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Ice Cube Tray Canapés

Ice Cube Tray Canapés
Ice Cube Tray Canapés

What’s a party without canapés? Just a bunch of people sitting around staring at each other blankly, we imagine.

When we're at a party at the party food comes round, we are gutted when its not vegan friendly so we thought we should start circulating some tasty vegan canapés on the internet to inspire party throwers!

This recipe was inspired by the clever guys at Chefclub, check 'em out. They know their stuff.

Great vegan food for Christmas, veggie snacks for a birthday party, or maybe just to snack on!

Ingredients
Method

Ingredients

Chickpea, Mint Yoghurt & Sun Dried Tomato

  • 1/2 cup tin chickpeas (drained and rinsed)
  • 1/2 tbsp olive oil
  • 1/2 tsp pinch of ground coriander
  • 1/2 tsp of ground cumin
  • 1/2 cup sun dried tomatoes (halved)
  • 1/2 cup vegan yoghurt
  • 1/4 cup grated cucumber (with water squeezed out)
  • 10 mint leaves (roughly chopped)
  • 1 tbsp lemon juice
  • 1 pinch of salt

Wild Rice, Artichoke and Tapenade

  • 1/2 cup pre-cooked wild rice
  • 1/2 cup jarred artichokes
  • 1/2 cup tapenade

Olives, Roasted Red Peppers & Cashew Cheese

  • 1/2 cup green olives (halved)
  • 1/2 cup roasted red peppers
  • 1/2 cup cashews (soaked overnight)
  • 1/4 cup water
  • 1/2 lemon (juice)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp nutritional yeast

Dips

  • Hummus (few different flavours)
  • Baba ghanoush

Equipment

  • Parchment lined baking tray
  • Mixing bowl
  • Blender
  • Greased silicone ice cube tray (or mini muffin tray)
  • Pastry brush
  • Chopping board

Method

  1. 1.

    Spread the chickpeas out on a parchment lined baking tray. Drizzle over the olive oil, coriander and cumin and roast at 200℃ for 15 mins.

  2. 2.

    Meanwhile, in a bowl stir together the yoghurt, grated cucumber, mint, lemon juice and salt.

  3. 3.

    Make the cashew cream "cheese". Put the cashews, water, lemon juice, onion powder, garlic powder, salt and nutritional yeast in a blender and blend until smooth.

  4. 4.

    Lay one pastry sheet out on a greased silicone ice cube tray or silicone mini muffin tray. Using your fingers press the pastry into each hole. Place half a sun-dried tomato in each hole along one column. Top with the cucumber yoghurt and roasted chickpeas.

  5. 5.

    Place a spoonful of rice in each hole in the next column. Top with half an artichoke and a dollop of tapenade.

  6. 6.

    Place a piece of red pepper in the each hole in the third column. Top with a spoonful of cashew cheese and half a green olive.

  7. 7.

    Brush the edges of the pastry with water. Carefully place the second sheet of pastry on top of the whole tray and press down around the edges to make sure it's stuck down. Chill in the fridge for 30 minutes.

  8. 8.

    Once chilled, place the tray upside down on a chopping board and carefully push out the filled pastry. Cut them up into squares and place them on a parchment-lined baking tray.

  9. 9.

    Bake in the oven at 180℃ for 30 mins. Serve with an assortment of hummus and baba ghanoush to wow your party guests.