Once you’ve made these, you’ll understand why it is completely necessary to call them “supreme.”

You want to hear something kind of crazy? This is the first time I’ve ever had nachos. Ever.

I fully realize what a complete oddball that makes me, but in my defense, even before I went vegan the sight/smell of “nacho” cheese has always been enough to keep me far, far away. It grosses me out on a level I can’t even describe. I will actually get up and move if someone sits down somewhere close to me with a container of nachos, it’s that serious.

However, when I saw this post from Kathy Patalsky last week in advance of Cinco de Mayo, I thought, “now these are nachos I can get DOWN with!” I whipped them up last night – making way too much for a solo meal – and actually had to throw them away to make myself stop eating. It was a little ridiculous.

Anyway, I can’t wait to make these again sometime when my husband is home. Taking a cue from Kathy and using a metal pie plate makes a perfectly sized serving for two. Of course, the beauty of something like this is that you can pretty much do whatever you want, but my ingredients list below can be used as a good starting place. Enjoy!

Vegan Nachos Supreme

Ingredients

Tortilla chips
1 small jalapeno pepper, thinly sliced
Daiya Pepperjack cheese, to taste
1-2 Roma tomatoes, seeded and diced
1/2 avocado, diced
Red onion, diced small, to taste
Black beans, to taste
1/3 package Tofurky Chorizo Style
1/2 recipe, Lime Cream
Fresh cilantro, chopped, to taste

Directions

• Preheat oven to 400°F
• Spread a single layer of chips into a metal pie plate. Sprinkle with cheese and jalapenos. Repeat once more
• Bake layered chips, cheese and jalapenos for 10 min.
• Meanwhile, heat beans and prepare meatless ground
• Remove chips from oven and layer beans, meatless ground, tomatoes, avocado, drizzled lime cream, red onions and cilantro to serve

Yield: Serves 2

Much like the chocolate chip cookies I posted the other day, these little babies have a totally “normal,” delicious taste. Unlike the chocolate chip cookies I posted the other day, you actually could call these healthy. How bout that?!

These are from a great vegan blog, Oh She Glows. The author based them on a classic snickerdoodle recipe from Joy of Baking. I’d say she did a pretty great job!

Vegan Snickerdoodles
Recipe courtesy of Oh She Glows

Ingredients

1 cup whole wheat pastry flour (or all-purpose flour)
1/3 cup + 1 tbs white sugar
1/4 tsp cream of tartar
1/2 tsp baking soda
pinch of cinnamon
1/2 tsp vanilla extract
1/2 flax egg (1/2 tbs ground flaxmeal + 1.5 tbs warm water)
1/4 cup Earth Balance
Cinnamon Sugar (1 tbs sugar + 1 tbs cinnamon, mixed)

Directions

• In a small bowl, mix the 1/2 flax egg. Set aside
• In a medium bowl, cream the sugar, Earth Balance and vanilla until incorporated
• Add in the flax egg and beat for about 60 seconds
• In another bowl, whisk the dry ingredients together (minus cinnamon sugar)
• Add the dry mixture to the wet mixture and stir well
• Use your hands to knead together the dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour
• When the hour has passed, preheat the oven to 375°F and take about 1.5 tbs of dough and shape into a ball
• Roll in cinnamon sugar and then press the ball with a fork to flatten slightly
• Repeat with remaining dough
• Bake for 10-12 min. (10 for chewy, 12 for crispy)
• Cool on cooling racks

Yield: ~ 1 dozen cookies

I’m not much of a drinker but my love for champagne runs deep. So when I saw this recipe while looking for holiday punch ideas for last week’s party, I was sold immediately!

While it was a little potent for my taste (which is easily fixable by adding less rum), it was still super delicious and SO pretty – perfect for a holiday party.

Pomegranate Champagne Punch
Recipe courtesy of Epicurious

Ingredients

1/2 cup water
1/2 cup sugar
2 750 ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block*

*I actually did something kind of interesting here. An ice block isn’t very pretty and since I was using a jar instead of a punch bowl, it wouldn’t fit anyway. Instead of just adding ice cubes (also not pretty), I froze water in jumbo muffin cups. It worked perfectly! If you’re using a punch bowl, you could use one of those pretty ice molds but this method would work there too.

