 tsp of black pepper to the olives and give it a final stir
• Serve them in white porcelain ramekin
• We are going to use the same pan again. This pan is going to get so much use today
• Cut 5 campari tomatoes into four pieces each
• Add 1 tsp of extra virgin olive oil and heat it on low heat
• Add 1 clove of finely chopped garlic in the oil
• Add the tomatoes and quickly toss them. Add 2 tsp of the reduced balsamic sauce to it and toss gently
• Serve them in white porcelain ramekin
• In the same pan, add 2 tsp of extra virgin olive oil, 3 cloves of garlic, 1/4 cup of red onions (finely chopped) and about 1/2 cup of the liquid from the can of chick peas
• Add 1/2 cup of dry red wine, 1 cup of chick peas and 1/2 of a red pepper (finely chopped)
• Bring it to a boil and make sure most of the red wine has burned off
• Add 1 cup of baby spinach with the end stems removed. Dont stir the pan; Just let the spinach wilt
• When the spinach has wilted to 1/2 its size, add 1/2 tsp of salt and 1/4 tsp of black pepper
• Mix well and serve in individual-sized white porcelain square baking dish. They are so perfect because you can heat them directly in the oven
• Cut 10 broccoli florets, 1 large carrot and 1/2 of a red pepper into very tiny pieces.
• Open a can of black-eyed peas and drain them. Place them in the a strainer and run them under cold water for about 1 minutes. The goal is to wash away as much of the salt as possible
• Place the peas and veggies in a bowl. Add 1/2 tsp of salt, 1/2 tsp of black pepper, 3 cloves of garlic (finely chopped) and 1 tsp of dried oregano
• Add 1 Tbsp of extra virgin olive oil and mix well
• Place the veggies in the black square baking dish and place it in the oven. Bake for 25 minutes and then remove from the oven. Place them on the vegan tapas bar
• Boil about 3 cups of water. While the water is boiling, drain the excess liquid from the soaking polenta
• Add the polenta to the boiling water while stirring vigorously with the other hand. Make sure there are no lumps
• Keep stirring until the water has evaporated and the polenta has thickened
• Turn of the heat and spread the polenta on a small casserole dish. The layer shouldnt be more than a 1/2 inch thick
• Place the casserole dish in the refrigerator for about 20 minutes
• While the polenta is cooling, take 1 Japanese eggplant, 1/2 of a red bell pepper and 1/4 of red onion into bite size pieces
• Take 3 cloves of garlic and chop them finely
• In the same pan, add 2 tsp of extra virgin olive oil and heat on low heat for 30 seconds
• Add the garlic cloves to the oil and let them brown. Add the veggies and mix well
• Let them cook for 10 minutes or until the eggplant skin is tender. Add 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of dried oregano and 1/4 tsp of lime juice
• Mix well, turn off the heat and set aside
• Remove the polenta from the fridge and use a small cookie cutter to cut circular shapes from the polenta. I used the cookie cutter of 3.75 in diameter
• I stacked 2 polenta rounds and then topped with the eggplant and pepper mixture. Drizzle some of the reduced balsamic sauce on each polenta bite and garnish with chopped parsley.
• Serve it on this White glaze square small plate. They are the perfect size for these polenta bites, mainly because they have a very small raised edges. It is also oven safe, so, you can put the polenta bites on them and place them in the oven to re-heat
• The spaghetti squash should be ready by now, so, take a fork and shred the inside of the squash with it. This will make huge strands and that is perfect
• Take the strands and place them on a plate. Set aside
• Cut 1/2 of a red pepper into julienne strands. Do the same for 1/4 of a red onion
• Take 3 cloves of garlic and chop them finely
• In the same pan, add 1 tsp of extra virgin olive oil and heat on low for about 15 seconds
• Add 1/4 tsp of cumin seeds and let them brown for about 10 seconds. Add the garlic and saute for 30 seconds
• Add the peppers and onions to the oil and saute for about 6 minutes or until the peppers start to brown.
• Add the spaghetti squash and mix well. Adjust for taste and cook for 2 more minutes
• Add 1 tsp of the reduced balsamic sauce and set aside
• Take a French baguette and slice them diagonally. You can choose them to be as thick or as thin as you want. I like my crostini on the thinner side
• Lightly toast the crostini and let them cool for a few minutes
• Spread a thick layer of red pepper hummus on the crostini. I used about 3 tbsp on each crostini
• Top the crostini with the squash and pepper veggies. Optionally, drizzle the balsamic sauce before serving
• I served crostini on this basalt matt slate serverware. It retains the heat from the crostini so that it doesnt get soggy

Nutrition