Compared to my other parties during the year, my New Year’s Eve bash is always a touch more elegant. Maybe it’s the champagne, the emotion of closing another year, or the simple fact that my friends show up in dresses and ties rather than jeans and football jerseys.

Whatever the explanation, I want my NYE party to feel mature, sophisticated. That means 7-Layer Dip (while tasty) need not apply. A variety of finger food appetizers is the way to go. Glam up your favorite party foods by making them single-serving. (Think meatballs on toothpicks.)

It’s amazing how much fancier pudding feels in a shot glass! Or cheesy mashed potatoes (see “Mashed Potatoes a Dozen Ways,” p. 18) in a small bowl with a garnish of smoked paprika. Even the 7-Layer Dip I just pooh-poohed feels more stylish and upscale when you offer single servings in a cup. Think bite-size. Serve small portions that are irresistibly easy for your guests to pop into their mouths. Get creative, too! If you love something, find a way to break it down into a single (plant-based) serving. For example, a few years ago I made vegan BLT skewers instead of sandwiches. Small piece of toast, lettuce, a cherry tomato, piece of tempeh bacon (repeat)—voilà! They went so fast! Fruit kabobs (p. 133) are always popular, too!

MENU

DIPS, SPREADS & TOPPERS

“Cheese” Ball (p. 46)
Spinach & Artichoke Dip (p. 46)
No-Eggplant Caponata (p. 48)
Bruschetta & Crostini (p. 49)

SMALL BITES

Cajun Stuffed Mushrooms (p. 50)
“Tuna” Salad (p. 50)

Spring Rolls (p. 52)
Cowboy Caviar (p. 54)

BIGGER BITES

Meatloaf Bites (p. 51)
Baked Mac Bites (p. 52)
Artisan Pizza (see Whole-Wheat Pizza Dough, p. 169)
Crab Cakes with Rémoulade Sauce (p. 53)

DRINK

Champagne with a frozen fruit dropped in

Additional menu items ideal for New Year’s Eve are Southern Caviar (p. 60), Deviled “Eggs” (p. 120), Lemon-Rosemary Meatballs (p. 127), and Mini Soy-Free Quiche (p. 128), found in later Occasion sections.

“Cheese” Ball

MAKES 1 BALL | Q | GF | MA | P |

I was never much of a cheese fanatic, but oh how I loved cheese balls at Christmas. I love this healthier “cheese” ball even more and I make it anytime I’m having company over or going to a party. It never lasts more than a few minutes!

½ c cooked chickpeas

1⁄3 block of extra-firm tofu (about 5 oz)

5 tbsp nutritional yeast

1 tbsp yellow miso

few drops of liquid smoke

few drops of agave nectar

1 tsp prepared yellow mustard

½ tsp onion powder

½ tsp garlic powder

smoked paprika for garnish (optional)

almond slices for garnish (optional)

1. Combine all ingredients except garnishes in a food processor until smooth and paste-like.
2. Spoon mixture out into a metal bowl, then use a rubber spatula to scrape and smooth it into a ball.
3. Cover with plastic wrap and chill for a few hours.
4. Transfer to your serving plate and garnish with smoked paprika and almond slices on the outside, if desired.

Per serving (1 tsp): 30 calories, 0.7g fat, 3.7g carbohydrates, 1.3g fiber, 0.5g sugars, 2.8g protein

Spinach & Artichoke Dip

SERVES 4 | Q | GF | SF | MA | PA | P |

Spinach and artichoke dip that’s good for you? It’s possible! Spread this dip on crusty whole-grain bread or serve with crackers, raw vegetables, and/or whole-wheat pita warmed and cut into triangles.

12 oz frozen spinach

4–8 garlic cloves, minced

1 small onion, diced

¼ c vegetable broth or spinach water

1 c cooked white beans (see note)

½ c nondairy milk

½ c nutritional yeast

1–2 tsp Dijon mustard

1 14-oz can artichoke hearts (in water, not

oil), drained

AJ’s Vegan Parmesan (p. 172) (optional)

smoked paprika for garnish (optional)

1. Preheat oven to 350°F. Grab an 8-inch glass pie or casserole dish and set aside.
2. Cook spinach according to package instructions, taking care to press out all the excess water, and set spinach aside.
3. In a small pot or skillet, sauté garlic and onion with ¼ cup vegetable broth over high heat until garlic is golden, onion is translucent, and most of the liquid has evaporated.
4. Transfer onion-garlic mixture to a food processor or blender with beans and nondairy milk. Whiz until smooth and creamy. Add nutritional yeast and Dijon (use less if your brand is spicy or strong), plus salt and pepper, if desired, and blend again.
5. If your artichoke hearts are big, quarter or chop them.
6. Transfer spinach, bean mixture, and artichoke hearts back to the small pot or skillet, mixing to combine.STOP
7. Pour into baking dish and spread out in an even layer. Bake for 10–20 minutes or until warm and the top is golden. Generously garnish with vegan Parmesan and a few light dashes of smoked paprika if using.

