Plant-Based Entertaining for Everyone

I have many times had friends or family over for dinner and prepared an entirely vegan meal with great success. This was only my second time, however, throwing a large party with an extensive plant-based menu that needed to please guests all of all ages and diets. In attendance, I had several vegetarians, one gluten-free eater, and a whole bunch of standard omnivores.

I tried first, to think of foods that it seems everyone likes to eat: fruit, chips, and sweets. Then I thought about how I could make all of those items vegan (and some gluten-free, too), but tasty enough that my guests would never know it…or at least never miss the animal product varieties.

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Here’s what I served:

Chocolate peanut butter truffles: A play on my power ball formula, I used extra cocoa powder and rolled them in unsweetened shredded coconut. Guests said that they were delicious and rich: exactly what I was going for with a truffle!

Mini-fruit kabobs with cinnamon coconut whipped cream: As you know, I’ve been recently delighted to make and try coconut whipped cream in conjunction with my nice cream formula. I added ground cinnamon to this batch – yum!

Mini-chocolate chip cookies: A variation of my chip cookie formula, these were tasty, but a bit crumbly. I was surprised since I’ve made them many times before. Maybe my preggo brain forgot an ingredient?! Very possible. 🙂

Tahini dip: My creamy dressing formula kept extra thick for dipping. It was a crowd favorite.

Roasted fennel hummus: My hummus formula with fennel as the star vegetable was a gamble…and I won (or, I should say, my guests won)!

Lemon raspberry cashew mousse: Remember that failed attempt at vegan cheesecake turned mousse? I served these delightful little cups at my party and several people asked me for the recipe. I’d say they worked out ok after all.

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In addition to fresh fruit, I also served raw veggies, organic blue corn tortilla chips, and two different types of pretzels for dipping. I adorned the tables with small bowls of trail mix for extra munching and had beer and white sangria flowing. Guests seemed happy and full.

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As I mentioned when I threw Nolan’s second birthday party, I’m done serving food that I no longer regularly eat. I hate the idea of potential meat and dairy-based leftovers that threaten to throw me off the wagon (I don’t waste food, ya’ll). Stick to your guns in designing the menu for a party. Remember, guests don’t have to eat your food, but they would definitely be missing out if they didn’t!

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In case you were wondering, the party was a diaper party for Baby #2. Since it isn’t customary to throw a second shower, I wanted to have a more laidback celebration for our family’s final installment. Offering food, booze, and a good time in exchange for diapers was a win-win for all involved…and baby is stocked up for the first year or more of his/her life. Just an idea if you’re looking for a fun and easy way to celebrate a second baby or beyond. 🙂

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Cheesecake Fail Turned Happy Accident

As I mentioned in my nice cream post, cheesecake is a popular dessert among vegan cooks, chefs, and bloggers right now. Many that I follow are experimenting with recipes to create a dairy-free version of this classic dessert and are taking it up a notch by making it no-bake and sometimes, raw, too.

Turns out, a successful vegan cheesecake is not easy, and I have yet to join the ranks of those who have successfully gone before me, despite seemingly knowing my stuff. When I develop a new Fresh Formula, I do so through either through experimentation in my own kitchen, research among other vegan cooks, or a combination of both. From those that I follow, I learned that the “cheese” in such a vegan concoction is made possible with cashews and sometimes, coconut cream, two ingredients that I’ve been obsessed with of late (see my potato salad and nice cream formulas).

I developed a formula that I saw as the right balance between sweet, creamy, and decadent without going overboard in any one flavor profile. I tasted the filling as I went, making adjustments as necessary, and came up with a final product that I was sure was the cheesecake winner.

Well, everything was fine until I went to thaw my mini-cheesecakes (all of the recipes I researched stressed the need to freeze and then thaw them to secure the desired shape) and they melted. 😦 Somehow, other vegan cooks have figured out how to make these beauties hold their shape, just like a dairy cheesecake. I, however, have to yet to find success in form. What did happen, though, was amazingly delicious: mousse!

As you know, I already have one mousse formula that is tofu-based. This is a trusty standby for me as it holds its shape well and is jam-packed with protein. I’m not doing away with that mousse rendition; now, I just have more options! And, as far as protein content is concerned, nuts can hold their own, too, so I’m not “missing out” with my new formula.

This mousse formula—which I’m calling “Fruit Mousse,” as the other one is chocolate-based—does, however, contain more fat and sugar. These are natural, cholesterol-free fats and sugars, but two ingredients I try to use sparingly nonetheless. Point is, make this as a special treat and serve it at a party where you will no doubt impress the omnivores in attendance, too (that’s what I did and it was a huge hit…more to follow on that). I would recommend serving in individual containers since this mousse won’t keep its shape when sliced as a pie.

A quick note about citrus zest…You’ll notice that I’m using lemon zest in today’s mousse, in addition to lemon juice. Isn’t the juice enough? The zest packs a ton of added flavor and to me, is actually even more flavorful than the juice. Plus, I’m a huge fan of using as much of the fruit as possible, so there’s that. Finally, lemon zest, in particular, contains five to ten times more nutrients than the juice of the fruit, providing health benefits, too. Be careful when you zest not to grate your citrus fruit down to the white pith, which is bitter.

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All-in-all, while I don’t have a cheesecake in my fridge (I will keep trying!), I’m pretty happy with how my unexpected mousse turned out. One person’s fail is another person’s victory?! In this case, both of those people were me. J Enjoy!