Directions

• Bring 1/2 cup water and sugar to a boil in a small saucepan, stirring until sugar dissolves
• Simmer 5 minutes. Cool syrup completely
• Combine Champagne, rum and pomegranate juice in bowl or jar
• Add enough syrup to sweeten to taste
• Mix in lemon slices, pomegranate seeds and mint leaves
• Add ice block to bowl and serve

Yield: Serves 12

Since I went vegan I’ve tested out several vegan chocolate chip cookie recipes from cookbooks and veg blogs, etc. I’ve found that it is common with vegan cookie recipes that they also take it one step further and try to alter the ingredients to create a “healthier” cookie. As a result, every single recipe so far has tasted just like the average person might expect a healthy, vegan chocolate chip cookie to taste – which is to say, not so hot.

So, this year I decided to try something different and attempt to “veganize” a classic recipe for chocolate chip cookies. No whole wheat flours, no weird binders. Not even a flax egg. I’m happy to say it worked! And I make no apologies. This is a cookie. By definition, a treat. It is not good for you but it is vegan and it will taste the way your mouth expects a chocolate chip cookie to taste. Can I get an Amen?

Vegan Chocolate Chip Cookies
Recipe inspired by The Betty Crocker Cookbook via CulinaryCory.com

Ingredients

1 cup white sugar
1 cup (light) brown sugar
2/3 cup Earth Balance, softened
2/3 cup vegetable shortening
2 Ener-G eggs
2 tsp. vanilla
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips*

*Most semisweet chocolate chips are naturally vegan. Read the ingredients list to be sure.

Directions

• Preheat oven to 350ºF
• Beat sugars, butter and shortening with and electric mixer until light and fluffy
• Add the eggs and vanilla until combined
• Slowly add the flour, baking soda and salt (do not overmix)
• Carefully fold in the chocolate chips with a spoon until well combined
• Using a cookie dough scoop (or 1 tbs), drop the cookies onto ungreased cookie sheets about 2 in. apart
• Bake for 6 to 8 min., rotating the trays halfway through
• Remove from the oven and allow the cookies to cool as long as possible on the cookie sheet before transferring to cooling racks (the longer they’re on the sheet, the softer they’ll be)

Helpful Tip: I found that these taste significantly better the next day. If you can, store them in an airtight container after they’ve cooled completely and serve the next day. It makes for a much more dense and chewy cookie.

Yield: ~3 1/2 dozen cookies

This recipe is one of my favorite party snacks and one that I’ve relied on pretty regularly over the past several years. It’s also a crowd pleaser – once people get past the fact that it looks a little frightening. I got around that this past weekend by sprinkling diced red bell peppers over the top before serving and it really, really helped. I’d highly recommend doing the same when you serve this.

Vegan Black Bean Dip
Recipe courtesy of Epicurious

Ingredients

1 medium red onion, chopped
2 (15-16 oz. cans) black beans, drained and rinsed
2 tbs balsamic vinegar
1 tbs fresh lime juice
1 tbs chopped fresh cilantro
1 tbs olive oil
1 garlic clove, peeled
1 tsp ground cumin
Salt and fresh ground pepper, to taste
1/8 cup red bell pepper, diced (optional)

Tortilla chips and assorted cut-up raw veggies

Directions

• In a blender or food processor, puree the beans, red onion, vinegar, lime juice, cilantro, oil, garlic and cumin
• Transfer the dip to a bowl, add salt and pepper
• Sprinkle with red bell pepper and serve with chips and veggies

Yield: Serves 8-10

This time of year it’s highly likely that you’ll find yourself playing hostess for a holiday party or two (or three!).  Even though it’s super fun, we all know holiday entertaining can be a stressful concept any way you slice it. When you throw in the fact that you’re a vegan and the majority (or in my case, all) of your guests are omnis, it can make menu planning for a crowd seem even more challenging.

The good news is, it doesn’t have to be! Relying on some of your favorite everyday recipes, thumbing through your cookbooks and spending a little time perusing recipes online are all surefire ways to net yourself tons of fantastic ideas that will please any crowd.

To get you started, here’s my menu from a casual afternoon gathering I hosted this weekend for my mom and a small group of her friends. By sticking to familiar recipes and keeping things simple, I was able to pull off a successful holiday shindig for ten. The food got rave reviews and I know they weren’t just being polite because they ate every last bit (I almost didn’t even get to try the Bruschetta)!

Holiday Party Menu

Finger Foods:

Bruschetta with Tomato & Basil
Spicy Mixed Nuts
Black Bean Dip with Chips & Fresh Veggies

Entree

Spicy Sun-Dried Tomato & Vegetable Soup

Dessert

Chocolate Chip Cookies
Snickerdoodles

Beverages

Water
Iced Tea
Pomegranate-Champagne Punch

A few of these recipes have already been featured on the blog. Over the next several days, I’ll be posting the rest. Let me know if you need one in a hurry though. I’ll send it your way!

