Friday, June 14, 2024
HomePlant Based Food14 Recipe Ideas for New Year's Eve!

14 Recipe Ideas for New Year’s Eve!


As we clue up 2023, I thank you for being part of this community. I value your engagement through comments and feedback, and also your support and generous compliments. Let’s enjoy much more plant-powered goodness in this coming new year!

Whether you are having a quiet night at home, or celebrating with a new year’s eve party, I have a vegan recipe round-up to make your evening delicious!

Here are 14 party food ideas to help you ring in a healthy, compassionate 2024!

The countdown (in no particular order other than ending with a dessert!)…

14. Wonder Spread. This is scrumptious slathered on some great artisan breads – or for baked potatoes. You could also thin it out and toss into quinoa or drizzle over broiled asparagus or steamed broccolini.

Wonder Spread - by Dreena Burton, Plant-Powered Kitchen

Wonder Spread

This recipe has such simple ingredients, that you might think it doesn’t taste particularly special. But it does! Be forewarned, this spread (or dip, sauce, mayo!) is addictive!

Ingredients

  • 1 cup soaked cashews soak in advance, see note
  • 1 1/2 tbsp chickpea miso see note
  • 1 1/2 – 2 tbsp nutritional yeast adjust to taste
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1/4 – 1/2 tsp pure maple syrup
  • 1/3 – 1/2 cup water see note
  • Salt and pepper if desired to taste

Instructions

  • In a blender, puree all ingredients on high speed until very smooth. Season to taste with additional salt if desired. Spread on breads, use for sandwiches, wraps, baked potatoes, veggie burgers, or to mix into grains or vegetable dishes. Many serving options with this recipe, it is delicious! Transfer to airtight containers to refrigerate. Makes about 1 1/2 cups.

Notes

Cashew Note: Raw cashews take about 3-4 hours to soak, so I find it helpful to soak in batches and then freeze in portions until ready to use. To soak, place nuts in a bowl of water and cover for several hours. The nuts will become larger after soaking, as they swell from absorbing some of the water. Drain the soaking water, and rinse the nuts. Then store in the fridge for a couple of days until ready to use, or in the freezer for a few months.
Miso Note: Chickpea miso is something I discovered this past year. It has such a mild, mellow flavor and a very fermented, umami essence. If you cannot find it, use a very mild miso like a brown rice – and start with just 1 tbsp as it tastes stronger than chickpea miso.
Water Note: Using just 1/3 cup of water will give you a thicker spread. However, if you don’t have a high-speed blender, you may find it difficult to get a smooth puree. If so, use the full 1/2 cup of water. The mixture will thicken slightly with refrigeration.
 

13. Rawesome Nut Dip. Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls).

Rawesome Nut Dip

Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads.

Ingredients

  • 1/2 cup raw almonds
  • 1/2 cup raw pistachios
  • 1/4 cup raw walnuts
  • 1/4 cup raw pine nuts or more walnuts or other nuts like cashews
  • 1/2 cup red or orange bell pepper chopped
  • 3 tbsp freshly squeezed lemon juice
  • 1 very small clove garlic sliced, or to taste
  • 1/2 tsp sea salt
  • Freshly ground black pepper to taste
  • 4 to 6 tbsp water
  • 1/2 cup fresh basil leaves
  • 1 to 1 1/2 tsp fresh thyme leaves

Instructions

  • In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.

Notes

  • You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
  • This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.”

12. Creamy Artichoke Dip.  I know I’ve talked about this one a lot, but that’s only because it is freaking amazing, and readers are LOVING it!

11. Oil-free Falafels. I served these for a holiday get-together one year, along with the Quinoa Nicoise (in LTEV), Lemon-Rosemary Potatoes, and my oil-free hummus. Huge hit!

Oil-Free Falafels

Falafels are scrumptious, flat out. But most are deep-fried. Here, I take falafels in a new, fresher, and lighter direction. The ingredients are all swiftly combined in a food processor and then lightly dusted with flour to panfry in just a wipe of oil. Here, all the flavor comes from the herbs, aromatics, and seasonings—rather than the oil!

