Make no mistake about it, 2017 has come and for the most part, gone. 2018 is creeping in. Where did the time go? We’re just days away from the last of 2017 and the welcoming of 2018. What are your New Years Eve plans?
Are you hosting a New Years Eve Bash? Are you hitting the streets with your noisemakers and ringing in 2018 with your friends? Or are you snuggling up with your sweetie and a glass of champagne and watching the New Years Eve countdown on the TV?
I’m usually the stick-in-the-mud who falls fast asleep before the clock strikes midnight, then wakes up briefly to the background noise of neighborhood fireworks.
This year, I’m actually going to do the previously impossible. I’m chuggin’ a grande cup of coffee spiked with expresso and partying with friends this New Years Eve.
If your New Year Eve Party plans include a buffet of appetizers, EP4L has you covered. This week, I’m posting my 5 Favorite Vegan Holiday Appetizers.
This year, serve my Vegan Pepper Poppers, Creamy Basil Dip/Spread, Goddess Sun-dried Tomato Bruschetta, Smoky Sweet Potato Yummus, and Oh, Snap! Mushroom Poppers. Loved by herbivores AND meat-eaters, these are EP4L favorites! Enjoy and Happy New Year!
Check out the recipe videos for Pepper Poppers & Goddess Bruschetta:
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| Servings |
poppers
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Ingredients
- 10 - oz. pkg. meat-free veggie crumbles (i.e. Beyond Meat's soy-free crumbles)
- 1 tbsp. oil
- 8 large jalapeno peppers, cut lengthwise and seeds removed*
- 3 medium yellow or red sweet peppers** cut into wedges (see pic below)
- 1/3 cup Vegan cream cheese
- 1 - 1/2 cups Vegan cheddar shreds (i.e. Daiya Cheddar Style Shreds)
- 2 tsp. Sriracha sauce optional
- 2 tsp. fresh, minced garlic
- 1/3 cup red onions, finely chopped
- 1 tbsp. Italian seasoning
- 1 tsp. of each: chili powder, cumin, and paprika (or smoked paprika)
- 2 tsp. nutritional yeast
- salt and pepper, to taste
Ingredients
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Instructions
- Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it with cooking spray. Place prepared peppers on baking sheet and set aside.
- Heat oil on medium-high heat in a large saucepan. Add veggie crumbles and garlic. Cook for 5 minutes. It may be necessary to add a splash of water (or vegetable broth if you have it on hand) if crumbles look like they are drying out.
- Add cumin, chili powder, paprika, salt, pepper, and Italian seasoning. Cook an additional minute.
- Transfer mixture to a large mixing bowl. Add Vegan cream cheese, cheddar shreds, onions, optional Sriracha sauce, and nutritional yeast. Mix well. Taste. Add additional salt and pepper if needed.
- Using a dinner spoon, scoop mixture into pepper halves and wedges. Use hands to overstuff them by pressing mixture tightly into the peppers.
- Place back on baking sheet. Bake uncovered for 20 minutes.
- Enjoy!
Recipe Notes
*PLEASE NOTE THAT THE JALAPEÑO PEPPERS ARE EXTREMELY SPICY! If you only want a little heat, substitute the 8 jalapeño peppers with an additional 4 (7 total) medium red or yellow bell peppers. You can also eliminate the Sriracha sauce.
If you prefer all spicy peppers, ditch the bell peppers and add an additional 6 (14 total) large jalapeño peppers
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This is a EP4L favorite! The versatile, 'cheesy' dip is also a great sandwich spread. It's easy to make, has a herb, nutty flavor, and is a perfect sub for hummus. It tastes great on crackers, pita bread, apples, raw vegetables, pretzels, and sandwich bread. Serve it cold or melted on French bread slices (bruschetta) or crostini for limitless possibilities!
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| Servings |
cups (about)
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Ingredients
Dip/Spread
- 1 8 oz. tub Vegan cream cheese
- 8 large fresh basil leaves
- 1/2 cup raw cashews (pine nuts will also work)
- 3 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp. nutritional yeast
- juice of 1/2 lemon
- fine sea salt, to taste
- 1/2 cup quartered grape or cherry tomatoes, optional garnish
Ingredients
Dip/Spread
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Instructions
- In a food processor, combine basil, cashews or pine-nuts, and garlic cloves. Process until minced. Add Vegan cream cheese, nutritional yeast, lemon juice, and salt. Process until well combined. Slowly add oil and continue to process until smooth. Scrape down the sides, taste, and add additional salt if needed.
- Transfer to a serving bowl, top with optional tomato garnish and serve with crudités.
- On toasted baguette with thinly sliced apple and dried cranberries...
- On cucumber slices or crostini topped with sun-dried tomatoes...
- On toasted baguette or red pepper wedges, sprinkled with red pepper flakes...
- Enjoy!
