Just came back from short holidays where it was a struggle to find good vegan food in restaurants and take away food joints. Lived on bread and raw vegies but it was getting a bit much towards the end. Couldn’t have thought of a better way of meeting up with friends and family than to host a vegan party in my home. Colourful dips served with more vibrant coloured vegetable batons like celery and carrots to complete the rainbow. These dips are quite wholesome, flavourful and full of nutrients including protein which make them a meal on their own specially on hot summer days.
The vibrant purple colour and the earthy charm of beetroot has resulted in its global influence on fashionable menus and recipes. Beets’ delicious but unique flavour and nutritional value have heightened it to the root you can’t beat!
Beetroot belongs to the same family as chard (spinach), both the leaves and root are edible and round root is sweet. The rich purple colour beets are generally the most popular, but they can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically baked or pickled. Baking caramelises the sugars in beetroot which gives the salads and dips a delicate sweetness when mixed with acidic condiments.
Beetroot dip is an absolute must for vegan entertaining for its silky texture and scrumptious flavour. Roast a fennel bulb along with the beets to be used in the roasted beetroot fennel dip for a flavour explosion.
Another one of vegan entertaining favourites is the versatile hummus that has become such a hit globally. Made with boiled mashed chickpeas and other beans it is great served as a dip, spread on wraps and sandwiches, as a base on roasted dishes to name a few options. Homemade hummus tastes way better than the store bought one. I have not come across one person who does not enjoy the nutty savoury tangy flavours of this protein rich dip. Serve hummus with spiced chickpeas and a splash of olive oil for a “eat me” presentation along with homemade garlic and herb flat bread on the platter or as an individual serve in small glass container with celery and carrot batons. Don’t forget to pretty the individual serves with some snow pea sprouts or even watercress leaves.
Another cool way of serving these spicy chickpeas is to fill little lettuce or witlof pockets with these spicy gems garnished with fresh herbs
Mexican Salsa Verde
No entertaining is complete without little sweet treats specially when they are prepared with such healthy ingredients and guests have no guilt enjoying them.
I find the chia coconut pudding is the sweetest way to entertain guests with the no fuss preparation a few hours before. The ingredients are always handy in my pantry which makes the whole preparation process a little creative gesture.