What is the best thing to do for New Year’s Eve? Spend it with friends! Now that we were back from Texas we had to find out what we were going to do for New Year’s Eve. We spent a nice evening with friends from church, conversing and playing games. The hostess had a wonderful punch made from grapefruit, pomegranate juice and Verner’s Ginger Ale. It was nice and tangy. Another couple made a cheese / artichoke dip with chips, while another couple made a chocolate bundt cake and stuffed mushroom caps. I believe that New Year’s Eve parties should only be appetizers since there can be variety and drinks too!
Since I am vegan, I decided to make something that I would be able to eat but at the same time would be a appetizing to all folk! I made my first recipe for pita chips using leftover whole wheat pita from the health store. I really enjoyed making these and my husband thanked me for them too. I failed to mention to him that I was going to take them to the party, when I noticed my husband taking one chip after the other! Yikes! I saved them though. I also made fresh hummus from boiled chickpeas made earlier in the morning. I have to say I prefer fresh beans than canned beans.
My second appetizer happened be something that satisfied the sweet tooth. Since I have not been eating sweets I wanted to have something that used all natural sweeteners yet tasty for all. A few weeks ago I checked out the cookbook called Clean Foods and I had been wanting to make something from it. I found a tasty recipe for Chocolate-Oatmeal Raisin cookies that called my name. I had to modify the recipe a bit in order to have the cookie come out but they were SO delicious! Enjoy both these recipes as much as I did!
 |
| From An Opera Singer in the Kitchen |
Garlicky Hummus
2 1/2 cups cooked chickpeas, reserve 1/4 cup of liquid
1 Tbsp Tahini butter (sesame seed butter)
1/2 cup olive oil
1 lemon, juiced
1 tsp cumin
2 garlic clove
1 1/2 tsp salt
1 tsp paprika
olive oil for drizzling
Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.
 |
| From An Opera Singer in the Kitchen |
Whole Wheat Pita Chipsmakes 3 cups
7 whole wheat pita bread, cuts in triangles
1 tsp salt
2 tsp parsley flakes
2 tsp garlic powder
2 tsp paprika
1/2 cup olive oil
Preheat oven to 425 degrees Farenheit. Line a cookie sheet with parchment paper.
In a large bowl, place pita triangles, seasonings and then the oil. Mix well until spices are evenly distributed.
Spread pita on cookie sheet making sure that bread is evenly spread. Bake for 15 minutes or until slightly browned.
Allow to cool before serving with dip.
 |
| From An Opera Singer in the Kitchen |
Oatmeal Chocolate Chip Cookies
adapted from Clean Food
2 cups rolled oats
1 cup brown rice flour
3/4 cup shredded unsweetened coconut
1 Tbsp ground cinnamon
1/4 tsp sea salt
3/4 cup maple syrup
1/2 cup brown rice syrup
1/2 cup safflower oil
1 tsp vanilla extract
1 cup chopped toasted walnuts
1/2 cup semi-sweet (vegan) chocolate chips (or raisins)
Preheat oven to 350 degrees Farenheit. Line a cookie sheet with parchment paper.
In a large bowl, combine oats, flour, coconut, cinnamon, and salt. In a separate bowl, whisk together both syrups, oil and vanilla. Pour wet ingredients into dry ingredients and stir until evenly combined. Fold in walnuts and chocolate chips (and / or raisins). Press dough into equal-size balls and place on cookie sheet.
Bake for 20 minutes or until slightly browned. Remove from oven and cool.
