Vegan Party Food Ideas for the Holidays

Party Time!

Holidays are here and I have some vegan party food ideas for the holidays for you. Such a great time of the year … the preparations, anticipation, coziness, sharing, gifts … and yet also a time which brings lot of stress and  hassle. Food can also represent quite a challenge when trying to eat healthful. How to enjoy the holidays and still keep everything in balance?

This year instead of a complete menu I have a buffet kind of thing for you! A collection of appetizers, high raw, raw, plant based and easy to make and great to share with friends and family. Idea’s for a Raw Vegan Christmas Menu you can find HERE

A plant based high raw buffet can be so goooood, and pretty! These appetizers can be enjoyed by anyone, regardless of their usual diet. Sharing great food makes X-mas complete.

Vegan Party Food Ideas for the Holidays Menu

• Baked Sweet Potato Toast, Guacamole, Crunchy Sweet Red Onion
• Cucumber Bites, Sweet Thyme Cheese, Balsamic Reduction
• Kale Chips
• Hummus
• Sweet Thyme Cheese,  Balsamic Reduction
• Parsnip Sushi
• Asian Dipping Sauce
• Spicy Tomato Sauce
• Crunchy Seeds Crackers

Super Guacamole [ 132cal. per serving / makes 4 generous portions ]

Avocados, healthy fats, fresh herbs and may be some added green powders for a great chlorophyll boost. This guacamole is easy to make and is a great dip, an addition to wraps and sandwiches.

Ingredients,

• 2 avocados, without the peel and seed
• 1 tomato in small cubes
• 1/2 red onion in small cubes
• 1/4 cup fresh cilantro or basil, chopped
• 1 nori sheet, extra chlorophyll
• 1 clove of garlic
• 2 Tbsp. lemon juice
• 2 tsp. spirulina, optional
• 1/2 tsp. Celtic see salt
• Black pepper to taste

Squash the avocado. Other ingredients should be chopped in small pieces and added to the avocados. You can also do this in a small food processor  for a finer structure. This depends on your taste or the dish you will be using the guacamole for. Salt and pepper to taste.

Avocado is a great healthy fat, lots of fiber, filling and nourishing. And no, it does not make you fat. Spirulina gives you besides the great color lots of added chlorophyll, essential amino acids, vitamins and minerals.

Sweet Potato Bites [ 73cal. / per 4 slices, recipe makes about 24 slices ]

• 1 large sweet potato, about 5 inch long / 13cm, cut into approx. 24 slices
• 1 tbsp coconut oil, melted
• 1/4 cup guacamole blended or mashed really fine
• 1 large red onion, sliced thinly
• 1 tbsp. tamari or coconut aminos
• 1 tbsp. maple syrup

The sweet potato is sliced, brushed with a very tiny amount of coconut oil and Himalaya see salt and baked in the oven until a bit crunchy. To serve top with a little guacamole, add a few crispy, baked or dehydrated red onion which have been marinated in the tamari, the remaining coconut oil and maple syrup. Salty, sweet and crispy. The onions are really nice on sandwiches or in wraps.

Crunchy Seeds Crackers [ 216cal. / per serving, makes 6 large crackers ]

These are dehydrated but can also be baked in a regular oven. Quick and easy to prepare. Always nice to have on hand. Gluten, grain and sugar free.

Ingredients for 6 big crackers,

• 4 Tbsp. pumpkin seeds
• 4 Tbsp. sunflower seeds
• 4 Tbsp. flax
• 6 Tbsp. sesame seeds
• 1/4 cup of water, more if needed
• 1/2 tsp. salt to taste
• 2 Tbsp. coconut or olive oil
• 1/3 cup buckwheat flour

Mix ingredients, add a bit more water if needed. Scoop 3 big Tbsp. on a baking tray and flatten it with  the backside of a wet spoon.
Place it in the dehydrator for 16 to 20 hours on 110F until crunchy and dry.
When using a regular oven, bake at 375F for about 20 minutes until crunchy. The dehydrated version is of course more richer in enzymes and nutrients. Great snack or part of a meal.

