Social gathering are not always easy when you’re vegan (or you follow a particular diet) but they can still be enjoyable and the food can taste amazing. Planning in advance is always a good idea; if no option will be available, best thing is to bring some food that you can enjoy and share with others. Hopefully these recipe ideas will make it a little easier for anyone wanting to survive the holidays with good plant-based food.
In this post, I’m sharing various appetizers ideas. Check out these posts for:
I tried to make simple recipes that everybody at the table would enjoy. Happy Holidays!
Mini Butternut Squash Patties
Oil-free option, gluten free. Makes 12-16
- 1 medium onion
- 1/2 butternut squash, diced (about 3 cups)
- 1 clove of garlic
- 1 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 cup vegetable stock or water
- 1/3 cup green lentil flour + less than 1/4 cup more for coating (any other type of flour should be fine)
- salt and pepper to taste
In a food processor, add the onion, garlic and butternut squash and process until finely chopped/shredded. Over medium heat, add the chopped mixture in a large pan, along with the vegetable stock and the spices. Sauté for 15-20 mins until the butternut squash becomes soft and lighter in colour. Remove from heat and place in a large bowl. Add the flour and mix until you can form a ball with the mixture, adding more flour if needed.
Depending how you want to cook the patties, either preheat the oven at 375F (oil-free option) or heat 2-3 Tbsp oil in a pan.
In a plate, add around 1/4 cup of flour with salt and pepper. Form small patties and coat them in the flour.
If you are cooking them in the oven, place the patties on parchment paper or a silicone sheet. Bake for 30 mins, turning them halfway through.
If cooking on the stove top, fry 3-4 patties at a time in the pan. Cook for 5 mins on each sides.
Optional topping: Cranberry-Orange Sauce. See recipe here.
Almond Cheese Ball
Oil-Free option. Serves over 16 people.
*Plan ahead for this recipe*
- 1 1/2 cup blanched almonds (soaked for at least 3 hours or overnight)
- 1/4 cup water
- 1 Tbsp raw apple cider vinegar
- 2 Tbsp fresh lemon juice
- 2 Tbsp canola oil (optional)
- 1 Tbsp dried rosemary
- 1/2 Tbsp dried thyme
- 1 tsp salt & pepper
- Needed: Cheese cloth, bowl and strainer or bowl and wooden spoon
After the almonds have been soaking for a few hours, place all the ingredients in a blender and process until fully blended, scrapping the sides when needed.
If you are using a strainer, place a cheese cloth (folded about 2-3 times) over it and add the mixture. Tightly wrap the mixture until it forms a ball.
If you do not have a strainer, simply place the cheese cloth over a bowl and add the mixture. Tightly wrap the cloth attach it to a wooden spoon and let suspend.
Let sit overnight so that there isn’t any liquid left in the cheese. Before serving, top with spices of your choice, pecans and dried cranberries. Serve with sliced baguette or crackers.
Balsamic Cranberry ‘Cheese’ Bites
Oil-Free option. Makes 12-16
- Almond Cheese Ball – recipe above
- 2 cups frozen or fresh cranberries
- 2 Tbsp balsamic
- 1/3 cup sugar or maple syrup
- 1Tbsp dried rosemary
- One baguette, sliced 1/4 to 1/2 inch thick
Preheat oven to 400F, and line a baking sheet with parchment paper. In a bowl, mix the cranberry, balsamic, sugar and rosemary and spread on baking sheet. Bake for 20-25 mins until the cranberries are soft.
Optional: Bake the sliced baguette pieces at 350F for 5 mins, flipping them after and bake for an extra 2-3 mins.
To assemble: spread the nut cheese and top with the roasted cranberries.