Course burgers, entree, Main Course

Ingredients

falafels

  • 2 14 / 15 oz cans chickpeas rinsed and drained (see note)
  • 1/2 cup fresh flat-leaf parsley leaves packed (not chopped, just torn from stems)
  • 1/2 – 3/4 cup fresh cilantro leaves and tender stems, packed
  • 1/2 cup green onions chopped (mostly white but some green portion)
  • 1/4 cup celery chopped
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp red wine vinegar or apple cider vinegar
  • 2-3 medium-large cloves garlic use 3 large if you love a garlicky kick
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 1/2 tsp ground coriander
  • 1 1/4 tsp sea salt
  • 1/4 tsp rounded freshly ground black pepper
  • 1/4 – 1/2 tsp crushed red pepper flakes I use 1/4; use more if you like things spicy
  • 3/4 – 1 cup rolled oats use certified gf oats for gluten-free option; see note
  • 1/3 cup millet chickpea, or other flour (for dusting patties), seasoned with a couple pinches sea salt

sauce

  • 1/2 cup tahini
  • 2 tbsp freshly squeezed lemon juice
  • ½ – 2/3 cup water or more for a thinner sauce, if desired
  • 1/4 tsp lightly rounded smoked paprika (see note)
  • ¼ tsp rounded sea salt (about 1/4 + 1/8 tsp)
  • 3/4 – 1 1/4 tsp pure maple syrup or agave nectar or more to taste, see note

Instructions

Falafel Patties

  • *Chickpea Note: If using chickpeas you’ve cooked yourself from dry, they can sometimes have less moisture and therefore make the blended mix too dry.  If it is not coming together before adding the oats, is too crumbly, add a smidgen of water – a teaspoon at a time until it just comes together.  With canned chickpeas, you should not need to add extra water.

  • In a food processor, combine the chickpeas, parsley, cilantro, onion, celery, lemon juice, vinegar, garlic, and spices, and process until the mixture is well incorporated and starting to smooth out, scraping scrape down the sides of the bowl as needed. Then add the oats and pulse a few times to work them in. Refrigerate the mixture for 30 minutes if possible (refrigerating will make it firmer and easier to shape).

  • Take small scoops of the mixture, 11⁄2 to 2 tablespoons (using a cookie scoop is helpful, but you can use your hands, rinsing when needed to keep the mixture from sticking to your palms) and form into balls. Once finished, place the seasoned millet flour in a bowl. Add the falafel balls to the bowl and lightly toss, then toss a moment in your hand to remove any excess clumping of flour.

  • Prepare a nonstick skillet over medium or medium-high heat (prepare surface with spray/wipe of oil, or use a good non-stick). Place the falafel balls in the pan, flattening them slightly with a spatula, and cook for 6 to 9 minutes on each side, until golden brown and crisped on the outside, working in batches, if needed. Serve.  Makes 20-24 patties.

Tahini Sauce

  • Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water, 1⁄4 teaspoon of the paprika, and 3⁄4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.

Notes

  • Chickpea Note: If using chickpeas you’ve cooked yourself from dry, they can sometimes have less moisture and therefore make the blended mix too dry.  If it is not coming together before adding the oats, is too crumbly, add a smidgen of water – a teaspoon at a time until it just comes together.  With canned chickpeas, you should not need to add extra water.
  • Ingredients 411: I like these falafels soft and tender. Feel free to add another 1⁄4 to 1⁄3 cup of oats (and another pinch of salt) to make a little firmer. Serving Suggestions: Serve in pita with fixings, or on their own drizzled with tahini sauce (try Smoky Spiked Tahini Sauce or Peanut Tahini Sauce). Up the ante by making a falafel platter, including Quinoa Tabbouleh with Olives (shown in photo, also from LTEV), and roasted potatoes!

Tahini Sauce:

  • Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1⁄4 teaspoon, but you can try adding more if you love the flavor. Try 1⁄2 teaspoon and see how it works for you.  
  • I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use depends on personal preference and also the brand of tahini used. Start with 1⁄2 to 3⁄4 teaspoon, and add more if needed.
  • Serving Suggestions: This sauce is an absolute must as part of a falafel dinner platter. Serve alongside Panfried Falafel Patties, Quinoa Tabbouleh with Olives, and whole-grain pita bread. So satisfying and delicious! This sauce will also add a punch of flavor to wrap sandwiches and roasted vegetables.

10.  Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream These are so incredibly tasty, that your guests will deem you some sort of flavor wizard that has revitalized their tired holiday tastebuds! A dish to impress (but not that difficult to make)!

Black Bean, Sweet Potato, Quinoa Croquettes with Pumpkin Seed Chipotle Cream

9. Sliders. Take a favorite burger recipe, and make mini-patties, for sliders, or dipping. Try Mediterranean Bean Burgers from LTEVNutty Veggie BurgersMushroom Pecan Burgers, or the now very popular Umami Almond Burgers!

mushroompecanburgers

7. Moroccan Bean Soup. I love this soup, and it is so well-suited to the season of the water element in Chinese Medicine. My fascia flo students know what I’m referring to. This is a time to eat more cooked foods, stews and soups, root vegetables, warming spices, and plenty of fiber. This soup has it all, and will entice you with its aroma and colors! See the note about adding fresh kale or spinach before serving.

