PARTY LIKE A SMARTY!

Hope 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.