I love throwing parties. At any party you need to have a few nibbles to serve with drinks while all your guests arrive, especially if your friends are like mine and arrive fashionably late. It’s part of being a good host, and it keeps everyone’s blood sugar at an acceptable level. Most of these recipes use a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipes and use a larger slow cooker, but I didn’t think you’d really want 4 quarts (3.8 L) of bean dip (even if you can use the leftovers for burrito filling).
1. Blueberry-Balsamic Meatball Sauce with Rosemary
2. Old-Fashioned Cereal Snack Mix
BLUEBERRY-BALSAMIC MEATBALL SAUCE WITH ROSEMARY
The inspiration for this recipe comes from theNoshery.com’s blog. This savory sauce has sweet flavors of blueberries and raspberries that are balanced out with rosemary and tangy balsamic. Serve over baked vegan meatballs. (I tried making the meatballs in a larger slow cooker with the sauce, but the meatballs completely lost their shape, so I would not recommend doing it that way.)
INGREDIENTS:
12 ounces (340 g) fresh or frozen blueberries
2 tablespoons (30 ml) agave nectar or maple syrup
1 tablespoon (16 g) tomato paste
1/2 cup (120 ml) raspberry or plain balsamic vinegar
1/2 cup (120 ml) red wine
1/2 cup (120 ml) water
1 clove garlic, minced
2 sprigs fresh rosemary
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker.
DIRECTIONS:
Add the blueberries, agave, tomato paste, vinegar, wine, water, and garlic to a blender and purée. Oil the crock of your slow cooker. Add the purée and the rosemary and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours. (Many small slow cookers have no temperature control, so they cook everything on low.) Remove and discard the rosemary sprigs. Switch to warm or low to keep the sauce warm for a party.
Serve over vegan meatballs that have just come out of the oven, or keep the sauce in the slow cooker on warm and have the meatballs on the side for dipping.
YIELD: 12 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 3 to 4 hours on low or 1 1/2 to 2 hours on high
You can make the sauce the day before and keep it in the fridge until you are ready to reheat it for serving.
OLD-FASHIONED CEREAL SNACK MIX
When I was little one of my favorite things to make with my mom was Chex mix. I think the wheat Chex were the closest thing to health food in my family’s pantry. Times change and my pantry is certainly much healthier than the one I grew up with, but I still love snack mix.
FOR THE SAUCE:
3 tablespoons (42 g) nondairy butter or (45 ml) olive oil
3 tablespoons (45 ml) vegan Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon turmeric
Salt, to taste
INGREDIENTS:
6 cups* waffled unsweetened cereal, such as Chex (use a mixture of equal parts corn, rice, and wheat cereal, if possible)
*You need to measure the cereal by volume rather than weight in this recipe. This is because weight will vary greatly depending on the brand’s density.
DIRECTIONS:
To make the sauce: Oil the crock of your slow cooker. Combine the sauce ingredients in the slow cooker and cook on high, covered, for 15 minutes, until the butter is melted. Add the cereal and stir to combine. Make sure your slow cooker is not more than three-fourths of the way full. The sauce will make the snack mix a little soggy, but the mixture will get crispy again as it cooks. Cook, uncovered, for 1 to 1 1/2 hours, or until the mixture becomes crunchy again, stirring every 10 to 15 minutes to prevent burning.
YIELD: 8 to 10 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 1/4 to 1 3/4 hours
SOY-FREE GLUTEN-FREE
You catch a little heat at the end of this nut mix, but it’s the sweet that you notice first.
FOR THE SAUCE:
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 ml) agave nectar or maple syrup
1 tablespoon (15 ml) olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika (regular or smoked)
INGREDIENTS:
4 cups* nuts of choice (I used cashews, pecans, and whole almonds)
*You need to measure the nuts by volume because the weight will vary greatly depending on which nuts you choose.
DIRECTIONS:
To make the sauce: Oil the crock of your slow cooker. Whisk the sauce ingredients together in the slow cooker until blended. Add the nuts and stir to coat. Make sure your slow cooker is not more than three-fourths of the way full. Cook on high, uncovered, for 1 to 1 1/2 hours, or until the nuts becomes crunchy, stirring every 10 to 15 minutes to prevent burning.
