Diary of a Vegan Dinner Party.

First of all, I would like to thank all the lovelies who wished me well after having my wisdom teeth removed on Monday. It's so nice to know people all over the world are connected through amazing vegan food! It literally fills my heart with jubilance. I am happy to report that I am recovering quickly! I haven't taken any vicadin since yesterday around 4, and I am feeling just fine, a bit sore, but nothing I can't handle! I even made some yummy Peanut Butter Chocolate Chip Cookies last night, which will be appearing in the next couple of days.

On another note, I am presenting my blog to my class on Monday March 10th. I am really excited and a bit nervous. I have put a lot of work into my blog, but it doesn't really feel like work because I love doing it so much. I just hope I have enough time in my presentation to express all that I want to say about my blog and the community of bloggers that I have met.

Last Friday night before J's show (he's in a hip-hop/jammish band, and he sings), my lovely girlfriends and I finally got it together (after weeks of not) to have a dinner party. It was so nice to see all the girls and my friend Camina brought her vegan friend from home (California), Kalela. We had so much fun! All the food was vegan, even the amazing desserts from Sweet Life. I don't have pictures, but Carrie made a gigantic salad with avocados, tomatoes, cucumbers, hummus, carrots and baked tofu that was so delicious, Lin made stuffed mushrooms that were itsy bitsy bite sized treats, and Sammi brought a bowl of green grapes and strawberries that we munched on during our pre-dinner champagne toast!

I made the Creamiest Vegan Mac n' Cheez EVER from Yeah, That "Vegan" Shit. I added some spinach before baking for some added color and nutrients. Everyone loved it including moi! :o)



Camina and Kalela made a yam and apple bake that was fabulous with spicy cinnamon sprinkled on top. The tenderness of the apples and the yams were perfection.



And Lydia outdid us all and brought a selection of desserts that we managed to devour in ohhhhh 7 minutes. Of particular liking was a slice of Banana Cream Cake. Sooooo delicious, definitely the group fav along with the Cheesecake of course. All in all it was an AMAZING dinner.





Afterward we thought it would help with our digestion to take some shots of tequila before heading off to the concert. Ehhhh, I don't know if they really helped with digestion, but they definitely helped with my hangover the next morning. I LOVE my friends!!!

Pasta with Cheezy Sauce...mmmmm!

I have been interested in making a vegan version of macaroni and cheese, and finally, last week I made one! I used the Cheezy Sauce recipe from Veganomicon, and shared the results with Carrie and my new roommate, Tara. We all absolutely lovvvvvvvvedddddd this recipe! The spices and nutritional yeast provided the perfect taste combination for a substitute to real cheese. Since the recipe turned out so well I plan to try making the Macaroni and Cheeze recipe from FatFree Vegan Kitchen in the coming weeks...I'll keep you posted. But until enjoy this recipe and definitely try it out and share it with some friends!

Cheezy Sauce
From Veganomicon

2 cups vegetable broth or water (I used water)
1/4 cup all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
Several pinches of freshly ground pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

Combine the broth or water and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay)
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm

Note: I used whole wheat penne from Trader Joe's, but it might be more authentic to use macaroni! Enjoy!