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easy vegan appetizer

Carrot & Cucumber Appetizer Bites

These easy vegan appetizers are made with a simple carrot puree served on a mini cucumber slice with fresh herbs or microgreens and black sesame!
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Course Appetizer, Snack
Servings 15

Ingredients
  

  • 2 tbsp Avocado or Olive Oil
  • 1 Shallot chopped
  • 1 Garlic Clove chopped
  • 1 tsp Dried Thyme
  • 1 tsp Fresh Thyme
  • 1 tsp Fresh Dill
  • 1/2 tsp Salt
  • 5 Carrots chopped
  • 1-3 tbsp Vegetable Stock or water
  • Fresh Dill to serve
  • Black Sesame Seeds to serve
  • 2-3 Mini Cucumbers sliced

Instructions
 

  • Bring a medium size stock pot with water to boil and cook the carrots for 15 minutes or until soft.
  • Meanwhile in a small fry pan, saute the shallot and garlic in oil for 2-4 minutes, until soft and fragrant.
  • Drain the carrots and place into food processor along with softened shallot & garlic. Add dried thyme, fresh thyme, dill & salt. Puree mixture on high until no lumps remain. Add 1-3 tbsp vegetable stock to desired consistency. Start with a splash and add from there depending on how thick you would like the puree.
  • Chop cucumbers into rounds. Place puree into a piping bag and pipe a small dollop on each cucumber round.
  • Top with fresh dill, thyme, black sesame seeds - or even fresh microgreens!