Holiday Cooking

Super Bowl

February 3, 2013 by Holly Yzquierdo Leave a Comment

I’ve been seeing a lot of talk about the Super Bowl lately but honestly I have no idea who is playing. I do know that it is today and many of you have planned your food already. If you are a bit of a procrastinator you can still show up with great food.

Here are a few of my top picks…

The Chili is completely customizable to suit your spice tolerance. I’ve even had some of the most committed meat eaters sing it’s praise to the tune of the Hallelujah Chorus. Make it quickly by using canned beans, canned diced tomatoes, and peppers.

If you’d rather have a burger try a Bean Burger or a Portobello Burger. Most grocery stores have something suitable in the freezer section; read the ingredients in because their could be something scary lurking. Potato salad or sweet potato wedges would make a great side dish.

Nachos are by far one of the best party foods. Try it with precooked quinoa (it comes in little pouches near the rice) seasoned with taco seasoning, canned refried Beans, then whip up some Faux Cheese Sauce.

Even if you don’t go that far you can still pick up some chips, salsa, and guacamole; yes it is easy but it’s also good.

Of course you will also need dessert. Try Making a large parfait, it’s easier than making individual cups. A large container of yogurt (I like coconut milk yogurt), fresh berries, and store-bought granola comes together in a few minutes. It makes an impressive presentation in a large clear bowl and you can even add dark chocolate chips for an unexpected indulgence.

Don’t underestimate the power of a large bowl of fresh fruit. It is beautiful and tasty, more impressive than the customary veggie tray. Mix peanut butter and melted chocolate together (maybe a little maple syrup if needed) to make a delicious fruit dip; label the dip for anyone with peanut allergies.

What are your suggestions for last-minute Super Bowl Food?

Healthy Cravings Recap: Are You Ready for the Super Bowl

January 18, 2013 by Holly Yzquierdo Leave a Comment

I don’t watch football but I don’t mind attending a Super Bowl Party, especially if there is good food. Since my idea of good food varies greatly from that of the average person this months Healthy Cravings focused on Super Bowl and party food.

Most of the recipes I’ve been posting lately were recipes presented at Healthy Cravings. Almost all of the recipes were given rave reviews.

We started with Nacho Bar! A friend let me borrow here Crockpot Trio which contained Quinoa-Lentil Tacos, Unfried Beans, and Faux Cheese Sauce. I also had salsa, guacamole, black olives, jalapenos and of course tortilla chips.

I also had the typical veggie tray with Somer’s Vegan Ranch Dressing. Everyone liked it, I used rice milk instead of soy and it didn’t get as thick. Somer told me the soy milk is better so you should try it that way instead.

We also had the CHICKpea salad in lettuce wraps. One of the ladies who attended had just told her husband that she did not like chickpeas; her mind was changed once she tasted these.

I made a gluten-free chocolate cake for dessert but I’m still tweaking the recipe. Hopefully I’ll be sharing it soon.

Another popular item was deviled potatoes that are posted at Happy Herbivore; they were really easy too. I wanted to make Buffalo Cauliflower but as time got short they were cut from the line up. Two friends helped out by bringing a few things. We had Pesto Stuffed Mushrooms using this walnut-pesto recipe from Veggies In My Freezer; another friend brought a pea dip and some delicious energy balls. I don’t have the links for those unfortunately but they were good.

We had great conversation and watched some clips from the Forks Over Knives Extended Interviews. One of the ladies who started coming to Healthy Cravings in September and switched to a plant-based diet in October shared how she has lost over 40 pounds. She is eating healthier and so is her daughter.

Not everyone who comes is eating plant-based but many are trying to eat healthier or just get more ideas and add variety to their diets.

What are you favorite party or Super Bowl Foods? I think the Nacho Bar was my favorite!

CHICKpea Salad…Two Ways

January 16, 2013 by Holly Yzquierdo 22 Comments

I have a few friends who have been dying to get their hands on these recipes. I’ll warn you this isn’t one of my typical healthy recipes and it isn’t low in fat. It uses vegan mayo which isn’t an ingredient I typically use or encourage others to use. I made these for a party; they are party food, not everyday food! I repeat, these are not healthy, you can’t eat as much as you want, you’ll get sick or fat.

I hope that wasn’t too mean. Since most of the recipes I present are whole food, plant-based, and no added oil I didn’t want to mislead anyone but I’m gearing up for the Super Bowl and attempting to make some of my favorite party foods a little more accessible to my new lifestyle.

Veggie CHICKpea Salad

Ingredients

2 cups cooked and drained chickpeas
1 carrot
1 stalk of celery
1/4 cup diced onion (optional)
1/2 cup vegan mayo
dash of black salt, sea salt, pepper, garlic powder, onion powder, and nutritional yeast

Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
Shred carrot and celery in food processor then add to the chickpeas.
Add mayo and spices and gently stir until combined.

