Skip to main content

Coronavirus (COVID-19): Visitor Restrictions, Resources, and Updates

Explore URMC
menu

Holiday Appetizers

The holidays can be overwhelming with different food choices. Jill Chodak, R.D., C.D.N., offers some recipes for vegan and vegetarian appetizers that can help your holiday be fiber-rich and flavorful. 

Holiday Mocktail

Ingredients

  • 1 Granny Smith apple, diced
  • ½ cup unsweetened cranberry juice
  • 1 cup pomegranate seeds
  • 1 cup sparkling grape juice
  • 1 bottle of sparkling water

To Prepare

Mix all together in a pitcher and can serve with ice in a fancy glass.

Vegan Taco Dip

Ingredients

  • 1 container of vegan sour cream (or you can make your own cashew cheese at home — see vegan stuffed shell recipe)
  • 1 container of spicy black bean dip or 1 can of black beans drained and rinsed
  • 2 tbsp Ortega Taco Sauce, mild
  • 1 head iceberg lettuce, diced
  • 2 tomatoes, diced
  • 1 pkg vegan shredded cheese
  • Optional: You can add jalapenos and/or guacamole

To Prepare

  1. Mix sour cream and bean dip/beans in a large bowl until well integrated.
  2. Spread in a long shallow, edged pan evenly.
  3. Drizzle taco sauce over the sour cream mixture so it is evenly distributed.
  4. Sprinkle on lettuce and tomatoes and cheese evenly.
  5. Serve with tortilla chips or pita chips or anything that can scoop!

Baked Potato Broccoli Bites

Ingredients

  • 1 small bag of baby potatoes, par-boiled for 6-10 minutes
  • 1 cup of shredded cheddar cheese
  • 1 crown of broccoli, small pieces removed (they should look like little trees)

To Prepare

  1. Preheat oven to 400 degrees.
  2. Boil potatoes in salted water for about 6-10 minutes. Can add broccoli in there for softer bite, if desired. 
  3. Drain and spread on sheet pan.
  4. Smash gently with back of bowl. 
  5. Press broccoli trees into potatoes, sprinkle with cheese and then drizzle with avocado or other high heat oil.
  6. Bake for about 5 minutes until cheese is melted.
  7. Serve.

Vegan Chocolate Mousse

Ingredients

  • 2 ripe avocados
  • 8 dates, soaked and pitted
  • ½ tsp of vanilla extract
  • ¼ cup of unsweetened almond milk
  • ½ cup cocoa powder
  • Raspberries for garnish

To Prepare

  1. Mix all but berries in a food processor. Blend until smooth.
  2. Serve with raspberries and vegan whipped cream, as desired.

Tip: You can also use this as a base for chocolate cream pie.