Our Recipes: Vegan Snacks & Appetizers | Forks Over Knives

Air-Fried Tempura Veggies with Jalapeño-Lime Sauce

Caitlyn Diimig, RD — Tue, 06 May 2025 17:49:38 +0000

These easy, vegan air-fried tempura veggies fit the bill any time you want a crunchy appetizer to kick things off. Sparkling water gives the batter a light, crisp texture, while a hint of ground ginger offers a grounding warmth. You’ll want to air-fry these babies for as long as possible to get the crispiest results. A creamy dipping sauce made with silken tofu gets its lively flavor from fresh cilantro, jalapeño, and a squeeze of lime juice. It’s the perfect dipper for these crunchy veggie snacks!

Tips

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups vegetables + ½ cup sauce

Time: 45 minutes

4 oz. firm silken tofu, drained
2 tablespoons lime juice
1 to 2 teaspoons finely chopped fresh jalapeño chile, seeded if desired (see tip, recipe intro)
2 tablespoons finely chopped fresh cilantro
¾ cup plain seltzer water, plus more as needed
2 tablespoons flaxseed meal
½ cup brown rice flour
¼ teaspoon ground ginger
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup broccoli florets, cut into 1- to 1½ -inch florets
4 oz. fresh green beans, trimmed

Instructions

For Jalapeño-Lime Sauce, in a small blender or food processor combine tofu, lime juice, and jalapeño; cover and blend until smooth, adding 1 to 2 tablespoons water to reach desired consistency. Stir in cilantro. Cover and chill until ready to serve.
Preheat air fryer to 350°F. In a large bowl whisk together ¼ cup of the seltzer water with the flaxseed meal; let stand 5 minutes. Whisk in the remaining ½ cup seltzer water until frothy. Whisk in brown rice flour, ginger, salt, and black pepper until batter forms. Batter should be the consistency of a thin pancake batter. Add more seltzer water as needed to reach desired consistency.
Working in batches, dip bell pepper strips, broccoli florets, and green beans in batter until coated; allow excess to drip off. Transfer vegetables to parchment paper that has been cut to fit air-fryer basket. Place parchment paper with vegetables in basket. Air-fry 10 minutes or until crisp. Season vegetables with an additional pinch of sea salt. Serve with sauce.

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Watermelon Radish Spring Rolls with Dipping Sauce

Laura Marzen, RD, LD — Fri, 04 Apr 2025 17:08:33 +0000

With colorful watermelon radishes, crisp snow peas, and cooling cucumber, these vibrant veggie spring rolls are perfect for serving as an appetizer during the warmer months. A zippy ginger-laced lemon sauce gets extra richness from toasted sesame seeds, loading every mouthful with bright flavor. Vermicelli noodles and avocado add heft and creaminess. Be sure to include a few fresh chives and mint leaves if you’ve got them; it’s incredible what a difference fresh herbs make!

Tips

Radishes: To get very thin slices, use a mandoline if you have one. If you can’t find watermelon radishes, use whichever type you like. If the tops are attached, feel free to rinse a few leaves and add them to the spring rolls with the fresh herbs.

To store: Place rolls in an airtight container, leaving space between rolls so they don’t stick together. Store in the refrigerator for up to 1 day.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 spring rolls + ⅓ cup dipping sauce

Time: 45 minutes

3 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1 tablespoon white miso paste
1 teaspoon grated fresh ginger
½ teaspoon pure maple syrup
⅛ to ¼ teaspoon crushed red pepper
2 oz. dried brown rice vermicelli noodles
12 8-inch round brown rice papers
12 sprigs fresh mint (48 leaves)
24 4-inch sprigs fresh chives
2 cups very thinly sliced watermelon radishes (36 slices) (see tip, recipe intro)
24 fresh snow pea pods, trimmed
½ of a medium avocado, pitted and thinly sliced (12 slices)
1 4-inch piece English cucumber, halved, seeded, and cut lengthwise into 12 strips

Instructions

To make lemon-ginger dipping sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and 1 tablespoon of water. Chill until ready to use.
Cook noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into smaller pieces.
Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
Place a mint sprig and two chive sprigs across the center of the rice paper. Lay three radish slices alongside the herbs, below the center. Arrange some of the noodles over the radishes. Arrange two pea pods, an avocado slice, and a cucumber strip over the herbs.
Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with lemon-ginger dipping sauce.

