My 1st Vegan Dinner Party

Most of my friends are not vegan, but when my friend Amie suggested a dinner party, I knew I wanted to make some vegan food for my friends. I decided to make a salad, bread, soup and a dessert. Here is what I served...this menu is great for spring shindigs:

Strawberry Almond Green Salad 

Rosemary Bread

Minestrone Soup

Grapefruit Pound Cake

We had a blast preparing the food and it was super delicious! All the vegan recipes are below the photos!

Strawberry Almond Green Salad (4 servings)

1 bag Romaine lettuce
1 bag mixed greens
16 Strawberries
1 cup sliced almonds
3 Tbsp honey
8 Tbsp poppy seed dressing (I get mine from Arcadia Farms Marketplace in Old Town Scottsdale...such a cute market/cafe)

1. Slice the strawberries and set aside.
2. Pour honey over sliced almonds in a frying pan and heat on medium heat until the almonds start to stick together...don't overcook them. The almonds will soak up most of the honey when they are ready to take off the stove.
3. Plate salad with lettuce first, then strawberries, then almonds and finish with a drizzle of poppy seed dressing.

Rosemary Bread

1 pre-made bag of Fresh and Easy whole wheat pizza dough
Fresh rosemary
olive oil to spritz

1. Heat oven to 425 degrees.
2. Roll out pizza dough
3. Spritz a cookie sheet with olive oil
4. Shape pizza dough into a rectangle
5. Press rosemary into the top of the dough
6. Bake for 8-10 minutes

Perfect for dipping into soup or into flavored olive oils!

Minestrone Soup (from Spark People)

5 cups Organic Vegetable Broth 1/2 cup Elbows Pasta (I used bow tie pasta-cooked per package instructions) 1 cup Onions, raw, chopped 3 cloves Garlic 1 cup Carrots, raw, chopped 2.5 cups Swiss Chard chopped 2 cups Tomatoes (stewed) 1 cup Green Beans (snap) 1.5 cups Zucchini, sliced 1 cup Savoy or Napa cabbage, chopped 2 tbsp Olive Oil 3 tsp Thyme, fresh 1 tsp Pepper, black

1. Dice onions, carrots and chard stems. 15 oz can canned cannellini beans

2. Saute in olive oil for about 10 minutes until onions are translucent. 

3. Add minced garlic and thyme. Stir for another minute.
4. Add vegetable broth and pint of canned tomatoes. Bring to a boil and reduce to simmer. 

5. Add chard that has been torn into bite sized pieces, chopped savoy cabbage leaves, green beans and zucchini. Simmer for 5 minutes.
6. Add pasta and drained, rinsed beans.
7. Simmer until pasta is cooked through. 

8. Season with black pepper and salt if desired.

 

     Vegan Grapefruit Pound Cake (adapted from a Cooking Light magazine recipe)

Baking spray with flour  

9 ounces all-purpose flour (about 2 cups)  

1 teaspoon baking powder  

5/8 teaspoon salt, divided  

1 2/3 cups granulated sugar  

6 tablespoons butter, softened  (I used Earth Balance)

6 ounces 1/3-less-fat cream cheese  (I used Tofutti cream cheese)

2 large eggs  (to veganize use 1 'egg-replacer' and 1/2 cup applesauce)

1/4 cup canola oil  

2 tablespoons grated grapefruit rind  

1/2 teaspoon vanilla extract  

1/2 cup 2% reduced-fat milk  (I used vanilla almond milk)

 1 1/4 cups powdered sugar 

1/2 cup fresh grapefruit juice

 

  

1. Preheat oven to 325°.

2. Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.

3. Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

4. Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

 

Thanks to Matt, Christie, Amie, Sam, Becky and Gary!

 

 

Vegan International Quinoa Salad

Quinoa is a super grain I only discovered after becoming vegan last year. I love plain cooked quinoa, quinoa pasta and now International Quinoa Salad. This recipe is from Fat Free Vegan Blog. 

It's a weekly staple around the Hibbard house. When we need a lunch on-the-go or a side for dinner, this is our go-to dish.

International Quinoa Salad


Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper

To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. You can also follow directions on the quinoa package for stovetop preparation. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.
Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.

