Our oldest son Liam left to serve a two year mission for our church, The Church of Jesus Christ of Latter Day Saints. We had an open house for him before he left. Since I have eaten plant based for the last year I decided I would try my hand at doing an entirely plant based party. I have to say it turned out pretty good. I've included links to the recipes.
Wraps
I don't know where I found this recipe, so I can't give credit.
Tofu-I used firm
-Be sure your tofu is completely drained before preparing.
Set your oven to 400° and slice the tofu into cubes and then toss with 1/3 cup spicy peanut sauce
Bake on 400° for about 20-25 minutes or until your tofu is a bit crispy.
Use parchment paper on you baking sheet. It helps the tofu crisp up better.
Spicy peanut sauce . .
4 tbsp natural peanut butter
2 tbsp rice wine vinegar
2 tbsp warm water
1 tbsp tamari
2 tsp maple syrup
1 tsp freshly minced ginger
1-2 garlic cloves, minced
1/4 tsp red pepper flakes
1/4 tsp chili garlic sauce *optional
Add all ingredients to a bowl and whisk well. Set aside.
Prep all your veggies👇🏼👇🏼 .
1/2 half cup each of julienned cucumbers and carrots.
1/2 cup thinly sliced red cabbage
1 bunch of fresh basil leaves
1 cup spring mix
Sliced avocado (as much as you like)
8-9 rice paper rolls.
To assemble the spring rolls, you'll need hot water in a shallow bowl. Dip the rice paper into the water and let it sit for about 10-15 seconds. Transfer to a plate or a cutting board lined with parchment paper.
Add your greens first, to the bottom third of the wrapper. Then layer in the rest of the veggies and add tofu on top of the veggies.
Fold the bottom of the wrapper over, then fold the sides and tightly roll the wrapper up. Repeat with remaining rice paper wrapped. Serve with spicy peanut sauce for dipping!
Tofu-I used firm
-Be sure your tofu is completely drained before preparing.
Set your oven to 400° and slice the tofu into cubes and then toss with 1/3 cup spicy peanut sauce
Bake on 400° for about 20-25 minutes or until your tofu is a bit crispy.
Use parchment paper on you baking sheet. It helps the tofu crisp up better.
Spicy peanut sauce . .
4 tbsp natural peanut butter
2 tbsp rice wine vinegar
2 tbsp warm water
1 tbsp tamari
2 tsp maple syrup
1 tsp freshly minced ginger
1-2 garlic cloves, minced
1/4 tsp red pepper flakes
1/4 tsp chili garlic sauce *optional
Add all ingredients to a bowl and whisk well. Set aside.
Prep all your veggies👇🏼👇🏼 .
1/2 half cup each of julienned cucumbers and carrots.
1/2 cup thinly sliced red cabbage
1 bunch of fresh basil leaves
1 cup spring mix
Sliced avocado (as much as you like)
8-9 rice paper rolls.
To assemble the spring rolls, you'll need hot water in a shallow bowl. Dip the rice paper into the water and let it sit for about 10-15 seconds. Transfer to a plate or a cutting board lined with parchment paper.
Add your greens first, to the bottom third of the wrapper. Then layer in the rest of the veggies and add tofu on top of the veggies.
Fold the bottom of the wrapper over, then fold the sides and tightly roll the wrapper up. Repeat with remaining rice paper wrapped. Serve with spicy peanut sauce for dipping!
Tips:
-Both these recipes were delicious in their own way. In the first one, the noodles were a hit, in the second the tofu and the dipping sauce. I want to try and combine the noodles and the tofu.
-mung bean vermicelli- I had a hard time finding it. I went to about 5 different stores and finally settled for rice vermicelli. I later found mung bean vermicelli at walmart. I made them again with the mung bean noodles and they held up a bit better.
-spicy peanut sauce-it's a bit addictive, make lots. I make it almost every day now and eat it on almost everything.
-Both these recipes were delicious in their own way. In the first one, the noodles were a hit, in the second the tofu and the dipping sauce. I want to try and combine the noodles and the tofu.
-mung bean vermicelli- I had a hard time finding it. I went to about 5 different stores and finally settled for rice vermicelli. I later found mung bean vermicelli at walmart. I made them again with the mung bean noodles and they held up a bit better.
-spicy peanut sauce-it's a bit addictive, make lots. I make it almost every day now and eat it on almost everything.
Crispy Buffalo Cauliflower Bites with Spinach Ranch Dip
https://www.forksoverknives.com/recipes/crispy-buffalo-cauliflower-bites/#gs.4trksh
https://www.forksoverknives.com/recipes/spinach-ranch-dip/#gs.4w8uen
https://www.forksoverknives.com/recipes/spinach-ranch-dip/#gs.4w8uen
Tips:
-I've made cauliflower bites using a different recipe and they were soggy so I was a bit worried about these. However, they were crispy and had a nice flavored coating.
-mix the coating in a food processor or by hand, not a vitamix. It will just get stuck in the bottom.
-We had to double the coating recipe to cover one head of cauliflower
-The spinach dip wasn't my favorite. It was too thick and needed more flavor.
-I've made cauliflower bites using a different recipe and they were soggy so I was a bit worried about these. However, they were crispy and had a nice flavored coating.
