Vegan dinner party

We had our vegetarian friends over for a vegan dinner party last night and ate a lot of delicious ‘kind’ food (kind to your body, kind to the planet, kind to animals…that’s how we roll!)

We started with two different chickpea tarts. For the tarts I used my chick pea flour pizza crust recipe and divided the batter into mini muffin tins (the crescent shape kind)

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The first variety had herbed vegan cream cheese and cucumber. Delish!! The cream cheese has an amazing consistency and the herb flavour really shined through.

Herbed vegan cream cheese:

1 packet organic silken tofu
2 garlic cloves
1 dash stevia (or other sweetener)
Tsp or so of dill and parsley
Himalayan rock salt
1 TBS apple cider vinegar or lemon juice

Blend until smooth and chill until use.

The second variety was a pizza inspired creation with pizza sauce, green capsicum and vegan mozzarella

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This imitation mozzarella is really legit!! I picked it up at The Cruelty Free Shop in Glebe over the weekend, as well as a bunch of other stuff including this sticker

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Haha, sorry to any meat eaters reading this blog!! The baby duck said it, not me!!

Anyways, so the cheese actually does melt and has a great flavour, this picture doesn’t do it justice as we were impatient and didn’t leave them in the oven long enough for the cheese to get properly melty…

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They were still really good tho!!

Two of our lovely friends were kind enough to bring a rockin salad to go with our main…

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The recipe they used is from here

It was really good and accompanied the main really nicely!
I was originally going to make a traditional raw lasagne but I was in a Mexican mood…so it ended up being a bit of a Mexican layer dip meets raw lasagne…
I pre made it earlier in the day to let the flavours develop in the fridge. So here’s the final product…

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And here’s the lowdown on the layers incase you want to recreate this bad boy on your own!!

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First a layer of sliced zucchini followed by a layer of walnut ‘minced meat’

Walnut ‘minced meat’:

2 cups walnuts
1 TBS water
1 TBS Tamari or soy sauce
1 TBS dark miso
Chilli powder, paprika, cumin

Process very lightly! You want it crumbly.

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Next a layer of refried beans or beans of choice blended with garlic, salt and pepper and nutritional yeast. I did two cans of those brown Italian beans… Can’t remember what they’re called!

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Another layer of zuch strips followed by three large tomatoes blended with Himalayan rock salt and pepper. If i made this again I would add minced purple onion and coriander.

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Next up is guacamole!! I used three ripe Avos blended with heaps of lime, some garlic and some cayenne, salt and pep. Followed by a final layer of zucchini.

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Last but not least a layer of cashew cream.

1.5 cups soaked cashews blended with 2 TBS Apple cider vinegar, 3 TBS nutritional yeast and about 1 cup of water added gradually until desired consistency.

And of course, topped with green onion and sliced black olives to seal the deal!

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We were all stuffed afterwords but luckily there is ALWAYS room for dessert!

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Chocolate peanut butter cups!!

I’ll post the recipe for this later as I wrote it down while making it but don’t have the notebook with me at the moment!

Enjoy. Be KIND.

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One response

  1. I am feeling very hungry now..waiting on my chickpea flour to come in at ace,and I will make those chickpea tarts,everything looks amazing….oh and cannot wait for the peanut butter chocolaterecipe:-):-):-)

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