Hummus [109cal. / per serving, serves 8 ]

great dip or spread. A real classic!

• 2 cups chickpeas, sprouted or cooked
• 1/4 cup tahini
• 2 Tbsp to 1/4 cup water as needed, more water makes it thinner and creamier
• 2 Tbsp. tamari or braggs aminos
• 1 clove of garlic
• 2 Tbsp. lemon juice
• 1 Tbsp. apple cider vinegar
• 1 tsp. maple syrup
• 1/4 cup fresh chopped flat leaf parsley
• 1 red onion, finely chopped, optional
• Himalaya sea salt to taste

Place all the ingredients in a processor and process until fine and desired consistency, may add a few more tablespoons water as needed. Garnish with lemon slices and fresh herbs. Keep in the refrigerator up to 3 days.

Spicy Tomato Dip [ 71cal. / per serving, serves 4 ]

Ingredients,

• 1 red bell pepper, without the seeds
• 1 Tbsp. paprika powder
• 1 cup chopped tomato
• 6 sun dried tomatoes, soaked
• 2 Tbsp. lemon juice
• 2 medjool dates, pitted and chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp. chili or cayenne pepper
• 2 tsp. cumin powder
• 2 tsp. grated ginger
• 1/2 tsp. coriander powder
• 1/2 tsp. Himalaya see salt, to taste

Place all the ingredients in a blender or food processor. It can be kept in the refrigerator for 3 days, great dip or sauce on zucchini pasta.

Sweet Thyme Cheese [ 160cal. per portion, 10 servings ]

Cheese has a distinct flavor and structure which can be missed by people who when no more consuming dairy and animal products. This also is the case for yogurt. Plant based nut cheese can replace regular cheese, even for someone who follows a different diet. This cheese can be enjoyed after a few hours like a spread or left to culture for a couple of days t achieve a more matured, firmer cheese.

Ingredients,

• 1 and 1/2  cup cashews, soaked for 2 to 4 hours
• 2  Tbsp. lemon juice
• 1/4 to 1/2 cup of water, use as little as possible while obtaining a creamy structure
• 2 Tsp. nutritional yeast
• 1/4 to 1/2 tsp. Himalaya sea salt
• 3 Tbsp. finely chopped fresh thyme leaves
• 1 to 2 Tbsp. brown rice syrup
• 2 probiotic capsules or 1 tsp. probiotic powder, optional
• Himalaya sea salt and black pepper to taste

Blend the soaked an rinsed cashews with some water until creamy. When making fermented cheese add the inside of 2 pro-biotic capsules or 1 tsp. of pro-biotic powder, lemon juice and blend until just mixed. Pro-biotics are good bacteria which are used to culture cheese and yogurt.

The cheese blend should be placed in a bowl, covered with a cloth and placed in a warm place for about 16 to 24 hours, depending on the temperature and humidity. You can check and try until the desired sourness is achieved. Once fermented, add flavorings and press the cheese in a with plastic foil covered form. Place it in the fridge for a few hours to a couple of days to ripen and firm up.

You can skip the fermenting for a softer, milder cheese. Just blend the cashews, lemon juice and water until creamy. Add flavoring and place it in the refrigerator for a couple of hours.

I served the cheese with a Balsamic Reduction.

Very simple to make.Just place 1 cup of balsamic vinegar in the dehydrator in a shallow dish for about 12 hours on 110F until 1/3 of the fluids remain. Add Tbsp. brown rice syrup or sweetener of your choice. I think this method also works au bain marie. Just reduce the amount of fluids in the vinegar. Add the sweetener. The slightly sour dressing works great with the sweet cheese. You can pour the reduction on the cheese or add a few drops on the small bites.

Here you can find the recipes for the Kale Chips and Raw Sushi to complete your buffet of vegan party food for the holidays.

Tahini Dressing [ 108cal. per serving / 4 servings ]