Easy Vegan Snacks for Parties / Plant-Based Appetizers for Hosting this Fall

Today’s video features 3 easy appetizer/snack recipes that are perfect for any hosting you might be doing this fall season! Each one builds on a homemade tofu-almond ricotta recipe. Thanks to Kroger for sponsoring this video! For more fall recipe inspiration, visit their website here:

Intro 00:00
Tofu Almond Ricotta 01:15
Grilled Peach Crostini 02:33
Stuffed Mushrooms 05:55
Baked Jalapeño Poppers 08:41
Outro 11:01

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✴︎ Tofu & Almond Ricotta
-1/2 block firm or extra-firm tofu, drained
-1 cup raw almonds OR blanched slivered almonds, soaked 4+ hours or overnight
-juice of 1 lemon
-2 teaspoons apple cider vinegar
-generous pinch of salt

-If using whole raw almonds, peel off the skins before blending. They should be easy to pop off after soaking. If you used raw blanched almonds, you will be able to skip this step.
-Combine all ingredients in a food processor and process until smooth. Taste and feel free to adjust seasoning to preference.

✴︎ Peach Crostini
∙1 baguette
∙1 fresh peach
∙fresh basil
∙chopped roasted pistachios or nuts of choice
∙homemade ricotta (see above)

-Preheat oven to 400°F.
-Cut baguette into 1/2 inch slices. Arrange on a lined baking tray and drizzle with olive oil, then sprinkle with salt and pepper.
-Bake 8-12 minutes or until golden brown. The exact amount of time will depend on the moisture content of your bread, so just stick close by and check every few minutes until it’s reached your desired amount of doneness. Remove from the oven and allow to cool while you prepare the toppings.
-Optionally, combine about 1/2 cup of the homemade ricotta with the zest of 1/2 lemon. (It’s also good as-is.)
-Cut the peach in half and remove the stone. Slice into wedges.
-Preheat a grill pan (or heat your outdoor grill) over medium-high heat. Brush grates with a bit of oil. Add the peach slices and cook 2-3 minutes per side, until it starts to take on nice grill marks.
-Spread each crostini with about a tablespoon of the homemade ricotta. Layer on grilled peach slices. Top with chopped nuts and sliced basil. Balsamic glaze is another topping option. Enjoy!

✴︎ Stuffed Mushrooms
∙8 oz white button or cremini mushrooms
∙olive oil
∙1 tablespoon vegan butter
∙1/2 white onion, finely diced
∙3-4 cloves garlic, minced
∙1/2 cup homemade ricotta (see above)
∙1/2 cup breadcrumbs
∙1 teaspoon each onion and garlic powder
∙1/4 cup fresh chopped herbs (such as basil or parsley), optional

-Clean mushrooms thoroughly and remove the stems. Set these aside to use for the filling.
-Add mushroom caps to a bowl with olive oil and a generous pinch of salt and pepper. Toss to coat. Arrange these on a lined baking tray.
-Chop the mushrooms stems and add to a nonstick skillet or cast iron pan with oil or vegan butter. Saute on medium-high heat along with diced onion and minced garlic for 8-10 minutes, or until vegetables have released their extra moisture and begun to brown.
-Preheat oven to 400°F.
-Remove to a bowl and combine with homemade ricotta, breadcrumbs, salt and pepper, and any additional spices or seasonings you like.
-Stuff about a tablespoon of the filling mixture into each of the mushroom caps.
-Roast for 20-25 minutes, or until mushrooms are browned.

✴︎ Oven-Baked Jalapeño Poppers
∙5-6 jalapeño peppers
∙1/2 cup homemade ricotta (see above)
∙1/2 cup vegan cheddar-style shreds
∙1 teaspoon each garlic powder, onion powder
∙1/2 teaspoon smoked paprika
∙salt and pepper to preference
∙2/3 cup breadcrumbs (or crushed ritz crackers, or crushed potato chips)
∙2 tablespoons vegan butter

-Preheat oven to 400°F.
-Cut jalapeño peppers in half length-wise. Carefully use a spoon or paring knife and scoop out the seeds and ribs. Use gloves or make sure to wash your hands thoroughly afterward to remove the spicy oil from the seeds.
-In a bowl, combine jalapeño peppers with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. Arrange on a lined baking tray, cut sides up to create little boats to fill.
-In the same bowl, combine homemade ricotta with vegan cheddar shreds, onion and garlic powder, paprika, and any additional seasonings you like. Stuff roughly a heaping tablespoon into each jalapeño pepper boat (exact amounts will vary based on the size of your peppers).
-Optional step: melt vegan butter in a nonstick pan over medium-high heat. Add breadcrumbs and stir to coat. Continue to cook, stirring regularly, until lightly browned. Remove from heat.
-Press the stuffed jalapeños in the breadcrumbs and arrange again on baking tray. Bake for 20-25 minutes, until breadcrumbs are golden brown and the peppers are softened.

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