I was beyond thrilled when contacted by Tamasin Noyes and Celine Steen to review their newest collaboration, Vegan Finger Foods! Who doesn’t love snacking on little bites of deliciousness of every kind?!? I reviewed their cookbook: Whole Grain Vegan Baking last year and still bake out of it frequently! You can read about that review (and get a fantastic whole grain [veggie] burger bun recipe for your summer grilling) here. Now, lets have a look at some of the delights in Vegan Finger Foods!
These delicious crackers paired beautifully with the smoked hummus! The combination was amazing.
We ate this granola trail mix as a snack… and for the yummiest breakfast. I gave a neighbor a jarful as a thank you gift, and she said she really didn’t want to share it with her family!
Although this recipe made a ton of mini cupcakes, we ate ALL OF THEM.
And loved every single bite!
These snickerdoodles are a fun twist on the original with some unexpected additional spice thrown in.
I die over this popcorn. It tastes like those little sesame snacks that often (unfortunately) contain honey. But this recipe is of course bee friendly and ultra delicious.
These spinach swirls were just absolutely elegant and amazing. To me, they taste like little bites of spanokopita, one of my favorite pre-vegan greek foods!They are the perfect finger food for your next get together/potluck/party! A big huge thanks to Celine and Tamasin for allowing me to share the recipe here!
Recipe used with permission from Celine Steen and Tamasin Noyes
For the dough:
- 1/2 cup (120 ml) warm water
- 1 teaspoon sucanat
- 1 teaspoon active dry yeast
- 1 cup (120 g) white or regular whole wheat flour
- 1/2 cup (63 g) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon italian herb blend
- 1/2 teaspoon fine sea salt
- Nonstick cooking spray
For the filling:
- 3 cups (90 g) finely chopped spinach
- 2 tablespoons (15 g) nutritional yeast
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon ground black pepper
To make the dough: Stir together the water, sucanat, and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir and let sit for 5 minutes, until the yeast bubbles. Add the flours, oil, italian herb blend, and salt. Mix on low until the dough forms a smooth ball, about 6 minutes. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra tablespoon of flour or water if needed to make a cohesive dough. Coat a large bowl with cooking spray. Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 x 10 inch (20 x 25 cm) rectangle.
Preheat the oven to 375ºF (190º C, or gas mark 5).
To make the filling: Stir together spinach, nutritional yeast, oil and pepper in a medium-size bowl. Spread half the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top, and against the baking sheet.
Bake the rolls for 18-22 minutes, until lightly browned and the centers are cooked. Serve hot, warm or at room temperature.
Visit Celine Steen at Have Cake Will Travel.
Visit Tamasin Noyes at Vegan Appetite.
Get your own copy of the book on Amazon here or get the Kindle edition here.
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I suppose we have to get the book to get the red dipping sauce?