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Air-Fryer Rice Paper Dumplings

Carleigh Bodrug — Thu, 20 Mar 2025 17:22:31 +0000

Do you ever look into your fridge, overwhelmed to see all the unused fresh veggies you bought with the best intentions? Put them to good use in these versatile air-fryer rice paper dumplings. The veggies and tofu are finely chopped using a food processor, with fresh ginger and soy sauce for extra flavor. Simply wrap a few tablespoons of the mixture in a brown rice paper wrapper, then wrap the bundle up in another rice paper wrapper to ensure the dumplings don’t break. After just 8 to 10 minutes in the air fryer, you’re ready to dig in. Serve with additional soy sauce for dipping.

Tips

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 dumplings

Time: 25 minutes

1 cup coarsely chopped green cabbage
½ cup broccoli or veggies of choice
½ cup chopped yellow onion
¼ cup chopped carrot
2 scallions, coarsely chopped
1½-inch piece fresh ginger, coarsely chopped
2 cloves garlic, smashed
6 oz. extra-firm tofu, drained
2 teaspoons reduced-sodium soy sauce, plus more for dipping
20 brown rice paper wrappers

Instructions

For filling, in a food processor combine the first seven ingredients (through garlic). Process until mixture is very finely chopped.
Transfer chopped vegetables to a medium bowl. Using the coarse holes on a box grater, grate tofu into bowl (or crumble tofu with your hands). Add 2 teaspoons soy sauce; toss until well combined.
In a large nonstick skillet cook vegetable mixture over medium 5 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Remove from heat.
Fill a wide, shallow bowl or tray with warm water; set it between rice paper wrappers and a cutting board. Dip one rice paper wrapper into water for a few seconds, then place wrapper on the cutting board. Spoon 3 tablespoons of the filling onto the center of the wrapper.
Fold the lower half of the wrapper over the filling. Take the top half and also fold it over the filling, then fold in the sides until you have a square dumpling. Repeat folding with a second layer of rice paper to prevent breakage. Repeat this process to make 10 dumplings.
Preheat air fryer to 400°F. Arrange as many dumplings in the air fryer as you can fit without them touching one another. Air-fry 8 to 10 minutes or until crispy. Serve immediately with additional soy sauce for dipping.

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Potato and Broccoli Tots

Carleigh Bodrug — Mon, 10 Mar 2025 19:42:06 +0000

If you’re buying fresh broccoli heads and throwing away the stalks, you’re leaving a lot of money on the table. Get more bang for your broccoli buck by transforming those stalks into delicious green tots! These tasty broccoli tots from low-waste-cooking queen Carleigh Bodrug make a fun appetizer or kid-friendly snack served with salsa, ketchup, or Creamy Cilantro-Garlic Dressing. And they’re so simple: Grate broccoli stalk and potato, then combine with soaked ground flaxseed, chopped broccoli florets, and nutritional yeast. Don’t buy broccoli crowns for this recipe: You want a head with a whole stalk, plus an extra stalk.

Tips

To bake instead of air-fry: Preheat oven to 400°F. Bake on a prepared baking sheet for 25 minutes or until crispy, turning tots halfway through.

For more inspiration, check out these tasty ideas:

Time: 40 minutes

1 tablespoon flaxseed meal
1 head broccoli with stem + 1 more broccoli stem (12 oz.)
1 8-oz. russet potato, scrubbed
1 tablespoon nutritional yeast
¼ teaspoon sea salt
Ketchup or other dip such as Creamy Cilantro-Garlic Dressing

Instructions

Preheat air fryer to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together flaxseed meal and 2½ tablespoons water. Let stand 5 minutes.
Using a paring knife or potato peeler, peel the woody skin off the broccoli stems. Using the medium holes on a box grater, coarsely shred broccoli stems and potato into a large bowl. Finely chop broccoli florets and add to bowl. Add flaxseed mixture, nutritional yeast, and salt; mix well. Using wet hands, form rounded tablespoons of the mixture into short cylinders. Place tots on the prepared baking sheet.
Working in batches, arrange tots in air-fryer basket in a single layer without touching one another. Air-fry 10 minutes. Turn tots over; air-fry 8 minutes more or until browned and crisp. Serve immediately with ketchup or your dip of choice.