CHEF’S NOTES:

• This dip is for garlic lovers: Add as much garlic as you like. If you don’t love garlic, you can scale it back, but I recommend at least 2 good-sized cloves.
• Any white beans, such as navy, cannellini, or butter beans, will work in this recipe.

Per serving: 195 calories, 2g fat, 30.2g carbohydrates, 12.9g fiber, 1.2g sugars, 17g protein

VARIATION

Spinach & Artichoke Lasagna: My friend Kelly Doughty makes a killer lasagna with this dip. She says, “I double the recipe, thin it out with an additional cup of nondairy milk at the time of blending, build the lasagna normally, and top with vegan Parm.”

No-Eggplant Caponata

SERVES 4 | Q | GF | SF | MA | P |

I don’t “do” eggplant (we all have our preferences, right?), but I love the idea of caponata. With this cookbook I decided to try my hand at an eggplant-free version and I’m hopelessly in love. This caponata fits any party, from brunch to Super Bowl Sunday to something a little more fancy like a wine party or New Year’s Eve. I’ve also tossed leftovers with pasta for a quick meal and eaten it by itself for a light summer lunch.

¼ c raisins

vegetable broth, as needed

2 red bell peppers, seeded and diced

1 small onion, diced small

2 garlic cloves, minced

red pepper flakes

1 tomato, diced (see note)

¼ c minced green olives (5–10 olives)

3 tbsp capers

2 bay leaves

red wine vinegar, to taste (optional)

fresh basil, chiffonade

1. Soak raisins in hot water for 10 minutes. (Water from the tap is usually not hot enough, but water heated on the stove to an almost boil, or water heated via the beverage setting on your microwave, is hot enough.)
2. Meanwhile, line a skillet with a thin layer of broth and sauté bell peppers, onion, garlic, and a dash or two of red pepper flakes until onion is translucent and broth has evaporated.
3. Add tomato with juices, green olives, capers, bay leaves, soaked raisins, plus raisin water as necessary to prevent sticking or burning. Continue to cook until bell peppers are very tender.
4. Remove bay leaves and let rest so flavors can meld.
5. Season with salt and pepper if desired. You can also add red wine vinegar to taste if desired. If it’s too tart, add a little sweetener such as sugar or a drop of agave.
6. Stir in basil just before serving. Serve on crusty bread or crackers.

CHEF’S NOTES:

• You can sub ¼ cup canned tomatoes for the tomato.
• To chiffonade, cut your basil into long, thin strips.

Per serving (with 10 olives): 73 calories, 1.5g fat, 14.7g carbohydrates, 2.7g fiber, 9.1g sugars, 1.6g protein

BRUSCHETTA & CROSTINI

Let’s be honest: “bruschetta” and “crostini” are just fancier names for toast (but I’m fancy pants!). Either one is an easy (and beautiful) option for a dinner or party appetizer, or for brunch.

Bruschetta

Traditionally, bruschetta is made with parboiled tomatoes, garlic, fresh basil, olive oil, and (some times) balsamic vinegar. Taking a trick from the Tostada con Tomate recipe in Happy Herbivore Abroad, I like to rub fresh garlic on my bread, toast it, then top it with plum tomatoes (seeded and diced) that I’ve sautéed in a little broth with fresh garlic, then mixed with chopped fresh basil, balsamic vinegar (optional), and a splash of brine from the olives or caper jar (to replace the taste of olive oil), plus salt and black pepper. Capers or olives, as well as lemon juice, add a nice twist to the classic bruschetta recipe.

Crostini

Crostini means “little toasts” in Italian, but you don’t have to use Italian bread to make crostini. Any crusty bread or plain ol’ toast served with a savory topping and garnish can pass for crostini. White Bean Dill Dip (p. 118), Olive Tapenade (p. 89), and No-Eggplant Caponata (p. 48) are some of my party favorites, but I’ve also gone a simpler route with hummus or guacamole.

