12 Vegetarian and Vegan Appetizers for any Occasion

No gathering is complete without some appetizer nibbles. Previously I suggested some make-ahead vegan-friendly sweets to please everyone with a sweet tooth, and now it's time for some savory bites to make the occasion extra special, no matter how small or large the affair. Whether you are looking for starters for a meal or little bites for appetizer trays and spreads to serve at parties or for afternoon or evening hangouts, you'll want to consider these straightforward but especially satisfying ideas.

Check out these and other appetizer ideas on

Roasted Cauliflower Bites with Sriracha Sauce

Add some spice to any occasion with some roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce. This unique, zesty and colorful appetizer really ought to be doubled, as these won't last long. Do serve them alongside a peanut dipping sauce with sliced vegetables for an especially appealing presentation.

Coleslaw Bites with Jalapeño Dip

Coleslaw takes on a new role here. Think outside of the salad bowl and enjoy some simple, sweet and savory golden fried cabbage coleslaw balls served up with a creamy, tangy and zesty yogurt and jalapeño dip. Vegans can easily substitute their favorite dips, salsa and sauces for the yogurt-based one featured in the recipe, but do stick with the jalapeño theme to add some heat to the occasion.

Olive Cheese Balls

No tapas plate would be complete without some plump green olives baked in a slightly spicy and crispy cheese pastry. These little bites of bliss will set the standard for other appetizers in attendance. Olive fans will certainly want to double this recipe.

Potato Patties Stuffed with Spiced Green Peas

If you are hosting an Indian-themed meal, these savory potato patties stuffed with spiced green peas might just be the star of the spread. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, resist the temptation to enjoy too many or there won't be room left for the main.

Baked Mini Vegetable Chickpea Samosas

It seems pretty much everyone enjoys samosas, and these mini savory pastries are stuffed with spiced vegetables and chickpeas and baked instead of fried. Served up with chutney, simply irresistible.

Whole-Meal Biscuits

Cheese plates are a popular choice for mingles, and these crackers are an elegant and welcome addition. Crisp, earthy and savory, whole wheat and oat mealy-textured biscuits are well suited to enjoy with spreadable cheeses. Consider featuring with grapes too.

Ethiopian-Style Hummus

Dips are always popular for parties and fun nights, and hummus is often a favorite served with vegetables, flat breads and crackers. For a different twist, serve up an Ethiopian-style version made with ground sunflower seeds in place of tahini and spiced up with aromatic chili spices. It's great served with raw vegetables, pita triangles, crackers or wrapped up in flat breads to make small sandwiches.

Herbed Marinated Mushrooms

A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs, no appetizer plate would be complete without something to delight mushroom aficionados.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Incredibly flavor-packed, this nutty and tangy tapenade, or pâté if you prefer, makes for a healthy dip or spread for fresh vegetables, crackers or flat breads. Uniquely pleasing, addictive and guilt-free, this pâté you will not soon forget but it might not last long.

Smoked Gouda Gougères

Light, airy and delicious smoked Gouda cheese puffs are a great hors d'oeuvre or snack, especially when served with red pepper dip. Guaranteed hard to resist.

Lime Biscuit Thins

Add some zesty richness to your palate with some soft and flaky savory biscuit thins. Gently spiced, with a gentle tart lime flavor, it's hard to resist more than just a few nibbles.

Quinoa Dolmadakia (Stuffed Grape Leaves)

Seasoned quinoa with pine nuts and fresh herbs wrapped in grape leaves are a perfect and delicious Greek appetizer. These little bites have a pleasant nutty flavor and slightly crunchier texture.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.

On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the "curries" seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.

On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Recipe by Lisa Turner Cuisine: South Indian Published on November 18, 2016 Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices Print this recipe Ingredients: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons fresh ginger, grated or finely chopped 2 red chilies, finely chopped (seeded if desired) 1 teaspoon turmeric 1 teaspoon asafetida small handful of dried curry leaves, crumbled 1 generous bunch of fresh coriander (cilantro) leaves, chopped 1 1/2 cups chickpea (besan) flour 1/3 cup + 2 tablespoons brown rice flour 1 teaspoon sea salt, or to taste 2/3 cup coconut milk 1 1/3 cups water peanut oil or other cooking oil for frying Instructions: Line a 8 × 8 inch pan with parchment paper. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard and cumin seeds. When the mustard seeds turn grey and begin to splutter and pop, add the ginger, chilies, turmeric, asafetida and dried curry leaves. Fry for a few minutes until fragrant. Now add the coriander leaves, chickpea flour, brown rice flour and sea salt. Stir well to combine. Pour in the coconut milk and water and cook, stirring, until the liquid has evaporated and the mixture has thickened — about 6 to 8 minutes. Transfer the mixture to the prepared pan, pressing down firmly with an oiled piece of waxed paper or oiled hands. Let the mixture rest for at least 15 minutes until firm and cool. Using the sides of the parchment paper, gently lift the mixture onto a cutting board. Using a sharp knife, gently cut into small squares. Add a bit of oil to the knife or cold water to prevent the knife from sticking. Heat 1/2-inch of peanut or other cooking oil in a large non-stick frying pan over medium heat. When hot, fry the squares in batches, be careful not to crowd the pan and flip until golden browned on each side. Drain on paper towels. Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack. Makes about 24 1 1/2 inch squares

Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas

Baked Quinoa Balls with Peanut Dipping Sauce

Little people like me need lots of protein. And this tasty little appetizer idea provides a good and tasty dose with quinoa, beans and peanut butter. I adore little bites, and these little savory balls can be served as a light meal too, as they are quite filling.

But these baked quinoa balls have more than just protein. Combined with sun-dried tomatoes, jalapeño, tamari, ground ginger and coconut milk, they have a wonderful rich and deep Thai-style flavor, and the zesty peanut butter dipping sauce with lime, tamari, coconut milk and toasted sesame oil is just heavenly. You won't be thinking about how healthy these are!

Almond or other nut butters can be used instead of the peanut butter if desired.

Baked Quinoa Balls with Peanut Dipping Sauce

Recipe by Lisa Turner Adapted from Ricki Heller Cuisine: Thai Published on March 20, 2016 Healthy protein-rich baked quinoa and peanut butter balls served with a savory peanut butter, lime and tamari dipping sauce Print this recipe Ingredients: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/3 cup dried navy beans (1 cup cooked) 6 sun-dried tomatoes small handful of fresh cilantro or parsley 1 clove garlic, chopped 3 tablespoons natural smooth or chunky peanut butter 1 tablespoon tamari (soy) sauce 2 tablespoons ground flax seeds, soaked in 4 tablespoons of warm water for 15 minutes 1/4 cup coconut milk 1/3 teaspoon ground ginger 1 jalapeño, seeded and chopped Sauce: 3/4 cup natural smooth or chunky peanut butter 1/4 cup coconut milk juice from 1 lime (2 tablespoons) 2 tablespoons tamari (soy) sauce 1/4 cup fresh cilantro or parsley, chopped 2 teaspoons toasted sesame oil 1 teaspoon maple syrup or honey water as needed Instructions: Rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Rinse the navy beans and soak in several inches of water over the same 8 hours or overnight. Drain and rinse the navy beans, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and let cool to room temperature. Meanwhile, bring the quinoa to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature. Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Once the quinoa and navy beans have cooled down, transfer to a food processor. Pulse until the mixture is chunky. Now add the sun-dried tomatoes and the remaining ingredients, and process until a smooth mixture is formed. Line a baking sheet with parchment paper and preheat an oven to 350°. Grease your hands with oil and shape the quino mixture into small balls, about 1 1/2 inches in diameter. Place on the prepared baking sheet and bake for 30 to 35 minutes until nicely browned, turning the balls halfway through the baking time. Remove from the oven and let sit on the baking sheet for another 10 to 15 minutes so they firm up. To make the sauce, combine all of the ingredients in a small food processor or blender and process until smooth, adding water as needed to thin your desired consistency. To serve, drizzle some of the sauce over the balls. Best served warm or at room temperature, but the balls and sauce and be refrigerated for up to several days in sealed containers. Bring to room temperature before serving. Makes 18 to 20 balls and about 1 1/2 cups sauce

I'm sharing this with Jac's weekly Meat Free Mondays event.

More little bites to enjoy from my kitchen:
Baked Mini Vegetable Chickpea Samosas
Chickpea Avocado Bites with Sun-Dried Tomatoes
Mung Dal Vada (Fried Indian Lentil Fritters)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Chickpea Avocado Bites with Sun-Dried Tomatoes

I adore little bites and these filling little appetizers could surely be a meal without any other adornments — at least for me! I don't eat eggs any longer, but the creaminess and taste of this concoction could easily remind one of a deviled egg filling. In this case, I served this on crusty bread. Tart and tangy with a hint of heat, you really could just eat this by the spoonful. It's that good.

