Category: New Years Party Recipes

Chef V’s Guacamole w/Pomegranate and Mango

I like to make this guacamole for the holidays – so pretty and festive!

Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.

creamy green smoothie


2 large ripe avocados
2 tsp. fresh lime juice
1/2 tsp Fine sea salt
1/4 small white onion, finely diced
3 fresh cilantro sprigs with stems, chopped
2 Tbs. diced mango
2 Tbs. pomegranate seeds
1 tsp. Chopped jalapeno (optional)


For guacamole: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. Using a fork or a potato masher, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, mango, cilantro and jalapeño (optional). Top with pomegranate seeds. Taste and adjust the seasoning for dipping. Serves 4.

Vegan Herb Aioli

Aioli, a traditional Mediterranean sauce, is just right for dipping veggies or drizzling over toasted baguette. It makes a delicious accompaniment to my Grilled Artichokes. – Veronica

vegan herb aioli

TOTAL 10 minutes

Prep Time: 10 minutes

Serving Size: 2 People


  • 1 cup raw cashews, washed and drained (pre-soaked 1 hour)
  • 1 cup filtered water
  • ¼ cup of lemon juice
  • 1 tbsp. of lemon zest
  • ½ tsp. organic sea salt to taste
  • 1 tsp. raw coconut sugar
  • 1/2 tsp fresh thyme
  • 1/2 tsp chopped fresh parsley
  • 2 cloves garlic


Blend mayo ingredients together in a Vitamix or food processor.

Macho Nachos

My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories.

Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.  – Veronica

Chef V Macho Nacho with Taco seasoning

Serving Size: 2-4 People


2 teaspoons hot chili powder
1 teaspoon of each: paprika and onion powder
½ teaspoon of each: sea salt, garlic powder,
ground cumin, and oregano
¼ teaspoon black pepper
⅛ teaspoon of each: cayenne pepper and
red pepper flakes

4 gluten-free, corn-free tortillas (I like Rudi’s®)
1 tablespoon coconut oil
1 teaspoon Chef V’s Taco Seasoning
½ cup shredded Daiya® cheddar shreds

1 tablespoon coconut oil
½ cup diced yellow onion
2 cups diced mushrooms or 1 pound ground turkey
1 tablespoon Chef V’s Taco Seasoning
¼ cup water or Chef V’s Homemade Almond Milk

1 cup cooked or canned black or pinto beans, warmed
1 whole avocado, diced
½ cup of each: diced and peeled mango, chopped
cilantro, and chopped green onion


Chef V’s Tip: For more protein, use 1 pound ground turkey instead of mushrooms. This is great for entertaining!

Combine all taco seasoning ingredients in a small bowl. Set aside.

Preheat oven to 350°F. Cut the tortillas into chip shapes.

In a large bowl, combine the coconut oil and 1 teaspoon of taco seasoning, if desired. Add the chips and gently coat.

Line 1 or 2 baking sheets with foil or parchment paper or use an oven-safe serveware piece. Place the chips in a single layer.

Bake for 8-10 minutes, but do not completely cook the chips. Remove the chips from the oven and sprinkle with Daiya® shreds. Bake for 3-4 more minutes, until the shreds are melted.

To make the nacho ‘meat,’ melt the coconut oil over medium-high heat in a saucepan. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the mushrooms (or ground turkey) and cook for 3 minutes. Add the taco seasoning and water or almond milk. Continue to cook through, stirring occasionally, for 2-3 more minutes. Keep warm on the stovetop.

To serve, transfer the chips onto a serving plate or leave on the oven-safe serveware piece. Top with warm black beans or pinto beans, nacho ‘meat’ (vegan or turkey), avocado, mango, cilantro, and green onion.

Green Goddess Hummus

I love hummus. Kids love hummus too! I eat hummus probably once a week. I like to make different flavors all the time. I love avocado hummus, bruschetta hummus, hummus with curry, and lots more. Your kids will love this healthy and delicious treat. – Veronica

This Green Goddess Hummus is amazing! It’s so full of flavor from the cilantro, chives, parsley, and lemon. It has the bright green festive coloring that kids love. Bring out the Green Goddess in you this holiday, or anytime.

This recipe is easy and it tastes delicious! Eat it with naan, veggies, gluten-free bread or pita chips. I love Stacy’s brand gluten free pita chips, they are the best. Enjoy!

skinny shamrock smoothie

Serving Size: 4 Person


  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh cilantro
  • 1 tbsp. fresh chives
  • 2 cups garbanzo beans or chickpeas
  • 1 tbsp. tahini paste
  • 1 clove garlic, minced
  • ¼ cup fresh lemon juice
  • ¼ cup cold pressed olive oil


Blend all ingredients in Vitamix or food processor. Chill for 1 hour before serving. Serve with gluten free bread, carrots, cucumbers or anything else your little leprechaun desires.

Red Beet Hummus

Improving your diet is the most important healthy change anyone can make. Yes, you can exercise more, you can get more sleep, you can meditate. But if you’re still filling your body with junk, none of that is really going to work the way it should. Change your diet and everything else falls into place. Start with this healthier and delicious red beet hummus dip.

red beet hummus


1 cooked organic beet, cooled
1 can organic garbanzo beans, drained
1 tbsp. tahini paste
1 clove garlic
¼ cup fresh lemon juice
1 tbsp. olive oil


Blend all ingredients on medium and slowly add olive oil while blending.

Blend for 1-2 minutes or until a creamy smooth consistency.

Serve with multi colored carrots, cucumber, and gluten free bread or crackers.

