My birthday is coming up on Wednesday so I had a party last Saturday. Long time readers of this blog know that I have an obsession with making everything from scratch so I spent the entire day in the kitchen. Luckily I did not suffer any set backs and everything went perfectly.
Collard wraps with zucchini “hummus” sauce, tomatoes, carrots, red bell peppers, and sprouts. I cut up cucumbers for this but I forgot to put them in.
Stuffed bell peppers with jicama, sun dried tomatoes, walnuts, tomatoes, red onion, and sunflower seeds.
Mini vegan pot pie. I used pre made crust for the bottom and my own crust for the tops. (I wasn’t satisfied with my dough.) The filling is onions, carrots, celery, peas, green bell pepper, and a bechamel made with almond milk, olive oil, and flour.
Dessert was a blueberry muffin cake topped with fresh blueberries. I didn’t like it very much. The cake was too dense. The frosting was awful but I only used a little bit. I made it with Nucoa buttery sticks and powdered sugar. It was only a 6 inch cake though so everyone just had a little bite.
I also had raspberry banana ice cream (not pictured but I’ve made it enough times on this blog).
My friends said they liked my cooking before I started cooking solely vegan… I have no idea what they are talking about. I couldn’t even cook before. The last time I had a party at my house my ex boyfriend and I made “juicy Lucy” hamburgers and he did most of the work. Now I make beautiful, healthy food. I must admit that non vegan cake is better.