Sunday, December 5, 2010

Scenes from On the Vedge Night.

Here comes my Big Thank You to those who were part of the maiden voyage of On the Vedge Night at Tu Belleza Studio on Friday. It was a pleasure to drink green beverages with you and connect with fellow veggies, the veggie-curious, and friends who came out to show their support. Thank you!

Thank you to Tiffany of Tu Belleza and her incredible team for making it all happen, and the creative force that is Reese Juel for designing the materials. Thanks to Better Butter for donating dessert ingredients and yummy butter for giveaways. Thank you to the man behind the bar, the one who took my interest in cocktails and cuisine to an entirely higher level, and who consistently is There, a million feet tall, whenever I turn around.

Our goal was to have a sophisticated Vegan Cocktail Party with a balanced, health-minded approach. And we were lucky to have a crowd of guests with willing palates and engaging conversation.

For the menu, I wanted appetizers that would easy to transport from my kitchen a few blocks away, where we spent the afternoon juicing and preparing. Tiffany decided to make the raw donuts from her Ani's Raw cookbook. We also developed two cocktails that would be simple to serve to a crowd, with syrups and juice that we prepared hours before. Not only were we aiming for delicious, we wanted each item to be good for you.

From the protein-loaded Edamame Hummus to the low-calorie Tarts and Donuts Holes, and the vitamin-packed, energy-boosting Power Collins, our spread made for fine fuel.

~Pear & "Cheese" Crostini, Balsamic Reduction, from the Skinny Bitch Ultimate Everyday Cookbook - my most highly recommended cookbook of the year

~Green Hummus (Edamame), Assorted Veggie Chips (Sweet Potato, Carrot, Beet)

~Spicy Organic Chickpeas, Garam Masala

~Better Butter Tarts, Nutty Chocolate Chip & Organic Cranberry (The Redheaded Tart) or Maple Pumpkin (recipe here)

~Tiffany's Favorite Raw Donuts, from Ani's Raw Food Kitchen

~Power Collins

~Pom-Ginger Snap

~Vegan Wine

How do you know it's been an amazing night? When you get home and put on your favorite pajamas and your hair has held its volume and your bartender starts taking pictures of you. And you're ready to do it all over again.

That's an On the Vedge night ending.

Green Hummus
I tripled the recipe for the party, but this should make a normal-sized container of hummus

1 bag of shelled frozen edamame, thawed
1/4 cup olive oil
1/2 cup water, to thin out
2 tbsp lemon juice
2 cloves garlic
1 tsp of garlic powder if you have it
Sea salt and pepper to taste

Boil the edamame for five minutes. Add to food processor and blend with olive oil, lemon juice, garlic, and spices. Slowly add water to thin it out. Blend for at least 5 minutes or until smooth.


Erica said...

Wish I could've been there! What a beautiful spread of vegan delights, promoting both health and decadent deliciousness at the same time. My kind of party, for sure! said...

Thanks for having us out Friday night! All the food was super delish, and I have the Green Juice recipe hanging on my fridge. Thought of you when I went to Lulu this morning!

kellywhitephillips said...

Thanks Erica! You would love the Power Collins.

Grace, so glad to finally meet you! I went to lulu this morning but I did not see you unless you were by the window? I will be there next week too. I loved your friends!