-mix the coating in a food processor or by hand, not a vitamix. It will just get stuck in the bottom.
-We had to double the coating recipe to cover one head of cauliflower
-The spinach dip wasn't my favorite. It was too thick and needed more flavor.
Hummus
I love hummus, make it a lot and don't have a specific recipe that I use.
Here is a basic recipe
canned chickpeas- drain but save the liquid, called aquafaba
garlic
lemon juice
in a food processor add chickpeas, crushed garlic cloves, I would use 2 or 3 for a can, lemon juice (about 1 Tbsp)
blend on high speed adding aquafaba to make a creamy mixture
Here is a basic recipe
canned chickpeas- drain but save the liquid, called aquafaba
garlic
lemon juice
in a food processor add chickpeas, crushed garlic cloves, I would use 2 or 3 for a can, lemon juice (about 1 Tbsp)
blend on high speed adding aquafaba to make a creamy mixture
Sweet Potatoe Hummus
Tips:
-Use lots of garlic.
-Make a lot it's good on everything. I used it as a salad dressing the next day.
-Use lots of garlic.
-Make a lot it's good on everything. I used it as a salad dressing the next day.
Lentil "Meatballs" with Marinara Sauce
Tips:
-These were delicious. They were moist with lots of subtle flavor. The lentils didn't overwhelm the spices.
-We mixed the ingredients by hand at first but it wouldn't stick together. We through everything into the food processor and mixed it for a few minutes and the consistency was perfect, just like meat based, meatballs
-Line your baking sheet with parchment paper for a crispy outside to the meatball.
-Don't make the balls too big.
-Cook a bit longer so they are crispy on the outside and warm and moist on the inside.
-I wasn't a fan of the marinara dipping sauce. I think that is just me. I liked dipping them in the peanut sauce from the wraps.
-I am going to try this recipe as a burger.
-These were delicious. They were moist with lots of subtle flavor. The lentils didn't overwhelm the spices.
-We mixed the ingredients by hand at first but it wouldn't stick together. We through everything into the food processor and mixed it for a few minutes and the consistency was perfect, just like meat based, meatballs
-Line your baking sheet with parchment paper for a crispy outside to the meatball.
-Don't make the balls too big.
-Cook a bit longer so they are crispy on the outside and warm and moist on the inside.
-I wasn't a fan of the marinara dipping sauce. I think that is just me. I liked dipping them in the peanut sauce from the wraps.
-I am going to try this recipe as a burger.
Black Bean Salsa
Black Bean Salsa
1 large cucumber, diced
1 cup grape cherry tomatoes, halved
14 oz. black beans, rinsed and drained
1 medium green pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 14oz. can golden sweet corn rinsed and drained
1 medium jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
Grated rind and juice of one medium lime
2 tsp. cider vinegar
1/4 tsp. salt
1/4 tsp. pepper
Directions:
1. Combine all ingredients in a medium bowl and toss gently, yet thoroughly to blend.
2. Set aside and let it sit for about 15 minutes
*I'm not sure where I found this recipe to give credit
1 large cucumber, diced
1 cup grape cherry tomatoes, halved
14 oz. black beans, rinsed and drained
1 medium green pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 14oz. can golden sweet corn rinsed and drained
1 medium jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
Grated rind and juice of one medium lime
2 tsp. cider vinegar
1/4 tsp. salt
1/4 tsp. pepper
Directions:
1. Combine all ingredients in a medium bowl and toss gently, yet thoroughly to blend.
2. Set aside and let it sit for about 15 minutes
*I'm not sure where I found this recipe to give credit
Tips:
-This was just ok
-left out the cucumber
-This was just ok
-left out the cucumber
Salads
Chinese Cabbage Salad
Tips:
-It got better the longer it sat.
-I don't use much oil in my cooking but a small dash of sesame oil would have been good in this.
-It got better the longer it sat.
-I don't use much oil in my cooking but a small dash of sesame oil would have been good in this.
French Green Lentil Salad
Tips:
-At least double the dressing. I think we tripled it and it could have still used a bit more.
-Good flavors though.
_It got better the longer it sat.
-At least double the dressing. I think we tripled it and it could have still used a bit more.
-Good flavors though.
_It got better the longer it sat.
Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing
Tips:
-Make lots because it's delicious.
-Make lots because it's delicious.
Raw Choco Bites with Oats and Carrots
Tips:
-my first attempt at this kind of thing
-not my favorite and don't really have any suggestions
-did not keep well
-my first attempt at this kind of thing
-not my favorite and don't really have any suggestions
-did not keep well
We had some leftovers for the next few days. For both lunch and dinner I combined the three salads with some of the sweet potatoes hummus and peanut sauce. I added a bit of saur kraut (i'm a bit obsessed with it).
IT WAS AMAZING!!
IT WAS AMAZING!!
If you are interested in going plant based, give it a try. I have discovered so much delicious food. I enjoy better health and quicker recovery time after my workouts. I'm always open to sharing resources or talking about my journey.
Two Bonus Recipes
I didn't serve these at the party but they are two of my most recent fav's. Give them a try. They are both easy and the taste!!