CHEF’S NOTE:

Crusty bread (e.g., Italian bread or a baguette) roasted in the oven (about 5 minutes at 350°F) or on the grill in the summer works the best. My local bakery makes no-oil, vegan, whole-wheat bread for me by request; just ask, yours might, too!

Cajun Stuffed Mushrooms

MAKES 12 | Q | GF | SF | MA | PA | P |

These mushrooms, inspired by a Weight Watchers recipe my colleagues used to bring to holiday parties, will dazzle anyone they’re served to—they’re my go-to party app all year long!

vegetable broth, divided

¼ c red bell pepper, finely diced

¼ c celery, finely diced

¼ c onion, finely diced

4 garlic cloves, minced

1 tsp Cajun Seasoning (p. 173)

hot sauce (optional)

1 c spinach, finely diced

14 oz white mushrooms, de-stemmed

1. Preheat oven to 350°F.
2. Line a large skillet with a thin layer of broth. Add bell pepper, celery, onion, and garlic, and sauté over high heat until bell peppers are soft and onion is translucent, about 2–3 minutes.
3. Stir in Cajun seasoning, adding hot sauce to taste if using.
4. Add spinach and a splash of broth if necessary to prevent sticking, and stir. Continue stirring until spinach is darker green and soft, about a minute or less. Turn off heat and set aside.
5. Place mushrooms bottoms up in a nonstick muffin tin or on a silicone mat.
6. Stuff each mushroom with the spinach filling.STOP
7. Bake for 10–15 minutes, until mushrooms are tender but not so cooked that they are mushy or falling apart. Serve warm.

Per mushroom: 12 calories, 0.1g fat, 2g carbohydrates, 0.5g fiber, 0.8g sugars, 1.2g protein

“Tuna” Salad

MAKES 4 | Q | GF_* | SF_* | MA | P |

I love serving this as a spreadable dip with crackers or tea sandwich-style for my fancy pants parties and ladies’ lunches. It’s amazing how chickpeas and a little kelp re-create the taste of tuna!

1 15-oz can chickpeas, drained and rinsed

2 celery stalks, washed

1–2 tbsp dill pickle relish

½ tsp onion flakes

2 tsp nutritional yeast

1 tbsp low-sodium soy sauce*

3 tbsp Vegan Mayo (p. 170)*

½ tsp kelp granules (see note)

½ tsp fresh lemon juice (optional)

1. In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times, being careful not to puree, and transfer to a mixing bowl.
2. Shred celery with a cheese grater or mince in food processor by letting the motor run, but be careful not to pulverize.
3. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more mayo or kelp as necessary or desired.

CHEF’S NOTES:

• Kelp is a seaweed. You can buy kelp granules at most health food stores (check the “Asian” aisle) or online. A popular brand is Maine Coast Sea Vegetables. It’s sold in a small canister, like the kind Parmesan cheese comes in.
• For ways to make this into a sandwich, see “Pinwheels & Sandwiches,” (p. 141).

Per serving (without bread): 125 calories, 0.9g fat, 22.6g carbohydrates, 4.4g fiber, 3g sugars, 7.1g protein

Meatloaf Bites

MAKES 8 | Q | GF | SF_* | MA | P |

This recipe from Happy Herbivore Light & Lean was an instant hit with my fans, particularly my tiniest ones. Kids just love these mini meatloaves! Top with mashed potatoes and you have a dazzling, savory cupcake. Or just doodle a pretty spiral with ketchup—that’s still fancy pants!

1 15-oz can kidney beans, drained and rinsed

1 tbsp onion powder

1 tbsp garlic powder

½–1 tbsp Italian seasoning

1 tbsp chili powder (add another 1 tsp if you like it spicy)

3 tbsp ketchup

2 tbsp mustard

1 tbsp Vegan Worcestershire Sauce (p. 171) (optional)*

1 c frozen mixed vegetables, thawed

6 tbsp instant oats

1. Preheat oven to 350°F.
2. Line a muffin tin with paper liners or use a nonstick pan.
3. Mash beans in a bowl with fork or potato masher until well mashed. Add remaining ingredients, except oats, and stir to combine. Stir in oats.
4. Spoon into muffin tin and pack down. Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools). Serve with ketchup, Brown Gravy (p. 87), etc.

