I’ve always wanted to be a lady who lunched, but it’s not so easy to dine with the dames when I have so many food restrictions.
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)
Ingredients:
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
Instructions:
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.
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Elisa Rodriguez
I made the raw berry vanilla pudding last night and it was awesome! I used avocado, coconut milk, vanilla bean, dates and frozen cherries and raspberries. The avocado made it nice and creamy, like mousse. Me and the hubby loved it – will definitely be a repeat-peat-peat-peat-peat-peat!!
ronniarnoblaisdell
Isn’t it fabulous?! We’ve been making it daily! We mix up the fruit… sometimes we use berries, sometimes peaches, and once we used a tropical mix of bananas, strawberries, and pineapple. It’s delicious no matter what fruit you choose! I prefer using frozen fruit… it gives it more of an “ice cream” texture. This recipe is definitely a keeper.
Laura
I also made the pudding on Father’s Day, and could not believe how delicious it was! We did us frozen strawberries and it was perfect. I’d made chocolate avocado puddings before, and they were good but not THIS good! I also avoid cacao now, so appreciate having another option. I do notice I have hesitation around socializing & food so appreciated this post very much. I have a reunion coming up, and it is hard to pay so much money for a buffet when there is nothing there that I can eat (I’m hoping the kitchen will work with me…) We are going to someone’s home for dinner tomorrow, and I’ll be able to bring something for others to share which is also helpful. I’m so thankful for this community that reminds me we’re not alone in dealing with these hurdles. Thank you!