Vegan Finger Foods, a Book Review, a Recipe, and a Giveaway!

Okay, seriously? A whole book dedicated to vegan finger foods? Yes, please.  I find it so inspiring that there are now vegan cookbooks for almost every niche...and more are being written as we speak!  There used to be a time when I could buy every single new vegan cookbook that came out.  Now I simply can't keep up.  It is so flipping wonderful.

I'm the kind of girl that thinks everything tiny is just adorable.  So, when I found out that Celine and Tami were writing an entire book dedicated to mini foods, I just about peed my pants.  Let me tell you, they delivered.
With everything from Zucchini Cups (page 30) to Goji Berry Cacao Bites (page 151) there is something to suit every taste.  I really love just about everything this book has to offer.  Creative recipes, beautiful photography, a clean layout that makes it easy to use, a comprehensive index, a handy list of menu suggestions in the back, and a quick intro that let's you get right to the recipes.

Simply put, this book has made me the vegan version of Cher's character, Mrs. Flax, from the movie Mermaids, who only makes finger foods.  Only, I am now armed with some of the best finger food recipes ever.  Mrs. Flax couldn't lay a finger on these finger foods!

Celine and Tami were kind enough to allow me to share a recipe with you to get your fingers warmed up and ready for action.  So enjoy these gorgeous little swirls,and then head out and buy a copy of Vegan Finger Foods for yourself.  You won't be disappointed.

Spinach Swirls from Vegan Finger Foods by Tamasin Noyes and Celine Steen.  Photo by Celine Steen.

Spinach Swirls
These easy little spinach bites are an impressive part of an appetizer spread. Try to resist eating the filling with a spoon, but we won’t blame you if you do. Serve these with our Quickie Marinara (page 16).

For the dough:
1⁄2 cup (120 ml) warm water
1 teaspoon Sucanat
1 teaspoon active dry yeast
1 cup (120 g) white or regular whole wheat flour
1⁄2 cup (63 g) all-purpose flour
2 tablespoons (30 ml) olive oil
1⁄2 teaspoon Italian herb blend
1⁄2 teaspoon fine sea salt
Nonstick cooking spray

For the filling:
3 cups (90 g) finely chopped spinach
2 tablespoons (15 g) nutritional yeast
1 tablespoon (15 ml) olive oil
1⁄4 teaspoon ground black pepper

To make the dough: Stir together the water, Sucanat, and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir and let sit for 5 minutes, until the yeast bubbles. Add the flours, oil, Italian herb blend, and salt. Mix on low until the dough forms a smooth ball, about 6 minutes. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (8 g) flour or (15 ml) water if needed to make a cohesive dough. Coat a large bowl with cooking spray.

Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1⁄2 hours. Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 ≈ 10-inch (20 ≈ 25 cm) rectangle.

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the filling: Stir together the spinach, nutritional yeast, oil, and pepper in a medium-size bowl. Spread half the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top, and against the baking sheet.

Bake the rolls for 18 to 22 minutes, until lightly browned and the centers are cooked. Serve hot, warm, or at room temperature.

Yield: 20 swirls

The fine folks at Fairwinds Press were kind enough to offer up a copy to giveaway to one of you, lucky readers!  Simply follow the prompts below to enter.  US and Canada only.

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