31 Best Dairy-Free Appetizers For Your Next Party

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Bruschetta with Avocado

Breadless Bruschetta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 people’]

Bruschetta without Bread is the ultimate summer appetizer! It’s naturally gluten-free and low carb, and can be made paleo, whole30, or vegan.

Ingredients

  • 16 whole portobello mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt (to taste)
  • 1/2 teaspoon ground black pepper (to taste)
  • 250 g cherry tomatoes ( halved or quartered (about 15-20))
  • 1 medium avocado (diced)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves
  • 8 leaves fresh basil
  • 2 tablespoons Parmesan Cheese (grated)
  • 1/2 teaspoon sea salt (to taste)
  • 1/2 teaspoon ground black pepper (to taste)
  • Extra fresh basil (to garnish)

Instructions

  1. Preheat oven to 200°C/390°F and slice the vegetables if using. DO NOT slice the mushrooms.
  2. In a large mixing bowl, add olive oil, balsamic vinegar, sea salt, and ground black pepper to sliced eggplant, potatoes, sweet potatoes, and/or whole mushrooms.
  3. Mix to coat evenly and spread in one layer on a baking sheet, along with the garlic cloves.
  4. Bake for 40-50 minutes, removing the garlic and mushrooms after 25 minutes. If cooking potatoes and eggplant, flip them when you remove the garlic and mushroom.
  5. Mix sliced cherry tomatoes, avocado, olive oil, balsamic vinegar, basil, parmesan, salt, and pepper.
  6. When garlic is out of the oven, mince it, and mix it into the bruschetta topping.
  7. When vegetable slices and mushrooms are finished cooking, top with bruschetta and serve.
  8. Add fresh basil to garnish if desired.

2. BBQ Cauliflower Wings

BBQ Cauliflower Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 People’]

These BBQ Cauliflower Wings are a tasty alternative to traditional wings. They are baked to perfection with a crispy panko coating and a smoky-sweet barbecue sauce. Serve ’em up as an appetizer, snack or tasty side dish. They’ll disappear fast!

Ingredients

  • 1 large (2 pounds) head cauliflower (, cut into medium-sized florets)
  • 1 1/4 cup all-purpose flour
  • 1/2 cup non-dairy milk (, unsweetened )
  • 3/4 cup water (, more if needed)
  • 3 cups panko breadcrumbs
  • 1 teaspoon granulated garlic (, divided)
  • 1 teaspoon granulated onion (, divided)
  • 3/4 teaspoon sea salt (, divided)
  • 1 1/4 cups barbecue sauce (, more if needed)

Instructions

  1. Preheat oven to 450° F (230° C). Line a large rimmed baking sheet with parchment paper. 
  2. To a large rimmed plate, add the Breadcrumbs, and 1/2 teaspoon each of Garlic, Onion, and 1/4 teaspoon of Salt. Combine well and set aside. 
  3. In a large bowl, whisk together the Flour and 1/2 teaspoon each of Garlic, Onion, and Salt. Now pour in the Milk and Water and whisk to combine well. The batter should be thick, but still pourable. If it’s too thick, add a few tablespoons of water.
  4. Place a handful of Cauliflower to the bowl and toss to coat well. Lightly shake off excess batter of each piece and place in the breadcrumbs.(to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Gently roll around to coat well and place on baking sheet, leaving room in between each piece. Place in the oven for 20 minutes to turn golden and crisp. Flip over pieces at the halfway mark. 
  5. Remove from oven and brush each piece with BBQ sauce. (*I prefer to brush on the sauce because they lose their crispness if you fully immerse them – you can add more after baking or serve with bbq sauce as a dip) Place each piece back on your baking sheet and leave a few inches in between. Bake for another 8-10 minutes to caramelize the sauce. 
  6. Serve immediately with dipping sauces of your choice. Enjoy!

3. Buffalo Chicken Poppers

Buffalo Chicken Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’16’, ’16 Poppers’]

Tangy buffalo chicken stuffed into jalapenos and wrapped in crispy bacon, these Buffalo Chicken Poppers are the ultimate game day and party appetizer

Ingredients

  • 1 lb Chicken Breast
  • 8 Jalapenos
  • 8 Strips of Bacon
  • 1/4 Cup Mayo
  • 1/4 Cup Frank’s Original Hot Sauce (*or your favorite buffalo sauce)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Chives
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Dill
  • 1/2 teaspoon Salt (*plus extra to season chicken breast)
  • 1/2 teaspoon Pepper (*plus extra to season chicken breast)

Instructions

  1. Preheat oven to 450 degrees Fahrenheit
  2. Line a cookie sheet with foil, then place a cooling rack on top. This helps the bacon get crispy on all sides instead of sitting in grease.
  3. Cut the chicken into 1-inch chunks and season generously with salt and pepper.
  4. Heat avocado oil in a sauté pan over medium heat. Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until it’s fully cooked through with no pink remaining.
  5. Transfer the cooked chicken to a food processor and pulse a few times until it’s shredded into small pieces.
  6. In a large mixing bowl, combine the shredded chicken with the mayo, hot sauce, and all the seasonings. Stir until everything is evenly coated.
  7. Slice the jalapenos in half lengthwise, then use a small spoon to scrape out the seeds and veins. This gives you 16 jalapeno halves total.
  8. Cut each strip of bacon in half, so you end up with 16 shorter strips.
  9. Scoop the buffalo chicken mixture into each jalapeno half, filling them evenly.
  10. Wrap a piece of bacon around each stuffed jalapeno, then place them on the cooling rack, seam-side down.
  11. Bake at 450 degrees Fahrenheit for 25-30 minutes, until the bacon is crispy and cooked through.

4. Vegan Cheese Dip

Vegan Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

Just 10 minutes of your time and a few ingredients from the pantry to make this Vegan Cheese Dip! Perfect with tortilla chips, crackers, or sliced veggies, or even used as a sandwich spread! Naturally gluten-free and deliciously ‘cheesy.’

