I’m cooking for a crowd this week! What with my recent belly-aching, I was a little nervous about this party… until I realized that most of the food is healthy and shouldn’t bother my stomach! Here’s the menu:
Spring Rolls (not deep fried, filled with raw veg, served with peanut sauce)
Black Bean Sliders and Guacamole (to make the sliders, form them into small patties or balls and bake them on a parchment lined pan at 425 for about 20mins, until golden. No need to flip them.)
Crackers topped with pesto spread and cucumbers
Hummus and veggies
See? Even the cookies are healthy! All I have to do is steer clear of the potato chips and try not to drink too much, and my stomach will be fine. Now, I’ve got to make all this food by Friday night, and still go to work in the mean time. I learned from the best (thanks Mom!) to make lots of lists and plan around my work schedule when to make what. Here’s my mission:
You must be wanting some recipes by now. Since you know all about hummus and black bean burgers, how about that pesto? More of thick spread than a sauce, it’s oil-free and has no cheese. I substituted cashews for pine nuts because who can afford those things? Plus, I stretched my basil by replacing some of it with kale or arugula.
2 c pine nuts or cashews
1 c basil
1 c something else green, like arugula, spinach, or kale, or more basil
4 or more cloves garlic
2 Tbls light miso (I like shiro miso)
Juice of two lemons
1. Puree all ingredients in a food processor fitted with the S blade, until smooth. Taste and adjust seasonings. Try not to eat it all at once.