Party Food!

Summer is here and you know what that means... party time! Heat up those barbeques for some veggie burger madness. It is my goal to have a wine and cheese party at some point this summer with the most amazing cheeses ever, Dr. Cow and Ste Martaen.

Below is a list of some Vegan Miss party food recipes:

• Animal Shaped Chick'n Nuggets
• Baked Crab Rangoon
• BBQ Seitan
• Cheese Sticks
• Coleslaw 
• Eggless Egg Salad
• English Muffin Pizzas
• Fried Pickles  
• Herb Roasted Macadamia Nuts
• Jello Mold
• Mystery Cheese Ball Spread
• Pickled Fried Green Tomatoes
  
• Potato Skins
• Raw Kale Salad
• Salmon Mousse Mold
• Shaved Golden Beet & Mustard Green Salad
• Shrimp Canapes
• Sonoma Chick'n Salad
• Spinach Artichoke Dip
• Stuffed Zucchini Cups
• Stuffed Bacon and Cheese Veggie Burgers
• Tempeh Crab Cakes 
• TSP Burgers

For the burgers and crab cakes, I would make them small in size so they are like sliders.

Looking for some retro cocktails? Check out this book, Highballs High Heels: A Girls Guide to the Art of Cocktails. I have it and it's divine! If you need some fancy, vintage invitations to send out (you know, by snail mail like they used to), you must get them from Fenderskirts Vintage Imagery & Stationary. And, of course, there is always Etsy for all your other needs. xo

Spinach Artichoke Dip

I have to say, this dip is addictive. It was SO good!

Spinach Artichoke Dip

* Prep Time: 5 minutes
* Cook Time: 20-30 minutes
* Ingredients:

• 2 oz. vegan Parmesan cheese*
• 1 cup fresh spinach, chopped
• 1 jar (14 oz.) plain artichoke hearts, drained and chopped
• 2/3 cup vegan sour cream*
• 1/3 cup vegan mayonnaise*
• 1 cup vegan cream cheese*
• 2 tsp garlic, minced
• salt & pepper, to taste
• 1/2 cup vegan mozzarella cheese, shredded*

=

* Recipe:

1. Preheat over to 375 degrees.
2. Combine all the ingredients except the last in a medium mixing bowl.
3. Put the mixture into two ramekins.
4. Bake the dip for 20 minutes.
5. While it is baking, add shred the vegan mozzarella cheese.
6. Take the ramekins out of the oven and top each with the shredded cheese.
7. Bake for another 5-10 minutes until cheese has melted or turned a golden brown color. 

* Note: For vegan Parmesan, I used Galaxy topping. The sour cream I used was Tofutti. Mayonnaise was Vegenaise. The cream cheese and mozzarella were Follow Your Heart.