Try Vegan Hors D’oeuvres To Please Every Palate

Mention vegan hors d’oeuvres to the average person and they’ll probably make a face and talk about how vegan food tastes like cardboard. Of course, anyone who thinks that vegan food, including vegan hors d’oeuvres aren’t tasty is obviously misinformed about just how delicious vegan food can be, including those tasty little tidbits that are served to the guests at a wedding reception. One of the best ways to add yummy vegan appetizers to your wedding menu that will please everybody is to try foods from various regional and national cuisines such as Indian, Chinese, Thai, Cuban, Mexican, Kenyan, Argentinean, Peruvian, Korean, or whatever tickles your palate and that of your fiancé. If you’re going vegan with your appetizers, you’re better off being adventurous, going with strong flavors, unusual dishes, and creative presentations.

If you’d like a good idea to start with, here’s a recipe that is delicious and pretty easy to prepare, especially if you’re planning on saving a few bucks by doing your own catering or having your friends help you out with preparing the vegan appetizers for your reception feast.

KOREAN HOME-STYLE SCALLION PANCAKES

1 cup Flour
4 Scallions, root ends trimmed
1 tablespoon Salt
Cut scallions into 2” lengths
1 1/2 cup cold water, or enough to make moderately thin batter
2 oz Sweet red or green peppers, cut in 2" julienned strips
Corn oil for frying
Dipping Sauce:
2 tablespoons Soy Sauce
1/2-teaspoon Dried hot red chili flakes
1/4 tablespoons Korean sesame oil
1 teaspoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds

In a large mixing bowl, combine flour, salt, and water. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture, which should make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm. Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes, which are then divided at the table. Serve warm with traditional Dipping Sauce.

DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.