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Cheesy Vegan Baked Spinach Dip

Laura Marzen, RD, LD — Mon, 27 Jan 2025 18:17:23 +0000

This healthy twist on the Cheesecake Factory favorite features aromatics, fresh spinach, and frozen artichoke hearts for convenience. A creamy cashew and white bean sauce, stirred in just before baking, delivers mouthwatering cheesiness and is significantly lower in fat than traditional versions. Serve with home-baked tortilla chips and a dollop of pico de gallo for a guilt-free snack worth raving about. This recipe calls for portioning out the dip into individual-serving ramekins so that guests can double-dip to their hearts’ content—but you can also serve it in one large dish. (See tip below.)

Making this cheesy vegan spinach and artichoke dip for a Super Bowl party? Find our full selection of vegan Super Bowl recipes here, and build a delicious game-day menu!

Tips

For a single large dish of dip: Spoon spinach mixture into a 9- or 10-inch deep-dish pie plate. Bake and serve as directed.

Cashews: Soak cashews in enough hot water to cover 15 minutes; drain and rinse.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 45 minutes

½ cup chopped onion
5 oz. fresh baby spinach, stemmed and coarsely chopped
3 cloves garlic, minced
½ of a 10-oz. pkg. frozen artichoke hearts, thawed, pressed to remove excess water, and chopped
½ of a 15-oz. can no-salt-added white beans, rinsed and drained (¾ cup)
¾ cup unsweetened, unflavored plant-based milk
⅓ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
3 tablespoons lemon juice
¼ teaspoon sea salt
Baked tortilla chips and pico de gallo, for serving

Instructions

Preheat oven to 350°F. In a large skillet cook onion over medium 4 to 5 minutes or until tender, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. Add spinach and garlic; cook, tossing with tongs, 1 to 2 minutes or until spinach is wilted. Add artichokes; cook 2 to 3 minutes or until most of the liquid has evaporated. Transfer spinach mixture to a large bowl.
In a blender combine the next six ingredients (through salt). Cover and blend until very smooth, scraping sides of blender as needed. Add to spinach mixture; stir until well combined. Spoon mixture evenly into six 4-oz. ramekins or custard cups. Place ramekins in a shallow baking pan.
Bake 20 minutes or until dip is heated through. Let cool 5 to 10 minutes before serving. Serve with Homemade Tortilla Chips and Pico de Gallo.

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Whole Grain Soft Pretzel Bites

Mary Margaret Chappell — Thu, 23 Jan 2025 18:46:26 +0000

Pretzel bites may just be one of the fastest, easiest yeast-bread projects around. First you make the yeast dough and let it rise. Then you shape the dough into ropes and cut them into bite-size pieces—no tricky twisting needed. After that, you boil the bites in a baking soda solution. (Don’t panic! It’s as easy as cooking pasta.) The boiling step lets you skip the second rising time most yeast breads require—and gives the bites that crunchy-chewy, pretzel-brown crust.

Serve the pretzels on their own, or with a tasty selection of mustards for dipping. We love Koops’ Dusseldorf and Organic Spicy Brown Mustards, but French’s classic yellow mustard is also a tried-and-true option. Let us know your favorite mustards in the comments!

Making these pretzel bites for a Super Bowl party? Find our full selection of vegan Super Bowl recipes here, and build a championship-worthy game-day menu!

Tips

Make-ahead: For the best taste and texture, we recommend baking the pretzel bites the day you plan to serve them—but you can prep the dough a day in advance. In Step 2, cover the kneaded dough ball with a kitchen towel and let rise overnight in the refrigerator, rather than setting it in a warm place.

