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Vegan Cheese Ball

Making an appetizer that pleases everyone can be quite the feat, but this vegan cheese ball is up for the challenge. This creamy and savory recipe can be paired with crackers or vegetables to fend off your hungry guests until dinner is ready. This cheese ball is vegan and packed with flavor so everyone can enjoy every bite. We hope you enjoy this retro recipe.

Ingredients:

8 oz vegan cream cheese
1 cup vegan cheddar cheese, shredded
1 green onion
2 tsp vegan Worcestershire sauce
½ tsp dried parsley flakes
½ tsp dried garlic powder
½ tsp dried oregano
⅙ tsp black pepper (a pinch)

Coating:

½ cup vegan cheddar cheese, shredded

Instructions:

Take your vegan cream cheese out of the refrigerator to soften 5 to 10 minutes before you begin making your cheese ball.

In a large bowl, add your vegan cream cheese and beat it with a hand mixer until smooth. You can also smooth it with a heavy wooden or metal spoon, which will take a little longer. Set aside.

Chop your green onions and add them to the cream cheese.

Add your shredded vegan cheddar to the bowl along with your vegan Worcestershire sauce, parsley flakes, garlic powder, oregano and black pepper. Stir until the ingredients are evenly combined and there are no clumps of unincorporated vegan cream cheese.

With clean hands, form the cream cheese into a ball.

Using either beeswax wrap, a cheesecloth, or plastic cling film, tightly wrap the cheese ball to help it keep its shape. Set it in the refrigerator for at least one hour to chill.

After it’s chilled and set in its shape, remove the wrapping and pat on the remaining vegan cheddar shreds to coat the cheeseball.

Serve immediately with crackers or celery sticks or save it in the refrigerator for up to one week. Enjoy!

Light and Easy Hummus

This simple hummus takes minimal time to prepare and only requires a few ingredients. Use it as a dip with your favorite veggies and snacks. Or get creative and spread it on a slice of toast to create a delicious and light meal.

 

Ingredients:

1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
2 T. water
2 T. extra virgin olive oil
2 T. lemon juice
1 garlic clove minced
3/4 tsp. ground cumin
Salt to taste

 

Procedure:

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and add salt to your taste preference.

Store covered in the refrigerator.

* I like to toast a piece of bread, add a layer of the humus with avocado, radishes, chopped green onion, with a sunny side egg on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

BBQ Cauliflower Bites

Looking for another way to use cauliflower but don’t have the time for all the grunt work? BBQ Cauliflower Bites are the thing to try! With just five ingredients and minimal prep time, these yummy bites will have the whole family wanting more. Next time you are wanting to try something new, give these bites a try!

Ingredients:
• 1 head of cauliflower
• 1 cup of BBQ sauce
• 1 cup of milk
• 1 ½ cup of all purpose flour
• ½ tsp chili powder

Procedure
1) Preheat oven to 450 degrees
2) Wash and cut cauliflower into florets
3) Whisk together milk, flour, and chili powder
4) Coat cauliflower pieces in mixture and place on parchment lined baking sheet
5) Bake at 450 for 15-17 minutes
6) Remove from oven and brush a layer of bbq sauce on each piece, be sure they are fully coated
7) Put back into oven for another 8-10 minutes
8) Serve with or without your favorite dipping sauce

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton