Last night was the fifth season premier of one of our favourite shows, Mad Men. We love the cast, clothes, storylines and overall production value, and of course, the smoking and drinking all day long
Jessica hosted the event at her house as she was the only one amongst us fans with a TV. We thought it would be fun to try to veganize some retro party food from the 60’s for the occasion. Everything turned out so great! It was reminiscent of an era that we were not alive for, but wish we had been. The following menu pairs excellently with any bourbon based cocktail, and a twist of repression.
Deviled Mushroom Caps:
12 large white mushrooms
1 can cannellini beans, rinsed and drained
1 tablespoon nutritional yeast
1/2 teaspoon turmeric
2 tablespoons Vegenaise
1 teaspoon horseradish
Pinch of Salt
8-10 sweet baby gherkins, finely diced
A splash of the gherkin juice
Paprika for garnishing
In your food processor, blend together everything except the last 3 items, until smooth. Fold in the diced gherkins and juice, and let sit in the refrigerator until ready to use.
Peel and de-stem the mushrooms and lightly steam for 2-3 minutes, just until they become soft. You can also choose to leave them raw if you wish. We tried them both ways, and both were delicious, the steamed version simply yields a more ‘egg’ like texture. If you steam, place the soften mushrooms on a platter and place in your freezer for 10 minutes to cool after they are done.
When caps have cooled, spoon the filling into each cap generously and garnish with a pinch of paprika on each, and serve!
Crudites with Ranch Dip:
A selection of dippables of your choice. We had: Daikon, cauliflower, radishes, zucchini, endive, baby carrots, enoki mushrooms, red pepper and baby tomatoes.
For the Dip:
1 tub of Cultured Almond Yogurt (680 grams) – New at Choices! Or you can use any plain non-dairy yogurt of your choice.
1/4 cup Vegenaise
2 small cloves of garlic, minced
2 teaspoons Vege-Sal (this is just a vegetable seasoning, a package of veg soup mix would do too)
1 teaspoon horseradish
1 tablespoon dried dill
Juice of 1 lemon
Fresh cracked pepper
Whisk all ingredients together until well combined and let sit in the fridge until you are ready to serve with your selection of veggies. This recipe yields a lot of dip and would be lovely to toss with a big chunky chopped salad the next day.
Vegan Shrimp Cocktail:
1 package of Sophie’s Vegan Breaded Shrimp (These were tasty! Available at Choices)
3/4 cup organic ketchup
1/4 cup horseradish
Cook the vegan shrimp according to the instructions on the package. Mix the ketchup with the horseradish and serve alongside the vegan shrimp, straight from the oven!
~The Vegan Project