Antipasti Platter

Serves 4

30 Minute Prep Time

By Morgan Shupe on December 15, 2014 , categorized in Sides & Appies, Snacks

antipasti

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

Antipasti Platter Recipes:

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

  1. 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.
  2. Candied Nuts

    1. Preheat oven to 350F. 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.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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