Reheating pretzel bites: Like most soft pretzels, these pretzel bites are best served warm, the day they’re made. The next day, their texture gets more bread-like, but a little time in a warm oven fixes this: To reheat and recrisp the pretzel bites, spread them on a baking sheet and warm them in a 275˚F oven for 10 to 15 minutes.

To make hard pretzels: You can turn day-old pretzel bites into hard pretzels. To do so, preheat the oven to 400°F. Spread pretzel bites on a parchment-lined baking sheet. Place them in the oven; turn the oven off. Let them dry in the oven’s residual heat.

Yield: Makes 80 pretzel bites

Time: 2 hours 30 minutes

⅔ cup unsweetened, unflavored plant-based milk or water
1 .25-oz. pkg active dry yeast
2 teaspoons pure cane sugar
3½ cups white whole wheat or spelt flour, plus more for dusting
1 teaspoon sea salt
2 tablespoons baking soda
Cumin seeds and garlic powder, for seasoning (other options: caraway seeds, granulated onion, or red pepper flakes)
Mustard of your choice, for serving

Instructions

Warm the milk or water until just warm to the touch (105°F–120˚F), then stir in the yeast and sugar. Let stand 5 minutes to activate the yeast; the mixture will become cloudy and have small bubbles on the surface.
In a large mixing bowl, whisk together flour and salt. Stir in the yeast mixture with a spatula or wooden spoon, adding a little more liquid if necessary for the dough to come together and feel stretchy without being sticky. Knead the dough on a floured work surface, or on low speed in a stand mixer with the dough hook attachment, for about 10 minutes or until it is smooth and elastic. Dust dough with flour, shape into a tight ball, and return it to the bowl. Cover bowl with a clean kitchen towel, then set it in a warm place for 1 to 1½ hours, or until the dough has nearly doubled in size and springs back when you touch it with your finger. (Alternatively, place covered bowl in the refrigerator overnight.)
Line two baking sheets with silicone baking mats or parchment paper. Preheat the oven to 400˚F. Transfer the risen dough to a floured work surface, then divide the dough into eight equal pieces. Roll each piece into a ¾-inch-thick rope, flouring the work surface and dough as you go, so that the dough is easy to handle. Using a sharp knife, cut each rope into 10 pretzel bites, then carefully transfer the bites to the prepared baking sheets.
In a medium non-reactive (stainless steel) saucepan, combine the baking soda with 4 cups water, and bring just to a simmer over medium heat. Reduce heat to low, and drop 10 pretzel bites into the water, one at a time. Let simmer 20 to 30 seconds, or until they float to the top. Using a slotted spoon, remove the bites from the water, shake off any excess liquid, and return to baking sheet. Repeat with remaining pretzel bites.
When pretzel bites are cool enough to handle, gently nudge them apart from each other so they have room to bake. Sprinkle each pretzel bite with cumin and garlic or seasoning of your choice. Bake 10 to 12 minutes or until deeply browned. Remove from oven. The pretzel bites will stick slightly to the silicone mat or parchment paper; use a spatula to gently loosen them. Serve with mustard immediately, or cool and store in a paper bag for up to 2 days. To reheat and recrisp the pretzel bites, spread them on a baking sheet and warm them in a 275˚F oven for 10 to 15 minutes.

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Crispy Cauliflower Bites with Ranch Dip

Caitlyn Diimig, RD — Wed, 15 Jan 2025 18:29:14 +0000

Party-ready and fabulous, these crispy cauliflower bites are perfect for passing around at your next shindig. The tender florets, coated in a lemony sauce with hints of parsley, garlic, and black pepper, get crispy when baked. Chill the coated cauliflower for at least 30 minutes and up to 24 hours before baking. Chilling for an hour or longer will impart more flavor and draw out moisture for a crisper final result, so if you’ve got the time, it’s worth planning ahead! Serve with a fragrant herb-infused ranch dressing for dipping.

Tips

Gluten-free version: To make this gluten-free, choose a gluten-free brand of Dijon mustard.

For more inspiration, check out these tasty ideas:

Air-Fried Cauliflower Poppers with Smoky Garlic Dipping Sauce
Crispy Buffalo Cauliflower Bites
Sweet Potato Stuffed Mushrooms
Or check out our full roundup of delicious vegan appetizers.

