Episode 33 Finger Food

wellyourworld.com

Bessie

subheading: Meatloaf Bites:

yellow onion

medium carrots

ribs celery

8 oz - mushrooms (I used baby bellas)

3 Tablespoons - tomato paste (about ½ of a 6oz can)

1.5 Tablespoons - garlic powder or granulated garlic

1 teaspoon - cayenne or other Chile pepper (or just use ¼ to ½ teaspoon black pepper)

1 Tablespoon - Italian seasoning

2 T - mustard

3 cups - cooked lentils (about 1.5 cups measured uncooked)

1 cup - rolled oats, pulsed in the food processor

½ to 1 cup - rolled oats, normal

Well Your World Ketchup, BBQ, or Indian sauce to add to the top for the last 10 minutes of baking or so.

subheading: Deviled Red Potatoes:

subheading: Hummus Filling:

1 can - cooked chickpeas/garbanzos (1.5 cups if cooked fresh)

2 to 4 - cloves garlic

2 T - lemon juice

2 T - mustard

black pepper to taste

2 T - water or garbanzo bean juice (aquafaba)

¼ cup tahini optional

1.5 to 2 - bunches green onions

½ t - ground turmeric

10 to 12 - small red potatoes, cooked and cooled. Then halve, melon ball a hole, add the hummus, top with green onions and paprika.

subheading: Potato Salad Stuffed Mini Peppers:

10+ - mini bell peppers

russet potatoes, cooked and cooled

ribs celery

¼ c - red onion (about ½ medium onion)

fresh dill, chopped, maybe a couple Tablespoons worth

subheading: Potato Salad Dressing:

½ c - water

½ c - cashews (or white beans for lighter version)

3 T - lemon juice (about 1 lemon)

2 T - mustard

2 teaspoon - apple cider vinegar

2 to 4 - cloves garlic

subheading: Mashed Potato Stuffed Mushrooms:

russet or gold potatoes (whatever potato you like for mashed)

2 to 4 t - garlic powder or granulated garlic

soy milk, add a ¼ cup to start and add more as you stir to get desired consistency

½ to 1 t - paprika

Directions at wellyourworld.com

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