New Year’s Eve finger foods, vegan style!


The Old Injun Fighter doesn’t believe in decking his halls with boughs of holly for Christmas! But I’m certain he’ll be celebrating the hell out of  New Year’s Eve!  (Truth be told, he’s very sensitive about animals – doesn’t eat meat, only fish. And he will try vegan apps and entrees. Several years ago I dragged him to a vegan New Year’s Eve party. He had a good time, trying all the food and enjoying some very cool vegan Thai spring rolls!)    – R.T.



To ring in the new year, I will most likely be on a dance floor surrounded by friends and screaming out my countdown to midnight. But that will only be after I have an early evening cocktail party that focuses on finger foods. I have to do something somewhat sophisticated and adult-like before getting crazy later in the night.

A New Year’s Eve party is the perfect time to put out a spread of indulgent appetizers, mini entrées, and desserts all at once. There are no hard rules on the rights and wrongs of what to serve on this holiday, so get crazy with it! offers up ideas on creating a Japanese spread focused on mochi or starters such as curried carrot soup served in cute shot glasses. This is also the time to splurge on the bubbly and on specialty cocktails, such as Food Network’s champagne punch. You can try the Triple Threat Twinkies or Mushrooms Rockefeller below, or be creative and create your own finger foods.

The point is to be creative and celebrate the way you want. After an often stressful holiday season jammed full of traditions, it’s necessary to let your hair down, celebrate, eat, and drink your way.

Mushrooms Rockefeller

1 tsp. extra virgin olive oil
2 Tbsp. minced white onion
6 baby portobello or large button mushrooms, cleaned, stemmed, and minced
1/4 cup frozen spinach, thawed
1 tsp. lemon juice
1/2 tsp. lemon zest
1 1/2 Tbsp. pimiento
Salt and pepper, to taste

•Lightly grease an 8×10-inch pan. Preheat the oven to 375°F.

•In a skillet over medium heat, heat the olive oil. Sauté the onion and mushrooms until soft. Add the spinach, lemon juice and zest, and pimiento and cook for another 2 minutes. Remove from the heat.

•Stuff the mushrooms with the spinach filling and bake for 15 minutes, or until the mushrooms are cooked.

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