Welcome! I have the pleasure of being the host site and the first blog post to start the Virtual Vegan Potluck. What a cool idea and thank you very much Annie for thinking of this. Being the creator of VBU, I totally appreciate building a community. This kind of potluck idea is excellent and I am already excited for next year.
Away we go!
I love easy party finger foods. I’m a fan of: apéritif, hors d’oeuvres, canapés, petit fours, and crudités. Looks like the French really enjoy bite sized foods, non?
I often find I have a lot of left over pulp from juicing. Why not keep the momentum going and not waste?
- 2 cups of pulp
- 1/2 cup ground flax seed meal
- 1/2 to 1 cup of water
Take your pulp and add some ground flax seed meal. Depending on how much pulp you have the ratio should be 1/2 cup flax meal to 2 cups of pulp. Mix the pulp and flax meal in a bowl by hand and add the water in slowly. You might not need all of the water. If you over water, don’t worry, you’re going to dehydrate anyway. Add in some of your favourite spices, I prefer Italian spices and garlic powder. If you’re up to it you can add some cayenne for a kick, but only 1/2 a teaspoon. Too much can ruin a good thing.
Spread out the mix your non stick drying sheets and take a shot glass to cut the crackers out. My mother always made her cookies this way and I love how perfect cookies come out using this method. Who needs to spend on fancy cookie cutters when you have a shot glass. The left over shapes make excellent croutons.
Dehydrate at 115F for 6-8 hours, depends how crispy you want them.
As for the cashew sauce, hopefully you have soaked cashews the night before, but in case you don’t, just soak for at least 2 hours. This really helps with the blending process and also brings the nuts’ enzymes “alive” so to say.
- 1 cup of raw soaked cashews overnight (minimum 2 hours)
- 2 tbsp minced garlic
- 1/2 tbsp onion powder
- 1/2 tbsp lemon juice
Mix everything in a food processor until you have a consistency you’re happy with and there you have it. Additional options: parsley, dill, cilantro. Perhaps not at the same time, but they do add a nice flavour.
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