Delicious Recipes

Let’s Go Vegan: California Feast!

✨ Impress your guests with this 3-course plant-powered menu from fresh California produce! From crisp crudités to creamy pasta and decadent dessert — it’s all 100% vegan and 🌱delicious!

🥕 Hor D’oeuvres: Crudité Platter

Ingredients:
🥦 Broccoli florets
🥕 Carrot sticks
🌶 Bell pepper strips
🥒 Cucumber rounds
🍅 Cherry tomatoes
🧄 Vegan hummus or cashew dip

Prep:
Wash, chop & chill veggies. Arrange by color for a rainbow vibe 🌈. Serve with dip in the center for a beautiful (and healthy) starter! 💚

🍝 Dinner Entree: Vegan Creamy Pasta

Ingredients:
🍝 8 oz pasta (penne or fettuccine)
🌰 1 cup raw cashews (soaked 2 hrs)
🧄 2 garlic cloves
🍋 1 tbsp lemon juice
🌿 2 tbsp nutritional yeast
🥬 1 cup spinach
💧 ¾ cup water or plant milk
🧂 Salt, pepper

Prep:

  1. Blend cashews, garlic, lemon, yeast & water till creamy.
  2. Cook pasta; reserve ¼ cup water.
  3. Sauté spinach in olive oil.
  4. Toss pasta with sauce & spinach. Add water to loosen. Serve hot! 🔥

🍪 Dessert: PB Chocolate Chip Cookie Bars

Ingredients:
🥜 1 cup natural peanut butter
🌱 ½ cup maple syrup
🌾 1 cup oat flour
🍫 ½ cup vegan chocolate chips
🧂 Pinch of salt

Prep:

  1. Mix all ingredients.
  2. Press into lined 8×8 pan.
  3. Bake at 350°F (175°C) for 18–20 min.
  4. Cool & slice into bars. Soft, gooey & irresistible! 🤎

🌟 Pro Tip: Use fresh, local ingredients from Farm Fresh Fruit & Produce Inc. for max flavor and freshness! 🧺🍓

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