It's A Plant Powered Holiday Party!!!

All of our traditions have been impacted over the last few years and finding alternatives has proven our resilience.  Our Christmas tradition is all about sleeping late, reading and nibbling on a brunch menu all day.  This year, we’ll be at home at The Ponderosa.

If you’ve got any parties or other gatherings this Holiday Season, here are some great ideas to add to the buffet!! And, of course, they are all plant powered!!!  If you’re looking for more delicious, plant powered recipes, visit our website and order a copy for yourself or to give as a gift.

I created this smoothie one Black Friday as I was headed out to shop.  YUM!! YUM!!

Cranberry/Eggnog Smoothie

1 cup fresh cranberry sauce

1 cup diced pineapple

1 cup orange sections - Mandarin are my fav

1 whole apple

1/2 - 1 cup alcohol-free, vegan eggnog

Add all ingredients to blender and blend well to desired consistency.  Enjoy.

Marvelous Meatballs

1 roll Gimme Lean Sausage

1 bag  veggie burger crumbles

½ cup pecan meal

1 cup your favorite non-dairy cheddar cheese, grated

1 medium onion, chopped

½ medium green or red bell pepper, chopped

1 tablespoon olive oil

Garlic powder, sage and other favorite seasonings to taste

Mix all ingredients in a bowl.  Shape into pecan-sized balls.  Fry in small amount of oil, or bake in oven.  Pour your favorite sauce over meatballs, cover and bake in oven at 3500 till bubbly. Yields about 40 meatball

Meatball Sauce

1-8 ounce can tomato sauce

1/4 cup natural sugar

2-3 tablespoons lemon juice

1/2 teaspoon red pepper flakes

1/2 teaspoon Jamaican allspice

OPTIONAL salt to taste

Mix all ingredients well.  Chill until ready to serve.  Use as dipping sauce or over meatballs.

When working as a Home Economist for the University Of GA Cooperative, one of my jobs was to create/share recipes.  Found out about this one from my secretary and have been making it for almost 40 years!!

Since making lifestyle changes after a diagnosis of breast cancer, I’ve made some changes, and it’s still delicious.

Spinach Dip

1 - 10 ounce package frozen spinach, chopped OR 2-3 cups fresh kale or collards, washed, sliced thinly

1 pkg. Knorr vegetable soup mix

2 cups your favorite soy sour cream

½ -1 cup your favorite soy mayonnaise

1 can artichokes, chopped

1/2 cup each of chopped green onions

1/2 cup red bell pepper

1 bag  Vegan Grated Cheddar/Jack or Mozzarella

Thaw and squeeze spinach dry.  Mix spinach/greens, soup mix, sour cream, mayonnaise, artichokes, green onions , bell pepper and half the cheese together in a bowl.  To serve HOT place in an oven proof dish.  Sprinkle remaining cheese on top.  Cover and bake at 350 degrees till heated through and cheese is melted.  To serve COLD  Cheese can be omitted.  Cover and refrigerate for at least 2 hours before serving.  Serve as a dip with crackers.  Another delicious serving suggestion is to carve out the center of a round loaf of unsliced, whole grain bread.  Place dip in the “bowl” of the bread.  Place on a serving tray.  Tear carved out piece into smaller dipping pieces and place around the loaf.  Guests can use the torn pieces as dippers.   Yield:  4 cups

Carrot Cake Cookies

1 cup organic brown sugar

1 cup natural cane sugar

2 sticks margarine

¼ cup water or milk

8 ounces crushed pineapple with juice

3 cups unbleached flour

½ cup whole wheat flour

1 ½ cup shredded carrots

1 teaspoon salt

1 tablespoon baking powder

½ teaspoon nutmeg or cardamom

¼ teaspoon ginger

1 teaspoon cinnamon or coriander

½ cup raisins

1 cup pecan or walnut pieces

Preheat oven to 400o.  Mix sugar, margarine and milk or water together.  Add crushed pineapple with juice and carrots.  Stir.  Add flour, salt, baking powder and spices.  Stir.  Add in nuts and raisins.  Drop by spoonful onto baking sheet.  Bake 12-15 minutes at 375o or until golden brown.   Yield:  3 dozen

Icing/Glaze

2 tablespoons margarine OR 1 tablespoon soy cream cheese and 1 tablespoon margarine

2 cups organic confectioner’s sugar

1 teaspoon vanilla flavoring

Pineapple juice

Mix margarine, sugar and vanilla in a bowl.  Add pineapple juice until mixture becomes thin enough to drizzle over the warm cookies

Strawberry Daiquiri

1 16 ounce  bag frozen strawberries

1 -11.5 ounce can lemonade concentrate

1 -11.5 ounce can cold water

Combine ingredients in a blender.  Process until smooth.  Serve. Yield: 6-8 servings

Healthy Holidays!!  It’s A Plant Powered Party!!  It’s Wellness Wednesday Yawll!!

I’m Still Shoutin’ Ova Here!!

Donna

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