Yield: Makes 4 to 5 cups florets + ¾ cup sauce

Time: 1 hour 40 minutes

4 oz. firm silken tofu, drained
1 to 2 tablespoons unsweetened, unflavored plant milk
5 tablespoons lemon juice
1½ teaspoons Dijon mustard
½ teaspoon onion powder
¾ teaspoon dried parsley
½ teaspoon garlic powder
¾ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 tablespoon chopped fresh chives, plus extra for garnish (optional)
1 tablespoon chopped fresh dill, plus extra for garnish (optional)
½ cup brown rice flour
2 teaspoons lemon zest
1 head cauliflower, cut into florets (4 to 5 cups)
Lemon wedges
Chopped fresh chives and/or dill

Instructions

To make Ranch Dressing, in a small blender or food processor combine tofu, plant milk, 1 tablespoon of the lemon juice; Dijon mustard; onion powder; ¼ teaspoon each of the parsley, garlic powder, and black pepper; and ⅛ teaspoon sea salt. Cover and blend until smooth. Transfer to a bowl; stir in chives and dill. Cover and chill up to 1 week.
In a very large bowl whisk together the brown rice flour, lemon zest, the remaining ¼ cup lemon juice, ½ teaspoon dried parsley, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ¼ cup water. Add cauliflower florets; toss until well coated. Cover and chill at least 1 hour or up to 1 day.
Preheat oven to 450°F. Line a large baking sheet with foil. Arrange cauliflower in a single layer on the prepared baking sheet, making sure florets do not touch.
Bake 20 to 25 minutes or until cauliflower is crisp on the edges. Let stand on pan 3 minutes (cauliflower will continue to crisp). Serve immediately with ranch dressing and lemon wedges. Sprinkle with chives and/or dill.

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Breaded Mushrooms with White Balsamic Vinaigrette

Caitlyn Diimig, RD — Wed, 08 Jan 2025 18:22:18 +0000

Mushroom lovers will go crazy for these cute breaded mushroom bites, which are just the right size for a party appetizer. The first step is to quick-pickle the mushrooms in a tangy Dijon-balsamic vinaigrette for half an hour. While this is optional (see tip below), it makes the mushrooms extra tangy and tender and contrasts nicely with the crunchy whole wheat panko coating. The trick to getting the bread crumbs to stick is to coat the mushrooms with a mix of brown rice flour and vinaigrette before rolling in the whole wheat panko. Serve these tasty mushrooms with some of the white balsamic vinaigrette for dipping, and watch them go!

Tips

Short on time? Skip the marinating step (Step 3) and go straight to Step 4.

Gluten-free version: To make these gluten-free, use gluten-free whole wheat panko, and be sure to use a brand of Dijon mustard that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 24 mushrooms + ⅓ cup vinaigrette

Time: 75 minutes

1 cup whole wheat panko
¾ cup white balsamic vinegar
6 tablespoons lemon juice
2 tablespoons nutritional yeast
2 teaspoons Dijon mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon sea salt
1 teaspoon fresh thyme leaves
24 2-inch button mushrooms (about 1 lb.), stems removed
¼ cup brown rice flour
Fresh thyme and/or arugula (optional)

Instructions

Preheat oven to 375°F. Line a 15×10-inch baking pan with foil. Set a wire rack over foil in pan. Place panko in a large bowl.
For vinaigrette, in a blender combine the next six ingredients (through salt). Cover and blend until smooth. Add thyme; pulse to combine. Reserve ⅓ cup of the vinaigrette for serving.
In a large bowl toss the mushrooms with the remaining vinaigrette; let stand 30 minutes, stirring occasionally. Drain mushrooms, reserving 6 tablespoons of the vinaigrette.
Whisk together the 6 tablespoons vinaigrette and the brown rice flour. Add mushrooms; stir until evenly coated. Transfer 3 or 4 mushrooms at a time to bowl with panko; toss until evenly coated. Place mushrooms on rack in prepared pan.
Bake 20 to 25 minutes or until mushrooms are cooked through and lightly browned. Serve with reserved vinaigrette and a sprinkle of chopped fresh thyme and/or arugula (if using).

