Hi Savvys,

Welcome to my Vegan Holiday Series! I will be sharing 5 blog posts with you featuring recipes that you can bring to any holiday gathering, whether you are hosting or need to bring to a potluck. The recipes are all easy, can be made ahead and frozen, and of course use all plant based ingredients.

For the 1^st post, I wanted to provide you with a variety of appetizers that will surely please a crowd. I am presenting you with crostini recipes, 4 ways, using white bean dip and hummus but with different tasty toppings. See below for the recipes.

Enjoy! Now set forth and be Savvy!

*Savvy tip on the below recipes, make the dips ahead of time and freeze for later use.

*Savvy tip for the veggies and bread, you can roast all of the veggies at the same time in the at the same temperature and bake the bread when there’s 10 minutes left on the veggies

Ingredients for Hummus

• 1 1/2 cups of cooked chickpeas (1 15 oz can)
• 1/2 of the roasted garlic bulb
• 1/2 lemon juice and zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp olive oil
• 1/4 cup aquafaba (the juice from the chickpeas) or water

Ingredients for Caramelized Onions

• 2 tbsp vegan butter
• 1 large onion (or 3 smaller ones)
• 2 cloves of garlic
• 1/4 tsp salt

Directions for Hummus

1. To a blender, add the chick peas, half the roasted garlic bulb, lemon juice, zest, salt, pepper and tahini to a food processor
2. Blend the ingredients in a food processor for about 30 seconds
3. Stream in the oil and aquafaba until smooth, scraping down when necessary
4. Set aside until assembly

Directions for Caramelized Onions

1. Melt the vegan butter in a pan, and caramelize the sliced onions and garlic on medium low for 30 minutes
2. Periodically stir the onions but let sit so that it can get caramelized. You can stir them in increments of 5 minutes to prevent burning
3. Just before you take it off the heat, add some salt
4. Set aside until assembly

Ingredients for Roasted Tomatoes

• 1 pint of grape tomatoes
• 1 clove of garlic, minced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp dried basil leaves
• 1/8 tsp black pepper

Ingredients for Balsamic Glaze

• 1/2 cup balsamic vinegar
• boil on medium for 10 minutes until syrupy consistency

Directions for Roasted Tomatoes

1. Preheat your oven to 400 degress
2. Cut the tomatoes in half lengthwise
3. Place the tomatoes on a cookie sheet lined with parchment paper
4. Add the rest of the ingredients and toss so that tomatoes are fully coated
5. Roast in the oven for 40 minutes, tossing half way through

Directions for Balsamic Glaze

1. In a small sauce pan, add the balsamic glaze
2. Boil on medium for 10 minutes until syrupy consistency
3. Watch out, it will thicken as it cools down. If it gets too thick, you can add a bit of hot water to thin out

Ingredients for White Bean Dip

• 1 12 cup white beans (1 15 oz can)
• 1/2 of the roasted garlic bulb
• 1/ 2 lemon juice and zest
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp dill
• 1/2 tsp chives
• 1/2 tsp parsley
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 tsp black peppers

Ingredients for Sauteed Mushrooms

• 6 mushrooms
• 2 cloves of garlic
• 1 tbsp oil
• 1/4 tsp rosemary
• 1/4 tsp thyme
• a splash of soy sauce/tamari (about 1/4 tsp)
• 1/8 tsp black pepper
• 1/8 tsp salt

Directions for White Bean Dip

1. Add all of the ingredients for the white bean dip into a food processor and blend until smooth
2. Set aside until assembly time

Directions for Sauteed Mushrooms

1. Sautee garlic on medium heat for about 2 minutes
2. Add mushrooms and sautee for 4 mins, adding a splash of water if the mushrooms are getting stuck to the pan
3. Add the spices and stir for 30 seconds until well combined
4. Take off the heat and set aside in a dish for assembly

Ingredients for Roasted Beets

• 1 beet
• 1 tsp oil
• 1/2 tsp salt

Directions for Roasted Beets

1. Preheat oven to 400 degrees
2. Cut the beet up into thin slices
3. Place onto a cookie sheet lined with parchment paper
4. Toss with the oil and salt
5. Bake for 40 minutes, tossing half way through

Ingredients

• 1 baguette
• 2 tbsp olive oil
• Hummus
• Caramelized Onions
• Roasted Tomatoes
• Basic
• White Bean Dip
• Sauteed Mushrooms
• Roasted Beets
• Balsamic Glaze
• Mint

Directions

1. Preheat oven to 400 degrees
2. Slice the baguette in to thin slices on an angle, about 1/6 of an inch thick
3. Brush olive oil on both sides, placing them on a cookie sheet
4. Bake the bread at 400 degrees for 15 minutes, flipping halfway through

Assembly

1. Hummus and Caramelized Onions
   1. Spread some hummus onto the toasted bread
   2. Top with about 2 tsp of the caramelized onions
2. Hummus and Roasted Tomatoes
   1. Spread some hummus onto toasted bread
   2. Place 4-6 roasted tomatoes on top
   3. Sprinkle with torn basil
   4. Drizzle with balsamic glaze before serving
3. White Bean Dip and Sauteed Mushrooms
   1. Spread some white bean dip onto the toasted bread
   2. Top with about 2 tbsp of the sauteed mushrooms
4. White Bean Dip and Roasted Beets
   1. Spread some white bean dip onto the toasted bread
   2. Top with 4-6 pieces of roasted beets
   3. Drizzle with balsamic glaze before serving