Vegan Potato Puffs with Tapenade

Spring and summer are the perfect times for parties. But what to bring? We can never resist these potato puffs and homemade tapenade from Celine and Tami’s newest book, Vegan Finger Foods. Not only are these puffs easy to make, but there are enough for sharing. We promise.

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Potato Puffs with Tapenade
Excerpted from Vegan Finger Foods by Celine Steen and Tami Noyes

This recipe is designed to use the insides of the potatoes from our Nacho Potato Skins recipe. But if you have other potatoes in mind (or in the refrigerator), use about 2 cups (244 g) cooked potato pieces. Bonus: The tapenade is sensational on bread, too.

Yield: 14 to 18 puffs, 1⁄3 cup (85 g)

For the tapenade:
1⁄4 cup (40 g) pitted kalamata olives
4 large pitted green olives
1 tablespoon (4 g) soft sun-dried tomato halves (not oil-packed)
3 leaves fresh basil
Pinch ground black pepper

For the puffs:
Nonstick cooking spray
Potato insides from Nacho Potato Skins (about 2 cups, or 244 g)
1⁄2 cup (40 g) organic vegan instant potatoes
1⁄2 cup (120 ml) unsweetened plain vegan milk
2 tablespoons (30 ml) olive oil
1⁄2 teaspoon fine sea salt
Generous pinch ground black pepper

To make the tapenade: Finely chop all the ingredients and stir together. A mini blender may also be used on pulse. Set aside. The tapenade can be stored in the refrigerator, covered, for up to 4 days.

To make the puffs: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a mini muffin pan with cooking spray. Heat the potato pieces, instant potatoes, milk, and oil in a medium-size saucepan over medium heat. Cook for 2 to 3 minutes, mashing the potatoes as they cook. The mixture should easily
form a ball. Season with salt and pepper. When the mixture is cool enough to handle comfortably, scoop 1 tablespoon (47 g) into your hand and form into a small ball. Make a small indentation with your finger. Spoon 1⁄2 teaspoon tapenade into the indentation. Seal the ball closed with another 1 to 1 1⁄2 teaspoons potato mixture. Roll closed and put in the mini muffin pan. Continue until all of the potato mixture is used. You will have extra tapenade for another use, such as a sandwich spread. Lightly coat the balls with cooking spray and bake for 35 minutes, or until lightly browned and slightly crusty. Serve warm or at room temperature.


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Vegan Finger Foods

Finger foods are fun eats that span all cuisines. Sometimes called “tapas” or “small plates,” these recipes are perfect for entertaining, or for light meals and snacks. Make a few, and you’ll have a stunning meat-free and dairy-free buffet that will have your friends and co-workers begging for the recipes. This book explores the many types of bite-size munchies, from elegant to casual and savory to sweet, these small, easy-to-prepare sensations will have everyone going in for fourths.Vegan Finger Foods features more than 100 recipes for appetizers, small plates/entrees, snacks and treats that don’t require a fork or any other utensil–other than your fingers. Recipes include ingredients that can be found at almost any grocery store or farmer’s market–no faux meats, mayos, cheeses, or the like. There are even low-fat, soy-free, and gluten-free recipes!