So what’s a groovy gal to do?
I decided to take the cilantro by the stems and have a plant-based party at my house!
I invited some colleagues of mine because we don’t get to spend a lot of social time together. This was the perfect place to do double duty… socialize AND try out some new recipes… all dairy-free, gluten-free, and made with organic, whole-foods! Some of the highlights included:
- spinach salad topped with mixed berries and slivered almonds
- carrot-coconut soup (recipe below)
- raw strawberry-vanilla pudding This was spectacular! You would never guess the base is avocado! Truly nutritious and delicious! My husband gobbled up the left-overs and volunteered to eat some more should I decide to make it again. I will definitely make it again… and soon.
So, the soiree was a success!
Either my guests loved the meal, or they were really good actors. And here’s the icing on the vegan cake; I became a lady who lunched… on my own terms.
Carrot-coconut soup (serves 6)
6 carrots, chopped
2 onions, chopped
1 T fresh ginger, minced
2 C veg broth
1 C water
3 t curry powder
2 cans coconut milk
2 T cilantro, chopped
salt and pepper to taste
Simmer carrots, onions, and ginger in vegetable broth/water mix, until all veggies are soft.
Add mixture to blender and puree.
Return to pan and stir in coconut milk.
Let simmer for 5 minutes.
Sprinkle with cilantro (salt and pepper if needed) and serve.
PS, If you liked this post and want to get groovy with us, sign up for our mailing list: