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

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

 

* Prep Time: 1 hours
* Cook Time: 45 minutes - 1 hour
* Ingredients (for purple potato gratin)

• 6-8 purple potatoes (roughly 2 lbs)
• 1 yellow onion, diced
• 1 leek, diced
• 1/2 tbsp olive oil
• 4 tbsp all-purpose flour or wheat flour
• 1 cup almond milk
• 3-4 slices cooked faux bacon, diced*
• 2 Cups cheddar cheese, Daiya brand*
• 1/4 cup vegan parmesan cheese*
• Salt & pepper, to taste

* Ingredients (for stuffed bacon & cheese vegan veggie burgers)

• 1 can black beans, rinsed
• 1 - 1 1/2 cup TVP (textured vegetable protein), rehydrated with water or vegetable stock as directed by the package
• 4 large button or crimini mushrooms, diced to small bits
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 1-2 cloves garlic, finely minced
• 2 tbsp all-purpose flour (plus extra to dredge)
• 1 tbsp cornstarch
• 1 tbsp arrow root
• 1 tsp chili powder (or to taste)
• 1-2 tbsp catchup or tomato paste (to give moisture)
• Salt & pepper to taste
• 1 cup Daiya cheddar cheese
• 3-4 slices vegan bacon
• Olive oil (to cook burger in frying pan)

* Recipe (for purple potato gratin):  

1. Preheat oven to 375°F. 
2. Peel potatoes and cut away any bad spots and rinse of any peels or dirt from peeling.  Slice potatoes into a disc shape no more than 1/4" thick.
3. Dice the onion and leek and sautee in a skillet with the olive oil.
4. While this sautee's, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek and then cook the bacon.
5. Once the bacon is cooked, chop, add to the potato mixture and then add to a casserole dish.
6. Pour the almond milk in to the casserole dish containing the mixture.
7. Cover the potatoes in the Daiya and spread evenly.
8. Place in the oven and bake for 50 minutes to 1 hour. 
9. Remove and let cool til it is warm enough to eat.

* Recipe (for stuffed bacon & cheese vegan veggie burgers):   

1. In a skillet, prepare the bacon and set aside to cool. Once cool, chop to small pieces.  
2. In a large mixing bowl, add the black beans and give it a light mash to open up the beans.  Add the TVP, mushrooms, onion, bell pepper, garlic, salt, pepper, chili powder, and catchup and mix well.
3. Stir in the flour, cornstarch, and arrowroot and mix as even as possible. (You wont be able to get every little piece, but just do your best.)
4. Take a large tablespoon and scoop out enough to patty flat. 
5. Add 1 tbsp or so of the Daiya and bacon.
6. Take another scoop of the burger mixture (about half as much as previously) and add to the top.
7. Patty down to enclose the "cheese" mixture.
8. Once you have finished pattying out your burger, lightly dredge in flour and add to a shallow skillet or griddle that has been lightly oil.
9. Cook until both sides are browned.   
10. If you would like to grill these burger, preheat oven to 225°F and prepare as above. Bake patties until they are firm and have lightly brown.  This will hold them together so they wont break a part and fall into the grill. Add to the grill and cook until brown to your liking.
11. Topping Suggestions: Add some slices of vegan bacon, vegan cheese, and mushrooms and onions sauteed in a little vegan butter. Top with a little mustard on a toasted Bun. Top with standard burger toppings such as lettuce, onion, pickle, vegan mayo, catchup, and mustard.
    

*Notes: For the faux bacon, I used Lightlife Smart Bacon. Daiya is a great vegan cheese brand that uses tapioca instead of soy or rice. I used Galaxy brand vegan parmesan cheese. 

This food was for a vegan BBQ at my place. I also made a pineapple upside cake and curry chikin salad on mini toasts. Those recipes came from Colleen Patrick-Goudreau's Vegan Table cookbook.

• Pineapple Upside Down Cake: 5/5 (so delish!) 
• Curry Chikin Salad: 4/5 (some people loved it, others weren't so keen on it)
  

Vegan Horseshoe Sandwich

The horseshoe sandwich is native to Springfield, IL. Read the Wikipedia page on it here: Horseshoe sandwich.

Vegan Horseshoe Sandwich



* Prep Time: 45 minutes
* Cook Time: 2 hour

* Ingredients (for vegan burgers):

• 3/4 cup textured soy protein granules
• 3/4 cup water
• 2 tsp of egg replacer (arrowroot or EnerG)
• 1/4 cup oats
• 1/3 cup walnuts, finely chopped
• 1/3 cup white onion, minced
• 3 cloves garlic, minced
• 1/3 cup carrot, shaved
• 1/3 cup green onion, minced
• 1/3 cup red pepper, minced
• 1/3 cup mushroom, minced
• 1/4 cup fresh thyme, minced
• 1/4 cup fresh basil, minced
• 1/3 cup flour
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sage

* Ingredients (for cheese sauce):

• 1 large red pepper roasted, peeled, and seeded
• 3/4 cup raw cashews
• 1 1/2 cup water
• 1/2 cup nutritional yeast
• 1 tbsp Dijon mustard
• 2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp tumeric
• 1 tsp dry mustard
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp vegan Worcester sauce
• 3 tbsp flour
• 1/4 cup margarine
• 1/2 cup beer (lager)

• 1-2 tbsp cornstarch with 5 tsp water (combined)
• soy milk (to desired consistency)

* Ingredients (other):

• olive oil
• 1 bag of frozen crinkle fries, cooked as package describes, add kosher salt while cooking
• white bread, sliced
• 4 vegan burger patties (see above)
• 1 cup vegan butter, melted
• kosher salt, to taste
• black pepper, to taste
• 5 cloves garlic, pureed
• dash of paprika, top the dish!

* Recipe (for vegan burgers):

1. Simmer water and textured soy protein in a small pot until it becomes soft and water evaporates.
2. While the textured soy protein simmers, combine all remaining ingredients. Heat skillet on medium heat with olive oil.
   
3. Add the soy protein to the ingredient mixture until well combined.
4. Form into patties and place in skillet.
5. Fry each side until cooked (will take several minutes per side). Add more olive oil as you go.

* Recipe (for cheese sauce):

1. Roasted red pepper on broil until it is soft.
2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
   
3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
4. Pour mixture into pot on medium heat.
5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly ; depending on how thick or runny you want the sauce, add more or less.
6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
7. Continue stirring until you pour over sandwich.

* Recipe (for building sandwich):

1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
2. Meanwhile, combined melted butter, garlic, salt, and pepper into bowl. Take piece of white bread and spread this mixture onto each side.
3. Place the bread with mixture on skillet with medium heat. Toast each side until brown.
4. Plate 2 pieces of bread, two patties, pile of fries, top with cheese sauce and dash of paprika.
5. Enjoy!