Chickpea Avocado Bites with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 26, 2016 Creamy, tangy and tart chickpea and avocado "deviled eggs" Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 cup sun-dried tomatoes 2 shallots, finely chopped 4 teaspoons rice vinegar or white wine vinegar 2 tablespoons olive oil 2 teaspoons sriracha or other hot sauce 1 avocado, chopped 1 1/2 tablespoons nutritional yeast 2 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste To serve: 1 baguette, cut into 1/2 inch slices fresh chopped chives paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then ransfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender — 1 to 1 1/2 hours. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 to 60 minutes. Drain, reserving the soaking water, and chop. Add the sun-dried tomatoes, shallots, vinegar, olive oil, avocado, nutritional yeast, mustard and salt to the food processor. Process until smooth, adding some of the reserved sun-dried tomato soaking water as necessary. You want a smooth and creamy consistency. To serve, spoon some of the chickpea avocado mixture onto each piece of bread. Garnish with fresh chopped chives and a sprinkle of paprika. Serve and enjoy. Makes 15 to 18 appetizers

Other appetizers to enjoy from Lisa's Kitchen:
Baked Mini Vegetable Chickpea Samosas
Coleslaw Bites with Jalapeño Dip
Baked Quinoa Falafel Bites
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Baked Pumpkin Falafel with Tahini Lemon Sauce

I positively adore falafel. That's not surprising as I adore little bites. I've experimented with many different kinds, including ones featuring quinoa, green peas and sweet potato. As it is pumpkin season, I figured that would just be the right mix with chickpeas and some spices. Certainly rather unorthodox, as I cooked the chickpeas before adding them to the mixture — often they are just soaked overnight and drained — and as I was combining everything, I thought, why not throw in some sun-dried tomatoes for an extra bit of flair. I also baked them instead of frying because I'm not a big fan of oily foods. Moist with a slightly crisp exterior, these mildly spiced falafels just might be a new favorite.

I will say that these were a big hit when I served them up last weekend for dinner along with some homemade spelt tortillas and a tahini sauce that was actually cheesy despite being completely vegan. I added some nutritional yeast, along with the garlic, tahini and tart lemon juice.

I typically always have roasted pumpkin purée in the freezer for several months after fresh pumpkin is no longer available, but you could use canned pumpkin purée as long as it isn't spiced or sweetened, or sweet potato or other squash if you prefer.

Baked Pumpkin Falafel with Tahini Lemon Sauce

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 12, 2015 Soft creamy spiced chickpea and pumpkin falafels served with a tangy tahini lemon sauce Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/3 cup sun-dried tomatoes 1 cup unsweetened pumpkin purée 1 small red onion, chopped 1 jalapeño, seeded and chopped 2 cloves garlic, chopped 1/4 cup fresh parsley, chopped 4 tablespoons olive oil 1 1/2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon dried red chili flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamon 1 teaspoon sea salt 1/4 cup chickpea flour (besan), or as needed Ingredients: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Add the sun-dried tomatoes, pumpkin purée, onion, jalapeño, garlic, parsley, olive oil, cumin, coriander, turmeric, chili flakes, cinnamon, cardamon and salt to the food processor. Process until smooth. Transfer to a medium bowl and stir in the chickpea flour. The mixture should be soft but not too moist. Adjust the flour as needed. Chill in a refrigerator for 30 to 60 minutes. Preheat an oven to 400°. Line a baking sheet with parchment paper. Shape the falafel mixture into small 1-inch balls. Bake for 15 minutes, gently turn them over, and bake for another 10 minutes until golden. To make the sauce, whisk together all of the ingredients in a medium bowl until creamy. Add water as needed to thin out the mixture. Makes 18 1-inch falafels

Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Sweet Potato Falafel
Green Pea Falafel

Baked Mini Vegetable Chickpea Samosas

I've introduced many diners to Indian food and I've always found that one of the best ways to initiate those unfamiliar with Indian cuisine is to offer up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas can be found on the menu in every North Indian restaurant. A combination of potatoes, cauliflower, carrots or green peas is often the favorite choice for the filling. Typically served as an appetizer along with coriander or tamarind chutneys, samosas can also make for a fine small entrée.

It's actually been quite a number of years since I've gone to the trouble of making homemade samosas, but I wanted to indulge one of my frequent cravings for Indian appetizers with a baked version. I admit to enjoying many restaurant samosas, but I'm less inclined to want to eat greasy foods than I used to be. I'm also less inclined to eat large portions before dinner too, and many of the restaurant samosas are a bit more samosa than I want before dinner. I'm a fan of little bites — they're a great way to serve an appetizer without stuffing your diners before the main entrée.