Ingredients

  • 1 cup raw cashews (soaked in boiling water for 5 minutes and drained)
  • 1 cup almond milk (or other unflavored unsweetened plant milk, plus ½ cup, optional)
  • ¼ cup sun-dried tomato (packed in oil is best, dry is OK too)
  • 2-3 tablespoons nutritional yeast (or more to taste)
  • 1 tablespoon lemon or lime juice ((from ½ lemon or lime))
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoon cornstarch (or use tapioca starch if you prefer not to use corn)
  • A few slices of green jalapeño to garnish (or use pickled jalapeños)

Instructions

  1. Soak cashews in boiling hot water for at least 5 minutes, or until the water cools down. Rinse the cashews under cold water.
  2. Place the soaked cashews, 1 cup of the almond milk, nutritional yeast, lemon or lime juice, salt, garlic powder, onion powder, smoked paprika, and sun-dried tomatoes into a food processor (or blender), and process until smooth.
  3. In a small saucepan, whisk together the olive oil and the cornstarch. Add the blended cashew mixture, turn on the heat, and cook over medium-low heat for a few minutes, stirring constantly to prevent burning and to combine with the cornstarch mixture. The mixture will thicken and turn into a soft cashew cheese. If it gets too thick, add a little bit of almond milk at a time, stirring until combined. You can also adjust the taste by stirring in more salt or lemon juice, to taste. Serve warm, or allow to cool down for a cold cheese dip.

5. Air Fryer Pepperoni Chips

Air Fryer Pepperoni Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT4M · Total: PT12M · Yield: [‘4’, ‘4 Servings’]

This easy air fryer snack is the perfect way to enjoy something crispy and crunchy on a low carb diet! 0 carbs per serving, with a generous 5 grams of protein. Yummy, easy, and delicious.

Ingredients

  • 24 slices Pepperoni

Instructions

  1. With the basket insert inside of the Air Fryer, preheat your air fryer to 400F for 3 minutes.
  2. Once the air fryer has preheated for 3 minutes, add the pepperoni slices using a pair of tongs. The slices can overlap just slightly, but be careful not to pack too many into the basket. This will prevent them from getting crispy.
  3. Once you have a full layer of pepperoni slices in the basket, place it into the air fryer and cook for 4 minutes at 400F.
  4. When the air fryer beeps, indicating that it is done, remove it from the unit and place on a hot pad or trivet.
  5. Prepare a plate or a tray by lining it with a double layer of paper towel or newspaper.
  6. Working quickly, use the tongs to remove the pepperoni slices and place them on the paper towel to drain.
  7. Let the pepperoni slices drain for 5 minutes, flipping once during this time.
  8. After the 5 minutes are up, place the pepperoni chips in a small airtight container or serve immediately.

9.

6. Air Fryer Pasta Chips

Air Fryer Pasta Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘8’, ‘8 people’]

Air Fryer Pasta Chips are made with cooked pasta seasoned with olive oil, parmesan cheese and seasoning and then air fried until golden brown. They are so crispy, crunchy non fried snack or appetizer perfect for dipping with your favorite sauce.

Ingredients

  • 8 ounce dry pasta (I used tri color farfalle)
  • 2 Tablespoon olive oil (divided)
  • ¼ cup freshly grated Parmesan cheese or nutritional yeast
  • 3 cloves garlic (minced)
  • Salt and Pepper to taste
  • ⅛ teaspoon red pepper flakes and dried herbs (optional)

Instructions

  1. Cook pasta per package direction. Add salt and 1 Tablespoon olive oil while boiling water so pasta doesn’t stick together and has nice salty taste. Thoroughly drain the cooked pasta in the colander so excess water is removed.
  2. Move the cooked pasta in a large mixing bowl. Toss the pasta with remaining 1 Tablespoon olive oil, parmesan cheese or nutritional yeast, minced garlic, salt and pepper. mix well to combine.
  3. Spray the air fryer basket with cooking oil. Add the seasoned cooked pasta to your air fryer rack or basket in a single layer. Choose 375 degree Fahrenheit temperature for 10-12 minutes, shaking at 4 minute intervals, or until they become golden brown.
  4. Remove from the air fryer. Serve with favorite dip and enjoy !

7. Roasted Chili Corn Salsa

Roasted Chili Corn Salsa (Best Chipotle Copycat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 (3-3.5 cups total)’]

This roasted chili corn salsa is made with 6 simple ingredients in less than 5 minutes! It follows Chipotle’s original recipe, and is incredibly fresh, crunchy, tangy, and delicious!

Ingredients

  • 2 cups frozen sweet corn (thawed)
  • ½ teaspoon salt
  • ½ cup red onion (finely diced)
  • ½ cup fresh cilantro (finely chopped)
  • ¼ cup jalapeño peppers (finely diced)
  • ¼ cup freshly-squeezed lime juice (about 2 limes)

Instructions

  1. Add the corn and salt to a large mixing bowl and mix well.
  2. Add the rest of the ingredients and toss well until everything is well combined. Taste and adjust seasonings as desired by adding more salt, lime juice, cilantro, or jalapeño.
  3. Serve right away or marinate it in the fridge for 2 hours to allow the flavors to develop. Enjoy it with corn chips or served on burritos, taco salads, tostadas, or whatever else you prefer!

8. Green Goddess Hummus

Green Goddess Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘6’, ‘6 servings’]

This simple recipe for green goddess hummus is easy to make, plus it’s gluten free, nut free, and vegan.

Ingredients

  • 1 1/2 cups canned cannellini beans (drained)
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 3-4 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 medium green onions
  • 4 cloves garlic
  • 2 tbsp tahini
  • 1 tsp salt

Instructions

  1. Chop the green onions (both white and green portions) finely
  2. Peel and crush the garlic
  3. In your food processor, combine the white beans, garlic, green onions, cilantro, and parsley. Blend on low until everything is chopped finely.
  4. Add the olive oil, tahini, 3/4 tsp of salt, and 3 tbsp of lemon juice. Blend on high until smooth, adding additional salt and lemon juice if needed.
  5. Cover and let chill in the fridge for at least 2 hours before serving to ensure all the flavors melds together.

9. Crispy Onion Fritters

Crispy Onion Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’20’, ’20 fritters’]

These Crispy Onion Fritters are certain to become a regular addition to your meal plans. They are made from simple store cupboard ingredients which you may already have on hand. For fritters that are crisp and full of caramelised onion flavour, just add finely chopped onions to a simple pancake batter and shallow fry. It doesn’t get much easier than that! These Onion Fritters also happen to be both vegan and gluten-free.

