Once appeared... On a bag of Fritos: "You could be a winner!  No purchase necessary.  Details inside."  On Sainsbury's peanuts: "Warning: Contains nuts."  On an American Airlines packet of nuts: "Instructions: Open packet, eat nuts."
Gluten Free
Stuffed Cherry Tomatoes
Gluten Free

Kale Chips
Gluten Free, Raw
Stuffed Celery
Gluten Free, Raw Option
Mini Hot Dogs
Finger Sandwiches
Trail Mix
Gluten Free, Raw Option
Assorted Filled Biscuits
Mini Hot Dogs
Gluten Free

Gluten Free
Makes 1 bag
2 tablespoons popcorn kernels
1 brown, paper, lunch bag and tape
2 tablespoons organic, extra virgin, cold-pressed, olive oil

Seasoning Options: garlic salt/onion salt/nutritional yeast/sea salt/grated parmesan style topping (Go Veggie!)

Place popcorn in bag and tape shut.  Stand up in microwave and heat approximately 2 minutes, until popping stops.  Rub a large bowl with olive oil.  Mix the popcorn in the bowl to coat. Add seasoning of choice.

Stuffed Cherry Tomatoes
Gluten Free
Makes about 15-17

1 pkg. of small tomatoes, slightly larger than cherry tomatoes (if you can find them)
1 container of Better than Cream Cheese (Tofutti)
1/2 cup walnuts, chopped
several leaves of spinach, shredded
1 teaspoon garlic powder

Cut the tops off the tomatoes and remove insides (save for soups & sauces).  Mix Better than Cream Cheese, walnuts, spinach, and onion powder.  Stuff into each tomatoes.

Kale Chips
Gluten Free, Raw
Serves 1
1 large bunch of kale
1 cup raw cashew pieces
1/2 cup cauliflower, chopped
1 large lemon, juice only
1 cup water
2 tablespoons light miso (chickpea)*
2 tablespoons nutritional yeast
1/4 teaspoon paprika or smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Grind the cashews to a powder.  Soak with 1 cup of water and the lemon juice for one hour or more.  Wash kale carefully and break into chip-sized pieces, discarding stem (or chop the stem and save for soup).  Blend all ingredients, except the kale, into a thick sauce, adding more water by tablespoons, if necessary to blend.  In a large bowl coat kale leaf pieces with the sauce.  Place chips onto a mesh dehydrator screens.*  Dehydrate at 110 degrees for 3-6 hours, until crisp.  Serve or cover loosely with a towel; do not store in an air tight container.  If they get soft when stored, put back in the dehydrator to crisp.
*If no dehydrator, chips can be put into the over on lowest heat with the door cracked to dehydrate.

Stuffed Celery
Gluten Free, Raw Option
Stuffed Celery is one of the easiest and most satisfying appetizers or snacks you could serve to guests or family.
For the Raw Option use guacamole or make your own nut butter in a food processor with an S-blade.

Scrub fresh, organic celery crosswise into 3"-4" sections.  Stuff with: nut butter, faux cream cheese (plain, w/raisins, w/chives), salad dressing, horseradish salad dressing, guacamole, hummus.

The ultimate "fast food"!!

Mini Hot Dogs
Makes 24
24 is too many for one person for a snack, but you can mix the sauerkraut and sugar, use only the amount you want, and refrigerate all excess to prepare over the next several days--or--you can make them all at once, wrap the extras in foil and refrigerate or freeze.  Reheat in the oven in the foil or w/o foil in the microwave.

1 can sauerkraut, drained
1 pkg. 6 veggie hot dogs
1 tablespoon brown sugar
12 heat-and-serve rolls

Preheat oven to 350 degrees.  Mix sauerkraut and brown sugar.  Cut rolls in half, from top to bottom.  Slice each half in half again, from the top, but not through the bottom.  Wash and cut each hot dog in half lengthwise, then, each piece in half crosswise.  Place a pinch of sauerkraut in the bottom of each slit bun and place in a 9”X13” baking pan. Next, place a hot dog slice on the sauerkraut and top with more sauerkraut. Bake 10-15 min., until browned.  

Easy Finger Sandwiches

  1.  Baked bean party sandwiches:  Mash leftover vegetarian baked beans with a little onion salt or chopped green onions and spread onto buttered (margarine) bread.  Cut off crusts, then cut into 4ths.
  2. Nut butter and fruit sandwiches can be made with almond, cashew, or peanut butter and sliced fruit.  Or, use a combination of jam and fruit; try unsweetened apple butter.  Use a cookie cutter to cut into shapes.
  3. Cucumber & tomato tea sandwiches can be made by spreading bread with Vegenaise (mayonnaise), Tofutti Better than Cream Cheese, or mustard.  Top with slices of tomatoes or cucumbers.  Remove crusts (opt.) and cut into quarters.
  4. Pinwheels: Soften flour tortillas in the microwave, wrapped in a dish towel, for one minute.  Spread softened Tofutti Better than Cream Cheese and chives or finely chopped onions on one side of each tortilla.  Top with vegan, sliced cheese and faux lunch meat.  Roll each tortilla tightly, then slice crosswise to form little circles.

Trail Mix
Gluten Free, Raw Option

Trail mix consists of whatever nuts, seeds, and dried fruits you enjoy.  I generally include walnuts, pecans, and almonds for the nuts.  My favorite seeds are sunflower and pumpkin.  For the dried fruits I often change things up, using apricots, raisins, cranberries, coconut, and pineapples.  Other additions you might want to consider are chocolate chips, pretzels, sesame sticks, peanuts, and soy nuts. 

Assorted Filled Biscuits
Makes 20

Wrap leftovers in foil and freeze.  Bake in the foil in a 400 degree oven 10 to reheat or wrap in a dish towel and microwave 30 seconds to 1 minute.

1 7.5-oz. can small refrigerated biscuits
3 faux breakfast, link sausage
10 small olives, drained
1 tablespoons pecans, finely chopped
2 teaspoons sesame seeds

Preheat oven to 375 degrees or according to pkg. directions.  Grease 2 large cookie sheets.  Cut each biscuit in half.  Cut 20 pieces from the sausage (about 1/2" thick).  Wrap olives and sausage into each of the 40 biscuit halves.  Dip the tops in a little water or oil, then, the olive buns in the sesame seeds and the sausage buns in the pecans.  Bake 6-8 minutes, until lightly brown.

Layered Dip
Gluten Free

1/2 16-oz. can vegetarian, refried beans
1/2 cup salsa (purchased or homemade)
1 cup guacamole (purchased or homemade)
1/2 container of vegans sour cream (optional)
1/2 cup vegan shredded cheeze (optional)
1/2 cup Roma tomatoes, diced
2-3 green onions, sliced
1/4 cup sliced black olives, drained
lettuce, shredded

In a large sauce pan heat salsa on medium, then add refried beans.  Stir until well mixed.  Cover the bottom of a 9"x 9" pan with this mixture and allow to cool.  Top with guacamole, then Sour Cream, then cheeze, then fresh vegetables.  Serve with corn chips.  Keeps about 5 days.
Guacamole (makes 1 cup): 1 ripe avocados (slightly soft), peeled & seeded; 1 small clove garlic, crushed; 1 T. red or green pepper, minced; 2 T. onion, minced; 1/2 lemon, squeezed; 2 t. chili powder (to taste); salt & pepper to taste.  Mash the avocados and stir in all other ingredients.