Per bite: 101 calories, 1.7g fat, 16.9g carbohydrates, 6.5g fiber, 3g sugars, 5.8g protein

Spring Rolls

SERVES 12 | Q | GF | MA | P |

I’m a glutton for spring rolls in my everyday life, but they’re also great for parties and potlucks, especially if you have a lot of other heavy food. Spring rolls are a pop-in-your-mouth palate cleanser (and portable salad!). I also love having my friends over for DIY sushi and spring roll parties (way cheaper than ordering them out)—and, as a bonus, kids like to make ’em, too!

½ lb firm tofu

12 spring roll wrappers

1 carrot, julienned

½ cucumber, julienned

1 c bean sprouts

1½ c lettuce, chopped

1½ c cooked brown rice

dipping sauce, to taste (see note)

1. Press tofu, then cut the block into 4 slabs. Cut each slab into 3 pieces (for a total of 12 sticks) and set aside.
2. Use a deep dish, large pot, or baking pan that’s big enough to easily lay your spring roll wrapper in and fill with about ¼ inch water—enough water to completely submerge 1 wrapper. Place 1 spring roll wrapper in the water for 30–40 seconds (or according to package directions). If the wrapper hasn’t soaked long enough, it is difficult to wrap; if it has soaked for too long, it can easily tear. Gently take the soaked wrapper out of the water and let excess water gently drip off.
3. Place the wrapper on a flat surface, such as a clean cutting board. Place 1 stick of tofu and a few pieces of carrot, cucumber, sprouts, and a little lettuce and brown rice in the center. Pick up the bottom of wrapper and fold it over the fillings. Then pick up one side and fold it over, repeating with the other side. Continue to roll the wrapper all the way to the top.
4. Set spring roll aside on a dry dish or platter and repeat the process with remaining wrappers and fillings.
5. Serve with a dipping sauce.

CHEF’S NOTES:

• For a dipping sauce, use teriyaki sauce, sweet chili sauce, Thai Kitchen Spicy Thai Mango Sauce, or a peanut sauce.
• My sister Courtney told me her sushi wrap and roll trick: Place the wrapper on a cutting board with the bottom hanging off of the board. This makes it easier to pick the wrapper up and roll it.

Per roll (without dipping sauce): 143 calories, 1.6g fat, 26.2g carbohydrates, 1.5g fiber, 0.8g sugars, 6.2g protein

Baked Mac Bites

MAKES 24 OR MORE | GF_* | MA | P |

Here I’ve turned my classic mac ’n’ cheese into a “bite” for a fun appetizer! (Make sure to use small, shell-shaped pasta.)

½ lb uncooked pasta*

1¼ c nondairy milk

½ c nutritional yeast

1 tsp prepared yellow mustard

1 tbsp onion flakes

1 tsp garlic powder

½ tsp paprika

¼ tsp turmeric

1 12.3-oz pkg firm Mori-Nu tofu, drained

2 tbsp yellow miso

bread crumbs (optional)*

AJ’s Vegan Parmesan (p. 172; optional)

smoked paprika for garnish

1. Preheat oven to 400°F.
2. Cook pasta al dente according to package directions and immediately rinse with cold water.
3. In a medium saucepan, whisk nondairy milk, nutritional yeast, mustard, and spices together and bring to a boil over medium-high heat.
4. Meanwhile, combine tofu with 2 tbsp water or vegetable broth in a blender. Puree until smooth and set aside.
5. Once the milk mixture is boiling, remove from heat and stir in miso. Then add in cooked pasta and pureed tofu, stirring to coat evenly.
6. Add salt and pepper to taste and stir again.
7. Transfer mixture to a metal muffin tin, filling each cup completely (see note).
8. Top each bite with bread crumbs or vegan Parmesan, if desired, and bake for 15 minutes, or until the tops are slightly browned.
9. Garnish with smoked paprika.

CHEF’S NOTES:

• Some of my testers found they needed to grease their pans, even when using nonstick, if they wanted to pop the bites out while they were still hot or warm. (Spritz with cooking spray or add a drop of oil to a clean paper towel and rub it around in every cup lightly.) I have had luck using a thin plastic knife around the edges of any nonstick pan to get them out warm without using oil. (The bites will pop out for you without grease if they’ve cooled, but if you don’t want cool or room-temp bites, you might need a little slip-and-slide action to get them out while warm.) Everyone had issues with this dish sticking too much to silicone, so use your metal baking pan here.
• You can garnish with tempeh bacon bits or sliced chives to be extra fancy pants at a party.
• You can make just regular mac ’n’ cheese with this recipe by using a big casserole dish and baking longer (20–25 minutes at 350°F).

