Party Food

I hosted a bridal shower yesterday, and unfortunately I forgot to photograph all of the yummy vegan food, but I thought even without pictures, I should share the recipes. In addition to fruit salad, a veggie platter, Chocolate Chunk Spice Cookies (ED&BV), and Tamari-Roasted Chickpeas (also ED&BV), here's what I made -

Artichoke Tapenade

1 can (6 ounces) whole, pitted black olives
1 can (14 ounces) artichoke hearts, drained
2 cloves garlic, peeled
juice of one lemon

Place all ingredients in food processor and pulse, scraping down sides to evenly chop all pieces.


Teatime Cucumber Sandwiches

1 loaf bread, sliced
8 ounces Tofutti cream cheese at room temperature
juice of one lemon
1/4 cup chopped fresh dill
1 large cucumber, peeled and sliced thinly

Thoroughly blend the Tofutti cream cheese, lemon juice, and dill. Spread onto bread slices and top with cucumbers. Cut into quarters.


Spinach & Artichoke Dip
This is a super rich, fattening recipe, and it contains tons of processed, omni-replacement-type foods, which I normally try to avoid, but it's a delicious once-in-a-great-while kind of recipe, and it's perfect for impressing non-vegans with it's creamy deliciousness.

1 pound frozen chopped spinach, defrosted and drained
1/4 cup soy margarine
8 ounces Tofutti cream cheese at room temperature
granulated garlic to taste
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
4 ounces Tofutti sour cream
6 ounces Follow Your Heart soy mozzarella, shredded
1 large round sourdough loaf
veggies, chips, and/or crackers for dipping

Preheat oven to 350 degrees. Melt the soy margarine in a large nonstick skillet over medium-low heat. Press excess water out of spinach and add to skillet. Stir in the cream cheese and garlic, and continue stirring until the cream cheese has melted. Fold in the artichoke hearts, sour cream, and half the mozzarella. Stir until all cheeses are melted. Meanwhile, cut the top off the bread loaf and, using a sharp knife, cut out the interior. Slice it into cubes for dipping. Pour the filling into the bread loaf and place on a cookie sheet. Top with remaining mozzarella, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10 minutes.

Apple Cream Cheese Coffee Cake

1-3/4 cups flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup canola oil
3/4 cup applesauce
8 ounces Tofutti cream cheese
1/2 cup soymilk
1 teaspoon vanilla
1 small-medium apple, cored, peeled, and chopped

Topping:
1/2 cup flour
1/2 cup turbinado sugar
1/4 teaspoon cinnamon
3/4 cup rolled oats
1/3 cup soy margarine

Preheat oven to 375 degrees. In a large bowl, combine first six ingredients and mix well. In a separate bowl, combine ingredients canola oil through vanilla and blend thoroughly. Add wet ingredients to dry ingredients and fold in the chopped apples. Pour batter into a lightly greased 9” x 13” pan.

To make topping, combine dry ingredients, then cut in the soy margarine until you have a crumb topping. Sprinkle on top of batter. Bake for 30-45 minutes, or until it passes the toothpick test.