Tag Archives: parties

Christmas Pasta

This holiday season hasn’t felt very holiday-ish. I definitely wasn’t feeling very festive until a couple of days ago. What happened? The weather got frigid, I walked into the State Street Marshall Field’s Macy’s and got overwhelmed by the decor and the crowds, was given a candy cane by a bartender, and then listened to some Christmas carolers over by Cloud Gate. Yay! Christmas! All that’s missing is snow!

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Now, whether or not you celebrate or care about Christmas, I’m willing to bet that you’re gathering with family or friends or, at the very least, getting inundated with baked goods by co-workers. It’s been a challenge for the past couple of weeks. I’ve given in to the cupcakes, the cheesecakes, the coffee cakes, the scrambled eggs. Today is Christmas Eve and it won’t get any easier — but I’ve planned ahead in order to avoid falling into traps. After all, there’s no excuse for me to break my vegan diet if I have perfectly delicious vegan food to eat instead.

I’m going to a gathering tonight and there will be plenty of food, none of which is vegan. So I made some pasta which I am calling Christmas Pasta! Next time, I’ll add spinach or some other green veggie so that it actually looks Christmas-y.

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It’s still in draft mode until I serve it tonight. I hope everyone at the party tries it and likes it! It’s penne in a marinara sauce with lots of garlic, sliced onion, and eggplant. I’m pretty excited about it. Everyone else can have their turkey or beef or whatever!

Happy celebrations, you guys! Stay safe and don’t eat cows. Santa said so. –Melissa

Don’t forget to enter our giveaway!

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Feeding Vegans Is Easy

Parties, especially formal ones, can be pretty tricky for a vegan, but I didn’t have to worry this weekend when my cousin Dan got married. I got hooked up with a dish that was delicious but so freaking simple.

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My dinner entree consisted of two blocks of tofu with grilled vegetables including red pepper, portobello mushroom, eggplant, and asparagus, sitting in a tomato sauce. It was filling and tasty and, most importantly, it was vegan! My only concern was making sure not to get sauce on my dress. In addition to the entree, I had a good helping of salad and fruit. The wine and the Yuengling (confirmed to be vegan-friendly) were flowing. And a good time was had by all!

Don’t forget to check out our December giveaways! The first prize will be drawn in two days. –Melissa

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Tofu with Marinara

This post will  short and sweet because today has been a big day of celebration. It’s my niece’s 7th birthday!

 

I had to get a bit creative because there wasn’t anything vegan at her party besides salad and some plain pressed tofu and some marinara. That was all I needed, though! If you had told me a year ago that I would be eating tofu with marinara sauce and liking it, I would have told you that you are crazy.

My niece has really grown up, and so have I! –Melissa

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Spinach Artichoke Dip 2

I made a spinach artichoke dip a while ago that’s based on soy which is my favorite source of creaminess. In this particular recipe I’m using white beans for the people that I love who cannot eat soy. The nutritional profile is similar: iron, fiber, no cholesterol, low fat, rich in protein, vitamins and minerals and the flavor is just as awesome. We started with the following:

1 tin of white beans, drained OR 1 cup of white beans, soaked and [pressure] cooked

1 tin or jar of artichoke hearts, drained and chopped

1 10 ounce package of frozen spinach

1 small onion, diced

6 cloves of garlic, minced (more if you love garlic as much as I do)

1 tbsp onion powder

1 tbsp garlic powder

2 tbsp nutritional yeast

2 tbsp vegan parmesan (optional)

1 cube of veggie bouillon (we used Rapunzel)

1 tsp of flaked red pepper

1 dash of cayenne

1/2 tsp of paprika

juice from 1/4 of a lemon

2 tbsp vegan mayonnaise

1/4 cup of Daiya (optional)

Okay, so that seems like a lot of ingredients. It was really simple to make. Preheat your oven to 350F/175C… this won’t take long.

I put all of the ingredients into a bowl while my expert moosher went to work mooshing everything into oblivion. If you’re interested in something that’s creamier, I’d recommend putting the white beans into your blender or food processer first and blending until smooth but I like a little texture and Brent’s muscles are a sight to see mooshing  those beans. We had to microwave it a few times to thaw the spinach.

Once it was all mixed I put everything into a loaf shaped baking tin and put it into my oven for 25 minutes. It came out smelling divine and tasting even better. I burned my mouth being so enthused about getting some of our creation into our mouths.

The Daiya and parmesan do make this richer but it wasn’t missing anything when we made it with one or the other or neither. It was still creamy, rich, delightful spinach artichoke dip, perfect for parties or snacking.

This is Brent and Christie, signing off.

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