This is spicy. No, really. You’ve been warned.

Here’s the good news though: at least in my opinion (and the opinion of those who’ve tried it), this chili is spicy in the best way. There is definitely some intense heat, but that’s followed up by a really, really good flavor. I swear it kind of has three totally different tastes. The initial blast of heat, the rich flavor after that and kind of a sweet aftertaste. Pretty impressive for a soup.

I snatched this recipe from Kathy Patalsky‘s way popular vegan blog, Healthy. Happy. Life. She created it for use in a chili cookoff, which is what I needed it for as well. I made a few small changes to the original recipe and I’ve included some important notes that I would definitely consider if you decide to give this a try – and you should! Who cares if it takes you all night to make it (it will!)? It freezes!

Oh, and in case you’re wondering, this was the only vegan entry in my office chili cookoff and it came in a very close third (out of 8 or 9 ish?). Not too shabby.

Spicy Vegan Chili
Recipe courtesy of Healthy. Happy. Life.

Ingredients

A) Roasted Veggie Tray
1 small poblano pepper, diced (about 1/2 cup)
1 small jalapeno pepper, diced (seeds removed)
1/2 cup cherry tomatoes
1 large carrot, diced
1 small tomato, diced
1/4 cup flat leaf parsley, chopped
1/2 red onion, diced (about 3/4 cups)
1 small green bell pepper, diced
1 tbs apple cider vinegar
1 1/2 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
2 tsp nutritional yeast
1/2 tsp garlic powder
drizzle of agave syrup

B) Veggie/Protein Pot, then Roast
2 tsp cumin
1 1/2 tbs Earth Balance
2-3 tbs molasses
3 cloves fresh garlic, chopped
3/4 cup red onion, diced
2-3 Field Roast Chipotle Sausages, diced
1 1/4 cups celery, chopped
3/4 cups red bell pepper, diced
1/4 cup canned sweet corn, drained
2 tbs olive oil
1-2 canned chipotles in adobo
1-2 tsp adobo sauce from can

C) Tomato Base*
4 cups canned fire-roasted tomatoes
1 tsp salt
2 tbs chili powder (or to taste)
1 chipotle in adobo
dash cayenne
2 tbs agave syrup
1/3 cup tomato paste
2 dark chocolate espresso squares
1 lime, squeezed and zested (about 2 tsp zest)
1 bay leaf (remove after simmering)

D) Beans
1 lbs kidney beans (dried)
1/2 lb pinto beans (dried)
7-15 cups water
8 cups veggie broth
1 tbs sea salt
-reserve 3+ cups of soaking liquid

E) Garnish
Daiya cheddar shreds
Lime cream

*The ratio of tomato base to stuff here is a little on the dry side. Before I froze the leftovers, I made a 1/2 batch of additional base and added it to the remainder. It helped a lot. I think I’d go ahead and do this to start with next time. It’s a matter of taste, I suppose.

Note: I used fresh, organic ingredients wherever possible. Just, FYI.

Directions

• If possible, prepare chili one day ahead of time and reheat in oven or stove to get the best flavor
• Soak beans in the mixture of veg broth and salted water overnight (at least 12 hours) or fast-soak
• Drain beans, reserve 3 cups of soaking liquid
• Prep veggies for your entire recipe (chop, dice, peel, etc.)
• Arrange your roasting veggies (A) on a baking sheet and toss with seasoning ingredients. Roast in oven at 400°F until caramelized (about 30 min)
• Meanwhile, toss all your pot/roast veggies (B) into a large pot over high heat. Bring to a boil and then reduce to simmer. Cover with lid and allow to continue simmering on low for another 20 min. Finally, toss these veggies on a large baking sheet and roast for another 20 min.
• To a large pot, add the roasted veggies (A) and the soaked beans (D). You can also add about 1-2 cups reserved soaking liquid. How much you use depends on how tender your beans are at this point. If they’re still hard, you’ll need more liquid. Simmer this mixture on very low heat, covered.
• Meanwhile, in a sauce pot, add all the tomato base ingredients (C). Bring to a boil and simmer on medium heat, uncovered at least 15 min.
• When the tomato base is reduced a bit, add it to your main chili pot with the veggies and the beans and add in your (B) mixture from the oven
• Stir well, cover and simmer on low for 1+ hours (the longer, the better – mine simmered for ~5 hours)
• Garnish and serve immediately or chill and reheat the next day

Yield: 3.5 quarts

I have never been a fan of traditional potato salad. In my circle, that makes me an odd minority. So, when I saw this recipe on Twitter a while back, I was intrigued by the mayo/mustard-less possibilities. It turns out my instinct on the yumminess of this was right on.