Ingredients

  • 3/4 cup (115 g) gluten-free all-purpose/plain flour (See Note 1)
  • 2 tsp sugar
  • 1 tbsp polenta – finely ground or cornmeal (See Note 2)
  • 2 tsp gluten-free baking powder
  • 2 tsp coarse cooking sea salt – or to taste
  • 1 tsp freshly ground black pepper – or to taste
  • 3/4 cup (180 ml) soy milk (See Note 3)
  • 2 1/2 cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
  • 2 green/spring onions
  • 1/4 cup oil (for frying, approximately) – I use extra virgin or grapeseed oil (See Note 4)
  • Sweet Chilli Sauce or another sauce of your choice – to serve

Instructions

  1. Finely chop your onions and set aside.
  2. In a large bowl, whisk together all the dry ingredients to evenly distribute them.
  3. Add the milk and stir well. You will have a thick batter.
  4. Add the finely chopped onions and mix until well combined.
  5. Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
  6. Add tablespoons of the batter gently into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
  7. Drain for a minute on paper towels and continue cooking the remainder. To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.

10. Honey Lemon Pepper Wings

Honey Lemon Pepper Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’14’, ’14 wings’]

These honey lemon pepper wings are made with a sweet and savory glaze, extra easy to make, and taste incredible.

Ingredients

  • 1 pound Chicken wings
  • 1 tsp Olive oil (or canola oil)
  • 1 tsp Paprika
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 2 tbsp Vegetable oil (or canola oil)
  • 2 tbsp Lemon juice
  • 3 tbsp Honey
  • 2 cloves Garlic
  • 1/2 tsp Lemon zest

Instructions

  1. Preheat an oven to 200c (400f) and prepare a large baking sheet with parchment paper.
  2. Step 2: Pat dry the chicken wings with paper towels until they are super dry.
  3. Into a big mixing bowl, add the chicken wings, paprika, kosher salt, black pepper, and olive oil. Toss the chicken wings in the spices until they are completely covered.
  4. Place the chicken wings on the prepared parchment paper-lined baking sheet with small spaces between every chicken wing. Bake in a 200c (400f) preheated oven for 30-40 minutes.

Make the honey lemon pepper glaze:

  1. In a small saucepan or a pan, add the honey, lemon juice, lemon zest, vegetable oil, and minced garlic.
  2. Turn the heat on medium and mix until combined. Let the glaze simmer for about 5 minutes until the glaze thickens.
  3. Remove the chicken wings from the oven and place them in a big mixing bowl. Add the glaze on top and mix until the wings are coated with the glaze. Garnish with chopped parsley and enjoy!

Air fryer method

  1. Preheat the air fryer to 200c (400f) and lightly spray the air fryer basket with oil spray.
  2. Pat the chicken wings dry with a paper towel and toss the spices and the chicken wings in a big mixing bowl until they are evenly coated.
  3. Arrange the chicken wings on the air fryer basket in one even layer and bake for 15 minutes.
  4. After 15 minutes, flip the chicken wings using a tong so you won’t burn yourself. Bake for another 10 minutes or until the chicken wings are cooked through.
  5. Make the glaze: In a small saucepan, add the lemon juice, honey, garlic, lemon zest, and oil. Cook on medium heat until it comes to a simmer. When the glaze comes to a simmer, decrease the heat to low and cook for 2-3 minutes until it thickens.
  6. Remove the chicken wings from the air fryer and toss them in a bowl with the glaze. Serve and enjoy!

11. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

  • Half a lemon
  • Half an avocado
  • 1 packet smoked salmon (100g, 3.5 oz)
  • 1 small onion

Instructions

  1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
  2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
  3. Now roll the salmon around it and secure with a toothpick.

12. Zucchini Pizza Bites

Zucchini Pizza Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

Answer that pizza craving with this easy low-carb recipe for Vegan Zucchini Pizza Bites. This easy recipe is nutrient dense and loaded with flavor to satisfy everyone.

Ingredients

  • 2 large zucchini
  • ¼ cup marinara sauce*
  • ¼ cup pesto
  • 2 Tablespoons hemp seeds
  • 2 teaspoons nutritional yeast
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coarse sea salt

Instructions

  1. Preheat oven to 450. Line rimmed baking sheet with unbleached parchment paper.
  2. MAKE THE VEGAN PARMESAN: Put hemp seeds, nutritional yeast, oregano, garlic powder and sea salt into spice grinder. Pulse until well combined. You could also use a small food processor or blender.
  3. Slice zucchini into 1/4″ thick rounds and arrange in a single layer on prepared baking sheet.
  4. Top zucchini slices with sauce of choice and your favorite pizza toppings. Sprinkle with parmesan.
  5. Bake 10-15 minutes until zucchini tender.

13. Kohlrabi Fries

Kohlrabi Fries (Baked or Air Fryer) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3-4 servings’]

Kohlrabi fries are the most delicious way to use up the kohlrabi in your CSA or from your farmer’s market. With options for both the air fryer and baked in the oven, there’s fries for everyone!

Ingredients

  • 1.25 lbs kohlrabi (about 1 large or 2 small-medium kohlrabi), peeled and cut into matchsticks
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  1. In a large mixing bowl, add kohlrabi, olive oil, garlic powder, smoked paprika, cumin, and salt, and toss until kohlrabi is evenly coated.
  2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  3. Evenly space out kohlrabi onto a baking sheet in a single layer.
  4. Bake, flipping halfway through, until kohlrabi is tender and browned on the edges, about 25-30 minutes.
  5. Place kohlrabi into air fryer basket and shake basket to ensure fries are spaced out across the entire basket.
  6. Set air fryer to 400 degrees F and cook, shaking basket every 5 minutes, until kohlrabi is tender and browned on the edges, about 12-17 minutes.

14. Ahi Tuna Poke Nachos with Wontons

Ahi Tuna Poke Nachos with Wontons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

The most amazing ahi tuna poke nachos with wontons are easier to make at home than you ever imagined. They are spicy, crunchy, salty, & irresistible. A copycat recipe similar to the ahi nachos at Yardhouse.

