Jess Beautician | Christmas Canapés/Appetisers (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded December 2016 | Updated October 2024, 1 hour ago.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
CHEESE & CRANBERRY STUFFED COURGETTE ROLLS (Makes 12):
1 courgette
1/2 cup cashews (soaked overnight): http://i.refs.cc/PtXrkjsu
2 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 tbsp lemon juice
1/2 tsp garlic powder
Salt & black pepper
1 handful dried cranberries: http://i.refs.cc/PtXrkjsu
Balsamic vinegar
Fresh mint
First peel the courgette into ribbons using a vegetable peeler. Place those on a lined baking tray, brush over a little olive oil on both sides and season with salt and black pepper, then put them under the grill for around 5 minutes. In that time make the cashew cheese by blending the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt and black pepper in a food processor until it’s smooth. Transfer that over to a bowl, add in the dried cranberries then mix it all together. Remove the courgette strips from the grill and add 1 tablespoon of the Cranberry Cashew Cheese onto the end of each strip. Roll each one from one end to the other and then stand them upright, drizzle over some balsamic vinegar and sprinkle over some finely chopped mint.
SUN-DRIED TOMATO, OLIVE & THYME STUFFED MUSHROOMS (Makes 10):
10 mushrooms
1 tbsp pine nuts
Sun-dried Tomato Cashew Cream:
4 chopped sun-dried tomatoes
8 chopped green olives
Fresh thyme
Preheat the oven to 180 degrees celsius. Start by breaking the stalks off the mushrooms then place the tops on a lined baking tray and put them in the oven for 20-25 minutes to cook. In that time, toast the pine nuts in a dry pan until they’re golden, then chop the sun-dried tomatoes and olives, and mix them together in a bowl with the pine nuts. Remove the mushrooms from the oven and top them with some Sun-drired Tomato Cashew Cheese, then top each mushroom with the sundried tomato, olive and pine nut mix and finish with a sprig of fresh thyme.
ROASTED BUTTERNUT SQUASH BITES WITH MUSTARD, CRANBERRIES & WALNUTS:
1/4 butternut squash
Wholegrain mustard
Dried cranberries: http://i.refs.cc/PtXrkjsu
Walnuts, chopped: http://i.refs.cc/PtXrkjsu
Preheat the oven to 180 degrees celsius. Slice the butternut squash into bitesize pieces and place them on a lined baking tray in the oven for 25 minutes to roast. Remove them once they’re done, top each piece with some wholegrain mustard then sprinkle over some dried cranberries and chopped walnuts.
MINI GARLIC & ROSEMARY HASSLEBACK POTATOES:
10 new potatoes
2 tbsp olive oil
3 cloves garlic
Fresh rosemary
Salt & black pepper
Preheat the oven to 180 degrees celsius. Wash the new potatoes, then slice each one 3/4 way down from one end to the other then place them on a lined baking tray. Brush each one with some garlic infused olive oil, top them with sprigs of fresh rosemary, season them with salt and black pepper and place them in the oven to bake for 30 minutes.
ARTICHOKE & SPINACH ON ONION OATCAKES (Makes 16):
For the oatcakes
1 cup oats
2 tbsp onion flakes
1 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 tbsp olive oil
1/2 tsp garlic powder
Salt & black pepper
1/3 cup water
For the topping:
1 tbsp olive oil
1 cup artichoke hearts (defrosted from frozen, jarred or canned)
1 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 heaped tsp wholegrain mustard
1 large handful fresh spinach
Pomegranate seeds
Fresh parsley
For the oatcakes first preheat the oven to 180 degrees celsius. Then blend the oats in a food processor until it forms a flour. Next add in the onion flakes, nutritional yeast, olive oil, garlic powder, salt and black pepper and blend it together with the water until the mixture sticks. Tip that out on a clean work surface with a little more oat flour and knead it into a dough. Roll it out then cut them out into oatcakes using a cutter. Place those in the oven to bake for 20 minutes whilst you make the topping. For this, add the olive oil to a small pan, then add in the artichoke hearts and allow those to gently fry off. Next add in the nutritional yeast and wholegrain mustard. Cook that off then add in the spinach and let that cook until it’s wilted. Finally, season it with salt and black pepper. Remove the oatcakes from the oven once done and top each one with the artichoke spinach mix. Finish with pomegranate seeds and fresh parsley.
