I’ve got some baby and wedding showers coming up, and of course the holiday season is upon us, so I’m always looking for easy appetizers and desserts. A couple of these are already in my “go to” book, and some are simply revisions of my old favorite goodies. So next time you can’t think of what to take or prepare for a gathering, try one of these…(and remember you can always try revising just about any recipe you love to make them vegan, vegetarian, or just healthier. More on substitutions later).
My favorite by far, this is from Alicia Silverstone’s book, The Kind Diet:
Cheesy, Oozy Guacamole Bean Dip
Servings: Serves 8
- 1 can (16 ounces) refried beans
- 3 large avocados
- 3 Tbsp. fresh lime juice
- 2 containers (8 ounces) nondairy sour cream
- 1 packet taco seasoning
- 1/2 cup diced mild green chiles , drained
- 1/2 cup sliced black olives , or more if you like
- 5 tomatoes , chopped
- 2 cups shredded vegan cheddar cheese
Spread a layer of refried beans in the bottom of an 8×8 quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Note: We use Bearitos organic taco seasoning, but it does contain a touch of cane sugar. If you’re avoiding all white sugar, make your own by combining chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt.
Cucumber Tea Sandwiches (how pretty are these??)… found this recipe at http://veganyumyum.com/2007/03/cucumber-tea-sandwiches/
1. Shave long strips of cucumber with a regular vegetable peeler. Pat them with a paper towel if they seem too wet.
2. Spread your favorite sandwich bread with some Tofutti Better Than Cream Cheese.
3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.
4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinke with kosher salt and fresh pepper. Garnish with parsley, mint, or watercress.
Piggies in Blankets (without using piggies)
Wrap vegan hot dogs cut in 1/2 or 1/3, and wrap with Immaculate Baking Company cresent rolls cuy into smaller pieces. Bake for 10-15 minutes at 350 degrees or until bread is golden brown. Just like you had when you were a kid, but better for you!
Stacie’s “Sausage” Balls
We made these last time she was over, and my kids (and me) gobbled them up! I’ve made them twice since!
1 pkg. vegan sausage (my favorite is gimme lean)
1 cup vegan cheddar cheese shreds (I love Daiya chedder)
1 tbsp. heart smart Bisquick
Mix all ingredients in a bowl, form balls, and bake on greased or non-stick cookie sheet in oven on 450 for 10 minutes, flip the balls over, and cook for 10 more minutes. Serve.
All Moodiness, Tawny