YIELD: 6 to 8 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
I grew up with sweet tea and grilled pimento cheese sandwiches. This is a way for vegans to enjoy cheesy goodness flecked with sweet, diced pimento. Serve it with veggies and toast points for dipping. Or serve over whole pieces of toast to make an English main dish called rarebit. The recipe is easy to double (or even triple), so it’s great for a party.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade
3/4 cup (180 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 jar (2 ounces, or 56 g) diced pimentos, drained
2 cups (225 g) shredded vegan cheddar cheese
2 tablespoons (28 g) vegan mayonnaise or olive oil
1/2 teaspoon stone-ground mustard
Salt and pepper, to taste
DIRECTIONS:
Add the beans and the water to a food processor or blender and purée until smooth. Oil the crock of the slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1 1/2 hours, or until the cheese is fully melted. You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts.
If you prefer a thinner fondue, just add more water until it is the consistency that you desire.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
Use leftovers as a sandwich filling, and grill your sandwich for a traditional Southern treat.
SUBTLY SPICY PEANUT COCONUT FONDUE
Peanut fondue is a perfect cocktail party dish. Serve with crispy pan-fried tempeh strips, firm tofu cubes, tiny boiled potatoes, and lightly steamed veggies. You can leave it in the slow cooker, and it will stay warm during your party.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (130 g) peanut butter
1 can (14 ounces, or 392 g) light coconut milk
1 clove garlic, minced
1/2 tablespoons (12 g) fresh grated ginger
1/2 to 1 teaspoon soy sauce (to taste)
1/4 to 1/2 teaspoon ground chile (chipotle, cayenne, etc.)
1/2 to 1 teaspoon garam masala
1 tablespoon (8 g) cornstarch, as needed
DIRECTIONS:
Oil the crock of your slow cooker. Combine the peanut butter, coconut milk, garlic, ginger, soy sauce, ground chile, and garam masala in the slow cooker. Cook on low for 1 1/2 to 2 hours, or until the dip is heated through. If it’s too thin, add the cornstarch and cook 15 minutes longer.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
Serve leftovers over rice and tofu for an easy meal.
SOY-FREE GLUTEN-FREE*
The cashew sour cream makes this dip thick and rich. This is the traditional spinach artichoke dip that I ate a lot of when I lived in New Orleans, only veganized. Serve with fresh veggies, crackers, or toast points.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 small onion, minced
1 clove garlic, minced
8 cups (10 ounces, or 280 g) fresh baby spinach, washed
1 recipe Cashew Sour Cream (page 47)
Splash of water
1 can (14 ounces, or 392 g) artichoke hearts (packed in water, not marinated)
1/3 cup (37 g) nutritional yeast (*use gluten-free)
1/4 teaspoon smoked paprika or plain paprika and a few drops liquid smoke
1/4 teaspoon nutmeg (freshly grated, if possible)
Salt and pepper, to taste
DIRECTIONS:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and spinach sauté until the spinach is reduced, 5 to 10 minutes.
Oil the crock of your slow cooker. Add the warm spinach mixture, cashew sour cream, water, artichokes, nutritional yeast, paprika, nutmeg, and salt and pepper and mix well. Cook on high for 30 minutes to 1 hour or on low for 1 to 1 1/2 hours, until thoroughly heated through. Once hot, turn down the slow cooker to warm or low, and it will stay warm through the party. (Many small slow cookers have no temperature control, so they cook everything on low.) You may need to stir it every once in a while to prevent the top of the dip from turning brown and drying out.
YIELD: 8 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours on low or 30 minutes to 1 hour on high
Serve leftovers as a topping for pasta. It’s a grown-up mac and cheese variation.
This is a spicy, thick, hearty dip for your chips. It’s quick to throw together, and is ready to eat in less than 2 hours.
INGREDIENTS:
6 ounces (170 g) vegan chorizo
1 can (15 ounces, or 420 g) black beans, drained and rinsed, or 1 1/2 cups (340 g) homemade (page 17)
1 can (14 1/2 ounces, or 406 g) diced tomatoes or 1/2 cups (340 g) fresh
1 1/4 cups (145 g) shredded vegan cheddar cheese
Salt, to taste
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients and cook on low for 1 to 1 1/2 hours.
YIELD: 4 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
Try serving leftovers on top of baked potatoes or on pasta for a main course.
When you find yourself with an impromptu party, you can make this dip with pantry staples. This one gets its flavor from the liquid smoke and cumin. You control just how spicy this will be by your choice of salsa. It goes great with baked blue tortilla chips and extra salsa on the side.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1 can (16 ounces, or 454 g) vegan refried beans or 1 1/2 cups (340 g) homemade
1/2 cup (130 g) mild or spicy salsa
1/2 cup (58 g) shredded vegan cheddar cheese
2 to 6 drops liquid smoke (to taste)
1/2 teaspoon cumin
Salt, to taste
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients and cook on low for 1 to 1 1/2 hours.
YIELD: 8 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