Ingredients

  • 1/2 pound Sushi-Grade Ahi Tuna (may also be called sashimi-grade)
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon wasabi paste
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 2 tablespoons red onion (thinly sliced)
  • 1 package wonton wrappers (8 will be used)
  • 2 cups vegetable oil
  • 1 ripe avocado
  • 1/2 cup pickled jalapenos (drained)
  • 2 tablespoons red onion (thinly sliced)
  • 1 teaspoon mayo
  • 1 teaspoon Sriracha
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon furikake or sesame seeds

Instructions

  1. MAKE THE AHI TUNA POKE
  2. For the poke, you will need a cutting board, a sharp knife, & a medium-sized bowl. Dice the sushi-grade ahi tuna into small cubes. Make them bite-sized and uniform in shape. I aim for 1/2″ cubes. Any larger and they tend to fall right off the chips.
  3. In a medium-sized mixing bowl combine the tuna with the other poke ingredients. This includes everything from the soy sauce to the 2 tablespoons of red onion in the list above. Toss to coat and set aside. Let this marinate while you cook the wonton chips and prep the other ingredients.
  4. FRY THE WONTON WRAPPERS INTO CHIPS
  5. In a large skillet over medium-high heat, bring 2 cups of vegetable oil to temperature. You will know it is ready for frying when it reaches 350°.
  6. While the oil is preheating, time to cut the wontons into smaller sizes to make the chips. Using scissors, cut each wonton wrapper in half diagonally. You will end up with two triangles per wonton wrapper. I like these large chips to really pile on the toppings. (see photos above)You can cut them a 2nd time to have smaller chips (4 chips per wonton wrapper)
  7. In a skillet, fry each wonton until golden brown on each side. Use tongs to turn over so each side cooks for 30 seconds to 1 minute.
  8. Drain the cooked chips on a plate lined with paper towels.TIP – If you find the wontons are puffing up too much, you can cut a small slit in the middle of the wrapper before frying. This will help air escape while it fries.
  9. ASSEMBLE THE NACHOS
  10. Begin by peeling and slicing the avocado. Also slice more onion if you do not have the additional amount already after slicing it for the poke. Drain the jalapenos from the jar. Leave them sliced or dice them up if you prefer. Gather any additional ingredients you may want from the optional list – cilantro, furikake, etc.
  11. Whisk together the mayo and sriracha. I like to put it in a small squeeze bottle and squirt it all over the nachos. Hint: If you don’t have a squirt bottle, you can place it in a small Ziploc bag, seal it, and cut a small hole in the corner. Simply squeeze gently as you drizzle it on top.
  12. Place the wonton chips on a large plate or platter in a single layer with a bit of overlapping. Next, gently spoon the ahi poke mixture on top of the wontons. Spread it out evenly so all the chips have a good hearty portion.
  13. Top the nachos with sliced avocado, thinly sliced red onions, and pickled jalapenos. Scatter them so they are evenly distributed over the entire plate of nachos.
  14. Sprinkle on the additional toppings: cilantro, furikake, sesame seeds, etc.
  15. Serve and enjoy! Share if you dare!

15. Spicy Edamame with Garlic

Spicy Edamame with Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Make the most irresistible fiery snack in under 10 minutes! This Spicy Edamame with Garlic is insanely addicting and fool-proof. It’s sweet, salty, and spicy – just to keep you on your toes. I dare you to have only one!

Ingredients

  • 2 tablespoons oyster sauce
  • 1 tablespoon chili oil (homemade or store bought)
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 pound frozen edamame
  • 3 tablespoon water
  • 2 shallots (minced)
  • 5 garlic cloves (minced)

Instructions

  1. In a small bowl, combine sauce ingredients. Set aside.
  2. Heat a large wok or skillet on medium-high heat, then add in frozen edamame and water. Stir, cover, and allow water to cook off for 3 – 5 minutes. If some water still remains, drain and set aside edamame.
  3. Reduce the pan’s heat to medium then add about a tablespoon of oil. Add shallots and cook until lightly golden. Add in garlic and cook for a few seconds, or until fragrant.
  4. Pour in the sauce and edamame, then stir until the edamame is well coated. Remove from the heat and enjoy!

16. Spinach Artichoke Dip

Dairy-Free Spinach Artichoke Dip (No Mayo, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 people’]

Enjoy a delicious, creamy spinach artichoke dip that’s made without mayonnaise and contains no dairy. This healthy spinach dip is perfect for parties, gameday events and so much more! the recipe is also nut-free and gluten-free.

Ingredients

  • 1 pound fresh spinach (or use frozen 10 oz package*)
  • 1 tablespoon olive oil
  • 1 cup green onion (sliced, whites and green parts)
  • 5 cloves garlic (minced)
  • 1 cup cauliflower (cut into small pieces)
  • ¼ cup white wine
  • ¼ cup water
  • 12 ounce soft silken tofu
  • ¼ cup nutritional yeast
  • 1 tablespoon white miso
  • 1 teaspoon lemon juice
  • ½ teaspoon dry mustard
  • ¼ teaspoon sea salt
  • 1 cup artichoke hearts (finely chopped)
  • ½ cup vegan parmesan cheese
  • ¼ teaspoon Tabasco sauce
  • Tortilla chips, crackers or toasted bread

Instructions

  1. Preheat the oven to 350° F.

Blanch the spinach

  1. Chop the spinach leaves into small pieces and wash well.
  2. Heat a large pot of water over medium high heat until boiling. Prepare your ice water bath when the water is just about to boil.
  3. When the water is boiling, drop the spinach in and cook for 30 seconds. Remove immediately and plunge into ice water. When spinach is cooled, squeeze it to release all the excess water.

Cauliflower sauce

  1. Heat olive oil in a saucepan. Add the onion and sauté until softened, stirring frequently. Add garlic and cook for another 30 seconds.
  2. Then add the cauliflower, water and white wine. Cook until cauliflower is very tender.
  3. When the cauliflower is tender, carefully transfer the cauliflower mixture to a blender or food processor and blend until smooth. Add the silken tofu, nutritional yeast, miso, lemon juice, salt, mustard and hot sauce. Taste and adjust seasoning as desired.

