Party PLEASERS By Darshana Thacker

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 Menu
Wow the crowd at your next get-together SERVES 10

with this no-fuss menu of flavorful favorites. From

CHICKPEA NUGGETS

RUSTIC BREAD
crispy chickpea nuggets and spicy jackfruit tacos to BOWL WITH SUN-
a colorful pasta salad and a light, elegant dessert, DRIED TOMATO AND

the selections can be served as a buffet or set out

ASPARAGUS DIP

RAINBOW PASTA SALAD

as nibbles for party-planning ease any time you
CHIPOTLE JACKFRUIT
want to entertain. TACOS

HIDDEN BERRY DESSERT

SQUARES

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 ½ cup whole grain bread crumbs
Chickpea Nuggets 2 teaspoons Italian seasoning
2 (15-ounce) cans chickpeas, drained and rinsed (3 cups)
M A K E S ABOUT 22 NUGGETS 1½ cups cooked brown rice
READY IN 1 HOUR 1 small onion, cut into 1-inch pieces (1 cup)
Kids go crazy for this vegan 3 cloves garlic
1 teaspoon ground cumin
alternative to chicken 1 teaspoon turmeric
nuggets. Serve our tender- ¼ cup nutritional yeast
¼ cup lime juice
on-the-inside, crispy- ¼ cup finely chopped fresh parsley
Sea salt and freshly ground black pepper
on-the-outside chickpea Ketchup, BBQ sauce, and/or hot sauce for dipping
bites with ketchup and
BBQ sauce for dipping, INSTRUCTIONS
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
and feel free to offer hot 2. In a small, shallow bowl, mix together the bread crumbs and Italian
seasoning.
sauce for spice-loving 3. In the bowl of a food processor, combine the chickpeas, rice, onion, garlic,
adults. Leftovers are great cumin, turmeric, nutritional yeast, lime juice, parsley, and salt and pepper
to taste; pulse to a pliable mixture. (If you don’t have a food processor, use
for next-day lunches a potato masher.) Mold about 2 tablespoons of the mixture into an oblong
nugget, then roll the nugget in seasoned bread crumbs, and place it on the
too, because they taste prepared baking sheet.
delicious hot or cold. To 4. Repeat until all of the mixture is used. Bake for 20 minutes, then flip
nuggets and bake for 20 more minutes.
prepare the nuggets in an 5. Serve hot with ketchup, BBQ sauce, and/or hot sauce for dipping.
air fryer, cook them for 15
minutes at 370˚F.

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 Rustic Bread Bowl DIP
10–12 asparagus stalks, trimmed
with Sun-Dried 1½ cups unsweetened, unflavored plant-based milk
¹/³ cup whole wheat flour
Tomato and 1 tablespoon red wine vinegar
Asparagus Dip 1 tablespoon nutritional yeast
2 teaspoons finely chopped fresh rosemary
M A K E S 1 LOAF AND 3 CUPS DIP ½ tablespoon garlic powder
½ tablespoon onion powder
R E A D Y I N 1 HOUR 15 MINUTES
4 pieces sun-dried tomatoes
1 (14-ounce) can hearts of palm, drained and rinsed
A no-knead, homemade Sea salt and freshly ground black pepper
bread bowl doubles as INSTRUCTIONS
the serving vessel and the 1. To make Bread Bowl, preheat oven to 375°F. Line a baking sheet with parchment
paper.
dippers for a flavorful, creamy 2. In a mixing bowl combine 1 cup milk, mashed potatoes, and lemon juice. Mix well.
3. In a separate bowl, combine the flours, baking powder, baking soda, salt, and
vegan dip. Serve with raw pepper. Mix well.
vegetables as well so guests 4. Add the wet ingredients to the dry ingredients; mix gently to combine, but do not
knead. Shape the dough into a ball, then flatten it into a large disk that is 1½ inch high
can enjoy every last bit of dip. and 7 inches in diameter. Press into the middle of the disk to create a well. Line this
well with a piece of parchment paper, and fill it with pie weight or dry beans.
BREAD BOWL 5. Brush the loaf with the remaining ¼ cup milk, and sprinkle with sesame seeds.
1¼ cups unsweetened plant- 6. Bake 50 to 60 minutes until brown on top.
based milk, divided 7. Remove bread bowl from the oven and remove the weights. Use a serrated knife
1 cup steamed and mashed to cut wedge-shaped slices into the bread bowl for easier serving, but don’t cut all the
potatoes (about 1 pound) way through to the bottom.
3 tablespoons lemon juice 8. To make Dip, place the asparagus and ¼ cup of water in a skillet; cook for 5 to 7
1½ cups all-purpose flour, plus minutes until cooked but still crunchy; do not overcook. Cool the asparagus under
more for dusting cold running water, and chop into ¼-inch pieces.
1 cup whole wheat flour 9. In a saucepan, mix together the milk, flour, vinegar, nutritional yeast, rosemary,
1 tablespoon sodium-free garlic powder, and onion powder. Bring mixture to a boil over medium heat, then
baking powder reduce heat and simmer for 5 to 7 minutes until the sauce thickens. Let sauce cool for
10 minutes.
½ teaspoon sodium-free
10. In the bowl of a food processor, pulse the sun-dried tomatoes to a coarse texture.
baking soda
Add hearts of palm and cooled sauce, then process into a creamy texture.
1 teaspoon sea salt
11. Fold the asparagus into the dip, and season to taste with salt and pepper. Spoon
1 pinch ground black pepper
dip into bread bowl just before serving.
½ tablespoon sesame seeds

