Asparagus RarebitTender asparagus in a delightful sauce is served over crisp toast for a satisfying hot open-faced sandwich.Classic SconesYou’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.Creamy Pickled “Herring”You’ll find great taste and texture in these eggplant “filets” which are marinated in a tangy cream sauce with onions. We haven’t tried a vegan version with nondairy sour cream and milk. If you do, please let us know how it turned out!Dolmas (Stuffed Grape Leaves)Grape leaves stuffed with tender rice and fragrant spices are one of Greece’s outstanding appetizers.Eggplant “Caviar”You don’t have to be an eggplant lover to enjoy this popular spread.Garlic Pita CrispsA quick, tasty, and crunchy snack–easy enough for kids to prepare for baking!German Potato SaladFor many decades Germany has shared delectable potato recipes with the world. Variations on
this salad, which can be served warm or cold, are some of the most popular.Lentil PâtéThis dish is an adaptation of a traditional Middle Eastern recipe. It can be served hot or cold, as a pâté with bread or crackers, or in combination with cheese, yogurt dressing, and sprouts, tucked into a pita sandwich.Mediterranean Herbed Feta from the Non-Dairy Evolution Cookbook by Chef Skye (The Gentle Chef)Chef Skye Michael Conroy kindly gave his recipe to the Veggie Fest team. This and other delicious cheese recipes can be found on the website www.thegentlechef.com or in his cookbook, Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods. Chef Conroy explains: “This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza, or for using in recipes such as Greek Spanakopita.” A food processor is recommended for efficient processing. You will also need a silicone, glass, ceramic, metal or BPA-free plastic container that will hold a minimum of 2 cups liquid to act as a form to shape the cheese. Line the form with plastic wrap, leaving plenty of excess hanging over the sides. This will help lift the cheese from the form after firming. This recipe yields about 8 ounces. OatcakesIn Great Britain, crisp, thin oatcakes are often served with butter and preserves or cheese.Olive Pasta Salad with Italian DressingHere is an ideal salad for a potluck or picnic, quick and simple to make.Orzo with PeasTiny rice-shaped orzo are tossed with sautéed fresh mushrooms, ginger, and peas in this
delightfully light pasta dish.