Assemble and Bake Dip

  1. Mix together the spinach, artichokes, vegan parmesan cheese and cauliflower sauce.
  2. Transfer spinach mixture into a glass baking dish 8 x 8 baking dish. Bake in the oven for 20-30 minutes or until the top is lightly browned and the edges bubble.
  3. Taste and adjust seasonings as needed.
  4. Place spinach mixture into a glass baking dish 8 x 8 baking dish. Top with remaining parmesan cheese and bake in oven for 20-30 minutes or until top is lightly browned and the edges bubble.
  5. Serve with tortilla chips, crackers or bread.

17. Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’10’, ’10 people’]

We love all kinds of stuffed mushrooms, and this one is vegan so everyone can enjoy it, even those with gluten allergies. These are also soy free. Recipe makes 20 stuffed mushrooms.

Ingredients

  • 1 lb crimini mushrooms (20-24 medium (450g))
  • ½ cup raw cashews (soaked overnight (60g))
  • 2 tablespoon nutritional yeast ((10g))
  • 3 cloves garlic ((15g))
  • ¾ cup preserved artichoke hearts (chopped (135g))
  • ½ cup sun dried tomatoes* (coarsely chopped (80g))
  • 2 tablespoons lemon juice ((30ml))
  • ½ teaspoon ground black pepper ((1 g))
  • ½ teaspoon coarse salt ((1 g))

Instructions

  1. About 8 hours before you’re ready to make the stuffed mushrooms, you’ll need to soak the cashews in water.
  2. Line a baking pan with aluminum or parchment paper and preheat your oven to 375° F.
  3. Using a soft damp cloth or a damp paper towel, clean mushrooms, removing any debris.
  4. Remove the stems from the base of mushroom. If they don’t come out cleanly by pulling them, use a small spoon or a paring knife to carefully carve them out, being careful not to go too deeply.
  5. Place the mushroom caps open side up on the lined baking sheet pan.
  6. After soaking cashews, drain well.
  7. Add them to your blender with the peeled garlic cloves and lemon juice.
  8. As you’re blending, pause and scrape down the sides. Blend until nice and smooth.
  9. Next, sprinkle in the nutritional yeast, pepper and salt.
  10. Add in the artichoke hearts and blend on medium speed until there are only bits of artichoke remaining.
  11. Add the chopped sun-dried tomato pulsing a few times to further combine.
  12. Add a spoonful of mushroom filling into each of the mushroom caps.
  13. Bake for 20 minutes until the mushrooms are soft.
  14. Garnish with chopped parsley and serve warm. Enjoy!

18. Bacon Wrapped Shrimp

Air Fryer Bacon Wrapped Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

Bacon Wrapped Shrimp is an easy appetizer that perfect for any occasion.

Ingredients

  • 1 pound (453g) 10-12 extra large raw shrimp (thawed and peeled)
  • 1 tablespoon avocado oil
  • 1 teaspoon Old Bay seasoning
  • 8 slices center cut bacon

Instructions

  1. Preheat air fryer to 390 degrees F / 200 degrees C.
  2. Gently toss shrimp in a small bowl with the avocado oil and Old Bay seasoning
  3. Cut the bacon slices in half lengthwise, and wrap one half of the bacon around each of the shrimp. Secure with toothpick
  4. Place the shrimp in the air fryer basket and air fry for 10 minutes, turning over halfway through cook time, until the bacon is crispy and the shrimp is cooked all the way through.
  5. Remove from the air fryer and serve immediately.

19. Raspberry Stuffed Dates Wrapped in Bacon

Raspberry Stuffed Dates Wrapped in Bacon (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT21M · Yield: [‘8’, ‘8 stuffed dates’]

An easy, three-ingredient, healthy crispy bacon wrapped dates recipe that tastes like raspberry jam surrounded by bacon.

Ingredients

  • 8 medjool dates
  • 8 raspberries
  • 4 strips of bacon (( nitrate-free and sugar-free bacon))

Instructions

  1. Preheat the oven to 425 degrees F. Cover a cookie sheet in aluminum foil.
  2. Slice the dates lengthwise on one side; create an opening, but do not cut them all the way through. Remove the pit. Stuff each date with one raspberry. ( If raspberries are small, you may need to use two per date)
  3. Cut each bacon slice in half so that you have 8 pieces. Wrap each date with one of the 8 pieces/ slices of bacon and secure the bacon in place with a toothpick.
  4. Put each date on the cookie sheet, with the toothpick laying down against the bottom of the cookie sheet. Bake the stuffed dates for 16-18 minutes, making sure to flip them halfway through so the bacon is evenly cooked.
  5. Put paper towels onto a plate, and then put the stuffed dates on top of the paper towels to absorb the fat while they cool. Serve warm or at room temperature.

20. Marinated Artichoke Hearts with Mushrooms and Asparagus

Marinated Artichoke Hearts with Mushrooms & Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: 6

In this recipe for a tasty appetizer dish or first course, marinated artichoke hearts and mushrooms mingle with fresh asparagus and herbs.

Ingredients

  • 8 ounces fresh asparagus, bottoms trimmed and cut into 1 1/2 to 2-inch sections
  • 12-ounce jar quartered marinated artichoke hearts, drained
  • 12-ounce can (or two 6-ounce cans) small button mushrooms, well drained
  • 1 small zucchini, sliced about 1/4 inch thick
  • 1 large or 2 medium half-sour dill pickles, sliced about 1/4 inch thick
  • 2 tablespoons minced fresh dill, or more, to taste
  • 1/4 cup finely chopped fresh parsley
  • 1/3 cup vegan mayonnaise
  • Juice of 1/2 lemon or more, to taste
  • Salt and freshly ground pepper to taste

Instructions

  1. Trim the bottoms of the asparagus stalks, then cut the stalks into l-inch pieces. In a medium skillet, with just enough water to keep the bottom moist, steam the asparagus just until bright green and crisp-tender. Drain and rinse with cool water.
  2. Combine the asparagus with the remaining ingredients. Stir together. Taste to adjust lemon juice, salt, and pepper.
  3. Serve at once as suggested in note below. This can be made a day or a few hours ahead of when it’s needed. Refrigerated (well covered) until ready to serve.

21. Vegan Crab Rangoon

Vegan Crab Rangoon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Cook: PT12M · Total: PT29M · Yield: [’18’, ’18 pieces’]

You will not be able to stop after just one of these vegan crab rangoons! They’re amazing with the easy 5-minute dipping sauce. Read the notes if you want air fryer rangoon instructions, or if you want to learn how to freeze and reheat these rangoons for a quick freezer-to-plate appetizer that is ready in under 5 minutes.

