Vibrant Vegan Food in Portland
a colorful platter of Herb Cheese Peppadew Sweet Peppers makes great party snack! super flavorful single bite appetizers everyone loves!
(Way) back in college, I hosted a lot of dinner parties.
While I now love spicy heat of peppers, I wasn’t always this way. But the peppadew – that is a sweet flavorful pepper I could always get on board with.
Back in those days, I’d …
Spiced Pumpkin Basil Cheese Ball – this is an easy recipe for an impressive appetizer that brings layers of rich flavor – the hit at any party!
This is where I describe the huge party we had, and the several cheeseboards we offered, just like this one. Well yeah – only it wasn’t. This cheeseboard was for a Saturday afternoon at home, when Jason returned from a haircut and errands all morning. We had our neighbors over for wine.
We were basically celebrating …
Our Superbowl eats included my Green Bay inspired Cheddar Ale Soup, my Buckwheat Basil Salad, surprise brownie bites and (oh yum!) apple cheese danish.
In addition, I had snacks. Veggies, chips and dips!
Here we go:
1 block extra firm tofu, drained
1/2 cup raw cashews, soaked
3 stalks celery, chopped fine
3 green onions, chopped fine
1 tablespoon mustard
1 tablespoon nutritional yeast
1 teaspoon rice vinegar
1/2 teaspoon turmeric
sea salt + pepper to taste
In food processor, pulse cashews into a paste. Add tofu, mustard, nutritional yeast, vinegar and turmeric, combine. Remove from food processor, add chopped celery and onion, combine. Salt + pepper to taste. Chill until serving.
2 cucumbers, peeled and finely grated
2 cups Tofutti sour creme
5 cloves garlic, chopped fine
juice of 1/2 lemon
1 tablespoon fresh dill, chopped fine
Pulse all ingredients in food processor until blended. Chill until serving.
1 cup raw cashews, soaked
1/2 jar pimento – 2 oz, chopped fine
8 ounces Tofutti creme cheese
1 clove garlic, chopped
sea salt, to taste
In food processor, pulse cashews into fine paste. Add garlic and creme cheese, pulse until blended. By hand, stir in pimentos and salt to taste. Chill until serving.
1/2 package soy curls, rehydrated
3/4 cup Franks Buffalo Sauce
8 ounces Tofutti creme cheese
1/2 cup Tofutti sour creme
1 tube Teese vegan cheese, grated/chopped fine
5 stalks celery, chopped fine
Marinate soy curls in buffalo sauce while prepping cheese and celery. Combine all ingredients, adding more buffalo sauce to taste. Bake (covered in tinfoil) @ 350 for 35 minutes – stirring at 20 minutes.
I served all of these dips with lentil chips, awesome gluten free crackers (these are seriously SO good and my new favorite!) and veggies – broccoli, carrots and celery.
These plates were everywhere:
Of course my favorite marcona almonds made an appearance:
Did you have or attend a Superbowl party? Feel free to link recipes or posts in the comments!
