Last Saturday was my annual holiday brunch. I invite my friends over and feed them my best guess at who-would-have-known-that-was-vegan fare and we all chat and I, at least, have a great time.
Last year, I added the Atlanta Humane Society’s Wish List items and we continued the tradition this year.
Here’s the collected loot:
I am so lucky to know so many nice people. 🙂 And for that, I am so seriously thankful.
On the menu this year:
Curried not-chicken salad
Quinoa tofu salad with spicy peanut butter dressing (below)
Cashew cheese and crackers
I think my favorite was the curried not-chicken salad. I’ll share that recipe next, but I do love a dressing that involves peanut butter and red pepper – my two favorite things!
And this is a breeze – just a whiz in the food processor and you’re done.
Peanut butter marinade and dressing:
- Cup or so of your favorite peanut butter (crunchy or creamy would work)
- Punch of red pepper flakes
- Mound of ginger, peeled and grated
- Couple garlic cloves
- Juice and zest of two lemons (I used one Meyer and one regular)
- salt and pepper
So good! I used as both the marinade for the tofu in the quinoa salad and thinned it out with some water for the dressing.
Also, am I the only person who almost enjoys the torrential mess, just to then clean it up? Every party!
I tend to be a little Scroogey, but I can always get down with my friends supporting the cause!