Ingredients

  • 4 oz vegan cream cheese ((½ tub of Tofutti))
  • 1 trumpet mushroom (finely minced or grated (see notes))
  • 1 scallion (diced)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon vegan Worcestershire sauce (or soy sauce)
  • 18 wonton wrappers
  • vegetable oil for cooking (2-3 cups, depending on your pot size (see notes for air fryer rangoon))
  • ⅓ cup water
  • ¼ cup agave nectar
  • 2 tablespoons vegan ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon onion powder
  • 2 teaspoons cornstarch (or use 3 teaspoons for a thicker sauce)

Instructions For the crab-less rangoons:

  1. Transfer your cream cheese to a microwave-safe bowl and microwave for 10-15 seconds, just to soften it. Do not let it melt!
  2. Combine the softened cream cheese with the next 5 ingredients, from the minced/grated mushroom to the Worcestershire sauce. Mix together.
  3. Place a wonton wrapper on a clean cutting board or plate. Add 1 teaspoon of the vegan cream cheese mixture to the center of the wonton. Dip your finger into cool water and run the finger along the edges of the wonton wrapper.
  4. Form the wonton puffs: Pinch the corners of the wonton wrapper to seal it completely shut on all 4 corners, making sure that the cream cheese mixture is not sticking out anywhere. To do this, place your hands under the wonton wrapper. Pull up the flat sides of the wonton wrapper from the bottom and pinch together 2 opposite corners. Rotate the crab Rangoon and pinch the other 2 corners. Then pinch the center together tightly.
  5. Repeat to form the rest of the wonton puffs. If the corners start falling over, flop them all to the same side to make a pretty pinwheel shape.
  6. Heat the vegetable oil over medium heat in a small-medium pot. You’ll want at least 2 inches of oil in the pot, and you do not want to use a pan with short sides. Carefully insert a toothpick to test the temperature. If small bubbles form, the oil is hot enough.
  7. Use tongs or a long metal spoon to carefully place the rangoons into the hot oil. Do not crowd them. Allow to cook for 2-4 minutes, or until golden brown. Use a slotted metal spoon or tongs to remove them and set aside on a plate with a paper towel. Repeat until all the vegan rangoons are fried. Serve warm with vegan sweet and sour sauce.

Make the sweet and sour sauce:

  1. Whisk together all the sauce ingredients in a small saucepan until no cornstarch clumps remain and the mixture is smooth. Give it a taste and see if you need to adjust the flavor to your liking, either with agave, soy sauce, or rice vinegar. Cook over medium heat for a few minutes to bring to a low simmer, continuing to stir frequently. It should thicken very quickly. Remove from heat and allow to cool.

22. Veggie Spring Rolls with Spicy Peanut Sauce

Veggie Spring Rolls with Spicy Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

These Veggie Spring Rolls with Spicy Peanut Sauce are light, healthy and so delicious! They can be made for an appetizer, main dish, or pair it as a side dish with your favorite Asian cuisine.

Ingredients

  • 20 Sheets of Rice Paper Spring Roll Wrappers
  • 2 cups Shredded Cabbage (you can use green or purple, I used green)
  • 2 cups Shredded Carrots
  • 1 Red Bell Pepper sliced thin
  • 1 Orange Bell Pepper sliced thin
  • 2 Avocados sliced thin
  • 10-20 Mint Leaves
  • A handful of Cilantro Leaves
  • 1/2 cup Peanut Butter
  • 2 Tbs Tamari
  • 2 Tbs Lime Juice (about 1 Lime)
  • 2 tsp Chili Garlic Sauce
  • 1 tsp Sesame Oil
  • 2 Tbs Honey
  • 5 Tbs Water

Instructions

  1. Add all ingredients for the Spicy Peanut Sauce to a bowl and whisk until smooth
  2. Have all the veggies prepped and ready to go
  3. Fill a shallow bowl with warm water
  4. Dip one Rice Paper Sheet into the water, then place it on a plate or cutting board
  5. Leaving about 3/4 of an inch of open Rice Paper around the edges, fill the lower third of the Rice Paper with a small amount of each of the Veggies
  6. Fold the lower edge up over the filling, then fold each side in (like wrapping a burrito)
  7. Place Mint and Cilantro leaves on the Rice Paper and finish rolling it up
  8. Repeat for each roll
  9. Serve with Spicy Peanut Sauce
  10. Enjoy!

23. Healthy Fruit Salsa and Gluten-Free Cinnamon Chips

Healthy Fruit Salsa and Gluten Free Cinnamon Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

Healthy fruit salsa with gluten free cinnamon chips makes a sweet, fun, and impressive party food for cookouts, dinner parties, and more!

Ingredients

  • 3 kiwis (peeled and diced)
  • 2 honeycrisp (or another sweet apples – peeled, cored and diced)
  • 8 ounces raspberries
  • 1 pound strawberries (diced)
  • 1 tablespoon honey ((sub maple syrup for vegan))
  • 1 tablespoon organic coconut sugar
  • 2 tablespoons lemon juice
  • ½ cup organic sugar
  • 2 tablespoons cinnamon
  • 1 package gluten free tortillas (, preferably not corn (I used cassava flour tortillas))
  • coconut oil cooking spray

Instructions

  1. Preheat the oven to 350°F.
  2. In a bowl, combine kiwis, apples, raspberries, strawberries, honey, coconut sugar, and lemon juice. Mix well and refrigerate while making the chips.
  3. Mix sugar and cinnamon together.
  4. Cut each tortilla into wedges. Coat one side of each wedge with cooking spray. Sprinkle with cinnamon sugar. Flip and repeat.
  5. Bake wedges for 8-10 minutes (make sure there’s only one layer on the pan; this may require separate batches). Allow to cool. Serve with fruit salsa. **You may need to strain fruit salsa before serving, the salsa creates a lot of juice.

