These little guys just seem to fly off the plate at any party. The funny thing is, nobody seems to know it’s vegan. Go ahead, fool those omni’s, and wait till they rave about it to say it’s not only vegan, it’s homemade.
-1 recipe vegan mozzerella https://myculinaryconfessions.wordpress.com/2010/02/23/vegan-mozzerella/
-Extra virgin olive oil to drizzle
-2-5 ripe roma tomatoes
-nutritional yeast to sprinkle
-dried basil to sprinkle
-fresh cracked pepper
Slice the mozzarella into small 1/2 inch squares, best done in a grid fashion while still in the pan. Slice the tomatoes into similar sizes and stab the tomato and mozz with a toothpick. Arrange them on a plate and drizzle them with olive oil, and remember, they don’t need a bath, but just enough to get the herbs to stick. This is best done with you thumb placed over the mouth of the bottle for extra control. Sprinkle the basil and nutritional yeast to taste over top and then finish off with a few turns of a pepper mill.
These will also keep very well if covered with saran wrap in the fridge, so you can make them a few days before your event to save time to party! Just be sure to use plain wood tooth picks, as the dye from the colored ones likes to bleed with time.