Vegan tuscan kale salad

I love True Food Kitchen. I have been making this recipe for about a year now, ever since True Food Kitchen posted it on their web site. Their food is healthy, well-balanced and tasty, with many vegan and vegetarian options. I had never eaten kale before having this salad. When I was in high school, I used to work at a retirement home that used kale as decoration for the salad bar. The kale should have been IN the salad bar!!!
This salad is great on its own, but can also be served as a side salad with lunch or dinner. If I ever start having friends over for vegan dinner parties (which I want to start doing!), I would make them this salad as a starter. It's one of those salads that makes people really like kale!

Vegan version of True Food Kitchen's Tuscan Kale Salad

Food as Medicine Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.

Ingredients

4-6 cups kale, loosely packed, sliced leaves of Italian black- midribs removed and chopped into strips or bite-size pieces (any store-bought kale will work) juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup mozzarella Diaya cheese 1/2 cup freshly made bread crumbs from lightly toasted bread (or store-bought panko bread crumbs)

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese. Ingredients  Chopped kale  Dressing  Finished kale salad  Ready to serve  Want to know more about True Food Kitchen? Here is info from Dr. Weil's website: Concept: All True Food Kitchen locations feature dishes that closely adhere to the principles of Dr. Weil's anti-inflammatory diet. They are intended to be a new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience. Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include soups, appetizers, salads, pasta, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts. Sample dishes: Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Tuscan Kale Salad; Cauliflower & Cashews; Herbed Hummus; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Manchego; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash. Each location features catering, take out, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer and sake. All wines are selected based on wineries' commitment to organic, biodynamic and/or sustainable farming practices. Engrained in True Food Kitchen's ethos is a commitment to a conscious, community-based dining experience - a commitment that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a "chain." Food sources: All True Food Kitchen locations use local, organic sources whenever possible. For example, the Phoenix location receives most of its produce from McClendon Farms, a 25-acre, USDA-certified organic produce farm in Peoria, Arizona. All locations also use the organic extra virgin olive oil and tomatoes that Dr. Weil worked to develop with Lucini Italia, which he considers the finest quality in the world. Green features: The restaurants are decidedly "green" with environmentally friendly accoutrement including: High efficiency kitchen equipment Low voltage LED lighting Waterless urinals (saving 40,000 gallons/year) Ultra low water faucets Low VOC paint White oak butcher block tables and counter tops Reclaimed wood floors Recycled quarry tiles Natura water purification unit. (True Food Kitchen creates both still and carbonated bottled water in-house. Bottles are cleaned, sterilized and reused, eliminating plastic bottle waste). True Food Kitchen locations: Phoenix, Ariz. (opened Oct. 2008) Biltmore Fashion Park 2502 E Camelback Rd. Phoenix, AZ 85016 602.774.3488 Newport Beach, Calif. (opened Aug. 2010) Fashion Island 451 Newport Center Dr. Newport Beach, CA 92660 949.644.2400 Scottsdale, Ariz. (opened Nov. 2010) Scottsdale Quarter 15191 N Scottsdale Rd. Scottsdale, AZ 85254 480.265.4500 Santa Monica, Calif. (scheduled opening Apr. 2011)

Gardein seven grain crispy tenders

Oh my goodness! I have a new favorite food! These Gardein seven grain crispy tenders are AMAZING! I even made my sister try one, and she loved it! I had heard that Costco was going to be carrying a big bag of these, but I called a couple local Costco stores and they didn't have them. But, the good news is that these are sold at Sunflower Market and Whole Foods. The Gardein website says that they may even be available at Albertson's and Bashas in Arizona. They have an online look-up on their site, so you can find them in your state. I liked the fresh gardein varieties I have tried, but these are over-the-top amazing. I don't know how they do it, but kids would love these. The texture is identical to a chicken tender. I find them to be a perfect compliment to a vegan caesar salad. They are crispy, flavorful and are actually good for you!

