Nava Atlas: VEGAN HOLIDAY KITCHEN - Book Info Here

Olive Bar Medley with Tofu "Feta"    
12 servings

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Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket's olive bar. Serve with fresh sliced baguette or bruschetta.

8 ounces extra-firm tofu
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon oregano

1 1/2 cups mixed cured pitted olives
2 celery stalks, thinly sliced on the diagonal
1 small red bell pepper, cut into narrow strips
1/2 to 3/4 cup pepperoncini, cherry peppers (other small pickled peppers),
    or  pickled garlic, or a combination

Slice the tofu into 4 slabs, crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Cut the slabs into 1/2 inch dice. Place in a shallow serving container in a single layer. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes.

Add the remaining ingredients to the container and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions of this onto small plates; serve with cocktail forks or toothpicks.

Robin Robertson: PARTY VEGAN - Book Info Here

Chickpea-Artichoke Bites with Rosemary Aïoli
Serves 4

These tasty nibbles are easy to make and can be prepared ahead of time. The recipe is easily doubled. Serve warm with the accompanying aioli for dipping.  This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010.

1 small russet potato, peeled and cut into 1/2-inch dice (about 1/2 cup)
1/2 cup cooked or canned chickpeas, drained and rinsed
3/4 cup finely chopped canned or cooked frozen artichoke hearts
1 tablespoon minced fresh parsley
1 1/2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
2 teaspoons nutritional yeast
1/4 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chickpea flour
1/2 teaspoon baking powder
Rosemary Aioli (recipe follows)

1. Steam the potato until tender, 10 to 15 minutes. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper or a silicone mat. Set aside.
2. In a medium bowl, mash the chickpeas. Add the cooked potato and mash together. Add the chopped artichoke hearts, parsley, oil, juice, yeast, mustard, garlic powder, salt, pepper, flour, and baking powder. Mix well to combine. Alternatively, you can mix all of the ingredients in a food processor.
3. Pinch off a small amount of the mixture and use your hands to roll it into a 1-inch ball. Place it on the prepared baking sheet. Repeat until all the mixture is used up.
4. Bake for about 18 minutes, then turn them over and bake until lightly browned, 8 to 10 minutes longer. Arrange on a platter with a small bowl of the aioli and serve warm.  

Rosemary Aioli
Makes about 1/2 cup

1 garlic clove, crushed
1 teaspoon coarsely chopped fresh rosemary
1/4 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1/3 cup vegan mayonnaise

1. In a food processor, combine the garlic, rosemary, and salt and process until well minced. Add the remaining ingredients and process until well blended. Taste and adjust the seasonings, if necessary.
2. Scrape the aioli into a small bowl. Cover and refrigerate until needed. The aioli can be made up to a day in advance.

Dynise Balcavage: CELEBRATE VEGAN - Book Info Here

Chocolate-Dipped Things

This recipe is pathetically easy, and it’s a shoe-in if you need to whip up some last-minute holiday gifts. Use the best dark chocolate you can get your hands on; it really makes a difference.
•    1 cup best-quality dark chocolate buttons (I recommend Valrhona)
•    2 tsp non-hydrogenated vegetable shortening
•    Decorations: vegan dusting sugars, sprinkles, melted vegan white chocolate for drizzling (optional)

Things to dip:
•      Pretzels
•      Potato chips (Yes, potato chips)
•      Strawberries
•      Grapes
•      Orange slices
•      Apples or apple slices
•      Dried apricots
•      Dried banana chips
•      Crystalized ginger
•      Cherries
•      Cookies
•      Brownies
•      Raisins (Use a fork to dip)
•      Cranberries (Use a fork to dip)
•      Your favorite unshelled nuts (Use a fork to dip)
•      Vegan graham crackers
•      Vegan marshmallows (Most marshmallows are made with gelatin from cows’ hooves or fish, so I suspect even omnivores might opt for vegan marshmallows)
•      Frozen bananas
•      Matzo

Makes about 1 cup of dip
1.    Line a cookie sheet with wax paper or a silpat.
2.    Melt the chocolate and shortening in a glass dish in the microwave at 50% power, or melt over a double boiler on low, until smooth and silky, stirring occasionally.

3.    Dip you "things" of choice into the melted chocolate. Gently shake off excess.  Place on waxed paper or silpat. Decorate, if desired. Let harden at room temperature or place in refrigerator to speed up cool down.

John Schlimm: THE TIPSY VEGAN - Book Info Here

Baked & Loaded Acorn Squash

Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, granny smiths, nutmeg, cinnamon, and apple brandy.

4 acorn squash, halved, seeds and strings scooped out
3 tablespoons vegan margarine or extra-virgin olive oil
8 pears, peeled, cored, and diced
8 granny smith apples, peeled, cored, and diced
1/4 cup Calvados brandy (apple brandy) or apple liqueur
Juice of 1 lemon
1 1/2 teaspoons nutmeg
4 teaspoons cinnamon

Preheat the oven to 400°F. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil, and bake until squash has softened, about 45 minutes. Remove from the oven.

Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.

Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until slightly browned, about 5 minutes.