24. Vegan Corn Fritters

Vegan Corn Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

These Vegan Corn Fritters are packed with flavor and can be enjoyed as an appetizer, side dish or snack.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon granulated garlic
  • 3/4 teaspoon salt
  • Fresh cracked pepper (, to taste)
  • 1/2 cup + 1 tablespoon soy milk (, unsweetened (or any non-dairy milk))
  • 1 cup corn (, unsalted canned or frozen (*see note))
  • 1/2 cup red bell pepper (, diced)
  • 2 green onions (, thinly sliced)
  • grapeseed oil (for frying (or any high smoke point oil) )

Instructions

  1. Prepare a paper towel-lined plate or tray and set aside.
  2. To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
  3. Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
  4. Add the corn, bell pepper and green onions. Fold with a spatula to combine.
  5. Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
  6. Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don’t crowd the pan or they won’t crisp well.
  7. Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it’s ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
  8. Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!

25. Thai Shrimp Cakes with Chili Aioli

Thai Shrimp Cakes with Chili Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT35M · Yield: [‘4’]

Pan-seared, tender Thai Shrimp Cakes with a golden panko crust served with creamy Chili Aioli. Simple, yet wildly flavorful, enjoy this 30 minute recipe as an appetizer or entree.

Ingredients

  • 1 lb. peeled and deveined raw medium shrimp
  • 1 egg, lightly beaten
  • 1 1/2 cups panko breadcrumbs, divided
  • 2/3 cup finely chopped red bell pepper
  • 1/2 cup finely chopped shallots ((about 1 medium shallot))
  • 3 Tbsp. finely chopped fresh cilantro
  • 3 Tbsp. mayonnaise (I use avocado oil based mayo)
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 1 Tbsp. plus 1 tsp. Thai sweet chili sauce
  • 1 tsp. chili-garlic sauce (such as Sriracha)
  • 3 Tbsp. olive oil (or avocado oil)
  • 1/2 cup mayonnaise (I use avocado oil based mayo)
  • 2 Tbsp. Thai sweet chili sauce
  • 1 Tbsp. fresh lime juice
  • 1 tsp. chili-garlic sauce (such as Sriracha)
  • 1 tsp. sesame oil

Instructions

  1. Prepare Shrimp Cake Mixture:Remove and discard shrimp tails. Use a sharp chef’s knife to very finely chop shrimp, or pulse in a food processor until finely chopped. (I prefer the texture using a food processor, and find that the cakes hold together better, however either method will work.)Place shrimp in a bowl, along with egg, 3/4 cup panko, bell pepper, shallots, cilantro, mayonnaise, lime juice, fish sauce, Thai sweet chili sauce, and chili-garlic sauce (such as Sriracha). Mix until well-combined.Cover and refrigerate for 15 minutes.
  2. While shrimp mixture chills, prepare Chili Aioli by combining all aioli ingredients in a small bowl; stir with a whisk to combine. Set aside.
  3. Place remaining 3/4 cup panko breadcrumbs on a large rimmed plate. Remove shrimp mixture from fridge and use a 1/3 cup measure to carefully form mixture into 8 uniform patties; place on a parchment-lined baking sheet.Place each patty on plate with panko, and scatter with breadcrumbs until well-coated. Place coated shrimp cakes back on parchment-lined baking sheet.
  4. Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add 4 shrimp cakes, evenly spacing them apart. Cook until nicely golden, about 3 to 4 minutes, carefully flip with a spatula and cook an additional 3 minutes. Place cooked cakes on a plate, add remaining 1 Tbsp. oil and repeat the process with the last 4 cakes.Serve cakes hot with Chili Aioli and fresh herbs, if desired.

26. Cowboy Caviar

Cowboy Caviar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This Cowboy Caviar Recipe originated in Texas, made with black eyed peas, black beans, corn, red and green peppers, onion and a zesty lime dressing.

Ingredients

  • 1 – 15.5 ounce can black eyed peas (drained, rinsed and dried)
  • 1 – 5.5 ounce can black beans (drained, rinsed and dried)
  • 1 – 15 ounce can sweet corn (drained and dried {2 ears of corn})
  • 1/2 cup red bell pepper (diced small)
  • 1/2 cup green bell pepper (diced small)
  • 1/2 cup red onion (diced)
  • 1/2 cup cilantro leaves (chopped lightly)
  • 1-2 jalapeños (seeded and diced {optional})
  • 1/2 cup olive oil
  • 1/4 cup lime juice (fresh squeezed)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 Tablespoon sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 avocado (diced, optional)

Instructions

  1. In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
  2. In a bowl mix the olive oil, vinegar, sugar and spices.
  3. Pour over the black eyed pea mixture.
  4. Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.

27. Cucumber Bites with Sunflower Chive Cream Cheese

Easy Cucumber Bites with Sunflower Chive Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

These cucumber bites with sunflower chive cream cheese are so easy to make, require no cooking, and come together in just 30 minutes for a cucumber snack idea everyone will love!

Ingredients

  • 1 cup of raw sunflower seeds
  • ½ teaspoon of salt
  • 2 Tablespoons of raw red onion (chopped)
  • ½ cup of chopped chives (+ some for garnishing)
  • 1 garlic clove (chopped)
  • 2 Tablespoons of nutritional yeast
  • 2 Tablespoons of fresh lemon juice (or to taste)
  • ½ cup of water (or more as needed to get a creamy consistency)
  • 4 large cucumbers

Instructions

  1. Combine sunflower seeds and salt in the bowl of a food processor. Process for 10-20 seconds until they form a fine powder. Add onion, chives, garlic, nutritional yeast, lemon juice, and water and process again for 1 to 2 minutes, until super creamy. You will likely have to scrape down the sides once or twice. Set aside.
  2. If desired, peel cucumber lightly in alternating rows, to create a pretty striped effect on the outside. Slice into 1-1 ½-inch pieces.
  3. Spread a spoonful of the sunflower seed mixture on top of each cucumber and place it on a plate or platter. Continue until done, sprinkle with chopped chives if desired.

28. Buffalo Cauliflower Bites

Buffalo Cauliflower Bites (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 small bowls’]

These buffalo cauliflower wings are yummy, strong in flavor, and easy to make. A perfect healthy snack for buffalo sauce lovers! Vegetarian and gluten-free.

