As the final weeks of my Masters Program commence, I’ve been slacking in other areas…like the kitchen.
The good news?
It means I have some more cheap and easy go-to vegan “recipes” to share! (For more vegan food hacks, click here and here.)
1. CREAMY PUMPKIN STUFF
1 can pureed pumpkin + 1 can full fat coconut milk + 1 onion (+ other veggies if you’re feelin’ fancy) = angels singing Justin Timberlake songs
STEP ONE: Sautee a roughly chopped onion (any kind) in a saucepan over medium high heat until the onions are translucent.
STEP TWO (OPTIONAL): Add your other favorite vegetables like broccoli, cherry tomatoes, and/or baby spinach. I even added black beans to this batch!
STEP THREE: Dump in your canned pumpkin and coconut milk. Stir and let it simmer for a few minutes (it’ll likely thicken up a bit).
STEP FOUR: Season to taste. Some of my favorites with this combo include: white pepper, curry powder, garlic salt and nutmeg.
Voila! Now you can: 1) eat as is as a creamy pumpkin soup, 2) pour it over rice, gnocchi or pasta, or, 3) make a potato bowl.
1 container of any pesto-like thing + vegan protein (veggies, tofu, tempeh, etc.) = Jason Bateman being Jason Bateman-y
This new Zhoug Sauce from Trader Joe’s (pictured above) is my everything. Basically it’s a cilantro pesto, minus the cheese, with a very respectable zing.
Slather your “pesto” (however much you please!) over your vegan protein and then roast the crap out of it (for vegetables I do up to an hour, for tofu, 30 minutes, both between 350-400F, stirring or flipping halfway). The grill works great, too!
You can eat this as is…
…or hey, maybe put it on…
3. PITA PIZZAS
1 pita + your favorite toppings = frolicking baby goats in sweaters
I have so many pictures of pita pizzas, it’s bordering on concerning. (In fact, I’ve already featured them here, but they’re so easy, fun and versatile that I felt they deserved a stand-alone mention.)
Bake directly on the oven rack for 8-10 minutes @ 350F and you’re (literally) golden.
Any kind of pita should work – when I’m feeling healthy, I use whole wheat.
Speaking of healthy, for anyone counting calories, even my vegan cheese-a-rific version comes out to less than 500 calories, so it’s a fantastic alternative to any frozen pizza (serving size = 1/3 pizza? Are they kidding?).
And there you have it! A few recipes you can whip up without breaking a sweat, and still feel like you’re fully adulting!
A few weeks ago, I received a group text from my friend Christine:
“Ladies! I have perfected a vegan menu! When are you coming over?!”
Christine is not vegan. None of my local friends are vegan. I put my phone down and walked away. When things this good happen, I get very suspicious.
After a moment, I decided to reply. I downplayed it so as not to make her feel too much pressure:
“YES YES YES A THOUSAND YESSES! P.S. – I’m blogging the sh*t out of this.”
DISCLAIMER: This post contains affiliate links, which means I may receive a small commission if you purchase the linked product, at no additional cost to you. I only ever link to products that I truly love. Like this.
And thus, Chef and Tofu Goddess Christine and I bring to you:
How to Host a Vegan Dinner Party Even if You’re Not Vegan (and most of your friends aren’t either)
STEP ONE: FIND FRIENDS.
STEP TWO: TELL THEM YOU’RE HOSTING A VEGAN DINNER PARTY.
STEP THREE: FIND NEW FRIENDS.
STEP ONE: PLAN MENU
Christine saw my post about vegan food hacks and suddenly remembered the power of The Almighty Peanut Sauce. (If you have vegan friends who also have nut allergies, you should rethink your friendship. Or you can use tahini.) This spoke to her overall philosophy when it comes to menu planning:
I thought it would be best to work with ingredients or dishes that are inherently vegan, instead of trying to make something ‘meat-esque’ and working with unfamiliar substitutions. Embrace and love the ingredients for what they are! If we are honest with ourselves nobody really loves cauliflower when it’s trying to be rice, or mashed potatoes, or (for the love of Pete) pizza crust. Have at it with those things, but embrace cauliflowery goodness and don’t play with our emotions when it comes to pizza crust. And zucchini is a delicious vegetable, but it will never be spaghetti, ever.”
Pan-fried vegetable potstickers a.k.a. gyoza (yup, the kind you find in the frozen section of any grocery store)
Olive tapenade (…from Trader Joe’s because for crying out loud you can’t do everything)
As you’ll soon see, this entire menu contains items you can make ahead, or drunkenly quickly prepare on the stovetop while you sip your mango and raspberry infused sparkling rosé. Who wants to host a party and have to worry about how long it will take your soufflé to rise? Christine pan fried the potstickers to crispy perfection while we chatted and snacked on the other items.
Both of these recipes continue to make your hosting duties a breeze because you can make the entire noodle dish ahead and serve chilled or at room temperature, and you can even make the lettuce wrap filling ahead of time (or at least do all of the chopping). Christine chose angel hair pasta for the noodle dish, a decision I will shamelessly mimic from here on out. So light! So tender!
Ethnic cuisine tends to contain lots of naturally vegan dishes, and will help you create a cohesive menu. How about spring rolls and a Thai coconut curry (this curry paste is my everything) or pineapple fried rice? Or samosas (the Trader Joe’s and Whole Foods versions are vegan!) with a dal (lentil) makhani or saag (spinach) tofu? Remember: Coconut milk, nuts, potatoes, and spices are vegan friends who make everything delicious!
Nervous about tofu? Pro tip #1 from Christine:
Squeezing tofu is one of those things that sounds intimidating, like rinsing quinoa or soaking beans. How will you know if you squeezed it too much? Or not enough? Am I still a good vegan friend and Earth-lover if I’m wasting a bunch of paper towels on my tofu? What would Mr. Whipple say about all that squeezing? In truth, it’s not that bad and it’s hard to do it wrong. If you don’t quite squeeze it enough for a recipe like this one, any excess liquid cooks off anyway. So I thought this recipe was a good entry point into My First Experience with Tofu.”
This pudding was so good that even though we were stuffed from going back for main course seconds, we housed it. It’s easy to make ahead and totally company-worthy, especially when paired with pretty glasses and freshly cut strawberries.
Still feeing nervous? Christine’s pro tip #2:
If you’re not sure about ingredients, Google is your friend. I was excited to find this Vegan Condiments Guide so I could be sure that all the ingredients would work. That’s also where I learned that honey is not vegan. Bees are animals, too! (The more you know… cue the shooting star and rainbow.) Your vegan friends will think you are next-level if you know that honey isn’t vegan, and use agave syrup instead. Rock star status!”
STEP TWO: SET THE MOOD
I suggest it look something like this:
Vegans tend to love the planet a bunch, so if you want to try something new that might be easier to sustain than your new-found vegan dining habits, splurge on some cloth napkins and work them into your daily routine. You’ll feel extra fancy and reduce waste all at the same time. One averagely messy eater can use a cloth napkin for a few days before sending it to the hamper until laundry day.”
STEP THREE: ALL THE SMUGNESS!!!!
And that’s it, folks! Easy peasy Charmin squeezy!
A special thank you to Christine for hosting such a fabulous feast and sharing your recipes and tricks with the blogosphere! I’m only a little mad that you’re a better vegan cook than me.