I am a member of the Vegeteers, a small group of animal advocates on Gabriola Island in British Columbia, one of the Gulf Islands on the west coast of Canada. We encourage people to eat plants instead of animals by holding vegan potlucks, showing films, distributing information and vegan snacks at tabling events and on Vegeteers.com, arranging vegan nights at local restaurants, and now, holding vegan food-preparation workshops.

Recently, at Gabriola’s annual Isle of the Arts Festival, members of the Vegeteers put on two workshops, one called Making Your Own Soymilk and Tofu, and the other called Green Cuisine: Make and Enjoy a Plant-Based Meal. We had great fun and enjoyed sharing many delicious foods. The participants were eager to learn: The de-mystifying of soy milk and tofu was eye-opening for them. At the green cuisine workshop, the participants got to see the preparation of and taste five recipes, including breakfast pudding, raw flax crackers, hummus (including a way to dress up the crackers and hummus as an appetizer—see recipe below), a hearty stew, and “nice cream” for dessert.

We were so happy to hear that our enthusiasm and passion for plant-based cooking was inspiring to the participants. The day after the green cuisine workshop, we received an inquiry about catering for 30 to 40 people at a Buddhist retreat!

Here’s our crowd-pleasing appetizer recipe. Try serving it at your next party. Be sure to have the recipe handy, because I guarantee that people will be asking for it.

Smoked Tofu and Hummus on Crackers

Crackers (see recipe below, or use your favorite store-bought vegan crackers)

Hummus (see recipe below, or use your favorite store-bought hummus)

Smoked tofu, sliced into bite-size squares

Fresh cilantro

To assemble: On each cracker, spread some hummus, then add a slice of smoked tofu and top with one leaf of cilantro.

Tomato Herb Flaxseed Crackers

Adapted from Gorilla Food by Aaron Ash

6 cups flaxseeds

6 cups water

4 cups tomato sauce

1 1/2 tsp. dried mixed Italian herbs (parsley, basil, oregano, rosemary)

1 1/2 tsp. salt

2 non-stick dehydrator sheets (try ParaFlexx brand)

2 mesh dehydrator sheets

• In a large bowl, soak the flaxseeds in the water for 4 to 6 hours, or until all the water is absorbed.
• Add the tomato sauce, herbs, and salt and mix well to combine.
• Spread the mixture 1/4-inch thick onto the dehydrator sheets. With the dull side of a knife, mark 16 squares per sheet.
• Dehydrate at 108°F for about 12 hours. Flip onto mesh sheets and continue to dehydrate at the same temperature for another 24 hours, or until completely dry.
• Break into squares.

Makes 32 crackers

Roasted Red Pepper Hummus

Adapted from La Dolce Vegan! by Sarah Kramer

1 19-oz (540-ml) can chickpeas, drained and rinsed

1/4 cup tahini

3 cloves garlic

1/2 cup roasted red peppers, drained

2 Tbsp. balsamic vinegar

2 Tbsp. apple cider vinegar

1/2 Tbsp. soy sauce

1/4 cup oil (flax, olive, or hemp)

1 tsp. dried basil

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. cayenne or chipotle powder, optional

• Place all ingredients in a food processor.
• Blend until smooth.

 Makes approximately 2 cups

Note: If using dried chickpeas, soak 1 cup dried chickpeas with 2 cups water overnight (or at least 8 hours), then drain and rinse. Gently boil the beans with 2 more cups water for about one hour. Allow to cool before making hummus.

Kathi Chorneyko is a PETA Vanguard Society and Augustus Club member and staunch animal advocate who has teamed up with PETA for more than two decades to stop animal suffering. She is pictured below with her rescued feathered family member, Ernie.

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