Vegan Party Platter
Vegan Party Platter… where to begin. I make one every time I have a party, a playgroup, or a gathering of any kind of vibe. Now, I have no idea why it’s never occurred to me that I should properly photograph these beauts! This fabulous spread deserves professional pics. Alas, crappy light = crappy pics, and my computer with Photoshop is currently outta commission. Sigh… Anyway, back to the Vegan Party Platter. It is incredibly easy, delicious, and healthy! I usually use what you see here and pending on my mood, may throw in a few other gems. I always serve a hummus, in this case a sun-dried tomato hummus, veggies, various dipping/spread worthy chips, tapenade or whole olives, roasted red peppers, nuts and dried fruit (in this pic, apricots), a small crock pot with a warm Mexican bean dip (not shown), and cheeses. Now that I’m vegan, I’ve been trying my hand at homemade cheese. The white one in this pic is Miyoko’s Double Chive… amazing! The one on the left is my very own. 🙂 Over the summer, my garden overflows with tomatoes and hot peppers so I usually serve a homemade salsa or pico de gallo right along side some delicious guacamole. I tried making my own tortilla chips this past summer but definitely didn’t enjoy them as much as some of the incredible store bought ones. Oh well!
For drinks, I always have 3 staples and a 4th that I decide pending on the season, and of course, my mood or the type of gathering being had. I always have a sangria (changing upon the season), a water with fresh sliced lemon and fresh sliced ginger, and a water with fresh mint and fresh sliced strawberries. The waters are uber refreshing and always a crowd pleaser!
I love hosting people, parties, events, and holidays. I always have! It gives me great pleasure for sure. New Year’s resolutions 2018:
1- Start working out more again to wear my beautiful and dusty wardrobe (and, of course, to feel super duper)
2- Get my book (One More Sip of Whine) published!
3- Photograph my soirees/gatherings professionally
*Sorry for the Sh#% pics. 🙁
- 1 can chick peas - drained (save a few ounces of liquid for hummus)
- 1 garlic clove
- 1 heaping Tbl of tahini
- 2 tsp lemon juice
- 1/4-1/3 cup sun-dried tomatoes in oil (pending upon how 'tomato-y' you want it)!
- 5 fresh basil leaves
- Salt to taste
- Put all of the ingredients in blender or food processor and blend until smooth
- If too thick, slowly add water to the mix and reblend
- Done!
- 1 cup cashews
- ½ cup nutritional yeast
- 1 Tbl smoked paprika (If you don't like a 'smokey' flavor, don't use this)
- 1 Tbl maple syrup
- 1 1/2 Tbl agar agar powder
- 1 clove of garlic
- 1 tsp lemon juice
- 1 tsp soy sauce OR Braggs Aminos (I use Braggs)
- 1 Tbl dijon mustard
- ¼ tsp turmeric
- ¼ tsp cayenne pepper (or less if you're sensitive to spice/heat)
- 1/4 tsp salt
- 1½ cups water
- Trader Joe's Onion Salt
- Put half the water and everything else except the agar agar into a blender (I used my Vitamix)
- Blend until smooth
- In a pan, put in the remaining half of the water and the agar agar
- Simmer for 5 mins stirring constantly - make sure there are no lumps
- Remove from heat and stir in the contents from the blender - mix well
- Pour into a mold or a pie/cake pan and then chill for at least 2 hours (until firm)
- Once ready, either cut the mold into two circles or find a circular mold (I used a bowl)
- Cover all sides with Trader Joe's Onion Salt OR a similar seasoning
- Enjoy!
- Shiraz (However, if opting out of the smokey paprika in the recipe, I'd pair with a Rioja)
- Porter or Stout
