I've hit the big time, folks! Today I had my first real-life catering gig! That's right: someone actually dubbed me as capable of catering to the vegan stomachs of ~20 hungry Unitarians!
It was an afternoon of love, light, promise, and hope... all things that I wished to embody in the meal I was to craft for this flock of beautiful people.
...and it was a hit! Here's the menu, with the recipes outlined below! Bon apetite!
- Klueberry Salad (making a returned from Ari's 20th birthday bash!)
- Lentil and Spinach Dal, as adapted from the Whole Life Nutrition Cookbook. Folks, I highly HIGHLY recommend this one. If you want to test out the waters before purchasing the cookbook, her website speaks for itself. A good portion of my culinary inspiration stems from this beautiful family.
- Gluten Free Sweet Potato Rolls. This one was a crowd-pleaser. It was loosely adapted from a gluten-full recipe provided by the vegan queen herself, the Happy Herbavore.
- Vegan Pumpkin Pudding, as adapted (again) from the Whole Life Nutrition Cookbook.
Yeah yeah, that's all well and good; but I know y'all are busy people. And hungry people. So now I present to you:
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The Recipes
Note: This menu was crafted with the availability of the local harvest in mind. Currently kale, sweet potatoes, onions, blueberries, pumpkin, nuts, dates, squash, avocado and bulk flours can be purchased from local sources (although some of the above products are not themselves local/in season). For further information, scroll to the bottom of this blog post.
I. KLUEBERRY SALAD
A raw veggie mash-up in a blueberry-avocado dressing
*Kale + blueberry = "klueberry"
Required tools: Blender, sharp(ish) knife, partial competency
SALAD BASE
(Note: try to use what is fresh and local to you, especially now during the summer months. I am very happy with this combination I made, but of course everything is up to your interpretation)
*One bunch (about 6 big leaves) of rinsed and dried raw kale (see how to prepare below)
*One each of thinly sliced or diced zucchini and yellow squash
*1/2 of an yellow or purple onion, finely chopped
*1 large tomato, diced
*One diced large cucumber
To prepare the kale, place it in a large bowl and cover with cold water. Scrub the leaves a bit with your hands to get all of the dirt off. A lot of times kale can have a good bit of hidden dirt, which can make your salad grainy/sandy. That's a no fun zone. :(
After it has been washed, cut off the long, stiff stalks at that bottom and compost (or munch on them. That's always a good option. Cleans out those sparkly whites!). Then you can chop the leafy parts into bite sized pieces.
Chop the remaining veggies and voila!
BLUEBERRY-AVOCADO DRESSING
(Note: blender required)
*3 tablespoons oil (light or extra virgin olive, grapeseed, safflower, sunflower, canola, vegetable...whatever ya got layin 'round)
*2 tablespoons sweetener (honey, agave, white sugar. Yeah. We understand bein' poor)
*1/4 cup apple cider vinegar
*2/3 to 1 cup blueberries (frozen and thawed or fresh)
*1/2 ripe avocado, mashed with a fork (should be soft to the touch and easy to cut open)
*splashes of water, as needed (2 tablespoons to 1/4 cup-ish)
*Salt and pepper, to taste
Place all ingredients in a blender and "puree." Or "blend." Or "liquify." Whatever you're feelin', bro! If it seems kinda think, add some water until its the consistency you want. Also, add spices to taste. I've only made this once, so I didn't really experiment with spicings. I'd love to get suggestions! Red pepper, perhaps? Or fresh ginger. Or dare I say....garlic?
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II. LENTIL AND SPINACH DAL
A simple recipe for lentils that is as easy as it is delicious. While I served it with rolls and a salad, it will certainly do well over some steamed brown rice or quinoa.
Note: Serves 4 to 6
Ingredients:
Note: If you haven't got some of the spices, don't be too concerned. They are only there for extra flavor. This same basic recipe can be followed, with the addition of any of numerous flavor combinations. Currently this recipe is Indian-inspired, but you just as easily could substitute some fresh or ground garlic, fresh squeezed lemon, and thyme/basil/bay leaves for an entirely different experience!
*1 tablespoon olive or coconut oil, or other oil alternatives
*1 medium onion, diced
*2 teaspoons freshly grated ginger (if you are low on time, there are pre-squeezed tubes of ginger available at local grocers; ie, Bi-Lo and Ingles)
*1 teaspoon ground cumin
*1 teaspoon garam masala (a blend of ground spices common to North India. An easy addition to any bean dish to make it instantly flavorful. Can be purchased from numerous online sources, including the World Market)
*1/2 teaspoon tumeric (can be purchased locally at Hochstetler's. Details at the bottom of the blog post)
*pinch of red pepper or cayenne
*2 cups of brown or green lentils (rinsed in a wire strainer)
*5 cups of water
*3 to 4 cups of spinach, chopped
*salt to taste (do not add until the end)
Heat oil in a 4 or 6 quart pot over medium heat. Add the chopped onion, and saute until soft (about 5 minutes). Add the freshly grated ginger, ground cumin, garam masala, tumeric, and cayenne; sautee about 30 seconds more.
Add the rinsed lentils and water to the pot. Stir, bring to a boil, then cover and simmer for about 40 minutes (or until lentils are thoroughly cooked).
Add chopped spinach and salt. Add more cayenne if you wish for the beans to be more spicy. Simmer for a few minutes more.
Congratulations! You've made some delicious Lentil and Spinach Dal!
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III. GLUTEN FREE SWEET POTATO ROLLS
A satisfying and slightly sweet embodiment of autumn... and vegan, too! New addition to the Thanksgiving table, perhaps?
