Finding recipes that are crowd-pleasing while also gluten- and dairy-free can sometimes be a challenge, but these appetizers deliver on both flavor and presentation.
Even better, they feature anti-inflammatory ingredients that can help support your health goals while still feeling festive and fun.
- 10-Minute Creamy Artichoke Hummus
- Salmon and Cucumber Rolls Ups
- Spinach Stuffed Mushrooms
- Sausage and Shrimp Skewers with Sriracha Mayo
- Sweet & Savory Watermelon Skewers
- Spicy Bombay Potatoes
- Sweet & Sour Quinoa Balls
10-Minute Creamy Artichoke Hummus
Recipe from www.feedmephobe.com
(1) 14 oz can chickpeas
(1) 14 oz can artichoke hearts
1/2 cup tahini
2 TBSP lemon juice
2 garlic cloves
¼ cup water
1 tsp sea salt
½ tsp cumin
1/4 tsp red pepper flakes
1 tsp olive oil, for garnish
1 TBSP chopped parsley, for garnish
Combine chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve with crudités or gluten-free pita chips.
Salmon and Cucumber Roll Ups
Recipe adapted from www.thetastingpage.com
Serves: Approximately 20 roll-ups
1/4 cup nuts (pine nuts, cashews or pecans), toasted
1/4 cup hemp seeds
2 TBSP fresh lemon juice
1 TBSP dill, chopped
3 – 4 TBSP water
2 large seedless cucumbers
6 oz smoked salmon, trimmed to fit on cucumber slices
Place the pine nuts, hemp seeds, lemon juice, dill and 3 tablespoons of water in a high speed food processor and blend until smooth. Add more water if it’s too thick.
Using a mandolin, vegetable peeler or sharp knife, slice the cucumber lengthwise. Pat the cucumber dry on both sides.
Spread a layer of the dill hemp cream on top, followed by a slice of salmon. Roll up from one side and secure with a toothpick. Serve immediately.
Spinach Stuffed Mushrooms
Recipe adapted from GoDairyFree.org
Serves: 12
¼ cup pine nuts, cashews or pecans
2 TBPS olive oil, divided
2 shallots, finely chopped
2 slices bacon or vegan bacon, finely chopped
1 cup fresh baby spinach leaves
½ cup dairy- and gluten-free breadcrumbs, divided
Pinch freshly grated nutmeg
Salt to taste
Black pepper to taste
12 baby Bella mushrooms, stemmed
Preheat oven to 350°F.
Lay pine nuts on a baking sheet and bake for 3 to 4 minutes, until they begin to color. Keep a close eye to avoid burning.
Heat 1 TBSP oil in a large saucepan over medium heat. Add shallots and bacon and fry until soft, about 5 minutes. Add spinach leaves, cover the pan and cook for 1 to 2 minutes, until the leaves wilt.
Place cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place in a medium bowl. Add toasted pine nuts, ¼ cup breadcrumbs, nutmeg, salt, and pepper and stir to combine. Divide the spinach mixture between the mushrooms.
In a small bowl, toss the remaining ¼ cup breadcrumbs with the remaining 1 TBSP oil. Sprinkle the oiled breadcrumbs over the filling.
Place the stuffed mushrooms on a lightly greased baking sheet and bake for 20 minutes.
Tip:
- If you can’t find store-bought gluten and dairy-free bread crumbs, you can easily make your own. Simply cut gluten- and dairy-free bread slices into cubes and bake at 350 degrees for 10 – 15 minutes. Cool, then process in a food processor or place in a large Ziplock bag and gently pound with a meat hammer. Extra can be stored in the freezer.
- These can be prepared up to a day in advance and refrigerated. Just bake when it’s time to eat.
Sausage and Shrimp Skewers with Sriracha Mayo
Recipe adapted from GlutenFreePalate.com
Makes approximately 30 skewers
½ lb medium cooked shrimp with the tail off (about 30 shrimp)
½ lb spicy Italian sausage, sliced into ¼-inch rounds
2 TBSP chopped cilantro
¾ cup avocado mayo
1 tsp sriracha sauce
Wooden toothpicks (30+)
Cook sausage rounds over medium heat until cooked through and they start to brown. Remove cooked sausage rounds to a plate covered with a paper towel. Leave drippings in the pan.