FORMULA BASE: FRUIT MOUSSE

Makes 24 mini-cups

For the crust (optional):

  • ½ cup unsweetened dried fruit (no added oil) –> I’m using 5 pitted medjool dates.
  • ¼ cup raw, unsalted nuts/seeds –> I’m using pecans.
  • 1 ½ tbsps oil or nut/seed butter –> I’m using coconut oil.
  • ¼-½ tsp seasoning (spices, salt, etc.) –> I’m using ¼ tsp cinnamon and a pinch of pink Himalayan sea salt.

For the filling:

  • 1 ½ cups raw cashews, soaked in water overnight
  • 1 cup raw fruit –> I’m using ¾ cup raspberries and the juice of 2 lemons.
  • ½ cup coconut cream
  • ½ cup liquid sweetener –> I’m using raw agave syrup.
  • 1 tbsp oil* –> I’m using coconut.
  • ½-1 tbsp combination of spices, extracts, fresh herbs, etc. (optional) –> I’m using the zest of my 2 lemons and a quick splash of almond extract.
  • 2-4 tbsps garnish (raw seeds, nuts, herbs, spices, citrus zest, dried fruit, chocolate chips, etc.) (optional) –> I’m using mini-semisweet chocolate chips (vegan).

*I only used oil because all of the cheesecake recipes I researched called for some oil. I don’t know that it is essential to mousse, so you may be able to opt out of it. I won’t know until I try making this again at some point!

If using, put all of the ingredients into a food processor. Pulse until well-combined, but sticky. Press into your individual serving vessels of choice. I originally planned to make these in a mini-muffin pan and pop them out frozen to thaw, thus why you see them that way here. Later, when I realized that the mousse would not maintain a mini-pie shape after being popped out of the pan, I transferred each mousse to an individual plastic cup, which is where I would have started my crust to begin with, had I known what was going to happen. 🙂  Place crusts in the freezer to firm up.

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Drain and rinse your cashews. Put all of your filling ingredients (except the garnish, if using) in a blender and puree until silky smooth. Pour over prepared crusts, garnish, and place in the fridge to chill. Again, knowing what I know now, I would not use the mini-muffin pan! Make sure your individual mousse cups are in a container that you can put a lid on. Remove from the fridge when you’re ready to serve.

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Nutrient-Rich Chocolate Mousse

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You read that title correctly:  Nutrient-Rich Chocolate Mousse.  As I’ve mentioned before, I don’t make traditional desserts a regular part of my diet, but like many people, I definitely get a sweet tooth now and then. Between my cake formula, dessert smoothie formula, and today’s feature—chocolate mousse—I can typically quench my desire for sweets pretty quickly and with a healthier option.

Friday night was my department chair’s retirement party and I signed up to bring dessert. I was told that many instructors offered to do the same, so my dessert need only be a sweet nibble for approximately six people. I knew that my chocolate mousse—which today, I’m making as a pie—would do just the trick. Wanna bet that party-goers didn’t even notice it’s vegan?! 🙂

The base of this mousse is of course, chocolate. Your options are dark chocolate (likely with an added sweetener) or vegan semi-sweet chocolate. Today, I’m using semi-sweet chocolate chips that I’ve found don’t contain milk fat, as some varieties do. Don’t forget to read the packaging to make sure.

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While I use cocoa powder in other chocolatey concoctions, it won’t work in this mousse. When bar or chip chocolate is melted, it will eventually re-solidify, ultimately stiffening the mousse so that it isn’t a runny mess. I have tried doing this with cocoa powder, simply because it contains fewer processed ingredients and it just doesn’t allow the mousse to stiffen up the way that it needs to, especially if being served as a pie that requires slicing.

Today, I’m taking some help from the store with a premade graham cracker crust (I know, sooo not like me!). The main reason for this is that it comes in a disposable aluminum pie plate that I can just leave at the party. Remember, you don’t need a crust, but if you’re not pressed for time and are able to use (and easily get back!) a glass pie plate, you can make your own. Consider crusts made from foods other than graham crackers, too. (Travis’s homemade vegan graham cracker recipe is another post, another day. :))

This mousse is just sweet enough to satisfy a craving without being too rich. Topping with chopped fresh fruit will add even more sweetness of the best kind: natural. Experiment with various flavor combinations and textures, considering fruit and nuts particularly. Dessert could certainly be worse for you than this one, jam-packed with protein (from the tofu), calcium (from the plant milk), antioxidants (from the chocolate), fiber, vitamins, and minerals (all from the fruit). Enjoy!

FORMULA BASE: CHOCOLATE MOUSSE

Serves 4-6

  • 1 block (14 oz) silken tofu (see my togurt formula for an explanation of tofu)
  • 3/4 cup semi-sweet chocolate chips (sans milk fat) or chopped dark chocolate –> I’m using semi-sweet chips.
  • 1/2 + 1/8 cup plant milk –>  I’m using almond.
  • ½-1 tsp extract of choice (amount depends on flavor intensity) –>  I’m using 1 tsp vanilla.
  • 1 tbsp sweetener (optional) –>  I’m not using any.
  • ½-1 cup specialty ingredients (optional) –>  I’m using one small banana.

Using a double boiler, melt the chocolate into your plant milk. It doesn’t need to completely melt, but rather, soften enough to puree easily.

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Let cool for a minute or two and transfer into a blender with all remaining ingredients. Blend until smooth.  The air bubbles are normal.  You can smooth them out with a spatula or cover them up with toppings later! Pour into your serving dish(es) of choice, with or without a crust, and chill for at least two hours.

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After chilling, I like to top mine with fresh fruit and/or chopped raw nuts before digging in.  🙂

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