Easy Hummus

This recipe is easy and it tastes delicious! Eat it with naan, veggies, gluten-free bread or pita chips. I love Stacy’s brand gluten free pita chips, they are the best. Enjoy!

TOTAL TIME: 15 min  SERVES: 2-4

easy hummus


  • 1 (15-ounce) can or 2 cups cooked garbanzo beans, chilled
  • 1 lemon, juiced
  • 1 tablespoon tahini paste
  • 1 tablespoon cold-pressed olive oil
  • 1 clove garlic, minced or pressed
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1 cucumber, seeded and sliced


Process all ingredients except cucumber in a Vitamix for 1 to 2 minutes. Add 1 tablespoon of water if needed for better blending. Serve on cucumber slices, as a dip with your favorite veggies, or spread on a wrap or gluten-free toast. Sprinkle with paprika and sesame seeds.

Buffalo Cauliflower

When you want a crowd pleasing appetizer that everyone will eat, my Buffalo Cauliflower recipe fits the bill. These are mega-tasty and healthy too, without guilty calories and bad-for-you animal fat. Buffalo Cauliflower bites go with cocktail parties, holiday celebrations, and anytime you want some cauliflower that’s fun. – Veronica

buffalo cauliflower

Serving Size: 2-4 People


  • 1 cup almond milk
  • 1 cup gluten-free flour
  • 2 tsp. garlic powder
  • 1 head organic cauliflower, washed & chopped
  • 1 cup hot sauce (Trader Joe’s brand
  • recommended)
  • 1 tbsp. cold-pressed olive oil


  1. Preheat oven to 425°F.
  2. Mix milk, flour, garlic powder in a bowl and mix well.
  3. Add cauliflower to the bowl and cover with the mix.
  4. Place on a baking dish and bake for 20 minutes.
  5. While cauliflower is baking, make the buffalo sauce by adding the hot sauce and olive oil in a small bowl.
  6. Remove cauliflower and pour the buffalo sauce over the cauliflower and continue to bake for 5 minutes.
  7. Serve with Chef V Raw Mayonnaise and sliced organic celery sticks.

Party Mocktails


Sample Code

Enjoy classic cocktails without the added alcohol calories? Take a break from sugar and try one of these refreshing mocktails. Treat your body to a  break and give these following recipes a try!


Sample Code

Spicy Margarita (serves 1)


  • 8-12 oz.sparkling water
  • 1/4 cup lime juice
  • 1 cup of ice
  • 1 tsp. organic sea salt
  • tsp. cayenne pepper
  • 1 lime slice for garnish


Pour the salt and cayenne in a shallow dish that will fit the cup rim. Rub the lime slice around the rim of your cup and dip the cup into the salt mix. Fill the cup with ice and sparkling water. Garnish with a lime slice on the rim.

Blackberry Mojito (serves 1)


  • 8-12 oz. sparkling water
  • 3-4 organic blackberries
  • 2 organic lime slices (save one for garnish)
  • 4-5 mint leaves
  • Half a glass of ice


In a glass of your choice, or in a cocktail mixer, muddle the blackberries, mint and 1 of the lime lime slices together. Fill the glass halfway with ice and add sparkling water. Garnish with lime slice or mint.

Sample Code

Sample Code

Moscow Mule (serves 1)


  • 8-12 oz. sparkling water
  • 1 tbsp. lime juice
  • 1 tbsp. lemon juice
  • 1 tbsp. grated ginger
  • 1 cup ice


Combine lime, lemon juice and ginger in your mug (copper is best). Add ice and sparkling water.

Cucumber Cooler (serves 4-6)


  • 1 organic cucumber, skinned and thinly sliced
  • 6 cups filtered water
  • 2 lemons, sliced
  • Ice (per serving)


In a large pitcher, add cucumber slices, water, and lemon (you can also add mint or basil for extra flavors). Leave the pitcher in the refrigerator overnight (try to get at least 4 hours) to marinate. Add ice to cups and pour cucumber cooler in cups to serve. Garnish with sliced cucumber.

Chef V Ranch Dressing

Serving Size: 2-4 people


1 cup Chef V Raw Mayo (recipe HERE)
½ tsp. garlic powder
½ teaspoon onion powder
¼ tsp. black pepper
1 tsp. fresh parsley, chopped
½ cup unsweetened almond milk


Mix or blend all of the ingredients together. Refrigerate for at least 2 hours to chill before serving.

My Ranch Dressing is a great dip for watching football! Made with vegan mayo and almond milk, it is healthy and delicious.

Spinach Artichoke Dip

Great for parties and tailgating!

Serving Size: 4-6 people


3/4 cup raw cashews
3/4 cup Chef V's Raw Almond Milk or coconut milk
2 to 3 tablespoons fresh lemon juice
2 cloves garlic, minced or pressed
1 teaspoon sea salt
1/2 teaspoon dry mustard
1 1/2 cups canned artichoke hearts (or partially thaw if using frozen)
2 cups fresh spinach

Fresh veggies, gluten-free crackers and bread


Preheat the oven to 425 degrees F. Process all the ingredients except artichoke and spinach in a Vitamix until smooth. Add the artichoke and spinach. Pulse but do not blend.

Transfer the mixture to a 6×6-inch dish, or to multiple small oven-safe dishes, and bake for 20 minutes.

Remove the dip and let it cool for 5 minutes before serving.

Enjoy with gluten-free bread, crackers, or your favorite veggies.

My Spinach Artichoke Dip is a favorite snack for watching football, as an hors d'oeuvre at a party, or with a glass of wine on the deck while the sun goes down.

© 2021 Chef V, LLC.