Nava Atlas: VEGAN HOLIDAY KITCHEN - Book Info Here

Olive Bar Medley with Tofu "Feta"    
12 servings

Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket's olive bar. Serve with fresh sliced baguette or bruschetta.

8 ounces extra-firm tofu
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon oregano

1 1/2 cups mixed cured pitted olives
2 celery stalks, thinly sliced on the diagonal
1 small red bell pepper, cut into narrow strips
1/2 to 3/4 cup pepperoncini, cherry peppers (other small pickled peppers),
    or  pickled garlic, or a combination

Slice the tofu into 4 slabs, crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Cut the slabs into 1/2 inch dice. Place in a shallow serving container in a single layer. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes.

Add the remaining ingredients to the container and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions of this onto small plates; serve with cocktail forks or toothpicks.

Robin Robertson: PARTY VEGAN - Book Info Here

Chickpea-Artichoke Bites with Rosemary Aïoli
Serves 4

Dynise Balcavage: CELEBRATE VEGAN - Book Info Here

Chocolate-Dipped Things

3.    Dip you "things" of choice into the melted chocolate. Gently shake off excess.  Place on waxed paper or silpat. Decorate, if desired. Let harden at room temperature or place in refrigerator to speed up cool down.


John Schlimm: THE TIPSY VEGAN - Book Info Here

Baked & Loaded Acorn Squash