So coming up with baked mini samosas was just the way to satisfy both my appetite and my interest in experimenting in the kitchen. I consider potatoes and green peas to be the classic vegetable ingredients for a samosa stuffing, but I filled out this combination with some diced carrot and plump tender chickpeas in addition to the Indian spices. Served with a classic restaurant-style tamarind chutney, these were a big hit.

These did take a while to make, I admit. The filling is a snap and the dough is easy to work with, but it's a bit of a fussy process to shape the samosas. But the process becomes faster with a little practice, and by the end of the batch the samosa were flying on to the baking sheet. The effort was worth every bite.

Baked Mini Vegetable Chickpea Samosas

Recipe by Lisa Turner Cuisine: Indian Published on October 13, 2015 Homemade baked mini samosas with a spicy potato, pea and chickpea filling Print this recipe Pastry: 1/3 cup unbleached all-purpose flour 2/3 cup spelt flour (or all-purpose) 1 tablespoon semolina flour 1 tablespoon cornstarch 1/4 teaspoon baking soda 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1/3 cup cold water flour for rolling and dusting Filling: 1 tablespoon olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 to 2 cloves garlic, minced 1-inch piece ginger, grated or minced 2 red chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon chat masala 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1 small tomato, seeded and finely chopped 1 teaspoon lemon juice 1 medium carrot, diced 2/3 cup fresh or frozen peas 1 cup cooked chickpeas (1/3 cup dried) 2 medium potatoes, roasted or boiled until just tender and diced 1 teaspoon sea salt, or to taste 2 tablespoons fresh cilantro, finely chopped Instructions: To make the pastry, whisk together the flours, cornstarch, baking soda, cumin, salt and pepper in a medium bowl. Rub the olive oil into the mixture with your hands. Gradually add the water to the flour mixture, mixing it in with a fork until a dough forms. Add more water if necessary. Knead for a minute or two until a soft dough is formed. Shape into a ball, brush with a bit of olive oil, and cover in plastic wrap. Let rest for 30 to 60 minutes. To make the filling, heat the oil over medium heat in a large non-stick skillet. When hot, add the cumin and fennel seeds and stir for a minute or until the seeds have darkened a few shades and become fragrant. Toss in the garlic, ginger and chilies and fry, stirring often, for another minute or two. Stir in the turmeric, coriander, garam masala, chat masala, cayenne and asafetida, and cook for another minute. Add the tomato and lemon juice and cook for another few minutes. Stir in the carrot and peas and cook for another 5 minutes. Stir in the chickpeas, potato and salt and cook, stirring often, for another 5 minutes. Finally, stir in the cilantro, remove from the heat, and let cool to room temperature. Line a baking sheet with parchment paper. Pour some water into a small bowl. Gently knead the dough a few times and then divide the dough into 8 small balls. Make sure to keep the dough balls covered while you work with each one. On a lightly floured board, roll out a round into a 6-inch oval shape. Cut the oval into half circles. Fold a half circle into a cone shape, moisten the edges of the cone with a dab of water, and gently press the edges together. Scoop 1 tablespoon of the filling into the cone, taking care not to overstuff the pastry, and fold the top over. Moisten the edges with a dab of water and lightly pinchi the edges together. Transfer each piece of stuffed dough onto the prepared pan. Keep the unbaked samosas covered with a clean kitchen towel so the pastry does not dry out. Bake the samosas in a preheated 375° oven for 20 to 25 minutes until golden. Serve with your favorite chutney. Wrap leftovers in foil and reheat in a 300° oven for 10 minutes. Makes 16 mini samosas

Variations on a theme:
Indian-Style Samosa Potpie
Vegetarian Samosa Cakes with Tamarind Chutney
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Quinoa Potato Patties

I've been cooking my way through one of my new favorite cookbooks. Vegan Richa's Indian Kitchen is a creative twist on traditional Indian recipes designed for the home cook. It's beautiful to browse through, with plenty of mouthwatering photos and ideas for little bites and meals, breakfast, sides, vegetable and legume curries, mains, flat breads, accompaniments and even desserts. There are easy recipes for those days when you don't want to fuss too much and other slightly more complicated ideas for those days when you have more time to hang out in the kitchen. All of the recipes are easy to follow and beautifully presented. For those new to Indian cooking, this is a great introduction with lots of useful information regarding the fundamentals of Indian cuisine. Your taste buds will thank you.

