What to make for a big party?

Question

I'm trying to think of something vegan and delicious to bring to my best friend's party tonight. Chips and guacamole don't sound cool enough, and I don't own a blender.
What do you recommend?

Answer 1

Pick up some hummus and tabbouli with pita chips

Answer 2

How about making a "walking taco"

I am not sure about Exactly what vegans will eat, but since it is your best friend you probably know and can modify to suit their diet.

Basically, use all of your taco favourites and layer them in a serving dish and scoop up with chips. A glass baking dish is nice to use , to see the colourful layers showing through...

Some of the things I've used are refried beans, guacamole, canned corn, salsa, 3 bean mix, taco meat (soy substitute?) chopped lettuce, chopped tomatoes, cheese & sour cream(again, any substitutes? hummus or ranch type dressing?)

Ooh, I just thought you could do a similar thing, but use middle eastern or medditerranean flavours...
Hummu, baba ganoush, tomatoes, falafel, sundried tomatoes,olives, capers,peppers, lettuce...make it colourful & tasty
Use your imagination!
Have a good party :)

Answer 3

Buy some of those hard little toasts and set aside.
Finely chop up sun dried tomatoes
Kalmata olives
Mix in your favorite Italian spices (and of course some fresh crushed garlic or garlic paste) and a little olive oil and stir all ingredients together
Put the mixture on the toasts (at the time of serving) ..its delicious and vegan. Yum!!

Answer 4

If you'll have access to a BBQ/grill, try these:
Vegetarian Brochettes
2 zucchini, strip of skin peeled lengthwise,
red or yellow bell pepper, seeded & quartered,
8oz Tofu chunks or eggplant chunks,
4 cherry tomatoes,
4 pearl onions,
8 white mushrooms.

Preheat grill, & thread pieces onto 4 flat metal skewers:
pepper, zucchini, tofu/eggplant, tomato, onion, mushroom.

Honey Glaze
2 tbsp Olive Oil,
1 tbsp Dijon mustard,
1 tbsp clear honey,
salt & pepper.

Mix together in pitcher & brush over brochettes.
Cook over medium-hot coals, turning frequently.
brush with glaze for 8-10 minutes, Serve.

Answer 5

sweetpotatoe caserole
buy some vegan cookies
a salad
bean burgers
rolls
noodles with tomato sauce
carmel apples

Answer 6

Maybe these might help

VEGAN SEA SHANTIES
1kg potatos steamed/boiled, then mashed.
quantity of polenta - 1 cup (before cooking with 3 cups of veggie stock - massell is good)
2 cups of breadcrumbs (or equivelant)
1 large finely diced onion.
1.5 cups peas
1.5 cups corn (or any other vegetable or herbs that take your fancy)
egg replacement (2 eggs)
breadcrumbs to coat

1.Cook potatoes and mash.
While potatoes are steaming cook polenta in stock.

2. Meanwhile, dice onions very finely and put them in a large bowl with peas and corn.

3. When potatoes are done mash then add to bowl with the cooked polenta and the onion mix.

4. Add 2 cups breadcrumbs to the bowl and combine well.

5. Season to your own taste.

6. Form the mixture into the shapes of your choice - ( I like cocktail size balls, fish-finger size, patties, whatever)

7. I have found deep frying is the best method (fry until golden brown), however, I have tried to cook these in the oven and it just takes longer, they are not quite as crispy but still very good.
If cooking in the oven spray a baking tray, place the balls in the tray with a decent space between each one and give them a light spray with the oil. Bake at 220C for approx 1/2 hour.

Golden Guaranga Balls Recipe

1/4 cabbage grated
2 carrots grated
1 cup chickpea flour
1 1/2 tsp salt
2 cups self raising flour
1 tsp turmeric
1/4 tsp hing
1/4 tsp kaloonji
1 tbsp fresh coriander leaf cut fine
100 g fresh corn
hot water
oil to half fill wok

Mix the vegetables and other ingredients with flour in mixing bowl. Make the mixture lumpy. Make small balls of the lumpy mixture and deep fry them in the hot oil. The Guaranga Balls are cooked when they turn a golden brown colour.

Special thanks to the Hare Krishna Movement.

Vegetable Sung Choi Bao Recipe

425g can young corn cuts, drained
- 280g can mushrooms, drained
- 230g can water chestnuts, drained
- 3 green shallots, trimmed, chopped
- 2 tsp olive oil
- 1 garlic clove, crushed
- 3 tsp soy sauce
- 1 tsp finely chopped ginger
- 4 whole iceburg lettuce inner leaves, washed, dried
- coriander leaves to serve

Place the corn, mushrooms,water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.

Heat the oil in a wok or a medium non-stick frying pan over medium-high heat. Add the vegetable mixture, garlic, soy sauce and ginger, and stir-fry for 2-3 minutes or until heated through.

Divide the mixture among the lettuve cups. Sprinkle with the coriander leaves and serve immediately

False piggies in blankets

1 Packet of Sanitarium Hot Dogs
Packet of Puff Pastry (Pampas)

1) Once pastry has thawed enough to use, place the vege hot dogs on the pastry (cut to size so you don't waste any).
2) Roll the hot dog up a few times, then cut into little sections. I got four mini hot dogs out of one. You might have to 'gather' the pastry a bit at the ends.
3) Place them on an oiled tray in a moderate oven for about 20-30 minutes (or until golden brown).
4) Serve with your favourite sauce! They taste delicious!!

corn fritters

2 cans of corn kernels
1 can of creamed corn (please check ingredients on can!!)
1/2 cup fresh, finely chopped basil
3 tablespoons wholemeal flour
1/2 cup rice bread crumbs
Oil for cooking

Sauce:
1/2 cup rice vinegar
1/8 cup brown/palm sugar
1 small chilli diced
2 Ice Cubes
2 tablespoons diced cucumber
2 tablespoons fresh, finely chopped coriander

TO MAKE SAUCE:
1. In a gravy saucepan, add the sugar, then the vinegar and mix over low heat until sugar dissolved. Remove from heat, add ice cubes and let cool in fridge.

TO MAKE FRITTERS:
2. In a bowl, mix together the corn kernels and creamed corn.
3. Add the basil and mix thoroughly.
4. Add the bread crumbs and flour and mix until you have a mixture thick enough to make a heaped spoon but still runny enough that it can run off the spoon.
5. Heat oil on medium heat.
6. Add a heaped tablespoon of the mixture to the oil, let it spread a little or push it out if your mixture is too runny.
7. Flip when one side is brown, and cook.
8. Let stand and cool on paper towel.

FINISH SAUCE OFF:
9. Add the finely diced cucumber and chilli and coriander to the cooled sauce mixture. Swirl it ingredients around and transfer to a small serving bowl.

TO SERVE:
10. Make a salad of tomato, onion or whatever suitable vegetables you have available, but use what's left of your cumber (you don't want to waste it!). Serve the fritters with the salad, and serve the sauce in a bowl with a spoon.

Spoon the sauce onto your fritters/salad and enjoy. Don't be afraid to experiment with different sauces, herbs in the fritters, and salad combinations.

Answer 7

home made cookies with really cool decorations on top

Answer 8

Celery stuffed with peanut butter with sugar on top. x_X i love it.

Answer 9

Take the wine! It's always appreciated and if she's a true best friend she'll not EXPECT you to take anything, she'll just be glad that you're there.

Answer 10

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