Making party food is fun!
This past weekend I helped my friend who I’m staying with make food for a reunion party at her house. I must say that I love making party food, appetizers, finger foods, those sorts of things. And I think I’m pretty good at it. Presentation and of course taste is everything when serving party food. I went with bruschetta because I had so much basil leftover from the cookbook photoshoot 2 days prior. We made veggie sushi because it’s easy and so beautiful. She made a delish raw kale salad, and I did roasted root veggies which came from her CSA box.
I needed a winter appetizer for my book, so I made an dip that had basil, parsley, cashews, pumpkin seeds and other things. I will go ahead and post the recipe below. Let me know what you think. I also made a winter holiday wild rice pilaf because I was lacking in winter grain dishes, which turned out amazing. Blissful Bites has each chapter divided into Spring, Summer, Autumn, Winter, Anytime so you can eat seasonally with no problem. Back to the food.
Brown Rice Sushi w/ avocado, celery, cucumber, carrot
citrus herb cashew spread
1 cup raw cashews
1/2 cup raw pumpkin seeds
Palm size handful of fresh basil and parsley
2 tablespoon nutritional yeast
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon white miso
3 tablespoons filtered water+
Sea salt, to taste
Veggies of your choice
Soak cashews and pumpkins seeds for 2 hours. Drain and combine with all ingredients in a food processor. Blend until well combined or to your desired consistency. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Serve on a platter with sliced veggies of your choice.
blissful definition: Crudités is a French word that is an appetizer of raw veggies with some sort of dip. It’s the perfect party dish and looks beautiful too. I like to serve this spread with carrot sticks, cucumber slices, cherry tomatoes, celery sticks, and broccoli florets.