Thinking Red and Plant Based Appetizer Platter

This beautiful red appetizer plate was carefully planned so it would meet my criteria for fabulous flavor combinations, easy to make, fantastic presentation, and red color.What's in it? Good question! Here is the simple shopping list:

1. cherry or grape tomatoes
2. radishes
3. seedless black grapes
4. small bell peppers
5. hummus
6. daikon micro-greens

Of course it helps to use a deviled egg platter to keep it all organized and beautiful.To make the bell pepper rolls I simply cut the stem off the pepper, hollowed it out with a spoon, and then spooned the hummus inside. I cut them into wheels and placed them in the center. The idea was to have something crunchy, other than crackers, to hold the hummus. It keeps well so you could make it the day before and take it to a party or serve it at one at your house. It is plant based and attractive. No refined crackers, cheese, or meat on this one. Just a lot of raw veggie greatness! Enjoy! The purple paper under the plate is rice paper - you can find it at any art supply store. It is very nice because it is thick and comes in beautiful colors. Tissue paper also works well. You can make this for any holiday cooking demo or use it to educate your clients, patients, employees, and students. Beautiful appetizers don't have to come from a freezer box or contain pounds and pounds of cheese!Past holiday appetizer ideas:

• Tapas
• Wreath
• Carpaccio

Bring the Farm to Your Table is a new theme - check it out

FruitsNovemberOctoberDecemberveganplant basedredmeat freehors d'oeuvresvegetablesvegetarianholidayappetizertapas

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.