Hi, everyone! I’m back from my wonderful week of vacation at my sister’s home in Alabama. The highlight of the trip was hosting a vegan dinner party. We spent the whole day cooking and had a blast. Thanks to all of you who offered recipe suggestions. We decided on a Mexican theme because we love it, and frankly, good Mexican food is hard to come by in Alabama. Your hosts/chefs:
For our entrée, we chose the oh-so delicious Bean & Corn Tortilla Lasagna with Avocado from Eat Drink & Be Vegan.
For our sides we made Messy Rice from Vcon and added in fresh cilantro for a Mexican flair, and a tossed green salad. We plated for our guests and the plates were beautiful.
Here’s our table. You can tell which is my seat by the bowl of broccoli.
Yes, those are margaritas next to some of the plates. The meal was fabulous and our guests loved their dinners.
They also loved the TWO desserts we made. I selected recipes from Vcon which I had made before and knew would be a hit. One was my favorite, Apple Peanut Caramel Bars.
The other was my sister’s favorite, Banana Chocolate Chip Bread Pudding.
Needless to say, the desserts received rave reviews. After dinner the ladies asked for recipes, looked through the cookbooks I had brought with me, and asked me lots of questions about my diet. They said I inspired them to eat healthier, so I’m hopeful I truly did.
My sister had recently bought a Blendtec blender and received a set of All Clad cookware for Christmas. We cooked and ate a LOT and had so much fun together in the kitchen. And my little nephews are enjoying green smoothies every day! During the week I also made Hide the Lentils Spaghetti Sauce from ED&BV (forgot to take a picture) which everyone liked. And we made two soups. Boy, that Blendtec really makes some creamy soup. One was a butternut squash (not vegan because it was made with chicken broth).
The other was Potato Leek Soup from Urban Vegan. (Sorry for the steamy picture.)
Now I need to get off the sweets and back on my diet… again!