Cute Olive Penguins

(click for larger)

I made these olive penguins (with my wife’s help) for this evening’s Vegetarian Supper Club in Eugene, OR, as a fun appetizer when people came in.  Hopefully they’ll be a hit!  They were really fun to make.

Ingredients:
makes as many as desired

• medium black olives (the head)
• large black olives (the body)
• cream cheese or vegan cream cheese spread (for the stomach)
• narrow carrots, cut into small rounds (feet) with notch (for beak)
  

Steps:

1. Cut carrots approximately 1/8 inch (3mm) thick… this will become the feet and beaks (just shy of 1/4 of the carrot slice is beak-size).
   
2. Cut large olives down one side (length-wise) and then fill with a small amount of cream cheese.
3. Assemble penguins with a toothpick like shown in the picture at the top of the page.
4. Get crazy and start a penguin war with extra toothpicks and ketchup for penguin blood.
5. OK, step 4 may be optional.  Your call…
   
6. Enjoy!

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This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, and creamy vegan chocolate pudding at THIS LINK.

~Dan – np: Green Day – Nimrod