Vegan Artichoke  Dip (no one will even know!)

Vegan Artichoke Dip (no one will even know!)

Holiday parties are right around the corner…maybe you have one tonight!? I promise this will wow everyone, a vegan appetizer that no one will believe is vegan.  Artichokes pretty  much top the superfood chart for antioxidants and fiber!  Have fun with this and serve with bread or crackers.

This recipe is in my cookbook which you can preorder today here GOOD FOOD GRATITUDE COOKBOOK

Vegan Artichoke Dip
Serves 4

2 cups canned artichokes hearts
1/2 can green chilies (2 oz)
½ cup vegenaise
½ cup Daiya
½ tsp salt

Mix all the ingredients together and put in a small oven-safe dish and bake at 350 for 30 minutes. Double recipe for a party.

If you make this be sure to use the hashtag #hollanhawaiiholiday 🙂

ENJOY!

Whole Roasted Mushrooms

Whole Roasted Mushrooms

I love MUSHROOMS, though I often find that people aren’t sure what to do with them.  Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them.  I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorI love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus.  Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorful and complex mushroom flavors can be. Keeping things simple seems to always be best when it comes to cooking and we’re gonna stick to that here! If you’ve never roasted whole mushrooms then this is the perfect recipe to try.  I mean any recipe where there isn’t even any chopping involved is a keeper! There are so many fun ways to cook mushrooms, give this easy recipe a try to get started and then you can go from there.

What you need:

12 whole mushrooms

1 teaspoon olive oil

1/2 teaspoon salt

Drizzle of good balsamic

How it’s done:

Preheat oven to 400. Prepared baking sheet with parchment paper for easy cleaning.  In a bowl coat the whole mushrooms with olive oil over top and then salt.

Place in sheet pan and roast for 20 minutes.  Once the cool a little add a drizzle of balsamic

ENJOY

Photo credit Tom locker photo

Da Best Potato Salad

Da Best Potato Salad

I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!

PREP + COOK TIME 30 MINUTES SERVES 4

11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)

Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.

Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.

If you think this recipe might be good for a friend, just hit that little share button on the bottom! Thanks!

You’re Not Naughty Nachos

You’re Not Naughty Nachos

Who doesn’t crave nachos? Crispy, crunchy, salty and creamy. Just because you are trying to eat healthier doesn’t mean you don’t get to enjoy your nachos, play around with toppings you love. Hot sauce optional.

Serves 6

  • 5 cups of restaurant style tortilla chips
  • 3/4 cup Daiya Cheese
  • 3/4 cup cooked black beans
  • 1 ripe avocado chopped
  • 1 can sliced olives
  • 3/4 cup tomatoes
  • ½ red onion sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 container vegan sour cream
  • 1 pack of enchilada seasoning

Preheat oven to 400 degrees.  Heat up your black beans in a small saucepan and season with a little sea salt. Next arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then Daiya, tomatoes, avocado, olives and red onion.  Bake for 15 minutes. While it is baking, add ⅛ cup hot water to enchilada seasoning, mix with a fork and add to sour cream. Remove from oven and top with enchilada sauce, sour cream, and cilantro. Enjoy immediately.

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