All good things come to an end :( BUT NO TEARS HERE LET’S FEAST ONE MORE TIME BEfORE WE CALL IT THE SCC END!!!

As an SCC lover and supporter, I couldn’t but make one last feast to get the holiday season started and pay special respects to the SCC who I loved and still am loving till the last bit. I was honored to be a participant, supporter, winner, and judge during the past year and a half it must be…. Wow, time flies!

I had a free day today and you can probably guess where I have been. Yes, the kitchen… though it was more work than initially thought.. I always underestimate the time taking pictures takes… I had some good fun and a beautiful feast after.

Let the Holiday Season start!!!!

But before we start cooking… BIG THANK YOU TO ALL!! IT’S BEEN GOOD FUN.

SPECIAL THANKS TO (former) hosts: @woman-onthe-wing, @englishtchrivy, and @givemeyoursteem - (former) sponsors @gringalicious, @sirwinchester, and @smooth.

My Vegan Holiday Finger Food

Pumpkin rosemary and onion crackers
Broccoli and cauliflower falafel
Vegan Mexican bites
Cauliflower and broccoli chia seed buffalo wings
Raw spicy mango zoodle bites
Veggies sticks
Homemade kimchi
Mango guacamole
Minty pumpkin kale hummus
Homemade probiotic turmeric cocktail

Let me break up the table for you

1. Pumpkin rosemary and onion crackers

Ingredients

½ cup flour
¼ tsp baking powder
⅓ tsp sea salt
Lots of black pepper to taste
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp dried rosemary
1 tsp onion powder
½ cup mashed pumpkin (boiled or roasted). I boiled mine because there was so much going on in the oven.

(FYI: I made more pumpkin mash and used it for the hummus too)

Directions

Boil or roast pumpkin and mash really well.
Mix the baking powder, herbs, and flour. Add pumpkin puree and olive oil and knead until the dough comes together and form a big ball. Add a little more flour if too wet.
Flatten the ball with your hands and a rolling pin on a floured parchment or silicone mat as thin as possible.
Make cuts with a knife to form squares or diamonds.
Bake in a preheated oven of 190C or 370F for 20-25 minutes.
Let cool completely before storing in an airtight container.

2. Broccoli and cauliflower falafel

Ingredients

1.5 cup cooked chickpeas
2 cups broccoli + cauliflower florets, blended until rice grain texture
¼ cup red onion, finely chopped
1 clove of garlic, minced
1 tsp cumin powder
½ tsp paprika powder
2 tbsp flour
2-3 tbsp olive oil
½ tbsp homemade chili paste (or use chopped chili pepper instead)
Sea salt and black pepper to taste

Directions

Blend cauliflower and broccoli until it has the texture of a rice grain.
Combine all ingredients in a blender and pulse a few times to break everything up. Do not over process. You want to keep some texture in the mixture.
Roll balls from the mixture and chill in the freezer for 15-30 minutes.
Cook/fry in coconut oil.

3. Vegan Mexican bites

Ingredients

Wonton or spring roll sheets

For the filling

½ cup onion, chopped
1 cloves of garlic, minced
½ cup bell pepper, diced
½ cup sweet potato, diced
½ cup cooked chickpeas
¾ cup cooked kidney beans, drained and washed if using a can
2 tbsp water

Vegan Cheese

1/2 cup cashew nuts, soaked
2 tbsp fresh cilantro
1 small clove of garlic, crushed
1.5 tbsp nutritional yeast
¼ lime, juice only (about 1 tbsp)
1 tsp apple cider vinegar
1 tsp onion powder
Sea salt and black pepper to taste
¼ cup water

Directions

Combine all cheese ingredients in a blender or food processor and process until smooth. Set aside.
For the filling, heat cooking oil over medium heat and saute onion for a few minutes. Stir in garlic and bell pepper and cook for a few minutes more, stirring regularly. Then add sweet potatoes and herbs and cook, covered, until soft. Last few minutes add chickpeas and kidney beans and cook until heated through. At the end add cashew cheese, stir well and remove from the heat. Add water as needed. Allow to cool.
Cut the dough into squares and add filling to the middle. Fold and fry in coconut oil until golden.

4. Cauliflower and broccoli chia seed buffalo wings

Ingredients

Bite-size pieces of a mix of cauliflower and broccoli florets
2 tbsp chia seeds
1/2 cup water
½-1 tbsp chili paste
½ cup four
3 tsp Korean chili pepper
1 tsp paprika powder
1 tbsp fresh lime juice
2 tbsp extra virgin olive oil
2 tsp maple syrup
Salt to taste

Directions

Preheat oven to 425F or 220C. Liner a baking sheet with parchment paper or a silicone mat. Combine the chia seeds, water, and chili paste in a bowl. Stir well and set aside to thicken.
Add the flour to the chia mixture and mix well until homogeneous. Batter the cauliflower and broccoli with the mixture. Arrange onto the baking sheet and bake for 10 minutes, tossing halfway.
Meanwhile, combine the remaining ingredients in a small bowl. Tip the pieces into a bowl and cover with the chili sauce mixture. Toss well to coat and return to the oven. Bake for another 5-10 minutes.