Vegan Holiday Appetizers

This is a wonderful little treat to serve at a dinner or a party. They're easy to make - so easy in fact that my young daughter enjoyed helping me make them. They can be made in advance if you like, to bake right before serving time.

These take a few minutes to assemble - much like cookies - but they're not difficult at all!

I made one batch green olive, one batch caramelized pearl onion, and one batch oil cured olive (warn guests of pits, if you use these!).

Here's the Recipe for one batch (you'll probably want a lot of batches!):

Vegan Holiday Appetizers
1# Bread Dough, rolled out and cut in 40 squares
Filling: 40 olives, or 12oz pearl onions, caramelized
Something for brushing so toppings will stick: Olive brine, oil, or water
Toppings: Zaatar, Sesame Seeds, Poppy Seeds, Thyme & Kosher Salt, etc.
Wrap fillings in dough individually, brush, and top. Bake 450 degrees Fahrenheit, till golden - 25 to 30 minutes (slightly longer if frozen).


First, you make the dough. The dough can be made well in advance of assembly day. And, assembly can be done in advance of baking day. And, yes, you CAN use purchased dough. But this recipe is a lot yummier!

Roll out the Dough (roughly 10"x18"). I like to roll it on parchment paper for easy handling.

Cut Crosswise in 10 strips, then lengthwise in 4 sections.



Place filling (Olive or Caramelized onion) in center of each piece.

Fold each piece over filling.



Stretch dough around filling, and press edges to seal.

Brush each piece with olive brine, oil or water (your choice), and
Sprinkle with chosen topping. Choose a filling to match a topping, so guests
can see at a glance what they're getting. I used sesame seeds with green olives,
zaatar with oil cured olives, and thyme and salt for onions.
They can be frozen at this point, if you like.

Bake on parchment covered sheet at 450 degrees Fahrenheit for 25 to 30 minutes.
May be baked immediately, or frozen before baking, and baked immediately after pulling from freezer (slightly
longer baking time may be required).

If you want to freeze them, freeze them on the parchment covered pan (as shown above). Once they're frozen solid, they can be popped into a zippered freezer bag for storage until baking day.

This is being shared on Recipes and Ramblings with the Tumbleweed Contessa

Food on Fridays: Finger Foods

Greek Tahini Dip or Sauce

This dip is one of my favorites! Super easy to make - it makes everything taste better. And, its a whole food that supplies lots of calcium! It IS high fat, so moderation is good. But, it's addictive and yummy!

Greek Tahini Dip or Sauce

1/2 cup Tahini (I find the Lebanese brands from the ethnic market taste best here in the US)*
1/2 teaspoon Garlic**
1/2 teaspoon Salt**
GRADUALLY ADD, stirring well after each addition:
1 Tablespoon Lemon juice, added 1/2 Tablespoon at a time
4 to 6 Tablespoons water, added 1/2 Tablespoon at a time
This is a recipe that is made by feel. When it is "right" it will be about the consistency of pancake batter.

*Tahini is often thought of as a VERY expensive ingredient. I buy mine at an ethnic market for about $4. for 16oz. This means that it is only 33% more than I pay for natural peanut butter - which I buy for about $3. for 16oz. But, at the grocery, I often see the same Tahini for around $7. for 16oz. Once again, it pays to go to the ethnic market!

** Garlic Salt to taste may be substituted for the Garlic and the Salt, if you prefer.

If I'm making this for a larger group, I often make it in the food processor. Using the food processor is not only faster, but it also makes a creamier textured dip (the final product can be more like Sour Cream than Pancake Batter), and allows liquids to be added more rapidly. 

This is an incredibly versatile dip or sauce. Although it doesn't imitate Ranch Dip or Sour Cream, it is good served in the same places you might find those two things.

Add salt & garlic to Tahini.

As you gradually add Lemon Juice, the Tahini will thicken noticeably.
As you gradually add water, it will become thinner, creamier & lighter in color.

Try it with: toasted pita triangles, tomato wedges, broccoli trees, roast or grilled veggies, over your favorite grain. You name it - it's good!

This is also a great choice to add to your appetizer table at your holiday party!

This dip freezes well - just give it a good stir after thawing.