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December 9, 2011 / veganfavorites

Easy Holiday Entertaining

This time of year is filled with gathering of all sorts, so whether it’s a party, potluck or an informal  get together, these things will delight all parties involved.

Some of our faves that are easy to whip out for appetizers or snacks:

Love & Hummus

Pretzels (gluten-free)

Tostitos Black Bean and Roasted Garlic Chips

Late July Multigrain Chips


Make some Guacamole (avacado’s, lime juice and some chopped onion and red peppers or tomatoes are all you need)

Sky’s easy Tofutti Sour Cream dip

If your entertaining at home (or going to a potluck), these things will get you through:

Buffalo Gardien strips (serve with some celery sticks, and Organicville Ranch Dressing)

Make these easy kale chips

Make mini versions of these pancakes, they would probably look good on toothpicks!

Two Easy recipes for appetizers: (plus a breakfast and dessert idea)

My Easy Spinach Puffs

1 package of vegan puff pastry

1 bunch of spinach (chopped)

1 shallot

1 package of extra firm tofu

2 tbsp. nutritional yeast

salt and pepper to taste

olive oil

Make up to two days ahead:

Chop shallots and heat in a couple teaspoons olive oil until translucent, add spinach and saute until wilted.  Take off heat and let it cool down a bit. Pulse in a food processor to chop finely. Set aside in fridge for up to two days. Put drained block of tofu in a large bowl, using a fork press tofu into small bits. Add in the nutritional yeast, spinach mix and salt and pepper to taste. Your filling is done.  Lay out your sheets of thawed puff pastry, cut each sheet into 9 squares. Spoon a small bit of filling into the center of each pastry square and fold over taking the top right corner to the bottom left corner to form a triangle, then using a fork crimp the edges together. Bake @350 degrees until puffy and lightly browned. You might have extra filling, I always get an extra tofu and make some easy tofu scramble. Just mix you leftover filling with more tofu and some chopped red peppers, 1/2 tsp.tumeric and 1/2 tsp garlic powder. Saute in a skillet until cooked through, serve with your favorite toast ( I love it with sourdough) for an easy day after breakfast.

These are also easy to make a dessert version by using your favorite ready made pie filling (Trader Joes has some good apple pie) spoon into the center and fold over and crimp the same way. Bake @350 until puffy and golden brown. Let cool a bit because the filling is hot!

Easy Stuffed Mushrooms

I adapted these from my Mom’s version, they are so much better without the gross dairy products!

1 package of mini portabello mushrooms

1/2 a small yellow onion

1/2 box of vegan ritz style crackers Ritz are vegan, but I like the Late July version better)

Earth Balance spread.

Remove stems from mushrooms and set aside for filling. Scrape out the inside of the mushrooms (using a serrated grapefruit spoon works great for this), set the mushrooms aside. Chop your mushroom stems and onions. Melt a few tablespoons of Earth Balance in a saute pan on the stove, add onions, stir until translucent, then add mushrooms, cook it all down a bit and just before removing from heat melt in a quarter cup of earth balance and put the whole thing in a bowl. Take your crackers and and put them in a plastic bag, using a rolling pin smash them up (fun!) then add to your mushroom/onion mix in the bowl.  You can also pulse it all in a food processor instead  if you wish. If you do not have enough melted EB to make your stuffing moist, then just add some olive oil. Stuff your mushroom caps so that they overflow a bit on top.Place your stuffed mushrooms in a single file on a baking sheet lined with parchment paper for easy removal. Drizzle a bit of olive oil on each mushroom cap. Bake @350 for about 20 min. or until the mushrooms are brown and the stuffing crisp on top.

For Dessert

Try the easy pocket pie modification above

Dip some of your favorite potato chips or pretzels in melted chocolate and let harden on some parchement paper. serve in bowls as dessert snacks

Try my Magic Bar recipe

To go with your tofu scramble in the morning try these cinnamon rolls.

Check out Vegan Favorite Barnivore for a guide to vegan wine, beer and spirits. Feel free to add a dash of rum to you vegan nog!

I hope everyone is enjoying the holiday season. I’ll be back next week with my last holiday guide; giving for good causes.


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