Salsa Scuffins from Vegan Finger Foods Cookbook Review and Giveaway.

Vegan Finger Foods: More Than 100 Crowd-Pleasing Recipes for Bite-Size Eats Everyone Will Love is exactly that. An endless creative options for bite size eats for any party, potluck, bake sale and what not. 

What is awesome about the book is the options, cuisines, flavors and variety of ingredients used. The book has a lot of options where veggies, beans, lentils and whole foods that are central to the recipe. The veggies and beans are not just additions or toppings to the dish, they make the dish! There are several cuisines and fusion recipes with different spices, herbs and flavor profiles. There are comfort food dishes and healthier bites to mix and match and make the party a huge success. All the recipes also mention if they are gluten or soy free or can be made so. There is basically something for everyone in this book. Celine and Tamasin have authored amazing books like Vegan Sandwiches Save the say, whole grain Baking, Grills gone vegan, The complete guide to Vegan food substitutions and many more. They come together for Vegan Finger foods, to make this book a great addition to the cookbook shelf!

I made the Salsa scuffins which are savory muffins/scones with salsa in them. I was surprised when hubbs ate them all with mentions of  how he loves them so much. I added some extra jalapenos in it. The spice and the tangy salsa did it 🙂



I made some bread sticks which I served warm with some Masala chai one evening and they worked perfectly. Warm fresh bread is always a hit in this house. 

I also made the Sesame Cucumber Sandwiches with cooked lentils instead of Tempeh. The chinese five spice actually works very beautifully with lentils too! They looked so delicate and pretty and will work well with any summer potluck menu. 

I have my eyes on so many other recipes. the Nacho potato skins filled with beans and goodies and a saucy nacho dip. yum! the fusion egg rolls, Mediterranean meatless balls, banh mi lettuce wraps, so crunchy!, tahini caramel popcorn and baked buffalo tofu bites for my next bollywood movie night. There are a good bunch of chocolate and dessert recipes as well. Black forest jars, better buckeyes, sweet nachos are surely going to be a hit with any menu. Most of the ingredients are usually there in my house, but then we have been cooking vegan for a while. 

The publishers sent me a copy for review and I am so glad I decided to review the book. I have been keeping myself too busy and I don’t like to do a quick superficial review :), so I might not accept deadline driven book reviews to give myself time some weeks. 
This book though is gorgeous, has so many ideas and takes the stress out of planning a small bites event. The Publishers are also giving away a copy of the book to one of the blog readers! Please enter to win at the end of the post. 





Salsa Scuffins
Part muffin, part scone, these are delicious plain, but feel free to dip them in Nacho Saucy Dip (page 58), Guacamole (page 118), or Rasta Salsa (page 16). If you like heat, the spicier the salsa, the better these are!

Yield : 14 scuffins
Nonstick cooking spray
3⁄4 cup (90 g) whole wheat pastry flour
1⁄2 cup (70 g) whole spelt flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon Sucanat
1⁄2 teaspoon Smoked Paprika Salt (page 24) or fine sea salt
1⁄2 teaspoon ground cumin
3 tablespoons (45 ml) olive oil
1⁄2 cup (152 g) jarred salsa, drained(reserve the liquid)
Unsweetened plain vegan milk, as needed
1 tablespoon (9 g) finely minced jalapeño
pepper, more if desired (optional)

Directions:
Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat a mini muffin pan (about 14 cups) with cooking spray. Stir together the flours, baking powder, cornstarch, Sucanat, salt, and cumin in a medium-size bowl. Drizzle in the olive oil, and stir with a fork until the mixture resembles crumbs. Starting with the liquid from the salsa, add enough milk to make 1⁄2 cup (120 ml) total liquid. Add the salsa, jalapeño, and liquid to the bowl and stir to combine, but do not overstir. Spoon a
heaping 1 1⁄2 tablespoons (about 30 g) batter into each cup. Bake 20 to 24 minutes, until lightly browned. Serve hot or at room temperature.

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