Need some recipe inspo for your next holiday party? Check out these simple, tasty apps
By Kirsten Johnson
Holiday time is here, and with it, an onslaught of parties and family gatherings. Whether you are attending or hosting this year, these easy appetizers — one vegetarian and one vegan — will shake up the snack table with something new and different.
The first recipe only has two ingredients, but don’t let that fool you — it’s surprisingly delicious. The combination of goat cheese and dates combines tangy and sweet flavors to form an addictive combination. Are there vegans on your guest list? Grab one of the many incredible vegan soft cheeses on the market and use that instead.
The second recipe, rosemary roasted cashews, can double as both a snack/appetizer and a gift. Party platters and grandma’s Tupperware are full of cookies and candy this time of year, so change it up with this sweet, savory snack in a glass jar with a ribbon. It’s festive and delicious.
If you like the idea of giving a non-cookie food gift but are unsure of allergies, try nut-free granola or make your own soup mix in a jar. There are many recipes online, especially on Pinterest.
See past recipes, listed below, for more ideas on what to serve your friends and family this holiday season.
Goat Cheese Stuffed Dates
Goat cheese, plain
Slice open the top of the dates, being careful not to cut all the way through. If you have dates with pits, do this same thing and remove the pit, careful not to split the date all the way in half.
Using your hands, break small pieces off of the goat cheese log and carefully fill the cavity of the dates. For a twist, finely chop almonds and mix them in with the cheese or top the cheese with them.
Rosemary Roasted Cashews
2 ½ c. raw cashews or roasted, unsalted cashews
2 Tbsp. fresh rosemary, finely chopped
1 Tbsp. butter or vegan butter, melted
1 Tbsp. dark brown sugar
1 Tbsp. salt
1 tsp. ground cayenne pepper, optional
Preheat the oven to 375 degrees. Place cashews on baking sheet and bake until warmed through, about 10 minutes. Keep an eye on them so they don’t over-brown.
Stir together the rest of the ingredients in a large bowl. When the cashews are warmed, toss to coat. Serve warm or let cool completely before serving or packaging.
See more recipes from Kirsten:
- Lemon and Herb Green Beans
- Easy Butternut Squash Soup
- Omelet Muffin Cups for Mornings on the Go
- Vegetarian Friendly White Bean Salad Recipe
- Maple Brown Sugar Acorn Squash Recipe
- Vegan Cranberry Orange Muffin Recipe
- Vegetable Miso Soup Recipe
- Vegetarian Shepherd’s Pie Recipe
- Kale and Quinoa Tabbouleh Recipe
- No Mayo Potato Salad Recipe
- Black Bean and Vegetable Salad Recipe
- Rice Paper Veggie Roll Recipe
- Lentil Sloppy Joe Crock-Pot Recipe