Tag Archives: partyfood

ROASTED HATCH CHILE SPINACH & ARTICHOKE DIP

It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

Ingredients:
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

Steps:
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

Enjoy!
xoxo Sarah

 

CAULIFLOWER CAKES WITH OLD BAY

Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

Ingredients:
2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Steps:
Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah

 

LAST MINUTE GAME DAY ROUND UP

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For those last minute quick bites for Game Day.  I look forward to this “holiday” every year!!  Who doesn’t love to watch some good ole football, Katy Perry, vegan food, few brews with friends and family?

Click on each photo for recipe:

TWO LAYER BEAN AND AVOCADO DIP
Two layer bean dip

Portobello 'Bacon' Sliders

Korean Spicy Cauliflower

BUFFALO CHICK'N SLIDERS

TOUCHDOWN ALE CHILI (with Waffle Chips)
Beer Chili + Chips

Enjoy!

xoxo Sarah

 

 

TWO LAYER BEAN DIP

Two Layer Bean Dip

Here is my first recipe for my vegan Halloween series. This two layer bean dip is both hauntingly dark and delicious. It’s quick, simple and most ingredients can be simply be found in your kitchen pantry.

First bottom layer is a surprisingly green guacamole recipe, then my cumin spiced black bean dip layered on top. You may your guacamole recipe of choice, but there is a quick simple version for you listed below. The R.I.P tortilla tombstones and “BOO” chips (found at Whole Foods) makes this dip super festive. Perfect for any Halloween festivities next week!

Two layer bean dip

Two layer bean dip

Two layer bean dip

Two layer bean dip

Ingredients:
1-15oz. can black bean
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp whole wheat flour

Steps:
Pour the can of beans with water in a medium mixing bowl and mash. (I used a potato masher but you may also use the back of a fork.) Add in cumin and garlic powder and mash until you get a puree like consistency, but leaving a few chunky pieces.

Transfer mashed seasoned beans to a deep saucepan and bring to boil.  *Add flour one tablespoon at a time, stirring in between to prevent lumps. Stir until mixture thickens. Set aside to cool.

*You may replace whole wheat flour with a gluten-free flour of choice to make this dip gluten-free.

Quick Guacamole:
2 ripe Hass avocados
1 lime ,juiced
1/3  cup cilantro, chopped
salt and pepper, to taste

 Steps:
Mash avocados in a medium mixing bowl. Add lime juice, cilantro, salt and pepper and give a quick mix.

Assembling:
Layer guacamole on the bottom of 2 ramekins or a small round deep dish. Then layer bean dip and sprinkle some cilantro “grass” and stick **R.I.P tortilla tombstones. Serve with chips or “BOO chips (found at Whole Foods).
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**R.I.P Tombstones:

You Will Need:
1 whole wheat flour tortilla
tombstone cookie cutter or paring knife
Black edible marker
cooking spray

Preheat oven to 350 degrees. Cut a few tombstones with a cookie cutter. You may always free hand and carefully trace out tombstone shapes with a small paring knife. (See below.)

Two layer bean dip   Two layer bean dip

Place tombstones on a baking sheet. Spray with cooking oil. Bake, but do not leave unattended and keep a close eye on them as they may burn easily. Write “R I P” with edible marker and decorate on top of the bean dip.

Enjoy!
xoxo Sarah