Vegan Antipasti Platter

What’s a holiday party without a decent Antipasti Platter? Chef Morgan shares her prized Quick Pickled Veggies (Quickle) and Spiced Nut Recipes as well as other platter essentials.

Vegan Antipasti Platter Recipes:

Herbed Cashew Cheese
Gluten-Free Crackers
White Bean Dip
Roasted Chickpeas
Mushroom Pate
Pickled Vegetables
Olives
Spiced Nuts
Capers
Dried Figs
Sliced Bread

Ingredients

Quickle Ingredients:
1 quart mason jar
Vegetables of your choice (cauliflower, onions, green beans, carrots, cucumbers, etc.)
1-2 Tbsp brown sugar
1 tsp black peppercorns
1¼ cup apple cider vinegar
3 cups water
1 Tbsp coarse salt
1 Tbsp mustard seeds or a sprig of fresh dill (optional)
Candied Nuts Ingredients:
1 cup pecans
1 cup walnuts
4 Tbsp coconut oil
4 Tbsp brown sugar
Salt, as desired
Cayenne. as desired

Preparation

Quickle
1. Pack a 1 quart glass jar with vegetables of choice and add in optional ingredients.
2. In a saucepan, heat remaining ingredients and bring to a boil. Pour liquid over ingredients and seal jar.
3. Allow to cool at room temperature for 1 hour before moving to fridge.
Candied Nuts
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. In a saucepan, melt coconut oil and brown sugar. Toss with walnuts and pecans.
3. Spread into one layer on the cookie sheet. Bake for 10 minutes stirring every 3-4 minutes.
4. Sprinkle with salt and cayenne and allow to cool.