[These Fuss-Free Holiday Appetizers are vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]
[Kick Ace Extra Sharp Vegan Cheese Ball]
In a perfect world, by December 19th I would have planned and prepped our holiday menus, shopped for all the ingredients for our feast, purchased all the gifts I need to buy, found the perfect gift for the HH, queued up at least 2 extra blog posts to carry me through the holidays, have the entire house in spic-and-span shape, AND laid out all the classic DVDs we intend to watch over the next couple of weeks.
In reality, though, I’ve done
most some zero of those things. This most recent semester at the college (marking 400 assignments and exams in the space of 10 days), pretty much did me in. All I want for Christmas this year is to laze around (say, from December 20 to January 2nd or so).
So this year, I plan to keep it minimalist: if I throw together a pot of dal and maybe a big bowl of chestnut mousse (forget about the tart shells altogether), I’ll call it a successful holiday. (“Mum, we want you to be relaxed and all that, but you WILL still get us OUR presents, right? You won’t skimp on the rawhides and treats, right? Right–?!”)
I know that many of us begin with grand intentions for the holiday season, but real life may intervene. Maybe time ran out and while you’ve got the main menu planned, you haven’t thought about nibbles and dips. Or maybe you need some last-minute munchies in case people drop in unannounced. Or, perhaps you just want something super-simple to accompany you on the couch watching that Christmas movie marathon (I know I do).
Well, here’s the good news: both of these recipes require less than 10 minutes of actual hands-on time–and they both keep for days in the fridge!
So relax, take it easy and don’t fret about the details. These appetizers have you covered.
I’d be surprised if there are any vegans out there not yet familiar with Somer’s amazing cheese ball. I mean, when a recipe is perfect, it garners a reputation, right? But just in case. . . this is the updated, vegan version of that quintessential party cheese ball of yore. You know, the ones your parents mixed up and rolled in crushed nuts, the insides blended with that sharp orange cheddar that came in a bright red package. Well, dear readers, with this recipe, you can relive those halcyon days, plant-based. And I promise, it will fool even the most devoted omnivore. The HH adored this spread (and I’ve been known to eat it straight off a spoon myself). Seriously–make this. You will love it. (You’re welcome).
To make the recipe compliant for Stage 1 of the ACD (because everyone should be able to enjoy this cheese ball over the holidays!), I made the following changes to Somer’s original recipe:
- replace nutritional yeast with 2 Tbsp (30 ml) miso and 1 Tbsp (15 ml) tahini (ie, 3 Tbsp miso in total);
- replace sundried tomatoes with oven-dried tomatoes (see my recipe at the end of this post)
- omit the sherry;
- roll in crushed walnuts instead of almonds (almonds are actually fine for Stage One; I just had walnuts on hand, so used those instead).
It’s that simple!
Easy Veggie Pâté
I adapted this recipe from Jess Sherman, RHN, who includes it in her 101 Real Food Recipes ebook (available when you subscribe to her blog), to make it suitable for an anti-candida diet. This is a flavorful, dense and hearty pâté that can be spread over crackers, served with raw veggies, cut into slices for sandwiches or (as Jess suggests) wraps. Whichever way you have it, you’ll love it.
1 medium sweet potato, cut in chunks (peel if not organic)
1 small red-skinned potato, cut in chunks (peel if not organic)
1 large carrot, cut in chunks (peel if not organic)
1 medium onion, cut in chunks
2 cloves garlic
1/2 cup (120 ml) light buckwheat flour (you could also use all-purpose GF flour)
1 cup (240 ml) raw pumpkin seeds
1/4 cup (60 ml) fresh cilantro leaves
2 Tbsp (30 ml) extra virgin olive oil
2 heaping Tbsp (35 ml) mild or white miso
2 Tbsp (30 ml) Bragg’s liquid aminos or gluten-free tamari or soy sauce
2 tsp (10 ml) apple cider vinegar
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line an 8-inch (20 cm) pan with parchment, or grease with coconut oil; OR grease 6 ramekins and an 8-inch (20 cm) loaf pan.
Place all ingredients in a food processor and process until smooth, scraping down sides as necessary. Transfer to the pan (or the loaf pan and ramekins), using about half for the loaf pan and distributing the other half evenly among the ramekins.
Bake for 30-40 minutes, until the edges are brown and a knife inserted in the center comes out clean but moist.
Allow to cool at room temperature, then cover and refrigerate up to 4 days. Makes 6-8 servings. May be frozen.
Suitable for: ACD All stages, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
And with that, I’m heading out to
sit on the couch and watch movies enjoy the rest of the season.
I wish you all a relaxing, joyful, and delectable holiday!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)
[Disclosure: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small percentage of the sale.]