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3 Vegan Holiday Appetizers | Artichoke Dip | Vegan Spanakopita | Mushroom Crostini | The Edgy Veg

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In today’s Episode of The Edgy Veg Candice is going to show you how to make 3 easy last minute vegan appetizers that are so good you won’t even want to save any for your guests.

ARTICHOKE DIP RECIPE HERE:
SPANAKOPITA RECIPE HERE:
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The first appetizer is a Roasted Mushroom and Cream Cheese Crostini. Start by cutting a baguette into equal sized slices. Put those right on your oven rack, or a baking sheet if you prefer. Brush them each with a fair amount of Olive Oil on both sides and then toast them for 5 minutes. Put your chopped mushrooms onto a baking sheet, spread them evenly, and then douse them with extra-virgin olive oil. Sprinkle a layer of parsley over them and then top that off with a bit more olive oil. Mix all that together well and roast it for 20 minutes. Place your sliced baguettes on your serving platter and top them each with a layer of cashew cream cheese. Add 4 to 5 roasted mushrooms on top of each of these and sprinkle a bit of sea salt on them for good measure. Lastly, garnish them with parsley and serve.

The second appetizer is a Spanakopita. This is essentially spinach and cheese wrapped in pastry. To make this you will add 1 1/2 cups of cashew cream cheese to your food processor. Also add in 1/4 cup of pine nuts, a clove of garlic and 2 cups of frozen spinach and then blend well. Once that’s complete set it aside and lay out your vegan phyllo pastry as seen in the video and brush it evenly with olive oil. Cut it into 3 equal sized strips horizontally and put a good sized spoonful of your spinach filler at the end of each one. Referring to the video for guidance you will now simply roll each strip up into a big pastry triangle. Brush these with olive oil and bake them on a parchment lined baking sheet for 10-15 minutes or until the sides become somewhat browned. Let them cool for just a bit and then serve.

The last appetizer on the list is Candice’s Creamy Vegan Artichoke Dip. Add 1 cup of cashews to your blender, followed by a 1/4 of nutritional yeast, a tsp of garlic powder, 1/4 cup of water, and then blend well. After blending add just a bit more water to the mixture as seen in the video. Set that aside. In a food processor combine 2 cups of artichoke hearts, cashew cream, 1/2 tsp of salt, 1 jalapeno, 1 tsp of garlic powder, and pulse. You will continue pulsing until you reach a consistency similar to what you see in the video and then put your newly created concoction into a serving bowl. Garnish that with parsley and serve with a side of toasted baguettes or your favorite healthy chips.

Now you have 3 easy vegan appetizers to serve your guests or to satiate those late night snack cravings that you know you’re going to have during your next Netflix bender.

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About Candice:

I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:

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8 thoughts on “3 Vegan Holiday Appetizers | Artichoke Dip | Vegan Spanakopita | Mushroom Crostini | The Edgy Veg

  1. I have nut allergies in the house. Do you have nt free artichoke dip
    options. I used to looove that stuff before going veg. 8(

  2. Чувачок у тебя резкий канал!С меня подписочка и тактичный лайк!Надеемся на
    взаимность!)?Mutual subscription lets go !

  3. Candice quick question what was the ingredient you put in the blender after
    the pine nuts?? It was not listed during the playing of the video. For the
    spanankopita?

  4. 😀 IM FAMOUS! 😂 Dawwww I feel so loved. As always…adore you and you
    crack me up! FTR – I LOOOOOVE mushrooms! My favorite item. I also miss
    spinach stuffed patries – Im GF, hard to come by. Its fitting to be
    mentioned. 😉 Hope youre ok…no bruises!

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