Happy Valentines Day to everyone and lots of love to you! This Valentines Day I organised a girls picnic in the park with an array of vegan treats that I thought I would share with you.To get into the valentines day spirit we had red love heart cut-outs hanging from the trees, lace cushions, sparkling pink drinks, and a bunch of girls dressed in their prettiest pink!
On the menu:
Dips including: Susan's Saucepan 'hold the cheese' pesto, Susan's Saucepan roast capsicum and cashews, Tofutti 'Better than cream cheese,' babaganouj, home-made bruschetta mix, Maggie Bear's quince paste and Wattle Valley exotic thai with cashews. With a selection of crackers and bread including Always Fresh Grissini italian breadsticks in rosemary & sea salt.
We also had a few different types of olives - some marinated in herbs and lemon juice, others stuffed with semi-dried tomatoes. A couple of the dips were at the supermarket, but most supermarket dips tend to include parmesan cheese in everything! Many of the crackers also had milk or cheese solids in them - even plain watercrackers. So I purchased everything but the Tofutti and exotic thai dips from a deli instead.
Then we had Vietnamese Rice Paper Rolls and lots of them! Mum and I made these up - so easy. I have the recipe for them here.
For drinks we had a couple of different organic fruit juice mixes and some tall bottles of Tiro sparkling pink grapefruit juice.
Finally for desert, we had Bliss Balls made up by Davey. These are really easy: simply add some soaked almonds to a food processor and then slowly add dates, figs, goji berries, raisins, or anything else that will be sticky enough to mould it all together. If you are a sweet tooth you can also add some agave nectar. When it is not too mushy and a good consistency to stick together, roll up little balls and then cover them in desiccated coconut.
And last, but definitely not least, these pink raspberry vegan cheesecakes from Loving Hut at Mt Gravatt. So DELICIOUS and they taste exactly like cheesecake.
That's it! It was so nice to have a girly picnic and I have to thank all of the lovely ladies who attended - you made it such a special Valentines Day! xx
Dips including: Susan's Saucepan 'hold the cheese' pesto, Susan's Saucepan roast capsicum and cashews, Tofutti 'Better than cream cheese,' babaganouj, home-made bruschetta mix, Maggie Bear's quince paste and Wattle Valley exotic thai with cashews. With a selection of crackers and bread including Always Fresh Grissini italian breadsticks in rosemary & sea salt.
We also had a few different types of olives - some marinated in herbs and lemon juice, others stuffed with semi-dried tomatoes. A couple of the dips were at the supermarket, but most supermarket dips tend to include parmesan cheese in everything! Many of the crackers also had milk or cheese solids in them - even plain watercrackers. So I purchased everything but the Tofutti and exotic thai dips from a deli instead.
Then we had Vietnamese Rice Paper Rolls and lots of them! Mum and I made these up - so easy. I have the recipe for them here.
For drinks we had a couple of different organic fruit juice mixes and some tall bottles of Tiro sparkling pink grapefruit juice.
Finally for desert, we had Bliss Balls made up by Davey. These are really easy: simply add some soaked almonds to a food processor and then slowly add dates, figs, goji berries, raisins, or anything else that will be sticky enough to mould it all together. If you are a sweet tooth you can also add some agave nectar. When it is not too mushy and a good consistency to stick together, roll up little balls and then cover them in desiccated coconut.
And last, but definitely not least, these pink raspberry vegan cheesecakes from Loving Hut at Mt Gravatt. So DELICIOUS and they taste exactly like cheesecake.That's it! It was so nice to have a girly picnic and I have to thank all of the lovely ladies who attended - you made it such a special Valentines Day! xx
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