Recipe Notes
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| Servings |
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Ingredients
Bruschetta Ingredients:
- 8 Roma tomatoes
- 1/2 cup fresh basil leaves, chopped
- 2/3 cup oil-packed sun-dried tomatoes, julienned
- 3 Tbsp balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- salt and pepper, to taste
- 2 baguettes, thick sliced
- 8 oz. flavored Vegan cream cheese or Creamy Basil Dip/Spread (recipe below)
- store-bought Balsamic Glaze, for drizzling
Creamy Basil Dip/Spread Ingredients:
- 8 large basil leaves
- 3 cloves garlic
- 8 oz Vegan cream cheese
- 1/2 cup raw cashews or pine nuts
- 1 1/2 tbsp nutritional yeast
- 1/4 cup extra-virgin olive oil
- juice of 1/2 a lemon
- fine sea salt, to taste
Ingredients
Bruschetta Ingredients:
Creamy Basil Dip/Spread Ingredients:
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Instructions
Bruschetta Directions:
- Prepare Roma tomatoes by cutting in half and scooping out the inside, leaving just the outer shell. Chop the outer shell into small pieces. Add to a large bowl.
- Add sun-dried tomatoes, basil, garlic, extra-virgin olive oil, vinegar, salt and pepper to bowl. Stir until well combined. Cover and refrigerate for 30 minutes.
- Prepare EP4L's Creamy Basil Dip/Spread (recipe below). Set aside.
- Once you’re ready to serve, preheat oven to 475 degrees.
- Place baguette slices or pita bread triangles on a baking sheet lightly sprayed with cooking spray.
- Place spread on each slice. Add a spoonful of tomato mixture.
- Roast in oven for 5 minutes. Drizzle with glaze.
- Enjoy!
Creamy Basil Dip/Spread Directions:
- In a food processor, combine basil leaves, cashews or pine-nuts, and garlic cloves. Process until minced.
- Add Vegan cream cheese, nutritional yeast, lemon juice, oil, and salt. Process until well blended. *spread is also great as a veggie dip or sandwich or toasted bagel spread.
- Enjoy!
Recipe Notes
This recipe can also be served without oven-baking. Instead of baking, spread cold basil dip on crostini or pre-toasted baguette slices, add tomato mixture, and drizzle with balsamic glaze.
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| Servings |
cups
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Ingredients
- 1 15-oz. can of garbanzo beans (chickpeas), drained and rinsed
- 1 medium sweet potato
- 2 tbsp. tahini*
- 2 tsp. garlic (minced)
- 2 tsp. brown sugar
- 2 tsp. extra-virgin olive oil
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1/4 cup water
- finely ground sea salt to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Wash and peel sweet potato. Chop into 1” cubes. Toss in oil and garlic. Roast in oven until sweet potato is tender (about 30-40 minutes). Cool slightly.
- Place beans, roasted potato/garlic, tahini, brown sugar, cinnamon, and cumin into a food processor. Process until smooth, adding water as needed in order to achieve desired texture. I usually end up adding the entire ¼ cup.
- Add salt, adjusting amount as needed.
- Enjoy with your favorite crudités or as a sandwich spread! Yum!
Recipe Notes
*Tahini is ground sesame seeds. It serves as a staple if you like hummus. It’s found in all major grocery stores. It can be costly, but has a long shelf life and will last you a long time.
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| Servings |
Poppers or 6 Portobello Caps
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Ingredients
- 24 button mushrooms or 6 large portobello mushroom caps, cleaned
- 1 medium onion, chopped
- 2 cloves garlic minced
- 1 medium yellow pepper, chopped
- 2 cups cooked wild rice (or other favorite short-grain like)
- 6 oz. crumbled soy-free meatless sausage (i.e. Field Roast's Apple Sage Sausage)
- 1/2 cup dried cranberries chopped
- 2 tbsp. oil
- 2 tsp. Herbs de Provence
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 4 oz. plain dairy-free cream cheese
- 1 handful torn flat-leaf parsley
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Spray a baking sheet or line with parchment paper.
- Pop steam out of the base of each mushroom. This should create a cavity perfect for stuffing.
- Heat oil in large skillet over medium-high heat. Add garlic, onions, peppers, crumbled veggie sausage, and Herbs de Provence. Stirring frequently, cook until onions are translucent and chopped peppers are tender. Add salt, pepper, and dried cranberries. Stir in cooked rice and a splash of water if necessary to prevent the mixture from drying out.
- Add parsley. Stir in dairy-free cream cheese. Mix until well combined. Taste. Add additional salt if necessary. Once heated through, remove from heat.
- With a small spoon, scoop mixture into each prepared mushroom. Pack tightly. Place (stuffing side up) in on a shallow baking pan that has been sprayed with cooking spray.
- Roast in oven for 15-20 minutes. Serve immediately.
- Enjoy!
Recipe Notes
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