Serve

I served these in lettuce wraps, but they would be great as sandwiches or on crackers too. It keeps well for a few days and travels well with an icepack to keep it cold.

Fruity CHICKpea Salad

Ingredients

2 cups cooked and drained chickpeas
1/2 cup grapes, cut in half
1 apple, diced (I used granny smith)
1/4 cup chopped walnuts (OPTIONAL)
1/2 cup vegan mayo (or for a twist use vegan yogurt)
dash of black salt
dash of onion powder

Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
Add the remaining ingredients and stir gently until everything is combined.

Serve

I served these in lettuce wraps too but it would be amazing on top of a bed of greens. I also tried the yogurt version and put it in fillo shells for a fun and delicious dessert. You could also eat this in a sandwich or on crackers, it’s very versatile.

You could make your own vegan mayo for a healthier version.

For more inspiration check out my PARTY FOOD board on Pinterest! Or check out my Faux Tuna Salad Recipe! I think you like it.

How would you enjoy these, on a salad, sandwich, or as part of a wrap?

I submitted this recipe to the Virtual Vegan Linky Potluck!

Tips for Planning Holiday Meals/Parties: A Manifesto

November 17, 2012 by Holly Yzquierdo 9 Comments

A note: This is really long but not really a manifesto. I have a tendency to want to share EVERYTHING. Since Thanksgiving is coming up so quickly I just couldn’t bring myself to leave anything out.

With Thanksgiving less than a week away I thought it was only fitting to offer some tips for planning a big meal or hosting a party. This is not an all-inclusive list so please leave a comment with your favorite tips. I’ve hosted Thanksgiving 5 out of the last 6 years, this year I’m not hosting but will do a good deal of cooking. Since moving to Arizona we have also hosted an annual Christmas party for friends and neighbors. Although I have a lot of experience hosting events I don’t do it perfectly and that is ok with me. I try to do better each year, not bigger, not more expensive, not fancier, sometimes I just have a better attitude through the planning and preparing process.

Make Lists

Being organized will make everything much easier. Make a list for everything! I make all kinds of lists and they vary depending on the party. Almost every party has a food list and a house list.

Food List

I make these lists in layout format and start with the finished product. For example, on my food list I may write mashed potatoes, sweet potato casserole, green bean casserole, etc. Next to the mashed potatoes I’ll write peel potatoes, cook potatoes, mash potatoes; then on the far right hand side of the paper I write all of the ingredients I need like potatoes, rice milk, nutritional yeast. This makes an easy grocery list.

After I have the whole list organized this way I’ll go back and assign a day for each task. Mashed Potatoes keep and reheat well so these can be made a few days ahead of time. Some food like dressing/stuffing are best done on multiple days, one day I’ll make the corn bread, another day I can chop the onion and celery, and bake a different day. You can also assign someone a task by telling them to do everything circled in yellow. I’m sure you know that each food item will need to be put in a serving dish but we don’t alway plan for that, especially when making a lot of food. Under each dish write how it will be served so it is clean and ready to go, for example Mashed Potatoes- Long Oval Bowl or Sweet Potatoes- Rectangle Pan. The last time I hosted Thanksgiving I also wrote a loose schedule of when each dish would need to be in the oven. I can only cook 1-2 items at a time or I can keep 2-4 warm. If someone else is bringing food make sure to ask if it needs to be heated when they arrive.

House List

I arrange the house list similarly. Each room is listed on the left side of the paper, then chores separately. For example next to Living Room I’d write vacuum, dust, clean furniture, etc. if I need to purchase anything to accomplish those tasks I write that on the far right side of the of the paper a.k.a. the grocery list side. Many of these tasks can also be completed days before the party day. If you’re like me and have small children in the house this may be really difficult, but do the best you can. Having everything written out makes it easier to realize how much work you have to do, you can prioritize and delegate as needed.

To-Do List

Sometimes I’ll have a Special Project List. For my Healthy Cravings groups it might have item’s listed like, name tags, check RSVPs, borrow chairs, drinks, disposable plates, forks, cue up video clip, etc. Items that need to be bought are also written on the right side. If you are hosting for a holiday dinner you may need to plan out decorations, seating, safe places for kids to play, do you have enough toilet paper, coffee creamer, clean out fridge, etc.

A few more tips…

Don’t wait until the last-minute to do your shopping. Shop as early as possible for supplies so you can make one last trip for the perishable items.

Know your limits and ask for help. If you can’t do it all ask someone to help with cleaning, food, shopping, or even watch the kids while you check things off your list.

