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Appetizers

Appetizers

All  |  Holiday  |  Entree  |  Salads & Sides  |  Appetizers  |  Sweets & Treats  |  Breakfast

Herbed Cheese Spread

Herbed Cheese Spread

04/25/2022 Appetizer, Recipes
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Lemon Dill Hummus

Lemon Dill Hummus

04/25/2022 Appetizer, Recipes
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Spinach & Artichoke Dip

Spinach & Artichoke Dip

04/25/2022 Appetizer, Recipes
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Vegan “Crab” Cakes

03/07/2022 Appetizer, Recipes
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Cheesy Kale Chips

02/07/2022 Appetizer, Recipes
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Cauliflower Buffalo Wings

02/04/2022 Appetizer, Recipes
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Steph’s Grain-free Tabbouleh

02/04/2022 Appetizer, Recipes
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It goes by so fast.. It goes by so fast..
MAY 🎓🎶🖤 MAY 🎓🎶🖤
A psychic once told me that she saw me surrounded A psychic once told me that she saw me surrounded by lots of young women. Man..was she right…🖤 @bodyroksd
January has been one for the books… more joy, fu January has been one for the books… more joy, fun, family & friendship in 2024! 💕
Thanksgiving has always been my favorite holiday & Thanksgiving has always been my favorite holiday & I’ve had a lot of fun creating healthier, vegan adaptations of everyone’s traditional favs. My favorite is mashed potatoes. The key to adding flavor without the fat is to cook the potatoes in broth! My go to brand is @imaginesoups Top with the best vegan mushroom gravy from @jimbosnaturally it’s better than my homemade recipe. This recipe & all my holiday favorites are on my website. Link in my bio. Try them & Lmk what you think! 

INGREDIENTS:

8 large Russet potatoes; peeled and chopped into large chunks.
2 cartons of vegetable stock (Imagine Vegetarian No-Chicken Broth)
2 vegetable bouillon cubes (I like Edward & Son’s “No Chik’n bouillon cubes)
1/3 Cup vegan butter (I like Miyoko’s brand – it is made with coconut oil and cashew milk and I like the ingredients in this brand better than some of the other vegan butter options).
1 cup of non-dairy milk (I like to use Almond milk)
½ cup of vegan sour cream (I like Forager Brand – it is made with organic cashews & Coconut milk and is a cleaner option than some other vegan sour cream brands).
Salt to taste
INSTRUCTIONS:

Boil the Broth, bouillon cubes and potatoes until soft.
Transfer the cooked potatoes with a slatted spoon to a large mixing bowl – saving the broth to add to the potatoes.
Ladle some of the broth into the bowl. Add the butter, sour cream and the milk.  Using a hand mixer, blend the mashed potatoes until smooth – adding more broth to the mashed potatoes until you reach the desired level of consistency. Season with salt and pepper.
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