Recently, I've realized that a lot of people in my life are going vegan. I asked myself, what happens when you are having guests for dinner, and they are either vegan or vegetarian? Some preparation beforehand can ensure that your vegan and vegetarian guests enjoy the event as much as the others. You might have a hard time finding vegan recipes that accommodate their needs, or you might not want to buy too many new ingredients. But I promise you that these 4 vegan recipes are easy to make, and all your guests will enjoy them.
SWEET HAZELNUT-CACAO DIP
1 cup hazelnuts
1 ½ tbsp. cacao powder
Preheat oven 180 C. Place hazelnuts in a baking dish in single layer and roast for 15 minutes, stirring every 5 minutes. Remove hazelnuts from the oven and let cool for 10-15 minutes. Place the hazelnuts in the food processor and blend until they turn into hazelnut butter (about 10 min). Add cacao powder and the dates to the food processor. Blend for about a minute. While the food processor is still running, gradually add water to reach desired consistency. Blend until the mixture is smooth.
VEGAN “ALFREDO” SAUCE
8 large cloves garlic, minced
2 tablespoons coconut oil
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup soy milk (more to taste)
Garlic: Sauté the minced garlic with the coconut oil in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic, salt, pepper, and soy milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or soy milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot!
PEANUT BUTTER COOKIES
3/4 cup oat flour
1 Banana (Mashed)
1 cup creamy peanut butter
1/4 cup almond milk (or milk of choice)
1 teaspoon baking soda
Sweetener of choice (If needed)
Preheat the oven to 180°C , and line two baking sheets with parchment paper or silicone baking mats. In a bowl, whisk together all the ingredients. Drop the cookie dough into 24 rounded scoops on the prepared baking sheets. Flatten to the desired thickness and width using a fork. Bake at 180 °C for 9-11 minutes. Cool on baking sheets for 10 minutes.
RAW VEGAN BLUEBERRY CHEESECAKE
½ cup almonds
½ cup walnuts
½ cup dates
Shredded coconut (optional)
1 cup cashews (soaked over night)
½ cup frozen blueberries
1 frozen banana
Add all ingredients for the base to a blender/food processor and process until well combined and a sticky dough begins to form. Spread the dough in a pan. Place it in the freezer for a couple of hours. Drain the cashews and put half of the cashews and banana into the food processor and process until smooth and creamy. Spread out the banana mixture on top of the base layer. Place in the freezer to keep it cold. Meanwhile add the other half of the cashews and add the blueberries to the blender. Process until smooth and spread the mixture on top of the banana layer. Top with fruit if you want and place back into the freezer for a couple of hours to set.