A Vegan Dinner Party Menu
During the summer, I love having people over for dinner. I like that our schedule is not as strict, that everything is more relaxed and it is just the perfect time for a dinner party. Today, I want to share some of my favorite tried and true vegan recipes that would make a lovely dinner party. We made the pasta this week, and there were no leftovers! I have made the peanut butter pie 3 times since April- it is that good (and really easy). The strawberry salad is so delicious and nothing screams summer more than a watermelon cocktail. I hope you enjoy these recipes as much as we do! Use them altogether for a dinner party, or separate for easy weeknight meals.
Watermelon Champagne Cocktail from Tiffani Thiessan
4 1/2 cups seedless watermelon cubes
1/4 cup vanilla-infused vodka, such as Absolut Vanilla, chilled
1/8 cup triple sec
1 1/2 ounce fresh lime juice
Champagne, for topping off the drinks
Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes.
Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined.
When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne.
Strawberry Arugula Salad- by Minimalist Baker
1/2 cup raw pecan halves
1 1/2 Tbsp coconut oil (or sub vegan butter or olive oil // melted)
1 Tbsp coconut sugar, brown sugar, or cane sugar
1 pinch each sea salt, ground cinnamon and cayenne pepper
3 Tbsp olive oil (divided)
2 medium shallots (thinly sliced)
1 pinch each sea salt and pepper (~1/8th tsp as original recipe is written)
1/3 cup balsamic vinegar
1-2 Tbsp maple syrup (or sub other sweetener of choice)
1 1/2 cups hulled quartered strawberries (organic when possible)
7 ounces arugula (organic when possible)
3 Tbsp hemp seeds (or sub 1/4 cup cooked quinoa)
Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.
While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1/3 of the olive oil (1 Tbsp as original recipe is written) and all of the shallot. Sauté until soft and fragrant - 3-4 minutes. Remove from heat and set aside to cool slightly.
Add shallot to blender or food processor with balsamic vinegar, remaining olive oil (2 Tbsp as original recipe is written), maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
Add arugula, hemp seeds, strawberries and most of the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing (as original recipe is written // adjust if altering batch size). Gently toss to combine.
Plate salad and garnish with remaining pecans. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.
8 Ingredient Garlic Butter, Mushroom and Goat Cheese Fettuccine - by Half Baked Harvest
4 tablespoons butter
6 cloves garlic
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh herbs I used parsley, and basil
16 ounces cremini mushrooms sliced
1 bunch tuscan kale or baby spinach about 2 cups chopped (I used kale)
kosher salt and pepper
3/4 pound fettuccine
6 ounces goat cheese
fresh chopped basil and lemon for serving
Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!
Vegan Peanut Butter Mousse Pie- by Vegan Crazy Kitchen
7 oz Oreo Cookies
1/4 cup Vegan Butter, melted
Peanut Butter Mousse Filling:
3/4 cup Crunchy Peanut Butter
1/4 cup Vegan Butter
1/2 cup Fine Sugar
1/2 cup Coconut Cream
1 teaspoon Vanilla Extract
Peanut Butter Chocolate Ganache:
1 tablespoon Crunchy or Smooth Peanut Butter
4 oz Vegan Dark Chocolate
1/3 cup Coconut Cream
1 tablespoon Peanut Oil
Crushed Peanuts, for sprinkling
Make your Oreo Crust by blitzing the cookies in a food processor until they form fine crumbs. Pour in melted Vegan Butter and blitz till fully incorporated. Press crust into pie tin and freeze for 10 minutes whilst making filling.
To make your filling, combine all the ingredients for the Peanut Butter Mousse in a bowl and whip with an electric mixer till light and fluffy. Pour mixture into frozen crust and spread out evenly. Freeze entire pie tin for an hour.
Before taking your pie out of the freezer, prepare PB Chocolate Ganache.
Chop chocolate and transfer to a bowl along with Peanut Butter. Heat Coconut Cream in a small saucepan till it simmers and then pour over chocolate/pb immediately. Stir till you have a smooth and glossy ganache. Add Peanut Oil into ganache and stir till fully incorporated.
Pour ganache over set pie and spread/smoothen out. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set.
Happy cooking, friends!