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New Year’s Eve Appetizers Which are Dairy-Free and Gluten-Free

New Year’s Eve is a great time to celebrate the beginning of a new year. Whether you celebrate with friends or at home on your own, it can be nice to make a few delicious appetizers. Be wary though, as some celebratory food options are packed with allergens. This doesn’t have to be your normal though. Here are a few allergy-friendly New Years’ Eve appetizers.

 

Allergy-Friendly New Year’s Eve Appetizers

When preparing recipes with food allergies it is always important to check ingredients on the items you use. Some companies will change how they manufacture their items and it is important to verify that items are safe for your specific situation. It can also help to buy from companies you trust that offer allergy-friendly products exclusively.

Allergy-Friendly Meatballs

Adapted from EBL Food Allergies

Ingredients:

  • 2 ½ lbs ground beef
  • 1 small onion - diced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¾ tsp oregano
  • 1 ½ tsp Italian seasoning
  • ½ cup gluten-free bread crumbs
  • ⅓ cup dairy-free milk
  • 2 cups of your favorite allergy-friendly sauce 

Directions:

  1. Preheat the oven to Bake at 400°F
  2. Line a baking pan with parchment paper or foil sprayed with oil
  3. Mix all of the ingredients with your hands
  4. Shape into meatballs by rolling small amounts in your hands
  5. Place each meatball on a baking sheet about one inch apart
  6. Cook in the oven for 18-20 minutes or until the meatballs are no longer pink in the center
  7. Add meatballs to your favorite sauce and simmer for an additional 15-20 minutes before serving for added flavor

Allergy-Friendly Jalapeño Poppers

Adapted from Eating With Food Allergies

Ingredients:

  • 6 jalapeños
  • ¼ cup vegan sour cream
  • 1 tsp salt
  • ¼ onion - chopped
  • 2 cloves of garlic - minced
  • 4 oz shredded vegan cheese
  • allergy-friendly bacon 

Directions:

  1. Preheat your oven to Bake at 400°F
  2. Rinse the peppers and cut them in half
  3. Using a spoon, clean out the seeds from the center
  4. In a small bowl, mix together sour cream, salt, garlic, and onion
  5. Scoop up the filling and use it to stuff the pepper halves
  6. Top stuffed peppers with shredded cheese
  7. Wrap each pepper loosely with a slice of bacon
  8. Place stuffed peppers on a baking sheet and make sure to space them out
  9. Bake for 10-15 minutes, or until the cheese is bubbling and bacon is fully cooked
  10. Allow to cool and serve with a side of vegan sour cream or on their own

Gluten-Free Dairy-Free Hot Wings

Adapted from The Real Food Dieticians

Ingredients:

  • For the wings:
  • For the sauce:
    • ½ cup of ghee or coconut oil
    • ½ cup of hot sauce
    • 1 tbsp apple cider vinegar
    • 1 tsp garlic powder
    • ½ tsp paprika
    • ⅛ tsp cayenne pepper
    • ½ tsp of sea salt

Directions:

  1. Preheat the oven to Bake at 250°F
  2. Line a large rimmed baking sheet with foil
  3. Place chicken wings in a large bowl
  4. Sprinkle with gluten-free baking powder and salt
  5. Toss well to cook
  6. Arrange chicken on a baking sheet so that no pieces are touching each other
  7. After 30 minutes, turn the oven temperature to Bake at 425°F and cook for another 20 minutes
  8. After 20 minutes, rotate the chicken on the pan and cook an additional 20 minutes or until the chicken is crispy and lightly browned
  9. While the chicken is baking make the sauce by combining all of the sauce ingredients in a small saucepan over medium heat
  10. Once the ghee is melted, whisk to combine and remove from heat
  11. Transfer cooked chicken to a shallow container and drizzle with half the buffalo sauce
  12. Toss to coat completely
  13. Save the remaining sauce and use it when serving the wings

Allergy-Friendly Stuffed Mushrooms

Adapted from Debra Klein

Ingredients:

  • 14 oz portobello mushrooms
  • 2 tbsp olive oil
  • 1 small onion - diced
  • 2 cloves garlic
  • ¼ tsp of sea salt
  • ¼ tsp black pepper
  • ¾ cup cauliflower rice
  • 1 ½ tbsp parsley - chopped
  • 1 ½ tbsp fresh spinach - chopped
  • ⅓ cup pine nuts
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp coarse sea salt

Directions:

  1. Preheat oven to Bake at 350°F
  2. Line baking sheet with parchment paper
  3. Clean mushrooms with a damp paper towel
  4. Remove stems and mince them to use in the filling later
  5. Place mushroom caps upside down on the prepared baking sheet
  6. Brush with 1 tbsp of olive oil
  7. Bake for 10 minutes to soften
  8. Use a food processor to combine nuts, oregano, onion powder, garlic powder, and salt
  9. Pulse until crumbly and resembling parmesan cheese
  10. In a heavy skillet over medium heat add one tbsp of oil
  11. Add remaining mushroom stems and diced onions. Cook stirring often for three minutes while stems release their juices
  12. Add garlic and continue to cook for 2 more minutes while onions continue to soften.
  13. Stir in cauliflower rice until well incorporated
  14. Turn off the heat
  15. Mix in all, but 1 tbsp, set aside for topping of the nut mixture and the spinach/parsley
  16. Scoop filling into the par-baked mushrooms
  17. Sprinkle with the nut mixture you set aside and bake for 15-20 minutes until mushrooms are tender and topping is golden

Gluten and Dairy Free Prosciutto Wrapped Asparagus

Adapted from Gluten Sugar Dairy Free

Ingredients:

  • 2 lb asparagus
  • ½ pound thin-sliced prosciutto
  • ½ teaspoon salt
  • 1 fresh lemon
  • ½ tsp black pepper
  • 1 tbsp olive oil

Directions:

  1. Trim the ends off of the asparagus
  2. In a large stockpot add water and lemon juice to ¾ full and bring to a boil
  3. In a very large bowl, put 4 cups of ice and 4 cups of water. Set this bowl aside
  4. Drop the asparagus, in batches, into the boiling water and cook for 2 minutes
  5. Remove with tongs and drop into ice water
  6. Repeat this process until all the asparagus is done
  7. Lay the asparagus out on the kitchen towel to dry and sprinkle with salt and pepper
  8. Once dry, place in the refrigerator for 2 hours
  9. Once chilled, wrap each stalk of asparagus in a thin slice of prosciutto
  10. Serve chilled