Table Three

Choose the items that are most appropriate for your event.

Sandwich Basket

A variety of plain and flavored vegan breads, including tortillas, lavash and flat breads, rolls, baguette slices, and/or foccacia
Vegan sliced meats, including “ham,” “turkey,” and “salami”
Vegan sliced cheese
Grilled, sliced portobello mushrooms
Raw onion slices
Tomato slices
Sun-dried tomatoes
Roasted red or yellow peppers
Grilled potatoes
Green or red-leaf lettuce
Alfalfa sprouts
Grilled eggplant or caponata
Grilled tofu
Tempeh
Pickled poblano or jalapeño peppers

For the Condiments:
Dijon mustard
Garlic-aioli sauce
Herb-infused olive oils
Balsamic vinegar
Herb-flavored Nayonaise
Mango chutney
Chunky salsa
Vegan ranch dressing
Flavored hummus
Baba ghanoush
Guacamole
Vegan pesto sauce
Tapenade
Wasabi sauce

To Serve:
Assemble the sandwiches with the desired ingredients.
Cut sandwiches made with the small rolls in half, slice those made with the bread into 4 small sandwiches, and slice those made with the lavash rolls into 2-inch pieces. Insert a frilly toothpick into the center of each portion.
Arrange in a beautiful basket with a 2- to 3-inch rim. (The sandwiches can be made 4 to 5 hours ahead of time, wrapped tightly with plastic wrap, and refrigerated before serving.)

Hot Black-Bean Dip

2 15-oz. cans black beans, liquid reserved
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
1 1/2 cups chopped onion
4 large garlic cloves, peeled
1/4 cup green chilies from a jar, drained
3/4 cup grated soy cheddar or mozzarella cheese
Blue or yellow corn tortilla chips

Blend the first 9 ingredients in a blender until smooth.
Transfer to an oiled baking crock or a chafing dish insert. Top with the soy cheese.
Bake at 350°F for 10 minutes, or until hot and the “cheese” is melted.
Serve with the tortilla chips.

Makes 3 cups

Spicy ‘Sausage’ Dip

12 oz. vegan sausage, crumbled
1 Tbsp. olive oil
1 bunch green onions, chopped
2 cans chopped green chilies
4 oz. pimento, drained and chopped
1 tomato, chopped
1 Tbsp. taco seasoning
1 16-oz. container Tofutti Sour Supreme
Tortilla chips or croûtes

In a large pan, sauté the vegan sausage in the olive oil over medium heat until brown. Add the green onions, chilies, pimento, and tomato. Cook for 3 to 4 minutes.
Add the taco seasoning and the vegan sour cream. Transfer to a round baking dish and bake at 350ºF for 10 to 15 minutes, or until brown and bubbly.
Serve with croutes or tortilla chips.

Makes 25 servings

Hot Artichoke Dip

1 8-oz. pkg. Tofutti Better Than Cream Cheese
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup vegan Parmesan cheese
1 garlic clove, minced
Crostini or bagel chips

Preheat the oven to 350°F. Mix all the ingredients with an electric mixer on medium speed until well blended. Spread in the bottom of a 9-inch pie plate or a desired baking dish.
Bake for 20 to 25 minutes, or until very lightly browned.
Serve on the crostini or bagel chips.

Makes 2 1/2 cups

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