Monday, December 10, 2012

Simple Cranberry Sauce Appetizer. Gluten-free. Vegan


I know, I know, it's past Thanksgiving, so you probably don't have any cranberry sauce left over. Or do you? We ended up hosting two events on Thanksgiving, and D made a delicious cranberry sauce (with this recipe, minus 1/2 cup of sugar), but even with the large group, I'm happy to say that there was some leftover sauce with my name on it. I loooove cranberry sauce. Something about the tartness, the berries, and the overall texture just makes me happy. After a while, though, I began thinking: is it really polite to be eating this with a spoon in front of D?

As an answer to myself, I came up with this extremely simple appetizer. Although our leftover sauce is now gone, you can bet your buttons I'm going to whip up (or ask D to whip up) another batch for Christmas so we can make this for our friends.

This is an extremely rich appetizer, especially with the vegan cream cheese on top. Another option (that is perfectly fine, too!) is to leave the cream cheese on the side for people to be able to add their own, or to omit the asparagus and keep the cream cheese. It's really up to you, but either way, your guests are sure to be pleased.




Simple Cranberry Sauce Appetizer (Vegan, Gluten-Free)
Servings are up to you!

Ingredients:
asparagus spears, cut into thirds or fourths (each piece should be about an inch and a half long)
oil for pan
salt (optional)
gluten-free and vegan rice crackers
leftover (or new!) cranberry sauce, the kind with whole berries
vegan cream cheese, such as Tofutti or Follow Your Heart

Method:

  1. In a stovetop pan, heat oil on medium heat. Add cut asparagus spears, and a dash of salt (optional). 
  2. While they are sauteing, place the rice crackers out on your serving platters. Add a spoonful of cranberry sauce to each one. Once the asparagus is done, place two cut spears on top of each rice cracker. 
  3. Complete the appetizer with a dollop of vegan cream cheese. It's nice to do this while the asparagus is still warm so that the cream cheese melts a bit into more of a sauce. These can be refrigerated up to one day.

I've shared this on Wellness Weekend.

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