Happy New Year, lovely people!
The kitchen is mostly tidied from our party, this cup of coffee with almond milk is doing wonders for my little hangover, and we’re watching Cinematic Titanic. We rocked some band after midnight and had an all around wonderful New Year’s eve!
I never did get around to writing about my visit to Fort Lauderdale and mom’s Christmas party! The food at that party was a test run for our NYE spread. I sort of dug watching folks eat the food and be amazed that it was vegan. Success!
This was the buffet at mom’s Christmas party! I did all the cooking, so it was a totally vegan menu. Most of these are old faves, but one is an idea I completely stole from my friend Ally: tiny twice-baked potatoes! You can see them on the left there – they got eaten pretty quickly, so more than half the tray is gone! Here’s the recipe:
- 12 tiny potatoes – think creamer or fingerling. Anything bite-sized will do!
- olive oil, to grease the pans
- 1/4c fake cream cheese – We used Tofutti Better Than Cream Cheese
- facon – We used Smart Bacon, but your favorite sort will do just as well.
- 2-4T almond milk (soy or rice milk would be fine)
Bake the teeny potatoes in a 350° oven for about 30 minutes on a cookie sheet, or until a knife inserted comes out smoothly. Set them on the counter until they’re cool enough to handle.
Meanwhile, fry up that facon in plenty of olive oil. Once it’s all crispy, whiz it in the food processor. You’re basically making Bacos here.
Cut the potatoes in half lengthwise, and very gently scoop out the innards into a large bowl. Be careful here – better to scoop less and not have the potato half fall apart!
Add the cream cheese and facon to the potato innards, mashing well. Add almond milk by the tablespoon until the whole mixture is nice and creamy.
Spoon about 2T of the filling back into your potato shells. When they’re all stuffed, bake them again on the cookie sheet for 15-20 minutes at 350° until the tops are a little brown.
Serve, and enjoy your guests’ amazement!
On top of the potatoes, we had vegan pigs in blankets, a cheezball, Becky LeBeans, and hummus topped with black olive tapenade. Delicious! Here is my sister trying one of the pigs in blankets. I probably asked her to look enthusiastic:
She might kill me for posting that picture. If I don’t update for a while, someone please alert the authorities.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!