Скачать с ютуб Healthy vegan appetizers for parties that you can try any time в хорошем качестве

Healthy vegan appetizers for parties that you can try any time

Looking for ideas for simple, vegan holiday appetizers? These 3 dips are easy to make ahead and are great options for any holiday party. There’s a cold White Bean Bruschetta, a hot Spinach Artichoke, and a Caramelized Onion that can be served warm or cold. White Bean Bruschetta Ingredients: -10-15 fresh basil leaves, roughly chopped -1 garlic clove, grated -½ tsp kosher salt -1 Tbsp oil (e.g. avocado, olive, etc.) -1 Tbsp balsamic vinegar -1 tsp nutritional yeast -1 (14.5 oz) can of small white beans, drained and rinsed -1 pt cherry tomatoes, diced (about 1.5 cups of diced tomatoes) -¼ red onion, finely diced (about 2 Tbsp of diced onion) Directions: 1. Add basil, garlic, and salt to a medium sized bowl or storage container. 2. Using the back of a spoon, mash the basil mixture together for about 30 seconds to 1 minute, forming a rough paste. 3. Add the oil, balsamic vinegar, and nutritional yeast and stir to combine. 4. Add the beans, cherry tomatoes, and red onion and stir to combine. 5. Refrigerate for a few hours before serving for the best flavor and serve with crackers or slices of baguette. ------------------------------ Spinach Artichoke Dip Ingredients: Cream Base -1 (14.5 oz) can white beans (e.g. Great Northern, Cannelinis, chickpeas, etc.) -½ cup cashews or sunflower seeds -2 cups vegetable broth -1 Tbsp oil -1 medium/large onion, diced (about ½-2 cups diced onion) -1 (14.5 oz or a close amount) jar artichoke hearts -3 cloves garlic, minced -½ tsp kosher salt -1 tsp cumin -¼ tsp nutmeg -¼-½ tsp crushed red pepper flakes (season to taste for preferred spiciness) -1 Tbsp dijon mustard -¼ cup nutritional yeast -5 oz spinach, roughly chopped (about 4 cups of roughly chopped spinach) Directions: 1. Make the cream base by blending the beans, cashews, and vegetable broth in a blender until smooth. Set this mixture aside while you begin to make the dip. 2. Heat a pot on the stove over medium-high heat. Add the oil to the hot pot, allowing it to warm up, and then add the diced onions. 3. Saute the onions for 7-10 minutes until they begin to soften and turn translucent, stirring every couple of minutes to prevent burning. A bit of browning on the bottom is good and these bits can be scraped up or deglazed with a small splash of water if they are sticking too much. 4. Add artichoke hearts and stir to combine. The liquid from the artichoke hearts will help to deglaze the bits of onion that may have browned on the bottom of the pan. Stir everything together to lift those bits up. 5. Add the garlic, salt, cumin, nutmeg, and crushed red pepper flakes and cook for 1-2 more minutes, stirring frequently to prevent burning. 6. Add the blended cream that was made and set aside in Step 1. 7. Add the dijon mustard and nutritional yeast and stir to combine. 8. Simmer for about 10 minutes and then add the roughly chopped spinach. 9. Simmer for another 10-15 minutes until the mixture has thickened considerably and is thick enough to scoop up with a cracker or baguette slice. 10. Adjust seasonings as necessary and serve warm with crackers or bread slices. ------------------------------ Caramelized Onion Dip Ingredients: Cream Base -1 (14.5 oz) can white beans (e.g. Great Northern, Cannelinis, chickpeas, -etc.), drained and rinsed -½ cup cashews -2 cups vegetable broth -1 Tbsp oil -4 medium-large onions, sliced into 1-2 inch pieces -Pinch of kosher salt -3 garlic cloves, minced -1 Tbsp balsamic vinegar -1 tsp dijon mustard -Black pepper to taste Directions: 1. Make the cream base by blending the beans, cashews, and vegetable broth in a blender until smooth. Set this mixture aside while you begin to make the dip. 2. To caramelize the onions, heat a pot on the stove over medium heat. Add the oil to the hot pot, allowing it to warm up, and then add the sliced onions and a pinch of salt. 3. Cook the onions over medium to medium-low heat for 30-45 minutes, stirring frequently to prevent sticking and burning. Use a small splash of water to deglaze the pan as necessary and prevent too much sticking. Caramelize the onions until they are a deep golden-brown color. 4. Once deep golden-brown, add the minced garlic, balsamic vinegar, and dijon mustard to the onions and cook for about 1-2 minutes, stirring every so often. 5. Now add the blended cream that you set aside from Step 1. Stir everything together to combine and bring the mixture to a light simmer. 6. Simmer for 15-20 minutes until the dip has thickened considerably and is thick enough that it could be scooped up with a cracker or baguette slice. 7. Season with black pepper and serve. 8. This dip can be served warm now or it can be refrigerated and served cold. ------------------------------- Timestamps 00:00-00:18 Intro 00:19-02:11 White Bean Bruschetta 02:12-06:00 Spinach Artichoke 06:01-09:51 Caramelized Onion 09:52-10:29 Dip Trio Platter ------------------------------ #veganrecipes #dairyfree #vegetarianrecipes #holidayfood #appetizer #veganuary