Need some Hors d'oeuvres for an upcoming party. These healthy options are sure to satisfy any party-goers appetite!
Artichoke Spinach Dip
From: Plant-Powered Families by Dreena Burton
¾ cup raw cashews unsoaked
1-2 medium large cloves sliced or quartered to taste
¾ teaspoon salt
¾ plain almond milk
2 ½ -3 tablespoons freshly squeezed lemon
2 cups of thawed or canned artichoke hearts
2 loosely packed cups fresh spinach leaves
Directions
1 In the blender blend all ingredients except spinach and artichoke
2 Add the artichokes and spinach and just pulse trough do not fully blend in order to keep some chunky texture!
3 Transfer into an oven safe baking dish and bake for 17 to 20 minutes until lightly golden on top.
Taco Fiesta Potato Crisps
Adapted from ohsheglows.com
2 russet potatoes unpeeled and sliced into ¼ inch rounds
1 tablespoon olive oil
Recipe for Walnut Taco Meat (recipe follows)
Recipe for So Very Sour Cream (recipe follows)
½ to ¾ cup salsa
2 to 3 green onions thinly sliced
Directions
- Make the potato crisps: preheat oven to 425 F line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with the oil. Rub the potatoes to disperse the oil evenly, sprinkle the potatoes lightly with salt.
- Roast the potatoes for 30 to 35 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
- To assemble, top each potato slice with about 1 teaspoon each of the walnut taco meat, so very sour cream, salsa, and green onions, in that order serve why still warm.
*Tip instead of potatoes try serving the topping on lettuce cups or pair them with tortilla chips for a satisfying nacho plate.
Walnut Taco Meat
1 cup of walnuts toasted if preferred
1 tablespoon of olive oil
½ teaspoon of ground cumin
¼ teaspoon of fine grain sea salt
⅛ teaspoon of cayenne pepper
Directions
Make the walnut taco meat in a food processor, combine the walnuts, oil, cumin, salt and cayenne and process into a fine crumble.
So Very Sour Cream
From: Vegan Holiday Cookbook by Isa Moskowitz
1 cup raw cashews, soaked in water for at least 2 hours and drained
1 (14-ounce) can of coconut milk
½ cup fresh lemon juice
¼ cup refined coconut oil, melted
½ teaspoon onion powder
Big pinch of salt
Directions
- In a blender, puree all the ingredients until completely smooth; this can this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
- Transfer the sour cream into a quart sized container, cover, and let set for at least a day. Dollop away.
Coleslaw in Peppers
From: Give Them Something Better
4 cups cabbage, shredded
¼ cup carrot, grated
⅓ cup soy mayonnaise
2 tablespoons lemon juice
2 tablespoons green onion finely minced
1 tablespoon sugar
¼ teaspoon salt (or to taste)
Directions
1 Combine cabbage & carrots in a large bowl.
2 Mix together remaining ingredients in a medium bowl.
3 Pour over cabbage mixture and mix well.
4 Refrigerate 2 to 4 hours and serve or stuff into small bell peppers.
Sweet and Sour Sauce
Adapted from daringgourmet.com
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
⅓ cup lemon juice
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)
For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Directions
1 Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.
2 Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
3 Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.
Oat Balls
Adapted from "Give Them Something Better"
3 ½ Cups of water
¼ Cup Braggs Liquid Aminos
¼ Cup Nutritional Yeast Flakes
2 tablespoons olive oil
2 tablespoons onion powder
1 tablespoon Italian seasoning
1 ½ teaspoon garlic powder
½ teaspoon cayenne
1 tablespoon cumin
1 tablespoon chipotle pepper powder
3 ½ cups of quick oats
Directions
1 Preheat oven to 350 F. Coat a baking sheet with non-stick cooking spray.
2 Combine all ingredients, except oats, in a medium saucepan; bring to a boil
over a high heat.
3 Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes.
4 Scoop mixture into 1’’ round balls place on prepared baking sheet. Bake 30 minutes;.
Red zinger Punch
8 Red Zinger Tea bags
12 oz raspberry and white grape juice concentrate
3 qts water (some water may be replaced by ginger ale or seltzer water)
Directions
1 Bring 1 quart of water to a boil.
2 Add tea bags and let steep for 5 minutes.
3 Add juice concentrate and remaining 2 quarts of water and stir.
4 Chill and serve.
Cashew & Pear Cream Sauce
From: Cook:30 by Jeremy Dixon
14 oz can pears (in juice)
1 cup cashew nuts
Directions
Add the pears with the juice and cashew nuts to a blender and blend until you have a smooth cream. Keep blending until you have a smooth cream you do not want bits of cashew nuts and juice.
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