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Baked Falafel with Vegan Tzatziki Sauce

Cathy Fisher — Fri, 13 Dec 2024 19:44:01 +0000

These fabulous falafel are baked, not fried, giving you the classic nutty-herbaceous flavor of falafel but none of the added oil. They’re also easier to make—rather than dealing with a spitting pan of hot fat, you can pop them in the oven to bake, turning once. Don’t skip the Vegan Tzatziki Sauce! Traditionally made with yogurt, this cashew-based version has the fresh flavor of dill plus diced cucumber for added crunch and cooling notes. Whether serving this as an appetizer or a main meal with a Greek salad, you’ll be amazed at how quickly these come together!

Tips

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

From straightupfood.com

For more inspiration, check out these tasty ideas:

Yield: Makes 8 patties + 1 cup sauce

Time: 45 minutes

½ cup unsalted raw cashews
4 tablespoons lemon juice
3 cloves garlic, finely chopped
1 cup chopped peeled cucumber
2 tablespoons chopped fresh dill or ½ teaspoon dried dill
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1½ cups chopped fresh kale leaves
1 cup chopped fresh parsley or cilantro
½ cup rolled oats
½ cup chopped yellow or white onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika

Instructions

To make Vegan Tzatziki Sauce, in a blender combine cashews, 2 tablespoons lemon juice, 1 small clove garlic, and ⅓ cup water. Let stand at least 15 minutes to let cashews soften. Cover and blend until smooth. Add cucumber and dill; cover and blend briefly. (You want the final sauce to retain some texture.) Thin with a little water if needed for desired consistency. Transfer to a glass jar with lid. Chill until ready to use. Stir before using.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a food processor combine the remaining 2 tablespoons lemon juice and 2 cloves garlic with the next 8 ingredients (through paprika). Process until mixture is well blended and starting to stick together. Transfer to a medium bowl.
Form mixture into eight balls, using ¼ cup mixture for each. Place balls on prepared baking sheet, spacing them evenly. Flatten each with your hand into a patty about 2½ inches wide and ½ inch thick.
Bake 15 minutes, then gently flip patties. Bake 15 minutes more or until lightly browned on both sides. Let cool 5 minutes before serving. Serve with Tzatziki Sauce.

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Jackie Akerberg’s Cranberry Salsa

Jackie Akerberg — Wed, 11 Dec 2024 18:32:41 +0000

This vibrant salsa from Jackfruitful’s Jackie Akerberg is ideal for any holiday table, from Thanksgiving to New Year’s Eve. Tangy, slightly sweet cranberries join forces with sweet, earthy beets to create a vibrant dip packed with antioxidant goodness. Fresh jalapeño adds a spicy kick, cilantro and red onion deliver aromatic depth, and lime juice and maple syrup create the perfect sweet-sour balance. Allow at least 30 minutes to chill the salsa so the flavors can fully develop. And feel free to make it in advance—Akerberg says it’s even tastier the next day! This sensational salsa is excellent as a side dish or as an appetizer. Spread it over gluten-free whole grain crackers with vegan ricotta. (Akerberg recommends Kite Hill ricotta, which is oil-free.)

Recipe from Jackfruitful

Yield: Makes 4 cups

Time: 50 minutes

12 oz. fresh cranberries
2-4 tablespoons pure maple syrup (adjust to taste)
½ small red onion, finely chopped
1 jalapeño chile, finely chopped
1 cup cilantro leaves, finely chopped
1 cup cooked and cooled beets, finely chopped (optional but absolutely delicious)
1 large garlic clove, minced
1 large lime, juiced
¼ teaspoon sea salt, or to taste

Instructions

Add the cranberries to a food processor with maple syrup. Pulse until they’re very finely chopped. Transfer to a bowl and add remaining ingredients. Taste and season accordingly, adding additional salt, lime juice or maple syrup if desired. (You can also chop all ingredients using the food processor).
Place in the fridge to chill for at least 30 minutes before enjoying.

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