Moroccan Chickpea Soup

Moroccan Chickpea Soup

This soup has warm, developed seasonings in a fragrant broth, and filled with hearty
beans and sweet potatoes – one of my all-time favorite soups.

Course Main Course, soups
Keyword chickpeas, moroccan, sweet potatoes

Ingredients

  • 2-3 tbsp water to saute
  • 1 tsp cumin seed
  • 1 tsp ground cumin
  • 1 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • 1/2 tsp ground turmeric
  • 1 tsp dried basil
  • 1 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 1/2 cup diced onions
  • 3-4 medium-large cloves garlic minced or grated
  • 4 cups bite-sized cubes yellow or orange-fleshed sweet potato
  • 1 can 14 oz chickpeas, rinsed and drained
  • 1 can 14 oz black beans or kidney beans, rinsed and drained (or more chickpeas)
  • 1 cup dry red lentils rinsed and drained
  • 3 cups vegetable stock
  • 3 1/2 cups water
  • 1 1/2 tbsp freshly grated ginger

Instructions

  • In a large pot over medium heat, add the water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved. Add fresh ginger, stir through, and serve.

Notes

Greens Boost: Try adding baby spinach to this soup just before serving. As soon as spinach wilts in the heat of the soup – serve!

8. Chickpea Salad Sandwiches. These are fresh and fast, and the salad mixture is a little like a mock tuna salad, but far lighter without vegan mayo. Try rolling the filling in leafy greens like chard, romaine leaves, or steamed collards. Or, make it into more elegant finger sandwiches!

6. Vegveeta Dip. I need to say little other than – YUMMY! Mix in a few spoonfuls of salsa, and serve up with tortilla chips. Easy as that.

Vegveeta Dip

This warm ‘cheesy’ dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch!

Ingredients

  • 1/2 cup raw cashews
  • 1 tbsp tahini or 1/8 cup pine nuts
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 1 cup + 1-3 tbsp plain unsweetened almond milk see note
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp prepared yellow mustard
  • 1 tbsp arrowroot powder
  • 1/2 tsp little scant paprika
  • 1/8 – 1/4 tsp turmeric for color
  • optional: 1 ½ -2 tbsp nutritional yeast

Instructions

  • Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping! Makes about 1 1/2 cups.

Notes

Notes:
1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.
2) The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.
Options:
For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce. Other add-in’s to consider (add after blending/warming sauce): – a handful of sliced green onions – chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes – sliced olives – chopped parsley or cilantro. – for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

5. Hummus. There is a hummus for every occasion! For New Year’s Eve, skip the traditional puree and try this Avo-Mame Hummus. This recipe is a bit of a hidden gem. Want more inspo? Have a look at these hummus recipes.

avocado edamame hummus

4. Kale Slaw.  Even less adventurous foodie guests will enjoy this salad because the dressing coats the ingredients so scrumptiously.

3. Chickpea Ratatouille. Have either dish potluck style with tortillas, rice, and avocado – you’re set!

2. Creamy Cashew Dip. Most folks are a little tired of sugar-laden cookies at this point in the holidays. This dip is lightly sweetened and pairs well with fruit. Also, those Softly Spiced Nuts peeking out in the bottom right-hand corner make a fine nibbly New Year’s Eve party snack!

creamycashewdipedbv

1. Easy, Healthy Dessert Bars. If you’d like to make a cookie treat, but want something healthier, opt for Frosted Brawnies, Raw Chai Bars (below) or the new Vanilla Bean Almond Fudge. All will satisfy your sweet tooth, all very easy to make!

Raw Chai Bars

These bars couple the warm, enchanting spices of chai tea with the sweetness of a dessert bar and the healthy goodness of a raw treat!

Ingredients

Base:

  • 1/2 cup raw cashews
  • 1 cup pitted dates
  • 1/3 cup raisins
  • 3/4 cup raw pecans
  • 1/4 tsp sea salt little scant
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 – 1/4 tsp freshly grated nutmeg
  • couple pinches ground cardamom
  • few pinches ground cloves about 1/16 tsp
  • 3/4 tsp pure vanilla extract or 1 vanilla bean seeds scraped out
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest

Frosting:

  • 1/2 cup well packed raw coconut butter (not oil)
  • 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
  • 1 tsp apple cider vinegar or freshly squeezed lemon juice
  • couple pinches cinnamon
  • Couple pinches sea salt

Instructions

  • Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

These are all very omni-friendly recipes too. Nothing too unusual for those new to plant-based dishes. Just some really good food… made with really good ingredients!

Wishing you a blessed and healthy New Year! What plant-powered dishes are you making to ring in 2024?  xx



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