Get a head count and ask about allergies. You want your guest to be comfortable, that will be difficult if their isn’t enough space, seating, or food. For parties this isn’t always possible. When we host our Christmas party it is always open house style with a few seating areas but chairs removed from food areas so guest can walk up “buffet style” and stand to visit or go to the seating area in the other room. One year we didn’t get the chairs moved out in time and all the parents put their kids at the table, which is perfectly reasonable, and the kids continued to stick their hands in the food on the table. Ewww! If you’re hosting a dinner where everyone will sit having enough table and chair space is crucial.

Plan time to get yourself ready. After a long day or cooking and cleaning I sometimes forget what I look like. I try to run up to shower at least an hour before anyone else is going to arrive. That is enough time for me but I’m kind of plain and don’t take a lot of time to primp.

Focus on the reason for the get together more than getting everything done. On too many occasions (ok usually every time) I’m still working on getting things done when people arrive. There is always something else to be done. 🙂 I try to keep an eye on refilling the veggie tray or hummus but mostly I want to enjoy my guests. I want to have conversations that matter with people who matter. I even leave a few extra towels out by the drinks because spill are going to happen and people feel bad for making messes.

Let’s hear it. What is your best tip or tips for hosting a shindig?

November Healthy Cravings Recap: A Thanksgiving Feast

November 14, 2012 by Holly Yzquierdo Leave a Comment

Last week I had a great time with the group of ladies who come to my home for Healthy Cravings. If you’re new here and not sure what I’m talking about Healthy Cravings is a monthly meeting I host to help ladies learn and hopefully transition to a plant-based diet.

My sweet friend Rene came to share her story. She has been eating a plant-based diet for about 4 months and loves it. She told the group that she had always been a dieter but the other diets weren’t sustainable. Eating a plant-based diet is a life-style change for Rene and her husband. After sharing her story she was gracious enough to answer questions for the group. Thank you Rene!

This month’s theme was Thanksgiving foods. I’d been looking for ideas for quite a while and organizing them on Pinterest. Every dish was vegan and gluten-free. unfortunately I didn’t get great pictures since it was already dark but I’ll be remaking many of these dishes over the next two weeks.

These Mashed Potatoes were the most popular dish of the evening. Everyone loved them. They need no accompaniment but I made the Happy Herbivore’s Thanksgiving Gravy that you can find by clicking here along with all of Linsday’s favorite Thanksgiving recipes.

I also made the Sweet Potato Casserole that I shared yesterday. Everyone loved it too and several of the ladies have been patiently awaiting this recipe.

My favorite part of Thanksgiving Dinner has always been the Corn Bread Dressing. I created my own vegan and gluten-free recipe based on my Memaw’s recipe (that is full of eggs and butter). It tasted great when I made it in the morning, unfortunately it dried out through the re-heating process. I’ll continue to tweak this and share the recipe soon.

I made two recipes from Susan at Fat-Free Vegan. First was her Impossible Vegan Pumpkin Pie. It is really easy to make but came out more like a pumpkin mousse that a pie, I even made it the day before like she recommends. Next time I’ll likely cut back on some of the spices because it was a little too “spicy” for us.

Second was The Best Vegan Green Bean Casserole. I made this last year also and it is really good. So much better and better for you that my old recipe that used canned green beans, cans of cream of mushroom soup and french fried onions. I’ll admit I love those french fried onions but they contain wheat so I made my own gluten-free topping featuring GF bread crumbs, onions, and broth made from my broth mix.

Lastly I made Good Clean Food’s Cranberry Maple Compote. Forget your old, canned cranberry sauce this Cranberry Maple Compote is amazing. I have never liked cranberry sauce until now. I soooo wanted to pour this in a flaky crust and scoop some almond milk ice cream on top. I’m getting excited just thinking about it.

Our next Healthy Cravings group isn’t meeting until January but the food will focus on plant-based party and Super Bowl food. Oh yeah, come hungry.

Thanksgiving is just over a week away here in the U.S. so I’ll be enjoying these delicious foods at least once more this year. We are getting together with two other families who have really become family to us. I’m so thankful for them and I’m looking forward to sharing this special meal with them.

Sweet Potato Casserole

November 13, 2012 by Holly Yzquierdo 17 Comments

In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
1/2 cup rice milk, more if needed
1/4 cup maple syrup
1/2 tsp cinnamon

Ingredients for Glaze

1 cup pecans
1/3 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup brown rice flour
2 Tbsp sugar

Bake sweet potatoes, allow to cool slightly until they can be peeled.
If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
Add maple syrup and cinnamon.
Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
Taste glaze, add anything that appears lacking.
Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Serve

This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

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Super Bowl

Healthy Cravings Recap: Are You Ready for the Super Bowl