party food

Vegan Gorgonzola and Balsamic Glazed Chips

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

Ingredients:

  • 4 - 6 russet potatoes

  • 1/2 cup balsamic vinegar

  • 1 - 2 tablespoons agave

  • oil for frying (air fryer instructions also given)

  • optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

  • 1/2 cups cashews

  • 1 cup water

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 1 teaspoon dijon mustard

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

  • 1 tablespoon vegan butter

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Instructions:

  1. Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

  2. IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

  3. IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

  4. Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

  5. To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

  6. Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

  7. To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

serves 4-6

Vegan Spinach and Artichoke Dip

Growing up, spinach and artichoke dip was my favorite dip, especially if it was served in a bread bowl! Luckily this classic dip is super easy to veganinze, and once again you will likely fool just about anyone who tries it into thinking its not vegan at all. You can serve this dip in a bread bowl, or with a side of bread and veggies for dipping. No matter how you serve it, I promise you are gonna love it!

Growing up, spinach and artichoke dip was my favorite dip, especially if it was served in a bread bowl! Luckily this classic dip is super easy to veganinze, and once again you will likely fool just about anyone who tries it into thinking its not vegan at all. You can serve this dip in a bread bowl, or with a side of bread and veggies for dipping. No matter how you serve it, I promise you are gonna love it!

Ingredients:

  • 1 container of plain vegan cream cheese

  • 2 14 oz cans of artichoke hearts

  • 9 oz container of fresh baby spinach

  • 1 small/medium yellow onion

  • 1/4 cup vegan mayo

  • 2 teaspoons of minced garlic

  • juice from 1 lemon

  • 2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

  • 1 teaspoon of salt

  • 1/2 teaspoon pepper

  • OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

Instructions:

  1. Drain the artichoke hearts and chop them up a bit.

  2. Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

  3. Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

  4. In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

  5. Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

  6. If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Vegan Buffalo "Chicken" Dip

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left. Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my  Vegan Buffalo “chicken” bites !

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left. Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my Vegan Buffalo “chicken” bites!

INGREDIENTS:

  • 1 can jackfruit in brine

  • 1 8oz container vegan cream cheese

  • 3/4 cups of buffalo sauce (I use Franks)

  • 1/2 cup vegan mayo

  • Pinch of salt

  • 1/4 teaspoon pepper

  • 2 tablespoons corn or tapioca starch

  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jack fruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

  2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.

  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

  4. Bake for 20 - 25 minutes or until cheese on top is melty.

  5. Serve with bread, crackers, carrots, or celery sticks.