The second recipe we made out of the Vegg Cookbook were these little bite-size Indian croquettes. Fried quinoa and potato patties, coated with bread crumbs from Nancy Montuari Stein of www.ordinaryvegan.net. We only had them fried, but she gives a baked option in the cookbook.
In the cookbook, they’re suggested to be served with a spicy dipping sauce, which, disappointingly, is not in the cookbook, so we ate them with Trader Joe’s “Goddess” tahini dressing and peach, cherry chutney from last summer’s preserves, along with sauteed lemony kale and garlic from the garden.
We had a staff holiday party last week for my work. It was a time to be together, celebrate company and show everyone how delicious vegan food can be! I made three dishes, all of which were a big hit, and were the kind of foods where you don’t think whether or not its vegan.
First up was a quinoa salad was raisins and chickpeas. I adapted the recipe from Martha Stewart, using raisins instead of currants, lemon juice for the orange juice and adding about a cup of chickpeas.
Next is my new favorite ‘go-to’ appetizer: the Raw Tuscan Kale Salad from 101 Cookbooks. I am convinced that this is the best (and possibly only) way to eat kale. I love the super healthiness of this dish, and the lemon and raw garlic give it a little kick of spicy. I simply omit the cheese and bread crumbs and its perfect. Make sure you let the kale sit in the dressing for a few minutes, or overnight, to allow it to soften up.
Finalement, the Cinnamon Chocolate Babka (braided). This vegan version is from VeganDad. Flaky, almost like a chocolate croissant. The cinnamon filling added an extra kick that was delicious.
I would highly recommend using any of these recipes as simple appetizers to your next party.