COOKING WITH FRIENDS IS JOYFUL
If you’re a home cook like me, you probably spend the majority of your cooking days going at it alone. Makes sense. But I encourage you to start making the art of cooking into a collaborative effort. This is especially great for those who are looking for ways to get more creative in the kitchen!
I recently had the opportunity to cook with my foodie soulmate for a mini dinner party and here is what we came up with for our vegan feast; all on the fly @ Whole Foods ;).
TWO BEAN “DIPS”
- Black Eyed Pea Purée w/ Swiss Chard, Ginger, + Yuzu
- Garbanzo Bean Purée w/ Hungarian Paprika, Coffee Bean, & Brown Rice Vinegar
Two completely different but eclectic bean purées which we ate with brown rice crackers, bread, and simply by the spoonful. The garbanzo purée also pairs well with the roasted sweet potatoes (below).
ROASTED SWEET POTATOES MARINATED IN BALSAMIC + ZA’ATAR SEASONING
Za’atar seasoning comes from my local Savory Spice Shop. The seasoning is an awakening blend of sumac, toasted sesame seeds, cumin, thyme, Greek oregano, and marjoram. I don’t care what you season with this stuff, your kitchen is going to smell amazing. Guaranteed.
ASPARAGUS, LEEK, SWISS CHARD STEM, + GRAPEFRUIT SOUP (PUREED)
This is our interpretation of Spring in a bowl. One of the most refreshing soups (can be a gazpacho as well) I’ve ever made, it’s the perfect palate cleanser. What a great way to embrace the season!
TRI COLOR QUINOA SALAD W/ RAW BEETS, RAW FENNEL, + ASPARAGUS TIPS PICKLED IN GRAPEFRUIT JUICE
The star of our party was this beautiful quinoa salad filled to the brink with bold, exciting flavors. I make a dish now and then that can only be described as a party in your mouth… and this is entirely deserving of that. The raw beets and fennel are crunchy but become infused with the flavors of the salad, the asparagus tips keep things interesting, and no vegan feast is complete without quinoa (duh).