Ingredients

  • 1 large head cauliflower (cut into florets)
  • 1 cup almond flour
  • 2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1/2 cup Buffalo sauce
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 400F.
  2. Cut your cauliflower head into florets.
  3. In a large bowl, combine almond flour, garlic powder, sea salt, and black pepper.
  4. Break an egg into another bowl and whisk it.
  5. Add the cauliflower florets into the bowl with the egg and stir to fully coat the cauliflower.
  6. Now, add the coated cauliflower into the other bowl with the almond flour mixture. Cover the bowl and shake until the cauliflower is fully coated.
  7. Spread the cauliflower on a baking sheet and roast in the oven for 30 min.
  8. Once fully cooked, transfer to a bowl.
  9. Heat a mixture of buffalo sauce and olive oil in a microwave and pour over the cauliflower bites. Gently toss to coat.

29. Stuffed Roasted Sweet Peppers

Stuffed Roasted Sweet Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’10’, ’10 servings’]

Stuffed Roasted Sweet Peppers make a fun, flavorful, and festive side or appetizer for your next dinner party or potluck. A savory herbal and basmati filling is served inside the crisp roasted baby sweet peppers. They are incredibly simple to make, customizable to dietary needs or preferences, and so tasty that your guests won’t stop at only one serving.

Ingredients

  • 20 sweet baby peppers
  • 3 ounces of fresh basil
  • 1 cup of pistachios (roasted and salted)
  • 2 Tablespoons of olive oil
  • ¼ cup of hot water
  • 2 Tablespoons of garlic
  • salt and pepper to taste
  • 2 ½ cups of cooked basmati rice

Instructions

  1. Preheat over to 400. Next, slice the pepper in half, lengthwise. With a small knife remove the seeds. Place the peppers on a cookie sheet ant bake for 10 minutes. They should be slighty roasted, yet firm.
  2. In the bowl of your food processor, add the fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper to taste. Wiz around until creamy. Taste the mixture to see if more salt/pepper is needed. If you need more water to thin it out, add it slowly by the tablespoon. Hot water works best.
  3. When the mix is done, transfer to a large bowl, and mix with the rice. Mix until well-combined.
  4. When the peppers have cooled, stuff them with the mixture.
  5. Serve room temp or cold.

30. Beet Baba Ganoush

Beet Baba Ganoush (Roasted Eggplant Dip with Beets) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Baba Ganoush gets a makeover from delicious sweet roasted Beets. This Beet Baba Ganoush is a healthy gorgeous appetizer.

Ingredients

  • 1 medium eggplant
  • 1 small beet ((or 1/2 large beet))
  • 2-4 garlic cloves
  • 2 tablespoons lemon juice ((from 1 lemon))
  • 1 tablespoon tahini ((see notes))
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt ((or more to taste))
  • 1 tablespoon fresh parsley leaves (, optional)
  • ground pepper (, to taste)

Instructions

  1. Preheat the oven to 350. Line a large baking sheet with foil and spray it with olive oil or non-stick spray.
  2. Cut the eggplant in two and place cut side up on the baking sheet. Peel and cut the beet into small wedges. Peel the garlic. Wrap the sliced beet and peeled garlic in foil, spray with olive oil, and place on the baking sheet next to the eggplant.Roast for 30 minutes, or until the beets are fully cooked. Carefully remove from the oven and allow to cool until it’s safe to touch.
  3. Use a fork or a spoon to scoop the roasted eggplant insides from the skin and place in a bowl. Discard the skins.
  4. Place the roasted garlic and beets into the food processor. Add the lemon juice, olive oil, tahini, salt, and pepper. Process for several seconds until you have a chunky mixture. Add the eggplant (leave any released eggplant juice in the bowl). Process for a minute or two until you reach a desired consistency – I like mine to be a little chunky. Taste and see if you need more lemon juice, salt, or pepper. Add the chopped parsley (if using), and pulse to combine.
  5. Serve at room temperature or chilled, drizzling with extra olive oil and garnishing with fresh parsley. Serve with crackers, cut veggies, fresh or toasted pita, or use as a spread on sandwiches and wraps.

31. Cantonese Spring Rolls

Cantonese Spring Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These Cantonese Spring Rolls are crispy, juicy, and easy to make. Each spring roll is filled with juicy minced pork and plenty of crunchy vegetables.

Ingredients

  • 10 dried shiitake mushrooms
  • 2 tablespoons neutral oil ((divided))
  • 500 g ground pork
  • 2 cups napa cabbage ((shredded))
  • 1 1/2 cups bamboo shoots ((julienned))
  • 1 tsp coarse kosher salt ((use half the amount if you’re using table salt))
  • 1 1/2 teaspoons soy sauce
  • 1/4 tsp ground white pepper
  • 4 scallions ((thinly sliced))
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1 1/2 teaspoons sambal oelek
  • 1 tsp cornstarch
  • 1 large egg
  • 1 package spring roll wrappers
  • neutral oil

Instructions Filling

  1. Soak dried mushrooms in 1 cup of boiling water in a medium bowl for 15 minutes. Remove and discard the tough stems. Cut the caps into thin slices.
  2. Heat a wok over high heat until smoking. Add 1 tablespoon of oil and swirl it around the wok. Add ground pork and stir-fry for 3-4 minutes or until no longer pink. Remove to a plate.
  3. Add 1 tablespoon of oil, then stir-fry napa cabbage, bamboo shoots, and rehydrated shiitake mushrooms for 1 minute.
  4. Add cooked pork, salt, soy sauce, and white pepper, and stir-fry for another minute. Turn off the heat, add sliced scallions, transfer to a bowl, and cool for 10 minutes.

Sweet Chili Sauce

  1. Combine all the sauce ingredients in a saucepan over medium heat and cook until thickened.

Wrapping

  1. In a small bowl, whisk egg with 1 tablespoon of water.
  2. Place a spring roll wrapper on your work surface with the corner facing away from you. Add 3 tablespoons of filling 2 inches from the corner and sides. Roll from the nearest corner and fold in the sides when the bottom corner covers the filling. Roll tightly, dampen the edge with egg wash, and seal before reaching the end. Transfer to a baking sheet or plate, seam-side down. Repeat with remaining wrappers and filling.

Frying

  1. Heat 1 inch of oil to 375°F. Fry 6-8 spring rolls at a time until golden brown, moving them back and forth and turning them for 4-5 minutes. Transfer to a wire rack to drain excess oil.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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