PARTY LIKE A SMARTY!
Dec 11, 2019Hope your holidays are off to a happy and healthy start! If you suffer from food allergies or intolerances, you might be white-knuckling your way through the party scene this year. No worries, I got you. Here are 2 holiday recipes (one sweet, one savory) that have been proven winners for my party-loving, but food sensitive clients:
Peanut Free Buckeyes
(free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts)
Ingredients:
• 3/4 cup sunflower butter
• 1/2 cup Earth Balance margarine, softened
• 1/4 teaspoon vanilla extract
• 2 - 1/2 cups powdered sugar
For Dipping Chocolate:
• 1-1/2 cups vegan Enjoy Life semi sweet chocolate chips
• 1-1/2 tablespoons coconut oil
Instructions:
1 In a large mixing bowl, combine the sunflower butter, margarine, vanilla extract and powdered sugar (dough will be dry). Using a small cookie scoop or tablespoon, scoop dough and roll into 1 inch balls. Place onto cookie sheet lined with wax paper.
2 Insert a toothpick into the top of each ball (this is for dipping the ball into chocolate later). Place in the freezer for 1-2 hours until firm.
3 Pour the chocolate chips and coconut oil in a small bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
4 Remove the sunflower butter balls from the freezer and, using the toothpick, dip each one in the chocolate leaving the top uncovered (to look like a buckeye). Return to the refrigerator until ready to serve.
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Vegan Spinach & Artichoke Dip
(Soy, dairy, oil, and gluten free)
Ingredients:
• 2 bags Daiya Vegan Mozz. Cheese, melted (try doing this in a saucepan with a little water or cashew milk until desired consistency)
• 12 marinated artichoke hearts (1 1/2 cups), drained and roughly chopped
• 1/2 yellow onion, finely chopped
• 3 cloves garlic
• 2 cups frozen spinach, (or 2 large handfuls fresh spinach)
• 1/2 cup non-dairy milk (such as cashew), plus more if needed
• 1/4 teaspoon salt (optional)
• 1 pinch black pepper
• Bread, chips, veggies, or whatever you want to use to dip!
Instructions:
1. Preheat oven to 400F.
2. Add the melted mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach, 1/2 cup non-dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but that's okay.
3. Pop it in the oven for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing it a bit extra non-dairy milk.
4. Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put under the broiler for 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve veggies & crackers.
These are sure to be hits for your holiday table or appetizer tray this year!
Cheers!
Lori Z.