Mini “Cheeseball” Pops

It would be downright wrong of me not to share this recipe before New Year’s because every southern gal knows it’s not a proper party unless there’s a cheeseball on the table.

But for our Christmas Cheer Open House, I felt guests would enjoy the food more if they could pick it up and pop it in their mouths without a plate–though I provided plates–and I was right!

These were a hit and were even included on a New Year’s appetizer menu by a chef who saw my post in a plant-based Facebook group for chefs and serious home cooks.

But don’t wait for a party to make these. Filled with different ingredients, they just might be a way to get kids to eat more veggies!

Mini “Cheeseball” Pops

Yield: approximately 20 pops

8 ounces vegan cream cheese (I used Follow Your Heart brand though any brand–or home-made–could work as long as it is fairly firm)

1/2 to 3/4 cup dried cranberries, chopped

1/2 to 3/4 cup roasted and lightly salted shelled pistachios, chopped

1/4 to 1/3 cup thinly sliced green onion

Sea salt and freshly ground black pepper to taste

Optional: pinch garlic powder

20 straight pretzels

In a medium bowl, mix together all ingredients with a fork. Using a small scoop–or just a spoon (but a scoop is so quick!)–form 1-inch balls. Place on parchment paper (or foil or waxed paper) in a lidded carton if not serving immediately. Insert pretzel sticks, cover and refrigerate until serving time.

Recipe notes:

1) As you insert the pretzel stick, it may hit a diced ingredient and start to force the ball apart just a little. Don’t panic! Just use the fingers of your other hand to gently squeeze it back together.

2) Feel free to experiment with other ingredients–though the red and green is especially pretty–maybe dates, pecans, and sliced green onions or parsley.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganappetizers #plantbasedappetizers #vegancheeseball #plantbasedcheeseball #veganholiday #plantbasedholiday

Vegan Pumpkin Coconut Curry Soup

For the 18th (!) Annual Christmas, Chanukkah, Curry, and Cakes Party & Swap for some 25 of my girl tribe, I kept the menu simple, healthful, beautiful, and delicious.

This one time buffet dinner morphed into a cocktail party-swap a few years back and then, last year, into a moveable feast and swap featuring curried pumpkin soup.  Soup is self-serve from the stove, but I make it festive with a buffet of toppings.  This year’s tasty accompaniments were vegan blue cheese-chutney cole slaw, quartered persimmons, and vegan sugar cookies.  Oh, and wine. Lots of wine.

This year’s soup creation was superior to last and I am pleased to share it with you, as I wouldn’t change a thing.

Vegan Pumpkin Coconut Curry Soup

Yield: 10 cups

1- 29 ounce can pureed pumpkin

1-15.5 ounce can lite coconut milk

1-30 gram package Jaswant’s Kitchen Chana Masala seasoning packet or the equivalent (you may prefer less–it is spicy)

4 cups vegetable stock or broth

Toppings bar: grated coconut, sliced green onions, roasted pumpkin seeds, dried cranberries or cherries, etc.

Whisk together all ingredients except toppings in a large soup pan or Dutch oven and bring to a simmer over medium to medium-high heat.  Simmer, stirring occasionally, until heated through.  Serve topped as desired.


Vegan Stuffed Southwestern Acorn Squash

This was my delicious, lo-cal dinner on a recent autumn evening.

No real recipe, but one big secret: while my acorn squash roasted, I cooked a few french lentils and mixed them with sauteed onions, carrots, and, wait for it… shredded cabbage(!), all seasoned up with cumin, smoked paprika, and sea salt. Yummm!!!!!

Lentils are somewhat high in calories because they are nutrient dense, so I added additional bulk, nutrition, fiber, texture, and flavor with almost no-calorie cabbage.

I topped the beautiful little mound with pico de gallo and a dab of vegan sour cream. What a beautiful meal enjoyed on the deck in this cool weather with a glass of even cooler Prosecco.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn



Related Posts Plugin for WordPress, Blogger...