Tasty Vegan Tapas and Wine

1509

Last weekend, I had friends over to test some vegan wines. Isn’t wine always vegan, you may be thinking? No, unfortunately not. Many vineyards use additives that come from animals. Honestly, it came as a big surprise when I heard it for the first time.

To clear the wines, they use additives like animal protein, milk protein and gelatin. And these are made from skin, tendon and ligaments of cows and pigs. Just gross. You wouldn’t expect something like that, would you?

Luckily, many vineyards do not use animal products in their wine. How do you know which wines are cruelty-free? Unfortunately, you will find no information on the bottle. However, many databases are available on the internet. There are English wine directories, but they do not have all wines from every country listed. The best way to find them is by searching “vegan wine” in your language in Google.

VeganWine

winetestinggirls

These are the wine experts and here are some easy and super delicious vegan tapas recipes that go well with the wines. Oh and … ALL wines where great. 🙂

Spinach Cashew Pesto with Roasted Wraps and Fresh Veggies


Servings: 5-6 // Prep Time: 20 Minutes // Cook Time: 10 Minutes


The vegan spinach pesto is super healthy and whipped together in less than five minutes, and you can use it on veggies, crackers, sandwiches, pizza, wraps or anything that needs extra texture or flavor.

VeganTapas

Ingredients for the Roasted Wraps

12 whole grain wraps
Spices like curry or roasted pepper powder

How you can do it:

  1. Preheat oven to 180° C.
  2. Cut wraps like cake slices.
  3. Place on a baking tray with baking
  4. Sprinkle wraps with spices like curry or roasted pepper powder.
  5. Put in the oven for about 10 minutes or until they are crunchy.
  6. Serve warm.

/////

Ingredients for the Spinach Cashew Pesto

3 cups fresh spinach, washed and stems removed
1 cup fresh basil
2 large fresh garlic cloves, minced
Lemon juice from one fresh lemon
1 ½ cup cashews
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
½ tablespoon Sea salt
Optional: Water

How you can do it:

  1. Place cashews in a bowl and cover with hot water. Soak for 30 minutes.
  2. Add all ingredients in a food processor or mix with a hand-held blender.
  3. Add water if the mixture is too thick to mix.
  4. Place pesto in a bowl and garnish with a sliced lemon and some basil leaves.

//////

Ingredients for the Fresh Veggies

1 large carrot
1 yellow capsicum
1 red capsicum
¼ cucumber
1 cup cocktail tomatoes

How you can do it:

  1. Cut the veggies into slices and place on a wooden board or plate.
  2. Add the roasted wraps and the bowl with spinach pesto.
  3. Enjoy!

/////

Olives with Sundried Tomatoes and Rosemary


Servings: 5-6 // Prep Time: 5 Minutes // Cook Time: 0 Minutes


OlivesSundriedTomatoes
Ingredients for Olives with Sundried Tomatoes and Rosemary

1 cup olives
¼ cup sundried tomatoes (dry or in oil)
1 tablespoon rosemary

How you can do it:

  1. Place the olives in a bowl.
  2. Cut sundried tomatoes with kitchen scissors into smaller pieces and add to the olives.
  3. Garnish with rosemary and serve.

/////

Spanish Grilled Eggplant and Tomato on Toast


Servings: 5-6 // Prep Time: 15 Minutes // Cook Time: 15 Minutes


eggplanttoastytableeggplanttoastyIngredients for Spanish Grilled Eggplant and Tomato on Toast

1 eggplant
3 tablespoons olive oil
3 large tomatoes
6 slices whole-grain bread
¼ cup fresh cilantro
1 Spring onion, finely chopped
Freshly grounded pepper and Sea Salt
Spinach pesto (see recipe above)

How you can do it:

  1. Preheat oven to 180° C.
  2. Cut bread slices in half and place on a baking tray with baking paper, put in the oven for 5-10 minutes (should become a bit crunchy).
  3. Cut eggplant in 12 slices (about 0.5 -1 cm).
  4. Add oil and eggplant in a pan and roast until soft.
  5. Take the bread out of the oven, spread with spinach pesto and place the tomato and eggplant slices on top.
  6. Put back in the oven for another 5-10 minutes.
  7. Take out, place on plates and garnish with salt, pepper, spring onion and cilantro.

/////

Healthy Trail Mix and Vegan Fair Trade Chocolate


Servings: 5-6 // Prep Time: 5 Minutes // Cook Time: 0 Minutes


To add some sweet snacks, I got a bar of Tony Chocolonely Pure Pecan and Coconut Chocolate and made healthy trail mix from walnuts, almonds and raisins.

TonyChocolonely

Ingredients for Healthy Trail Mix and Vegan Fair Trade Chocolate

1 bar Tony Cocolonely or other pure fair trade chocolate
1 cup walnuts
1 cup almonds
1 cup raisins

How you can do it:

  1. Break the chocolate into pieces and place in a small bowl or on a plate
  2. Mix together nuts, almonds and raisins in a small bowl
  3. Enjoy

olivesandchocolate

SHARE
Always on a quest to try new things. After working on an Australian shrimp boat and cattle station, Nicole decided to follow her heart and left her home country Germany for good to move to the Netherlands. Here she lives with her handsome Dutch guy and explores new ways of living more conscious and responsible. She gets excited about everything that is organic, healthy, fairtrade, waste- and cruelty-free. After eating no meat since more than 10 years, Nicole recently decided to go vegan. She strongly believes that we are happier and healthier, if we live more natural. This is why she will do whatever it takes to give you the best insights on how to live a happy, healthy and responsible life.

LEAVE A REPLY