Favorite Holiday Appetizers BY THE LFA, GOC STAFF
Vegan Jalapeno Popper Dip Shared by Adrienne Fernandez Recipe Credit: Nora Taylor @ noracooks.com Photo Credit: Nora Taylor @ noracooks.com
Ingredients 1 ½ cups raw cashews 1 ½ cups water 2 teaspoons garlic powder 1 ½ teaspoons salt ¾ cup diced jarred jalapeno pieces 2 cups vegan cheddar cheese shreds Breadcrumb Topping 1 cup panko breadcrumbs 3 tablespoons vegan butter Fresh parsley for serving (optional) Instructions Preheat the oven to 425°F. Soak the cashews. Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend. In a high-powered blender, add the soaked and drained cashews, fresh water, garlic powder, and salt. Blend until very smooth. Transfer the mixture to a greased oven-safe dish (9-inch round or 8x8 approximately). Stir in the diced jalapenos and vegan cheese shreds. Combine the breadcrumbs and melted butter in a small bowl, then sprinkle over the top of the cheese dip. Place in the oven for 15-20 minutes until warm and golden brown on top. Serve immediately with chips or pretzel sticks and enjoy!
Goat Cheese & Pistachio Covered Grapes Shared by Rita Piccin Recipe Credit: Sammi Haber Brondo, MS, RD https://www.instagram.com/veggiesandchocolate/reels/ Photo Credit: Caitlin https://kaleforniakravings.com/goat-cheese-grape-balls/
Ingredients 10-15 grapes 8 oz. goat cheese ½ cup chopped roasted and salted pistachios Honey and sea salt (optional) Instructions Wash and dry the grapes. Wrap each grape in about a tablespoon of goat cheese, using your hands to roll evenly. Roughly chop 1/2 cup of roasted, salted pistachios. Roll the goat cheese balls in the pistachios, using your hands to make sure everything sticks. Refrigerate before serving. Optional: drizzle with honey and sprinkle with sea salt. 8
LIVING WITH LUPUS MAGAZINE
