Thursday, July 28, 2011

How to Host a Vegan Baby Shower for Non-Vegans

OMG!!! Have a baby and you too, can have a pile-o-presents!

Apparently having babies is the new hip thing... well, for others. I'm bucking the trend, but it was bound to happen that I would eventually be tasked to throw one of these suckers.

A few things to note:
1. I am on a tight budget
2. 23 ladies not including myself would be in attendance
3. Ladies, while fine with eating lighter fare, will descend like locusts upon said lighter fare!

The Menu:

  • Limeade
  • Cupcakes that resemble Oscar the Grouch and Cookie Monster
  • Salsa Verde
  • Guacamole and tortilla chips
  • Fruit Salad
  • Israeli Salad
  • Hummus and Fresh toasted pita chips


Total Grocery Store Bill: $70 or about $3 per person


I did a do it yourself limeade station. Really this was because I forgot that I didn't have a punch bowl! But also, when you run out of ginger ale, you can fill the limeade pitcher with water and add more lime slices for refreshing lime water... only thing that would be better would be cucumber water!

Pita chips can be pricey. Buy the actual pita bread and bake in the over for 15 minutes at about 275 degrees.
Mutant cupcake!!!! Notice how none of the other cupcakes judge? mutant cupcake is just one of the crew.

I made three types of cupcakes from my new favorite cookbook, Vegan Cupcakes Take Over the World. Vanilla, Chocolate and Lemon. Chocolate goes first. Always. i used the recipe for vegan butter cream icing, and added dry food coloring rather than the liquid to keep the texture such that it could be piped properly.
These cupcakes are like lemmings... blindly following each other to their doom...

The mom-to-be's only request was for my guacamole. it is pretty darned amazing. true. So, i figured I'll go ahead and post that recipe here:

Jen's Addictively Good Guacamole:
(Also so easy, it's crazy)
1 avocado
1 tablespoon lime juice
2 cloves of garlic, diced
1 teaspoon salt

smush all ingredients together, till thoroughly mashed up.

I know. So crazy easy!

Last tip: Have someone else do the games. I do the cooking and the hosting... let another person do that part while you are refilling the guac!

Thursday, July 21, 2011


So... What does everyone think of the new look?!

This design was brought to you by the fabulous, Karyn Jimenez-Elliott, whom I am proud to say is one of my talented UArts Museum Studies alumni (MFA in Museum Exhibition Planning & Design).  Click on the link River City Vegan Designs to see a few more graphics she has worked up for me, and also check out what she has done for other clients.

bumper stickers!!! You know you want one!!!

UP NEXT: How to host a Vegan Baby Shower for 23 Non-Vegans...

Thursday, July 7, 2011

Raw Cashew Vegan Pesto

This week I bough a huge bundle of basil from Victory Farms stand at the Byrd House Market for a dollar!!!

So I had to make some pesto. But pine nuts are expensive... so I used raw cashews instead. The result.... DELICIOUS!!!
Half of the basil

1 bunch of Basil
5 cloves of garlic
1/3 cup EVOO
2 tbs lemon juice
1/3 cup nutritional yeast
1/2 cup raw cashews
salt and pepper to taste

Ingredients preparing to become pesto
add all ingredients into food processor and blend well.

The end result should look similar to this:

PRESTO!!! PESTO!!! (I had to. I couldn't resist.)
I put this on toast with some tomato slices. OMG! Yum! I am sure there will be lots of other stuff to douse with pesto.... hmmmm... any ideas from the peanut gallery?

Wednesday, July 6, 2011

Israeli Salad Plus Quinoa

Israeli Salad was a staple in my house, growing up. Mom would say, " The secret is in cutting the pieces really, really small". So I now pass that tidbit of wisdom on to you. The other bit of wisdom I now pass on is the extreme health benefit of adding quinoa to the Israeli Salad.
Fresh ingredients.. pre-chop

One cup of quinoa:
  • 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
  • 40 grams of carbohydrates (13 percent daily value)
  • 8 grams of protein (16 percent of daily value)
  • 3.5 grams of fat (5 percent daily value with no saturated fat)
  • A glycemic load (blood sugar spike) of only 18 out of 250
  • 5 grams of fiber (20 percent of daily value)
  • 20 percent of daily value of folate (various forms of Vitamin B)
  • 30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)
Quinoa has all eight essential amino acids. It’s difficult for vegans to get all eight essential amino acids and an adequate source of protein from one food source. Usually, vegans need to combine foods like beans and rice to acquire all the essential amino acids, the building blocks of protein. 
Find out more from this website:

Israeli Salad:
1 Large cucumber
1 Large tomato
1/2 red onion
1/4 cup EVOO
2 Tbs  lemon juice
salt and pepper to taste
chopped parsley as garnish
1 cup quinoa
Rinse the quinoa, then brown in a sauce pan. Add 2 cups of water and bring to a boil, uncovered. Reduce heat to medium and continue to let boil until tender (about 10-15 minutes). Once cooked, let chill in the refrigerator while chopping the veggies.

Chop the cucumber, tomato and onion into pieces that range between 1/4 and 1/2 inch squares.

Mix the olive oil, lemon juice, salt and pepper in a separate dish, then pour and fold all ingredients together. Add parsley and quinoa, too. Chill, and serve cold at your potluck. (perfect with fresh pita chips)
No, you know my camera isn't good enough to take this picture, but for reference on chopping size, you can see what it should look like. 

Monday, July 4, 2011

Vegan Potato Salad, Perfect for 4th of July Potlucks

4th of July potluck is upon us!

Here is my recipe for "Out of This World Vegan Potato Salad":

Tastes a lot better than it loos in this photo!!!!

5 large Russet potatoes diced and boiled (leave the skin on)
1/4 cup Veganaise
2 Tbs mustard
1 Tbs dill pickle juice
2 Tbs sweet relish
1 Tbs chopped parsley
4 celery stalks, diced
2 green onions diced
salt and pepper to taste

Blend all ingredients except the potatoes together. Once mixed, fold into the boiled potatoes until evenly coated. Refrigerate for at least 2 hours. Serve and enjoy!