Antipasto has been part of our family’s holiday tradition for decades. When I started eating a plant-based diet in 2012, I continued this tradition but learned to create a plant lovers version. I make my own pickled beets and pickled string beans, grill-roasted peppers, and dehydrated tomatoes from our home grown veggies. If you don’t make your own, look for organic, preservative free brands at your healthy food store such as Real Pickles (they offer a delicious, fermented, pickled beet and more).
Plant-Based Cheese and Gluten-Free Crackers
Fortunately, there are many wonderful soy-free, plant-based cheese options these days! Two of my favorites brands are Tree Line and Miyoko’s Kitchen. I enjoy Miyoko’s Vegan Mozz and they also offer a Smoked Vegan Mozz, which I haven’t tried yet. Always read package ingredients; some products made by this brand contain soy, oils, or nutritional yeast.
For the past couple of summers I’ve been making and canning sweet pepper relish. This summer I canned about 12 half pints using the recipe on the National Center for Home Food Preservation’s website. Whenever I can, I like to use recipes on this site because I know they’ve been kitchen chemistry tested and are absolutely safe, unlike some of the recipes floating around the web.
I thought you might like to make some pepper relish to garnish soft cheese as I did here, so I did the math, and cut the recipe way back. I also reduced the sugar.
So Let’s Talk About Olives
I absolutely love olives!! All olives . . . well almost all. I abhor the prematurely picked, rubbery, lye soaked wanna be olives that come out of the can. You know the kind I mean . . . mainstream black olives.
Let me introduce you to the concept of real olives with robust flavors, normal olive textures (some chewy, some buttery) and all dripping with real olive oil. Here are just a couple of brands that are new on my radar. I like that they are not packed in vinegar with citric acid. The Sunfoods brand is also raw.