• Choose a category
• All
• Classic-Fiction

meals that are great to take on the go

meals that are vegetarian or vegan

CHAPTER 1

SNACKS & NIBBLES

If you’ve ever thought, “When will I need to make an appetizer?” then let me ask you a question in return: When is there a time an appetizer isn’t appropriate? Think of it as food that’s low on the commitment scale—fewer ingredients and minimal instructions all resulting in a smaller quantity of food. I could eat entire meals made straight from the nibbles in this chapter. In fact, I have.

So look at these recipes as a smorgasbord of sorts. When you want something to nibble on while walking to class, go for a recipe like the irresistible Bratwursts in a Blanket. Want to feed a study group coming to your dorm? Try Thai Red Curry Deviled Eggs or Mini Tostadas with Beef Brisket. Maybe you just want a plateful of Stuffed Mushrooms to feast on while cramming for an exam. Or serve up Spicy Boneless Chicken Pieces to cheer on a sports team. These recipes will make snack time much more rewarding than just tearing open the bag of chips you have lying around.

STUFFED MUSHROOMS

YIELD: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 12 minutes

2 ounces cream cheese

1/4 (6-ounce) bag baby spinach

2 tablespoons Trader Joe’s

Roasted Red Pepper and

Artichoke Tapenade

8 ounces white mushrooms

Trader Joe’s Grated Parmigiano-

Reggiano cheese (optional)

By removing the stem from a mushroom, you create a portable vessel to stuff with cheesy goodness.

1. Preheat the oven to 450°F. Spray a baking sheet with cooking spray.

2. Place the cream cheese and spinach in a microwave-safe bowl. Microwave on high until the cream cheese has softened, 30 seconds to 1 minute. Stir the spinach and cream cheese together, then stir in the tapenade until combined.

3. Remove the stems from the mushrooms and use a wet paper towel to wipe the outside of each mushroom clean. Spoon the mixture into each cavity and arrange the stuffed mushrooms on the prepared baking sheet.

4. Bake until the cheese is bubbly and the mushrooms are cooked, 10 to 12 minutes. Sprinkle with Parmigiano-Reggiano, if desired.

FRIED CHICKPEAS

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

1/4 cup cornstarch

1/4 cup flour

1 teaspoon kosher salt plus

more for sprinkling

1 (15-ounce) can chickpeas,

drained

canola oil, as needed

Whether you call them chickpeas or garbanzo beans, they’re still delicious. The crispy fried coating gives way to the smooth softness of the beans in this vegan snack.

1. Line a plate with a paper towel. In a large bowl, combine the cornstarch, flour, and salt. Working in batches, add the chickpeas to the cornstarch mixture, coating thoroughly.

2. Toss the coated chickpeas into a strainer, shaking to remove excess coating.

3. In a large heavy deep pan, heat 1 inch of oil over high heat until shimmering.

4. When the oil is hot, add half the chickpeas and cook until crisp, 3 to 4 minutes. Transfer with a slotted spoon onto the prepared plate. Repeat with the remaining chickpeas. Sprinkle salt over the fried chickpeas.

OLIVE FOCACCIA

YIELD: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 30 minutes

flour, as needed

1 ball Trader Joe’s pizza dough,

at room temperature

1 tablespoon olive oil,

plus more as needed

3 tablespoons Trader Joe’s Olive

Tapenade Spread, divided

2 Roma tomatoes,

thinly sliced lengthwise

1/2 teaspoon kosher salt

The great thing about tapenade is that all the work’s been done for you and it can be used in many ways. Here, it’s merged with pizza dough for an easy vegan focaccia.

1. Preheat the oven to 400°F.

2. Sprinkle 1 to 2 tablespoons flour onto a cutting board. Place the pizza dough on the cutting board and gently knead it. Then gently stretch the dough out with your fingers.

3. In an 8 x 12-inch glass baking dish, combine the oil and 1 tablespoon olive tapenade, and spread the mixture around the bottom of the dish.

4. Spread the pizza dough over the olive oil and tapenade, pressing the dough down into the bottom