I planned to whip this up as part of our Memorial Day BBQ but we ended up getting home too late for that much fuss and instead opted for take-out. Holiday Grillfest – Take 2, was yesterday and this was a great addition to the meal.

The one downside here, as always with avocado based dishes, is that it can’t be made too far in advance and can’t be kept for leftovers. Still, I think it’s good enough (and easy enough) to warrant some on-site prep for your next family get together.

Vegan Avocado Potato Salad
Recipe courtesy of Post Punk Kitchen

Ingredients

2 lbs fingerling potatoes (or whatever you can find), cut into 3/4 in. chunks
2 avocados
2 tbs lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 small cucumber, diced very small
Scallions for garnish (optional)

Directions

• Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower heat to a rolling boil and cook for 15-20 min, until potatoes are easily pierced with a fork. Drain, rinse with cold water and set aside to cool
• Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop into a food processor. Add the lime juice, salt and cayenne (if using) and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion
• Put the potatoes and cucumbers in a large mixing bowl and mix them. Add the dressing and mix well. Taste for salt and spice
• Wrap tightly and chill until ready to use*. Top with scallions, if you like

*This can sit for a couple of hours, at most, before the avocado will brown.

Yield: Serves 6 to 8

No, that’s not a typo.  This is (another) recipe I picked up a bit ago from one of the blogs I read. Meant as a lower fat/cal stand-in for guacamole, this recipe replaces the avocado with edamame.

I’ve got to say, given the choice between this and guac, I choose guac. At the same time though, I tend to get carried away with guacamole (and even though it’s healthy fat, it’s still a lot!). So, if you want a similar taste and a bigger portion, edamole is a great alternative to throw in the mix now and then.

Edamole
Recipe Courtesy of FitSugar

Ingredients

3/4 cup frozen shelled edamame, thawed
3 tbs water
2 tbs extra virgin olive oil
1 tbs fresh lemon juice
1/4 tsp salt
1/4 tsp hot pepper sauce (we used Cholula)
1 garlic clove, halved
2-3 tbs mild Pico de Gallo, to taste

Directions

• Combine all ingredients except for the Pico in a food processor until smooth
• Add 1-2 tbs of Pico and stir gently
• Top with another tbs of Pico and serve with chips or veggies

Always a crowd pleaser, this recipe is one of my faves for parties, holidays, trivia nights, etc. It comes from Skinny Bitch in the Kitch, the absolute most hilarious cookbook you’ll ever read, which also happens to be packed with a wide variety of tasty vegan stuff!

The heat of these nuts is perfectly complemented by the sweetness. If you’re not big on spice though, keep your distance. They do have a kick!

In the book, the bitches leave specific instructions not to eat the entire batch in one sitting. They ain’t kiddin’. I’ll take it one step further and challenge you to eat just one. I am confident you will not succeed.

Vegan Spicy Mixed Nuts
Recipe Courtesy of Skinny Bitch in the Kitch

Ingredients

1 1/2 tsp Ener-G egg replacer
2 tbs warm water
1 lb roasted, salted mixed nuts
1/3 cup evaporated cane sugar
2 tsp kosher or other coarse salt
1 1/2 tsp cayenne powder

Directions

• Preheat oven to 250° F
• In a medium bowl, whisk the egg replacer and water until foamy. Add the nuts and toss to coat. Transfer the nuts to a strainer and let drain for at least 2 minutes
• Meanwhile, wipe out the bowl and combine the sugar, salt and cayenne. Add the nuts, tossing to coat. Spread the nuts in a single layer on a large rimmed baking sheet. Bake for 40 minutes
• Stir with a spatula and spread the nuts out again. Reduce the oven to 200°F and bake another 30 minutes, or until dry
• The nuts will crisp as they cool to room temperature
• Thoroughly cooled, they can be stored for up to one week in an airtight container

Note:I use a premium mixed nuts mix from Whole Foods when I make this. It’s almonds, cashews, pecans, brazil nuts and hazelnuts. It makes for a really pretty mix…but we always find ourselves picking out the cashews and pecans. The next time I make this, I may just buy 1/2 lb of each of those and go all in. Use whatever you like best!