Smoked “Salmon” Hummus Mushroom and Tempeh “Liver” PâtéTofu “Feta” Cheese Roasted ArtichokesCassis mustard OlivesGrapesRed and Green Apples So delicious and perfect for holiday appetizers Smoked “Salmon” Hummus -A can of chickpeas (drain water and rinse)-1/4tsp Pink salt -1/4tsp Smoked paprika -A little smoked liquid-1TBS Flaxseed oil-1.5TBS Tahini-3TBS Iced water1 Blend everything until smooth 2 Top with dill, capers, and lemonMushroom and Tempeh “Liver” Pâté-6 medium size cremini mushroom (sliced)-100g tempeh-Handful walnuts-1/4 cup red wine-Sea salt and black pepper -1tsp soy sauce or tamari -Pinch of cayenne pepper -Seasoning (capers, sage, rosemary, clove, and smoked paprika )1 in a skillet, heat olive oil, sauté mushrooms, tempeh, snd walnuts sprinkle salt and pepper2 Pour red wine, add soy sauce and cayenne, cook until alcohol is evaporated 3 Transfer to a food processor, add seasoning, blend everything until the texture is like Pâté#govegan #justvegan #veganfoodie #bestofvegan #veganinspiration #veganbowl #veganbowls #vegandinner #veganfood #whatveganseat #plantbasedmeals #vegan #veganporn #veganfoodshare #crueltyfree #nogarlicnoonions #gohealthy #noonionnogarlic #ヴィーガンレシピ #vegancharcuterie #vegancharcuterieboard #veganplatter #veganchristmasdinner