Veganomicon recipe: Vegan ceasar salad (topped with chile cornmeal-crusted tofu)

I am so excited to be finding amazing vegan salad dressing recipes. I've always loved caesar salad, but I've never made my own dressing at home. Vegonomicon has a great recipe for caesar dressing. It's so good that I think I'll need to make a batch of it every week!
Caesar dressing
1/3 cup slivered or sliced blanched almonds
3-4 cloves garlic, peeled and crushed
3/4 pound silken tofu (also called soft-don't use vacuum-packed variety)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine (I didn't have this, so I used 4 teaspoons vegetable broth)
1 teaspoon sugar
1/2 teaspoon mustard powder
salt

Pulse the sliced almonds in a food processor or blender until crumbly, Empty the ground almonds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar and mustard powder, and pulse until blended. Adjust the lemon juice and salt to taste. Pour into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum 30 minutes, optimally 1 to 1 1/2 hours.

I filled a bowl with romaine lettuce and some mixed greens and put a small amount of the dressing on top and tossed the salad. I topped with leftover chile cornmeal-crusted tofu. What a divine combination!

The caesar salad is wonderful tossed with Gardein seven grain crispy tenders.

Vegan copycat Green Vegetarian Balsamic Picnic Salad

I am really into fruit in my salads. I know, I should be putting veggies in there, but I find that I eat more veggies at dinner, when I can marinate, steam and grill them. I have never really been a raw veggie fan, with the exception of carrots and celery.

The Green Vegetarian Balsamic picnic salad was AMAZING! Since I can't go there every day (I wish) I decided to copycat it at home, to get my fix. I went to Sunflower Market and bought bulk mixed green, fresh spinach and hearts of romaine. I also bought apples, strawberries, figs and pecans, which are used in Green's salad.

When my friend Allison refused to eat a fig from my salad and told me she'd tell me how they were made later that day, I was curious. I was so happy to have discovered figs, but soon after, my desire for them would wane. I would have NEVER, in a million years, thought that figs involve the death of something. Basically, figs are pollinated by fig wasps. A fig is an inverted flower. So, the fig wasps have to go inside the fig to pollinate it. The relationship is a unique one because it is the only source of food for the wasps. So, they enter the fig flower, they eat, pollinate and then DIE inside the figs. You aren't eating the wasps in "wasp form", but you are eating the protein source that once was a wasp. The wasps get broken down during the growth of a fig.  Ew, huh?! I have a whole bag that I literally just opened, sitting in my pantry.....any takers?!

A wonderful, amazing replacement for figs in this salad is dates! I found some dried diced dates at Sunflower and just sprinkled a few on my salad.

I have to figure out how to make balsamic vinaigrette. It should be easy. I used some leftover from my Green salad, which is soooooo good.

Copycat Green Vegetarian Balsamic Picnic Salad (minus the figs)

1 cup mixed greens
1/2 cup spinach
1 cup romaine lettuce
4 large strawberries (thinly-sliced)
1/2 pink lady apple (thinly-sliced)
10 whole pecans
2 tbsp dried diced dated


Toss together and serve with balsamic vinaigrette.

30 days as a vegan...made a yummy salad for dinner!

Today marks 30 days of living a vegan lifestyle! I am super exited about my accomplishment. I am also 30 days sans Diet Coke! Now that I know I can REALLY do this, I am going to try to embrace new things for the next 30 days.  I am going to research new recipes and hopefully jump-start my home food garden.

Super huge thanks to Katerina and Dexter for inspiring me to make a salad for dinner. Tonight I put together a lot of ingredients I would normally never combine. I will be making this salad all the time. I can sub the garbanzo beans with black beans, kidney beans, great northern beans, pinto beans, etc. I can sub other dried or fresh fruit for the cranberries. And, the walnuts can be subbed with almonds, pecans, peanuts, etc. I like the nutty, savory and sweet combination....it's a real good time!

Did I mention that I love my Magic Bullet?! I made my salad dressing with my Magic Bullet. It is my new favorite kitchen gadget. Thank you Kinchens for the awesome gift! If only I knew how awesome it was a year ago!

Salad
2 cups romaine lettuce
1 cup garbanzo beans
1 tablespoon crushed walnuts
1 tablespoon dried cranberries
1 tablespoon homemade dressing

Homemade dressing
1/4 cup extra virgin olive oil
1 lemon
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper