|Serve this with dipping size Fritos Chips. By the way,|
this is a double batch.
I feel as though I have turned a corner in my vegan adventure. Last week, I hosted an entire vegan dinner party for 12 friends and nobody blinked an eye. Appetizers were enjoyed, plates were licked clean and desserts were spectacular. (I made both Triple Lemon Cupcakes and Flourless Chocolate Tart.) I think maybe one person on the invitation list was ‘anti-vegetable,’ and probably a bit skeptical to eat at my table, but I noticed he ate his entire meal. Just goes to prove you must never underestimate anyone.
|This was all that was left the next day.|
I also stepped up and served this unusual appetizer at my annual choir party open house. I say unusual because of the list of ingredients – I knew I HAD to try it! Not only was it great, people came back for seconds. I heard a few people call it the ‘Buffalo Chicken Dip’…… ha! Little did they know it was sauerkraut! This dip has all the elements of any other indulgent cheesy bar dip - except it's made with cashews, and oatmeal, and cauliflower, and celery. I told you the ingredient list was unusual!
This recipe can be found in “Vegan Finger Foods” by Celine Steen and Tamasin Noyes. I actually WON a copy of this fun cookbook during the Vegan Month of Food. There are over 100 recipes included and I want to try at least 90 of them!