hosting an organic vegan dinner party (yes, you can!).

Last weekend, we had a couple of my favorite people over for a little vegan hors d'oeuvres party to watch the newly-released GMO OMG documentary. It was great! Really interesting film (check out my thoughts here) and a wonderful way to spend a Friday night. Plus, how thematic! Check out these deliciously whole, organic, non-GMO goodies! 

Vegan Dinner Party Set up

Because everything turned out so delightfully - and no one missed the Cheetos or the Ruffles Dip - I thought I'd share a bit of what we cooked up. I have to give HUGE props to Lauren for taking on some seriously adventurous recipes: Collard Wraps with Chickpea Walnut 'Meat', Garlicky Almond Crackers, Baked Spiced Vegan Feta and Minimalist Baker's Vegan Jalapeno Poppers (sadly not pictured because they took a little longer in the oven than everything else. We were all too excited to try them when they came out to remember to take a picture. Trust me: they were beautiful!)

Broccoli with Pistachios 2

This pan-seared broccoli with pistachios and mint was inspired by the new NYC Greenmarkets Cookbook. Delish (and local!). I've adapted a few recipes and will be sharing them in the next couple of weeks, both on the blog and in the meal delivery menus

Collard Wraps w Sauce

Lauren's gorgeous collard wraps, from Dishing Up the Dirt. These were SO hearty, in that way that raw food (surprisingly) can be! The chickpea-walnut filling is so so so good: definitely worth recycling as a sandwich filling for other meals, or as a quick snack on its own. Also: the addition of shredded cabbage and carrots? Perfect. Lauren also whipped up a gorgeous tahini-miso-tamari dressing that worked really well with the fresh veggies. A little improvisation goes a long way! 

You'll also see chickpea toasties as a little nibble above (great for just about any party in place of things like popcorn or chips. You can adapt the flavor to fit your evening's theme, too! Just get a little creative with spices.) The recipe for the toasties can be found in the Eat Deliciously, Live Vibrantly eCookbook: download it for free here

Cucumber Soup Front

Green gazpacho! Mint, tarragon, basil, cucumber, chopped almonds... this soup has a lot going on. It's super refreshing (and could probably double for a smoothie in the morning). Who am I kidding. We had leftovers and I had this Saturday for breakfast. ;)

Roasted Beets and Cauliflower
Another recipe inspired by the Greenmarkets Cookbook: roasted cauliflower and beets with steamed leeks and a silky green dressing (using baby pickles and capers! Hello, antipasto bar, my new best friend!) Keep an eye out on the blog for this adapted recipe. It's a little heavy for summertime, but man alive is it good. Also a great batch of repurpose-able leftovers: we've been having beets and cauliflower on salad greens all week.

Baked Vegan Cheese

Perhaps my new favorite discovery thanks to our party! This baked spiced vegan feta cheese from Maple Spice (look at it! it's so pretty!) and garlicky almond meal crackers from Dishing Up the Dirt were just to die for. Both recipes are surprisingly simple but yield some pretty gourmet results. The crackers have a nice buttery, shortbread-like feel to them, and the feta turned out all soft and springy. Definitely something to consider next time you host a party -- no one will know they're not having dairy or gluten or weird preservatives. Nice job, Lauren! 

Stay tuned in the next week for the remaining Greenmarket-inspired recipes. In the meantime, have you hosted an all-plants dinner party before? What did you serve? What are your go-to's for healthy entertaining?

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  1. […] week’s baked sweet potato fries and semi-raw falafel), peas, beets, cauliflower, chickpeas (vegan dinner party) and cookies (thank goodness for plantain fritters and raw sugar free tahini batter balls– […]

  2. […] over really well with students. As far as tacos go, they’re fancy-ish enough for things like dinner parties, and easy enough that they fit perfectly into a hectic weeknight dinner […]

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