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until creamy. Place in a glass jar (we have a 1-gallon jar for this purpose) and cover with plastic wrap secured with a rubber band, but not a lid. Allow to sit at room temperature in a dark place overnight. Cheese should bubble up as the culturing process occurs. Beneficial bacteria, good for intestinal flora, are created by this process. In the following morning, you can simply add sea salt to taste or any of the ingredients listed in the recipe. The flavor will be tangy and cheesy, which is normal.

For almonds, it is best to blanch them to remove the skins before using in a cheese. Soak for 4 to 6 hours and then place in boiling water for 10 seconds before placing in cold water. The skins pop off easily.

CHAPTER 14

Feasts, Soirees, & Slumber Parties—Quick, Healthy, & Bountiful

Since the beginning of time, humans have been sharing meals, a universal ritual that encompasses the globe. This chapter highlights some of our favorite menu suggestions for a variety of gatherings. Of course, you can vary these menus with any of our 30-Minute Vegan recipes.

Although each of the recipes can be prepared within thirty minutes, combining the recipes to create a menu will take some planning. Pace yourself. You may wish to prepare some items, or prep some of the main ingredients, the day before the big event. If you are hosting a party, consider doing as much as possible the day before the event, including setting the table and decorating, so you are not rushing at the last minute.

We feature menus for a dinner party, kid’s slumber party, BBQ picnic, a live foods soiree, and a holiday feast. Of course, you can also adapt these suggestions for throwing your own themed parties and events. A Mexican fiesta can include Tortilla Soup (page 163), Nachos (page 242) with Guacamole (page 88), and Enchiladas (page 237). Make an Italian feast out of Insalata Caprese (page 183), Polenta Triangles (page 190) with Pesto (page 246), and Pasta Florentine (page 221). Your India Night can feature Indian Chai Latte (page 40), Red Lentil Dhal (page 167), Tofu Saag (page 209), and simple Coco Rice (page 195). It’s fun to decorate with artwork, and play music from different cultures to complement the showcased cuisine. Try fun combinations of recipes in this book for a multiethnic vegan feast extraordinaire!

Celebrate Good Times Dinner Party

Looking for a simple menu that will wow your friends and family? Here is our suggested menu for an unforgettable evening. You can bump it up a notch by replacing the stir-fry with Spinach-Herb Stuffed Portobellos (page 204) or Thai Green Curry (page 210).

Zucchini Roll-Ups (recipe follows)

Salad with Dressing of choice (page 128)

Easy as Pie Stir-Fry (recipe follows)

Coco Rice—with or without the beans (page 195)

Cherry-Vanilla Spritzer (page 39)

Chocolate-Covered Strawberries (recipe follows)

ZUCCHINI ROLL-UPS

Inspired on a romantic gondola trip in Venice (we can dream, can’t we?), the vegan “ricotta” made from tofu, tahini, and nutritional yeast is what makes this dish. Be sure to use the extra-firm tofu to keep the consistency ricotta like. Enjoy as is, drizzled with olive oil and freshly ground pepper, or served with Pesto (page 246) or Tomato Sauce (page 101). This dish lends itself to beautiful presentation as an hors d’oeuvre or appetizer.

MAKES APPROXIMATELY 18 ROLL-UPS

2 zucchini

1 pound extra-firm tofu, crumbled

2 tablespoons minced fresh basil

2 tablespoons minced fresh Italian parsley

1 teaspoon minced fresh rosemary

3 tablespoons creamy tahini

2 tablespoons nutritional yeast

½ teaspoon dried thyme

½ teaspoon dried oregano

1 teaspoon sea salt, or to taste

¼ teaspoon black pepper, or to taste

1. Preheat the oven to 400°F and well oil a baking sheet. Slice each zucchini lengthwise into nine or more thin strips (about ⅛ inch side), using either a mandoline (careful of those fingers) or a vegetable peeler.

2. Combine the tofu and the remaining ingredients in a large mixing bowl and mix well. If the tahini is not creamy, you may need to add a bit of