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 8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
Rainbow Pasta Salad 1
½
(15-ounce) can tomato sauce (1½ cups)
small onion, cut into ¼-inch dice (½ cup)
M A K E S 12 CUPS 2 tablespoons red wine vinegar
1 tablespoon fresh garlic, minced (6 cloves)
R E A D Y I N 30 MINUTES 1 teaspoon dried oregano
1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
Can’t decide between 2 cups shredded kale (2 ounces)
1 orange bell pepper, cut into thin slices (1 cup)
pasta and salad? This ½ cup shredded red cabbage
delicious, vegan pasta salad ½ cup cherry tomatoes, sliced into halves (3 ounces)
1 tablespoon finely chopped fresh parsley
recipe has everything you Sea salt and freshly ground black pepper
love about both—all in one INSTRUCTIONS
big, colorful dish. Make this 1. Cook the pasta according to package directions. Drain and transfer to a
salad bowl; set aside.
salad the night before your 2. In a large saucepan, combine the tomato sauce, onion, vinegar, garlic, and
oregano. Bring to a boil, cover pan, and simmer for 10 minutes over medium-
party to help streamline low heat until onions are tender.
kitchen prep. 3. Add the sauce, beans, kale, bell peppers, cabbage, tomatoes, and parsley
to the pasta. Toss well, and season to taste with salt and pepper. Chill in the
refrigerator overnight or until ready to serve.

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 CHIPOTLE JACKFRUIT FILLING
1 medium potato, cut into ½-inch dice (2 cups)
Chipotle Jackfruit 1 medium onion, cut into ¼-inch dice (2 cups)
2 cloves fresh garlic, minced (1 teaspoon)
Tacos 1 (15-ounce) can diced tomatoes with their juice (1½ cups)
1 (14-ounce) can water-packed jackfruit, drained and rinsed
M A K E S 12 TACOS (4 CUPS FILLING)
(1½ cups)
R E A D Y I N 40 MINUTES 3 tablespoons taco seasoning
1 tablespoon smoked paprika
A common ingredient in
¼ teaspoon minced chipotle in adobo sauce
Indian cuisine, green (unripe) 2 tablespoons fresh cilantro, finely chopped
jackfruit is popular with 2 tablespoons lemon juice
TACO FIXINGS
plant-based cooks because 12 corn tortillas
of its meat-like texture and 2 cups shredded lettuce
1 medium tomato, cut into ½-inch dice (1 cup)
ability to absorb other flavors. 2 stalks scallions, thinly sliced (1/2 cup)
Here, it soaks up a spicy 1 avocado, cut into ¾-inch dice

chipotle sauce for a flavorful INSTRUCTIONS

1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in
taco filling that also features ¼ cup water for 10 minutes or until the onions are tender.
diced potatoes. (If you don’t 2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in
adobo sauce, and continue cooking for 10 minutes until the juice from the
have jackfruit, just skip it tomatoes is absorbed.
3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the
and double the amount of cilantro and lemon juice.
potatoes in the recipe.) 4. Place half of the tortillas in a pile on a heated non-stick skillet. Warm through
and quickly wrap in a damp cloth to keep warm. Repeat with remaining tortillas.
Conversely, wrap tortillas in aluminum foil lined with a damp paper towel, and
warm in a 350°F oven for 5 to 10 minutes.
5. To assemble the tacos, place the filling in the center of each, and top with the
lettuce, tomatoes, scallions, and avocado, and serve immediately.

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 CRUMBLE
2 cups dates or date paste
Hidden Berry 1½ cups whole grain bread crumbs
2 teaspoons pure vanilla extract
Dessert Squares 2 pinches sea salt

M A K E S 16 2-INCH SQUARES CREAM LAYER

2 pounds unpeeled sweet potatoes, baked until tender (about 3 cups
R E A D Y I N 1½ HOURS
mashed)
This colorful, no-bake 3–4 tablespoons pure cane sugar
1½ tablespoons lemon zest
variation on lemon bars is 1 tablespoon pure vanilla extract
made with a fluffy sweet 2 cups mixed fresh berries, plus more for garnish

potato filling that sets over

INSTRUCTIONS
a layer of ‘hidden’ fresh 1. Place the dates in the bowl of a food processor, and pulse to break into small bits. Add
the bread crumbs, vanilla, and salt, and pulse to the texture of coarse sand.
berries. A date-sweetened 2. Reserve ¼ cup of the crumble for topping, and press the rest of it into the bottom of an
crumble is used for both 8-inch square baking dish. Press down to make an even, compact base layer. Transfer dish
to refrigerator to chill for 20 to 30 minutes.
the crust and for a sweet, 3. Scoop the interior of the sweet potatoes into the bowl of a food processor, and discard
potato skins. Add sugar, lemon zest, and vanilla to the sweet potato. Purée to a smooth,
slightly crunchy garnish. creamy texture.
4. Remove the baking dish from the refrigerator, and spread a layer of fresh berries over
the base layer. Cover the berries evenly with all of the sweet potato puree, and smooth
the top with a spatula. Sprinkle the reserved crumble on top.
5. Refrigerate for at least 30 minutes, or until ready to serve. To serve, cut into 16 squares,
and garnish with fresh berries.

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