27 July 2012

Healthy Vegan Outdoor Diner Party With Panache!

When having vegans, non-vegans & healthy vegans all over for a diner party the pressure is on to impress!  We went right to our front line of potato tacos, butternut squash quesadillas & pea guacamole (recipe below), Tangy Lime Slaw along with an assortment of oil-free chips & salsas.

Add a bit of outdoor serving wear & place-mats from CB2 and a bit of presentation turns a bowl full of frozen mashed up peas into deliciousness!  

No Fat Quick Pea Guacamole;
  • 1 cup of frozen peas, (let them defrost a little bit)
  • Trader Joes Pico De gallo
Drain the water out of the Pico De Gallo and mix about a 1/4 of the contain in a food processor with the frozen peas, just pulse it a few times until its blended.
Then add large chunks of the pico de gallo into it with a spoon to give it some added texture & color.  

Jesse Miner's Tangy Lime Cole Slaw
Crunchy and colorful cabbage slaw combined with a tangy lime dressing provides a fresh and bright accompaniment to a winter meal. Serves 8.
1/2 green cabbage, cored and finely shredded
1/4 red cabbage, cored and finely shredded
2 carrots, peeled and finely shredded
12 ounces silken tofu
1 1/2 teaspoons salt
3 limes, zested and juiced  (we used 2)
1 tablespoon dijon mustard
1 tablespoon agave nectar
3 cloves garlic
water, as needed

Toss the cabbage and carrots in a large bowl.
Combine remaining in a blender and process until smooth. Add a few tablespoons of water to thin to desired consistency.
Pour dressing over the vegetables and toss well.

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