We prepped and served a full vegan meal to a group of 25 in under four hours that packed in great flavor. It can be done. Recipes below.
Like an old time traveling road show, we decided to take the Treatmo Youtube cooking channel and digital marketplace offline. We presented and made a four-course dinner, plus starter, featuring local farms and artisans, to an oversold event on October 11 at the Deer Lagoon Grange in Langley, Washington.
We served bruschetta as a simple starter using local Knead Bread as the base--a nice hearty bread makes for excellent, crunchy bruschetta.
Next came a butternut squash soup with ginger and carrots, lightly sweetened with Purinton Maple Syrup from Vermont.
This was followed by a plate of Indian inspired baked cauliflower (cauliflower from Deep Harvest Farm) with cumin, lemon and tomato sauce featuring Lemonette Dressings 'Zesty Cumin' and Jar Goods 'Classic' pomodoro.
We also prepared a Thai-inspired Pad Prik King with Seed Ranch Flavor Co 'Thai Green' hot sauce.
This final plate was accompanied by an artichoke vegan pasta from Gourmet Texas Pasta, topped with local tomatoes and squash from 12 Birches Farm.
Vegan Dinner Party Recipes (simplified for a party of 4)
1 large tomato
1 bunch green onions
4 leaves chopped basil
Dash of salt, pepper and oil
Pre-heat oven to 400˚ F
Dice all ingredients and place in a bowl. Mix in your salt, pepper, oil or any other seasoning you wish. Choose a dense bread. We used Knead Bread Rustic Whole Wheat from Whidbey Island (available at farmers markets). Place in the oven for 15 minutes.
The bread should come out toasty and crunchy with a slight softening in the middle from the topping. Sprinkle on oil and course salt to finish.
Ginger Butternut Squash Soup
4 cups butternut squash
3 cups water per batch
1/2 tbspmaple syrup (we used Purinton Maple - add at end)
1 tbsp diced white onion
1 medium carrot
1 squeeze lemon
1/8 tsp ground ginger
1 tsp salt
Peel and chop butternut squash, carrot, onion, garlic and lemon. Add all ingredients, including ground ginger, salt and maple syrup into a saucepan and bring to a boil. Reduce to medium heat for 8 minutes or until soft.
Pour contents of saucepan into a blender. Puree on medium speed.
Let cool and serve.
Cumin Baked Cauliflower
1/4 cup tomato sauce (we used Jar Goods tomato sauce for a rich and deep tomato flavor)
1/4 cup cumin dressing (we used a dressing from Lemonette Dressings called 'Zesty Cumin')
Pre-heat oven to 400˚ F
Cut cauliflower in half and chop down to bite-sized florets. Add marinade of tomato sauce and cumin dressing. Blend well. Pour onto a baking dish. Place in oven for 15 minutes.
Tip: For even richer results, marinade overnight!
Pad Prik King
1 container of extra firm tofu
1 1/2 handfuls of long green beans cut in half (1.25 lbs)
1/2 large shallot
1 clove of garlic
1/2 diced red bell pepper or use red Anaheim pepper if you prefer a hotter dish
1/2 a bottle of Seed Ranch Flavor Co Thai Green Hot Sauce
1/2 tsp of oil, salt, black pepper
Cut tofu into cubes and set aside. Wash beans and chop off stems, then chop in half. Dice one clove of garlic, 1/2 large shallot, and 1/2 red bell pepper or hot pepper (or both).
Pre-heat a wok (preferred) or sauté pan with oil (we used sunflower oil from Hudson Valley Cold Pressed) on medium heat. Toss in diced garlic, shallot and peppers. Add two tablespoons of Thai Green Hot Sauce and mix well for three to four minutes.
Toss in the tofu and add another healthy dash of hot sauce.
Finally add the green beans, salt and pepper and another big dash of hot sauce. Serve steaming.
Fall Inspired Pasta Sauce and Sauté
1 package Gourmet Texas Pasta (we used the artichoke pasta, variations of gluten free options available)
1 1/2 cups sauce per sauté pan
1 large yellow squash or zucchini - 1/4 inch thick slices
10 - 15 cherry tomatoes
1 tsp thyme
1 tsp oregano
1 whole garlic clove
1/4 cup of Mediterranean Seawater
Boil 8 cups of water and add a 1/4 cup of Mediterranean Seawater (or salt) - add in pasta. Reduce heat to simmer, cook until tender, 10-15 minutes.
Wash tomatoes and set aside. Slice your squash or zucchini into quarter inch wide slices. Add 2-3 tablespoons of oil to the pan and heat on medium to medium high heat. Toss in your garlic, tomatoes and squash (watch for jumping oil).
Add seasoning of oregano, thyme and salt. With a wooden spoon toss just until the skins pop with bright color, slightly tender, and remove from burner. This is a flash cook at high heat to get a burst of flavor from the veggies, keep them crunchy and full of vitamins!
Granola Apple Crumble (12 servings)
9 x 9 baking dish
4 large peeled apples
2 tbsp corn starch
1/4 cup coconut sugar
Sprinkle in Cinnamon
1 cup gluten free flour
1 1/2 cup oats
1/2 cup brown sugar
1/3 cup sunflower oil
Sprinkle in sunflower seeds roasted pumpkin seeds
Pre-heat oven to 400˚ F.
Peel your apples and chop or scallop and add to a bowl. Add in the corn starch, sugar and cinnamon and mix well. Pour these ingredients into a 9 x 9 baking dish.
For the crumble, separately combine gluten free flour, oats, sugar and oil. Add any seeds you wish and spread evenly across the top of your apples.
Place in oven for 20 minutes.
Let cool and serve!
Through this event we showcased local food makers from across the U.S. making everything from tomato sauce to coconut chips naturally without preservatives, fillers or excessive sugar or salt. Almost everything we discussed and shared samples of can be found in the Treatmo iOS marketplace.
Find the Hudson Valley Cold Pressed sunflower oil here and Knead Bread at the Bayview Farmers Market. Thank you to Deep Harvest Farm and 12 Birches Farm--both on Whidbey Island--where we shopped fresh vegetables.
Shop or gift food from the event through Treatmo iOS App! Support local, a growing Seattle-based startup and community.