Add shrimp to pan and heat through (1-2 minutes), stirring them around to absorb the sausage drippings. Remove pan from the burner and let shrimp cool for 3-5 minutes, or long enough that you can pick them up with your fingers.
Skewer one shrimp and one round of sausage onto wooden toothpicks. Repeat with the remaining shrimp and sausage. Arrange on a plate and garnish with cilantro.
For the sriracha mayo dipping sauce, place mayo and sriracha sauce in a bowl and stir to combine. Serve alongside the skewers.
Tips:
- You can use raw or cooked sausage. If you use cooked sausage you don’t have to fry it in the pan as long.
- You can use raw or cooked sausage. If you use raw shrimp you’ll need to cook it longer, about 4-6 minutes or until it’s cooked through.
Sweet & Savory Watermelon Skewers
Recipe from DrMarkHyman.com
Makes 16 skewers
2 cups watermelon, cut into 2-inch cubes
16 cherry tomatoes
3 large cucumbers, cut into ribbons using a vegetable peeler
16 black olives, pitted
4 oz sheep or goat feta cheese, cut into 2-inch cubes (omit if dairy-free)
1/4 small red onion, thinly sliced
1/4 serrano pepper, thinly sliced
1 TBSP extra virgin olive oil
4 mint leaves, thinly sliced
1 TBSP za’atar seasoning
(16) long skewers
Assemble skewers by threading a watermelon cube, followed by a cucumber ribbon, then cherry tomato, an olive and lastly, a feta cube.
Start a new skewer until you have 16 in total.
After skewers are built, garnish with onions and peppers, then drizzle with olive oil. Sprinkle with mint leaves and za’atar and serve.
Spicy Bombay Potatoes
Recipe adapted from www.pipingpotcurry.com
Makes 20+ appetizers
1 lb baby potatoes, rinsed
2 TBSP olive oil
1 tsp cumin seeds
1/2 tsp salt
1/3 cup water if using Instant Pot or 3 TBSP if using stovetop
Juice of (1) lime juice
1/2 tsp garam masala
Cilantro leaves, for garnish, optional
Spices: Mix together in small bowl
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 tsp red chili powder
Directions for 6-quart Instant Pot:
Press Sauté mode and heat oil in it. Add cumin seeds. Add potatoes and salt. Sauté for 3-4 mins until potatoes are slightly brown. Add spices and mix well with the potatoes. Add water and stir.
Press Cancel and close lid with vent in sealing position. Press manual or pressure cook mode at high pressure for for 4 minutes.
When 4 minutes is finished, let it naturally release for 10 minutes. Then release the pressure manually.
Add garam masala. Change to sauté mode to cook off any remaining water. It will just take 1-2 minutes. After water has cooked off, hit Cancel and take the steel insert out of the instant pot, so it does not burn.
Garnish with chopped cilantro and sprinkle with lime juice, then serve.
Directions for Stovetop:
Boil potatoes in water until almost tender. Do not overcook. Drain and put aside.
In a pan, heat oil and add cumin seeds. Reduce heat and add the spices. Sauté for 30 seconds, being careful not to burn them.
Add boiled potatoes and water. Mix well, cover and cook for 5 minutes. The water will evaporate and the spices will coat the potatoes.
Add garam masala, cilantro and lime juice just before serving.
Sweet and Sour Quinoa Balls
Recipe adapted from HealthyLittleFoodies.com
Servings: 15
1 TBSP olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 tsp minced ginger
2 TBSP white wine vinegar
1 TBSP soy sauce
1 TBSP tomato paste
½ cup pineapple juice
½ cup water
½ cup quinoa
1/3 cup pineapple, finely chopped
1 egg, beaten
Heat oil in pan over medium / high heat. Reduce heat and gently fry the onion until softened (approx. 5 mins). Add the garlic and ginger and fry for another minute.
Add the vinegar, soy sauce, tomato paste, pineapple juice, water and quinoa and then stir to combine. Bring to a boil, reduce the heat to low, cover and allow to simmer for 15 mins, until the liquid has been absorbed.
Turn heat off, fluff with a fork, replace lid and leave the quinoa to sit for another 5 minutes. Stir in the pineapple and let quinoa completely cool.
Pre heat oven to 355 degrees and line a baking tray with parchment paper.
When quinoa is cool, stir in the egg. Form TBSP-sized balls and place on prepared baking tray. Cook in the oven for 20 minutes, until golden and cooked through.