#vegetable platter

[morethansalad]

An All Pink Dinner Party (Vegan)

a pink veggie platter complete with beet hummus, then a spiralized citrus salad with rose dressing. Our main was a true masterpiece – pink gnocci with pink tinted vegan alfredo sauce! We finished the menu off with a dreamy pink coconut cream pie (recipes here)

[mayadawn]

Easy Grilled Vegetable Platter with Chimichurri Sauce

Recipe by Plays Well with Butter

[buah39sayur]

[hungry-tummy]

Pepper platter - asmrphan

[foodfuck]

easy vegan grilled vegetable platter with cashew goddess sauce

[ghjco]

#TBT: Harissa Brussels Sprouts and Broccoli (V, GF)

Thursday presents an app opportunity we simply cannot ignore. We’d spend all of our days consuming our favourite recipes if we could. So too would we consume hors d’ouerves finger foods at all times if such a practice were allowed in polite society. Whatever your weeknight plans may be, they shan’t include a knife and fork!

You may, however, require napkins. 

This plant-based platter is coated with a spicy hot chili paste that could leave your hands coated if you feel a little too excited. No matter. The harissa is worth it when combined with roasted florets.

Ingredients:

About 8 cups Brussels sprouts, halved

About 8 cups broccoli, chopped

4 tbsp olive oil

3 tbsp harissa paste*

1 to 2 tbsp maple syrup

½ cup plain plant-based yogurt

1 tbsp parsley, chopped

Juice of half a lemon

Salt and pepper, to taste

Optional: additional raw veg, for dipping

*Harissa Pro Tip: The best-ever harissa recipe (in our humble opinion) lives on page 50 of The Greenhouse Cookbook, but a store-bought variety will do

Steps:

Preheat your oven to 400 F.

After cleaning and chopping your Brussels sprouts and broccoli, spread vegetables evenly on a pan or baking sheet. 

Drizzle generously with about two tablespoons of olive oil, plus salt and pepper. Toss mixture, then bake for twenty minutes.

While your vegetables are roasting, mix three tablespoons of harissa paste, plus two tablespoons of olive oil, and one to two tablespoons of maple syrup. Stir your mixture well.

After twenty minutes of roasting, put your baked veggies in a bowl, and toss with this harissa mixture. Return your coated veg to their pan, place the pan back in your oven, and bake for an additional five to ten minutes.

Now for your (Fun) Dip! Mix half a cup of your favourite plain plant-based yogurt with chopped parsley, the juice of half a lemon, and a bit of salt and pepper. Once well-combined, place in your favourite dip bowl or vessel.

Once your florets are finished baking, remove pan from oven. Let cool and then serve your platter with gusto. 

Enjoy!

-Elena Mari and Nathan Legiehn 

[buah39sayur]

[buah39sayur]