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.
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
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 HummusI 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.