One of the earliest recipes I bookmarked to try is this one right here, with a few adaptations. I adore little bites and when I saw that quinoa was made into patties with potatoes with Indian spicing, I was sold. Somewhat spicy, with a nutty flavor from the quinoa in addition to the potato, these simple patties have crisp golden-brown crust and a soft delicious interior. They're a well suited side to pair with tomato-based curries or just as light meal on their own with some chutney or sauces. Tamarind chutney was my choice and it added a lovely tangy bite to the patties.

Note: The opinions expressed here regarding Richa's book are my own. I purchased a copy because I follow her blog and feel in love with the book right away.

Quinoa Potato Patties

Recipe by Lisa Turner Adapted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Cuisine: Indian Published on September 14, 2015 Golden-brown potato and quinoa patties with Indian spicing — simple, nourishing and delicious paired with your favorite chutney Print this recipe Ingredients: 3 medium potatoes, roasted or boiled and peeled 1 1/2 cups cooked quinoa (from 1/2 uncooked) 3 to 4 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 teaspoon cumin seeds 1 small red onion, finely chopped 2 green or red chilies, seeded and finely chopped 1/4 cup fresh cilantro, trimmed and finely chopped 1-inch piece fresh ginger, finely chopped 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne 1 teaspoon sea salt 1 teaspoon sesame oil Instructions: Line a baking sheet with parchment paper. In a large bowl, mash the potatoes with the quinoa. Stir in the cumin seeds, sun-dried tomatoes, onion, chilies, cilantro, ginger, coriander, cayenne, salt and oil. Mix until well combined. Shape into roughly 3-inch patties. If the mixture is too moist, add a few tablespoons of breadcrumbs or cornmeal. Transfer the patties to the prepared baking sheet. Preheat an oven to 425°. Brush each patty with a bit of oil. Bake for 15 minutes. Flip the patties and broil for another few minutes. Flip and broil for another minute until golden brown. Serve hot or warm with your favorite chutney or sauce. Reheat leftovers wrapped in foil in a 300° oven for 10 minutes. Makes 10 3-inch patties

Other Indian savories to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Spicy Baked Chickpea Koftas
Savory Chana Dal Fritters with Tomatoes and Spices

Roasted Cauliflower Bites with Sriracha Sauce

Rather than one or two large meals, I tend to nourish myself with smaller portions throughout the day. Appetizer bites are especially suited to this preference, and in this case, I get my spicy kick and a vegetable component besides. Easy to make up, these satisfying cauliflower nuggets are a delightful and colorful addition to any party platter and a nice appetizer on their own or as a side too. They are hot, and if you want them even hotter, add even more hot sauce if you dare.

I ever so slightly adapted the recipe from Thug Kitchen and, as was suggested with the recipe in the book, made up some peanut dipping sauce to serve along with fresh cut vegetables on the side. All that goodness make for a satisfying light meal for me with plenty to stimulate the taste buds and nourish the body. My husband remarked that they were like a vegan version of buffalo chicken wings, but without the grease and gristle — they even look very similar.

Roasted Cauliflower Bites with Sriracha Sauce

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on September 7, 2015 Roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce — a unique, zesty and colorful appetizer Print this recipe Ingredients: 1 large cauliflower, cut into small bite-size pieces 1/3 cup spelt or unbleached white flour 1/4 cup brown rice flour 1/2 cup + 1 tablespoon water Sauce: 2 teaspoons sesame oil 1/2 cup sriracha or other hot sauce 1/4 cup rice vinegar 1/2 teaspoon balsamic vinegar (optional) 1 teaspoon tamari (soy) sauce 1/8 teaspoon sea salt, or to taste Instructions: Preheat an oven to 450°. Line a baking sheet with parchment paper and lightly grease with oil. In a large bowl, whisk together the flours and water until smooth. Add the cauliflower pieces and toss well to coat. Spread the cauliflower out evenly onto the prepared baking sheet and roast for 15 minutes, flipping the cauliflower at the half-way point, until just tender and slightly browned. While the cauliflower is roasting, heat the oil in a small saucepan over medium-low heat. Stir in the sriracha, vinegars, tamari and salt. Cook until it is warmed and just begins to form little bubbles. Remove from the heat. Transfer the cooked cauliflower back to the bowl and toss it with the hot sauce until everything is well coated. Spoon the cauliflower back to the baking sheet and bake for another 3 to 5 minutes. Serve hot or at room temperature. Makes 6 to 8 as an appetizer

More little bites to enjoy from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Lime Biscuit Thins
Olive Cheese Balls
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: William Basinski