Sips and Small Plates

There are a lot of reasons to prepare a refreshing drink or a flavorful spread or dip. Whether you start the day, take a pause after school, or run out the door to a gathering, these recipes add plant-based creaminess, flavor, and spice to any occasion. The spreads are easily prepared ahead and tucked in the refrigerator. All you need is a whole-grain baguette or fresh sliced vegetables, and you're snack- or party-ready. With a smoothie or hot cup of cocoa, you can enjoy drinks that supply plant-based and pantry-ready proteins.

Recipes

Turmeric Cocoa Latte
Banana Cocoa-Nut Smoothie
Spicy Refrigerator Pickles
Buffalo Tofu
Olive Spread
Green Hummus
Roasted White Bean Dip
Smoky Eggplant Dip

Turmeric Cocoa Latte

Serves 2

Golden Milk is a popular westernized version of traditional Indian haldi doodh, or turmeric milk, made with almond milk, turmeric, honey, and spices. Beejoli Shah, in an October 2016 article for Bon Appetit, described traditional haldi doodh as "simple: half a cup or less of piping hot milk, with a tablespoon of ground turmeric dissolved into it until the entire mixture, is a bright yellow." This recipe westernizes Golden Milk even more by combining popular pantry items—cocoa powder and turmeric—to create a beverage that brings my life-long fascination with spices together in a warm drink. Any nut milk can be used here. Alternatively, serve over ice.

Ingredients:

2 teaspoons unsweetened cocoa powder
1 teaspoon ground turmeric
½ teaspoon powdered ginger
1 tablespoon honey
1 tablespoon water
2 cups almond, cashew, soy, or beverage-style
coconut milk
Freshly ground black pepper

Directions:

In a small saucepan whisk together the cocoa powder, turmeric, ginger, honey, and water to make a thin paste. Whisk in ¼ cup of the almond milk and blend well. Whisk in the remaining almond milk. Place over medium heat and whisk occasionally until steam starts to rise from the surface and the milk just starts to bubble gently. Remove from the heat and cover the pan. Let sit for 10 minutes before serving. Whisk until bubbly and serve hot, topped with freshly ground black pepper, or allow it to cool and serve over ice.

Turmeric Powder

Ground dried turmeric powder adds bright yellow color to food along with a pungent flavor. An ancient spice touted for its anti-inflammatory properties, turmeric will stain your hands, dishcloths, and cutting boards a nice shade of yellow. Mix with water to create a yellow dye for hard-cooked eggs.

Banana Cocoa-Nut Smoothie

Serves 2

Freeze your bananas before making this smoothie, or add crushed ice (or six ice cubes) if making this with a room-temperature banana. To freeze a banana for a smoothie, peel and slice the banana. Place the banana slices in a small zip-top bag. Flatten the bag's contents so you don't have a big clump of bananas, and freeze at least overnight. Now they are ready for a twirl in the blender.

Ingredients:

1 medium-size banana, sliced and frozen
1 ½ cups almond, soy, cashew, or beverage-style
coconut milk
1 tablespoon unsweetened cocoa powder
1 tablespoon peanut butter
½ teaspoon cinnamon
Optional: ½ cup crushed ice or 6 ice cubes

Directions:

To make the smoothie, blend the sliced frozen banana, nut milk, cocoa powder, peanut butter, and cinnamon. Add optional ice if banana is not frozen. Serve in a tall glass or divide between two smaller glasses.

At the supermarket, coconut milk is sold in shelf-stable cans or boxes or as a beverage-style blend in refrigerated cartons.

If not specified in a recipe, canned coconut milk works best in soups, curries, stews, and other dishes or drinks that are heated so that the coconut fat melts and blends in to the dish or drink. It's personal preference whether you select regular or lite coconut milk. Sometimes the light coconut milk is not as flavorful because it contains less of the coconut fat.

Beverage-style coconut milk contains coconut milk with added sugar, salt, and thickeners. It is sold refrigerated and is intended for drinking and not cooking. It works well for hot or cold beverages, smoothies, or coffee.

Spicy Refrigerator Pickles

Makes 1 quart

Before you dismiss this recipe, please reconsider. I hope this changes the way you think and feel about making homemade pickles. All of the pickle brine ingredients are found in your pantry, so all you have to do is prepare four cups of vegetables and heat the brine.

You may think this recipe isn't for you or is "out of reach" if you don't have a garden, a canner, or all day to spend in the kitchen. Designed specifically with these barriers in mind, this recipe makes exactly one quart of pickled vegetables and is probably one of the easiest things you could ever make. The recipe can be easily doubled. Two suggested veggie mixes are listed below, although you can use any combination of vegetables. No matter what vegetables you use, you need four cups of prepared vegetables. Ideas other than what's listed below include zucchini spears, red pepper strips, onion chunks, or whole green beans.

Pickle vinegar brine ingredients:

½ cup apple cider vinegar
1 ¾ cup water
2 tablespoons sugar
2 tablespoons kosher salt
½ teaspoon red pepper flakes or black
peppercorns (optional for the Spicy Bahn
Mi Mix because it already contains jalapeno
and is spicy without the pepper)

Directions:

Thoroughly wash the jar and lid. Fill the jar with boiling water and cover the lid with boiling water to sterilize. Pour out the hot water before filling.

Prepare the vegetables. If using fresh dill, put the dill sprig in the jar first. Pack the vegetables and crushed garlic in the jar so that the dill is pressed up against the side of the jar.

In a small saucepan, heat the vinegar, water, sugar, and salt until it starts to boil. Stir to dissolve salt and sugar.

Turn off the heat.

Carefully pour the brine over the vegetables, using a sterlilized funnel if desired. The level of the vinegar should come to the top of the jar and cover all the vegetables. Close the jar with the lid and wipe off the outside of the jar. Let stand on the kitchen counter until cooled to room temperature. Refrigerate for at least 24 hours. Can be stored in the refrigerator for up to 2 weeks, if they last that long.

Spicy Bahn Mi pickles

4 cloves garlic, peeled and crushed 2 radishes, washed and sliced 2 cucumbers, washed and cut into cubes 1 jalapeno pepper, washed and thinly sliced 2 carrots, peeled and sliced

Pickled cauliflower and carrot mix

4 cloves garlic, peeled and crushed
2 cups cauliflower florets
1 cup sliced carrot or carrot sticks
¼ large red...