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Green Dinner Party.


In the spirit of St. Patrick’s day, Bakara and I decided to prepare a green-themed vegan dinner.

The menu:

  • Caesar salad with homemade vegan dressing
  • Tomato-basil-“mozzarella”-balsamic on french bread
  • Creamy cashew-basil pesto on bow tie pasta with caramelized red onions
  • Broccoli with homemade cashew-sunflower seed cheeze sauce
  • Agave sweetened cupcakes with dark chocolate ganache & green sprinkles
  • Garlic Bread (not green, but necessary)


  • Cheeze Sauce: a combination of cashews, sunflower seeds, oats, nutritional yeast, & spices. (link)
  • Cupcakes: recipe inspired by Vegan Cupcakes Take Over The World; no artificial sweeteners/egg substitutes needed. (link)
  • Tomato-Basil-Mozzarella: replace mozzarella with Tofutti Cream Cheese; layer with fresh basil, tomato, drizzle with balsamic reduction.
  • Creamy Pesto: in a food processor combine 4 cloves garlic, 1 cup raw cashews, 1.5 cups fresh basil, 1/3 cup extra virgin olive oil, salt, pepper, & a splash of soy milk.

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