Christmas and Hanukkah may be behind us now but the celebrations are nowhere near over. The end of the year is upon us and the biggest parties of the year are just a few days away. Ringing in the new year comes with lots of booze and lots of finger foods and the ones below are sure to end the 31st and start the 1st in a fabulous way!
Sundried Tomato Puff Pinwheels
- 1 8-ounce jar oil-packed sun-dried tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- Finely ground sea salt, preferably gray salt
- Finely ground black pepper
- One 17.3-ounce box vegan puff pastry
- 1/3 cup pesto (store-bought or our recipe)
- 1/2 cup vegan butter, melted
Preheat the oven to 350 degrees F
Drain the sun-dried tomatoes in a sieve over a small skillet, lettingthe oil collect in the skillet. Roughly chop the tomatoes and reserve them in asmall bowl. Heat the oil in the skillet over medium-high heat. Add the garlic andcook until golden brown, about 30 seconds, stirring occasionally. Add the thymeand let it crackle in the oil for about 10 seconds. Add the balsamic vinegarand season to taste with salt and pepper. Pour the warm oil over the reservedtomatoes. Stir to combine the ingredients well.
Line 2 baking sheets with parchment paper. Place one sheet of puff pastry on each baking sheet. Cut each sheet of puff pastry into 9 individual squares,each about 3-by-3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1 inch from the center. You will have a1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the melted butter. Bake at 350 degrees until the dough is golden brown, about 20 minutes. Serve warm.
Cheesy Spinach Dip
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup soy milk
- 6 ounces vegan cream cheese
- 3 dashes vegan Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco (optional)
- 3/4 cup shredded vegan mozzarella (Daiya is the best for this!)
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers or pita for serving Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
- 8 ounces medium sauteed oyster mushrooms, finely chopped
- 3 ounces vegan feta cheese, room temperature
- 2 tablespoons chopped chives, plus more for garnish
- 1 tablespoon fresh lemon juice
- coarse salt and ground pepper
- 20 endive leaves (from about 3 heads)
In a small bowl, combine mushrooms, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.
Peanutty, Raisiny Popcorn Balls
- 2 tablespoons vegan butter
- 1 bag (10 ounces) mini vegan marshmallows
- 12 cups plain unsalted popped popcorn, (from 2/3 cup kernels)
- 1/2 cup unsalted peanuts
- 1/2 cup raisins In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any unpopped kernels).Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.
- 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
- 1/2 cup vegan mayonnaise
- 1/4 cup vegan mozzarella plus 1 tablespoon
- 1 tablespoon fresh lemon juice
- 1 garlic clove, coarsely chopped
- 1 scallion, minced, plus more for garnish
- Celery and/or carrot sticks or whole-wheat pita chips, for serving Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup of mozzarella, lemon juice, and garlic. Process until smooth.Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon mozzarella.
Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.