WHAT I’M WEARING:
NAILS - Butter London ‘Her Majesty’s Red’: bit.ly/2h4Pkxy
BRACELET: bit.ly/2dTKKRu
CANDLES:
Diptyque Figuier: bit.ly/2hKZabQ
Diptyque Feu De Bois: bit.ly/2fm58KL
Diptyque Insolite (Limited edition)
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
CHEESE & CRANBERRY STUFFED COURGETTE ROLLS (Makes 12):
1 courgette
1/2 cup cashews (soaked overnight): http://i.refs.cc/PtXrkjsu
2 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 tbsp lemon juice
1/2 tsp garlic powder
Salt & black pepper
1 handful dried cranberries: http://i.refs.cc/PtXrkjsu
Balsamic vinegar
Fresh mint
First peel the courgette into ribbons using a vegetable peeler. Place those on a lined baking tray, brush over a little olive oil on both sides and season with salt and black pepper, then put them under the grill for around 5 minutes. In that time make the cashew cheese by blending the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt and black pepper in a food processor until it’s smooth. Transfer that over to a bowl, add in the dried cranberries then mix it all together. Remove the courgette strips from the grill and add 1 tablespoon of the Cranberry Cashew Cheese onto the end of each strip. Roll each one from one end to the other and then stand them upright, drizzle over some balsamic vinegar and sprinkle over some finely chopped mint.
SUN-DRIED TOMATO, OLIVE & THYME STUFFED MUSHROOMS (Makes 10):
10 mushrooms
1 tbsp pine nuts
Sun-dried Tomato Cashew Cream:
4 chopped sun-dried tomatoes
8 chopped green olives
Fresh thyme
Preheat the oven to 180 degrees celsius. Start by breaking the stalks off the mushrooms then place the tops on a lined baking tray and put them in the oven for 20-25 minutes to cook. In that time, toast the pine nuts in a dry pan until they’re golden, then chop the sun-dried tomatoes and olives, and mix them together in a bowl with the pine nuts. Remove the mushrooms from the oven and top them with some Sun-drired Tomato Cashew Cheese, then top each mushroom with the sundried tomato, olive and pine nut mix and finish with a sprig of fresh thyme.
ROASTED BUTTERNUT SQUASH BITES WITH MUSTARD, CRANBERRIES & WALNUTS:
1/4 butternut squash
Wholegrain mustard
Dried cranberries: http://i.refs.cc/PtXrkjsu
Walnuts, chopped: http://i.refs.cc/PtXrkjsu
Preheat the oven to 180 degrees celsius. Slice the butternut squash into bitesize pieces and place them on a lined baking tray in the oven for 25 minutes to roast. Remove them once they’re done, top each piece with some wholegrain mustard then sprinkle over some dried cranberries and chopped walnuts.
MINI GARLIC & ROSEMARY HASSLEBACK POTATOES:
10 new potatoes
2 tbsp olive oil
3 cloves garlic
Fresh rosemary
Salt & black pepper
Preheat the oven to 180 degrees celsius. Wash the new potatoes, then slice each one 3/4 way down from one end to the other then place them on a lined baking tray. Brush each one with some garlic infused olive oil, top them with sprigs of fresh rosemary, season them with salt and black pepper and place them in the oven to bake for 30 minutes.
ARTICHOKE & SPINACH ON ONION OATCAKES (Makes 16):
For the oatcakes
1 cup oats
2 tbsp onion flakes
1 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 tbsp olive oil
1/2 tsp garlic powder
Salt & black pepper
1/3 cup water
For the topping:
1 tbsp olive oil
1 cup artichoke hearts (defrosted from frozen, jarred or canned)
1 tbsp nutritional yeast: amzn.to/2aAZ8MM
1 heaped tsp wholegrain mustard
1 large handful fresh spinach
Pomegranate seeds
Fresh parsley
For the oatcakes first preheat the oven to 180 degrees celsius. Then blend the oats in a food processor until it forms a flour. Next add in the onion flakes, nutritional yeast, olive oil, garlic powder, salt and black pepper and blend it together with the water until the mixture sticks. Tip that out on a clean work surface with a little more oat flour and knead it into a dough. Roll it out then cut them out into oatcakes using a cutter. Place those in the oven to bake for 20 minutes whilst you make the topping. For this, add the olive oil to a small pan, then add in the artichoke hearts and allow those to gently fry off. Next add in the nutritional yeast and wholegrain mustard. Cook that off then add in the spinach and let that cook until it’s wilted. Finally, season it with salt and black pepper. Remove the oatcakes from the oven once done and top each one with the artichoke spinach mix. Finish with pomegranate seeds and fresh parsley.
WHAT I’M WEARING:
NAILS - Butter London ‘Her Majesty’s Red’: bit.ly/2h4Pkxy
BRACELET: bit.ly/2dTKKRu
CANDLES:
Diptyque Figuier: bit.ly/2hKZabQ
Diptyque Feu De Bois: bit.ly/2fm58KL
Diptyque Insolite (Limited edition)