Ingredients:
Note: Recipe may easily be reduced by half....but who wants less rolls, anyhow?
*1 cup buckwheat flour
*1/2 cup tapioca starch (or other varieties of starch; eg, potato, corn, manioc, etc.)
*1/2 cup ground flax seed
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*2 teaspoons honey
*2 mashed, very ripe bananas (may be omitted)
*2 baked sweet potatoes, mashed (about 2 baked potatoes. For a faster and more energy efficient cooking method, boil or microwave your potato)
*1/2 cup almond milk (or soy, rice, dairy milks etc. Or water)
Preheat oven to 425 degrees F. Either grease a cookie sheet with oil/butter, or line it with parchment paper.
Whisk all dry ingredients in a medium mixing bowl. In a larger bowl, mix the mashed banana and sweet potato with an electric hand mixer. For a more textured roll, don't mix until all the way smooth. Mix in milk.
Add dry ingredients to wet and stir with a wooden spoon, or incorporate with your hands. Dough will be fairly sticky.
Using two spoons or your hands, place roll-sized globs of dough on the baking sheet. Once all dough has been used, wash your hands of the dough and get a small/medium bowl and fill it a quarter/half way full with water (this water will be used to continually make your hands slightly wet). Using your wet hands, smooth out the (slightly-less-than-pretty) globs of dough into smooth rolls...now they're beautiful and ready for baking!
(yes, even food can be superficial)
Bake at 425 degrees F for 5-10 minutes, or until slightly brown and firm to the touch.
Serving suggestion!
While the rolls are still hot, cover them with (vegan) butter, cinnamon, and your choice of sweetener. This will seep into the delicious core of the quickly-cooling rolls, making them oh so very delectably sinful.
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IV. VEGAN PUMPKIN PUDDING
A crowd favorite at today's event, this creamy seasonal delight is sure to satisfy your sweet tooth, as well as your soul.
Required tools: Blender, large sharp knife, large bowl or Tupperware container, plastic wrap
*1/2 small pumpkin (or other winter squash), baked (directions for baking are below)
*1 cup raw cashews, soaked for at least an hour in the fridge (I used pumpkin seeds + almonds, but sunflower seeds also work. They must be raw, though)
*10 dates, soaked with nuts
*2 cups water
*1/4 cup tapioca starch (or any starch of your choosing)
*2 tablespoons of lemon juice
*2 teaspoons vanilla
*1/2 teaspoon vanilla extract
*1/2 teaspoon cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon nutmeg
*pinch of cloves
Note: The list of spices may be replace by 1 teaspoon of pumpkin pie spice.
How to bake a pumpkin
1. Preheat oven to 350 degrees F.
2. Cut pumpkin in to 2 equal sized pieces, removing the stem.
3. Fill a baking dish with 1/4 inch of water.
4. Place pumpkin face down in baking dish.
5. Bake pumpkins for 1 hour, until soft.
6. Scrape flesh out of pumpkins, discarding of the skin (I recommend composting it!)
Ok, now back to the task at hand...Pudding!
Place baked pumpkin flesh and 1 cup of water into the blender, blending until it is very smooth. Carefully remove pureed pumpkin and place it in a large bowl or Tupperware container.
Mix tapioca starch with 1 cup of lukewarm water, and mix until dissolved. Place soaked nuts, dates, and tapioca mixture in the blender and blend until very smooth (about 2 minutes). Add the vanilla, salt, lemon juice, and spices, blending for a minute more.
Add the pureed nut mixture to the pumpkin mixture, and stir until completely incorporated. Enjoy warm now or let it chill in the fridge for a jelly-ish pudding delight!
Serving suggestion: top with sliced banana, chopped dates, slivered roasted almonds, toasted coconut... get creative with it!
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And there you have it! A vegan meal plan comprised of local, wholesome ingredients that makes you feel as good as it tastes! Who could argue with that?
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Ari's Guide to Shopping Local!
A list of my most commonly hit stores in the Pickens/Oconee county area. Support local business to support a healthy body, a healthy community, and a healthy planet!
Fresh and local produce, eggs, corn, cheese, honey.... from late Spring to late Fall. Located in Clemson right on Rt 76 towards Anderson.
Fresh and cheap eggs from the lovely hens of Clemson University! It operates at strange hours, so I would give them a call ahead of time.
In one word: EVERYTHING. Local and organic chicken, beef, pork, and goat, as well as delicious wholesome deli meats and cheeses. Raw milk and cheeses from both cow and goat farms. Local produce. Bulk items such as: candies, (gluten free) flours, nuts, trail mixes, dried fruits, spices, popcorn... Gotta check this place out. It's on the CAT bus route! Closed on Sundays.
Operates by CSA (Community Supported Agriculture; ie, you must purchase produce in bulk ahead of time, and pick up a new bundle each week as the season progresses). A great source for very local and organic produce... grown by (GASP) Clemson students (I even worked there this summer! So I know it's good stuff)!
Located in Cox Plaza (right behind the Student Union), this Farmer's Market has everything from produce, to crafts, sauces, jellies, prepared foods, grass fed meats... all in one convenient location! Operates every other Wednesday (last one of the season on Wed. Nov. 7th from 11am-2pm)
Located at Patrick Square (first exit for Isaqueena on highway 123 out of Clemson towards Walmart take a right after the exit), this market is similar to the one at the university. It operates every Friday from 3:30-6, with special events on the first Friday of every month. It is currently closed for the season.
..One final shout out to my girl Rachel Thomas! As good of an environmentalist as she is a sous chef, I couldn't have done it without her! She chops spinach like a CHAMP.