Per serving (43g): 63 calories, 1.2g fat, 9.6g carbohydrates, 1.5g fiber, 0.5g sugars, 4.2g protein

Crab Cakes with Rémoulade Sauce

MAKES 5 | GF_* | PA |

I tend to serve these crab cakes at my fancier parties (there’s just something elegant about a crab cake) and in the summer, when I want a lighter, seafood-like menu. Meanwhile, my friend Natala gets super fancy pants and stuffs this “crab” mixture into mushrooms before baking, for crab-stuffed mushrooms. (They’re amazing!)

CRAB CAKES

1 lb extra-firm tofu

3 celery stalks, shredded or minced

1¼ c oyster mushrooms, coarsely chopped

¼ c Vegan Mayo (p. 170)

1 tsp onion powder

½ tsp garlic powder

¾ c instant oats

1 tsp kelp granules

1 tbsp low-sodium soy sauce*

1 tbsp Old Bay seasoning

¼ tsp black pepper

juice of 1–2 lemon wedges

RÉMOULADE SAUCE:

1 tbsp Vegan Mayo (p. 170)

1 tbsp plus ¼ tsp ketchup

1 tbsp dill relish

¼ tsp prepared yellow mustard

juice of 1 lemon wedge

¼ tsp Old Bay seasoning, more as needed

a few drops hot sauce, to taste

1. Press the tofu for 20 minutes. Shred tofu using a cheese grater or the shredding blade on a food processor. Transfer to a large mixing bowl.
2. Combine remaining ingredients through pepper using your hands. Mix for a few minutes, particularly if you shredded the tofu with a cheese grater, so the strands break down. You want the mixture to be very crumbly, almost like cottage cheese.
3. Set aside and let rest while oven preheats to 350°F. Line a cookie sheet with parchment paper.
4. Taste, adding more Old Bay or kelp if desired to get a fishier or spicier taste.STOP
5. Pack a wide ½-cup measuring cup with a portion of the mixture, then transfer molded cake to the prepared cookie sheet. Repeat until you have 5 cakes. If you don’t have a wide measuring cup, just use your palm to lightly smash down the patty and shape into a round crab cake.
6. Squeeze the juice from a lemon wedge or two over the patties before baking.
7. Bake for 25–35 minutes, until outside is golden brown and crisp.
8. Make rémoulade by mixing all ingredients together. Add more Old Bay seasoning or hot sauce as desired. Chill until serving. Lightly smear rémoulade on each cake.

Per crab cake (without sauce): 78 calories, 1.3g fat, 7.7g carbohydrates, 1g fiber, 2.1g sugars, 8.8g protein

Cowboy Caviar

SERVES 4 | Q | GF | SF | MA |

A copycat of Trader Joe’s Cowboy Caviar (but less sweet), this dump-and-go salsa is amazing warm or cold. Serve it at your next potluck or party.

1 14.5-oz can fire-roasted diced tomatoes, undrained

1 15-oz can black beans, drained and rinsed

1 16-oz jar salsa verde

6 oz frozen corn (see note)

chili powder, to taste

chipotle powder, to taste (optional)

juice of 1 lime (optional)

1. Combine tomatoes (with juices), black beans, salsa, and corn in a large pot or slow cooker. Add several dashes of chili powder (or chipotle if you like it HOT, but remember a little goes a long way!).
2. Taste, adding more spice if desired.
3. Heat over low until thoroughly warm. Add lime juice to taste, if desired, just before serving.
4. Serve warm or cold with crackers or pretzel thins.

Per serving: 181 calories, 1.4g fat, 34.1g carbohydrates, 8.4g fiber, 6.5g sugars, 9.7g protein

EASY BREEZY (STORE - BOUGHT) APPETIZER IDEAS

Haute Couture Hummus: Offer a medley of different hummus flavors with artisan or fancy pants crackers and/or beautifully cut vegetables. I also like to serve a dollop of hummus at the end of an endive leaf with a garnish on top!

Polenta Shots: Fill a small glass with marinara, then cut (store-bought) polenta into triangles and spear it with a festive toothpick, so the spear sits across the glass, with one point of the polenta triangle just dipping into the marinara (see pg. 89).

Vegetable Sushi: Sushi is a great palate cleanser and a foolproof appetizer. Buy a few rolls at your local supermarket or Asian restaurant. Put ’em on a plate and take all the credit!

Mixed Olive Skewers: Slide a medley of fancy pants olives onto a skewer. Add a cherry tomato for a burst of color. I’m particularly addicted to jalapeño-stuffed green olives!