Recipe

Easy Crowd-Pleasing Holiday Party Plan for Every Hu-man

Holiday parties can be a stressful time of cooking all day or worrying about what to feed your gluten-intolerant and dairy-free amigos. It can be expecially infuriating when Aunt Linda strolls up and is like "Hi honey, where's the yams? You know I always love the yams." Now you can tell your family and friends this year it's going to be alright and that you won't spend all day, just maybe an afternoon in the kitchen; even better, many things can be made the night before! If you're looking for an easy holiday party recipe, look no further. Plus, they can easily be doubled or tripled and can please those of all food types!

Happy Holidays!

Amuse-Bouche: Spiced Sweet Potato Hummus

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Servings: 20
Ingredients
  • one can chickpeas
  • one tablespoon tahini
  • half lemon juiced
  • 1/2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp garlic
  • one medium sweet potato cooked
  • salt and pepper to taste

Step 1

Put all ingredients into food processor.

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Step 2

Blend until thick, consistent texture, add more tahini or some olive oil if creamier texture desired.

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Step 3

Enjoy with crudité of carrots, or pita chips or purple cauliflower even!
Easily double or triple this recipe for lots of guests!

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Starter: Sweet and Simple Kale Salad

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Servings: 5
Ingredients
  • one bunch kale chopped and massaged in olive oil and salt
  • 2-3 parsnips chopped
  • 1 medium apple diced
  • 2 cups cherry or grape tomatoes halved
  • 1/4 cup pumpkin seeds
  • 1 tbsp maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp garlic minced
  • salt and pepper to taste

Step 1

Preheat oven to 420. Chop parsnips, apples into bite size chunks, drizzle with a little olive oil, and mix with garlic and salt and pepper. Repeat with halved tomatoes. Place in preheated oven on parchment paper lined sheet and bake for 15 min. Toast pumpkin seeds in oven as well for 3 min.

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Step 2

Combine roasted fruit, veg, and seeds with massaged kale and add wet ingredients and mix well. Salt and pepper to taste.

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Main: Crockpot Beef Stew

  • Prep Time: 5 mins
  • Cook Time: 10 hrs
  • Total Time: 10 hrs 5 mins
  • Servings: 25
Ingredients
  • 2-3 sweet potatoes chopped
  • 1 stalk celery chopped
  • 1 onion chopped
  • 2 carrots chopped
  • 1/4 cup flour
  • 16-24 oz diced beef chopped I used tempeh
  • 2 cups mushrooms
  • 3-4 cups beef stockI used veggie
  • 3 tbsp garlic minced
  • 2 tbsp butter
  • salt and pepper to taste
  • 1 tbsp rosemary
  • 1 tsp sage
  • 1 tsp chili powder
  • 1 tsp oregano

Step 1

Coat beef in flour and place in bottom of crockpot.

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Step 2

Put the rest of the ingredients in the crockpot, except for salt and pepper.

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Step 3

Cook on low for 8-10 hours, season to taste, and enjoy!

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Side: Brussel and Quinoa Roast

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Servings: 5
Ingredients
  • 1 bushel brussel sprouts halved
  • 1/2 cup dry quinoa
  • 1/3 cup dried cranberries I used raisins
  • 1/4 cup cashews chopped
  • olive oil
  • 2 tbsp garlic minced
  • salt and pepper

Step 1

Preheat oven to 420. Once hot, place brussels rubbed in olive oil, salt and pepper and garlic on parchment lined baking sheet and roast for 25 minutes, tossing half-way through.

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Step 2

While brussel sprouts are in the oven, cook quinoa in 1 1/2 cup of salted water on stove for 20 minutes. Once done, drain and fluff.

Step 3

Replace brussel sprouts with cashews in the oven and toast for 3-5 minutes, checking and tossing every so often until golden color achieved.

Step 4

Toss all ingredients together in bowl and serve.

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Dessert: Vegan Ginger Molasses Cookies

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 24
Ingredients
  • 1/4 cup molasses
  • 1 cup white granulated sugar and 1/4 cup for rolling
  • 1/4 cup brown suagr
  • 2 stick butter 16 oz vegan butter
  • 2 tbsp flaxmeal and 6 tbsp almond milk
  • 1 tsp vanilla
  • 2 1/2 cup flour sub gluten free flour if desired
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tbsp ground ginger or 1/2 inch fresh ginger
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Step 1

Preheat oven, or turn down previously hot oven to 365. Combine flaxmeal and almond milk and set aside. Set aside 1/4 cup of white granulated sugar in a shallow bowl.

Step 2

Cream together butter and sugars, then add vanilla, molasses, and flaxmeal mixture.

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Step 3

Add spices, ginger, salt, baking soda and powder, and flour and combine until stiff dough forms.

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Step 4

Roll dough into balls and refrigerate for at least 15 minutes, at most 1 hour.

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Step 5

Roll dough in set aside white granulated sugar and place on parchment lined baking sheet and put in oven. Bake for 10-20 min, checking every 5.

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Step 6

Take out of oven and off baking sheet to cool. Enjoy!

Alison Regan