Last Friday night, Matt and I hosted a Practically Raw party at our apartment! Well, not really – it was actually an art showing event for a friend, Rachelle Gardner (give her a “like”!) – but I catered the soirée, and all the hors d’oeuvres I served are recipes from my cookbook Practically Raw.
Here’s a look at the buffet of goodies I prepared. All page numbers in parentheses are, naturally, the pages in Practically Raw on which you can find the recipe(s) mentioned.
Gluten-free whole-grain rice chips (the only storebought snack on the table) with Zucchini Hummus (pg 110):
Vegetable crudités with Pizza Dip (which is just the coating from my Pizza Kale Chips, pg 102!):
Marinated mushrooms stuffed with Garlicky Guacamole (pg 88):
Mini Sopes con Mole Poblano (i.e. Mexican corn cakes with a spicy chile sauce, pg 150—one of my favorite recipes in the whole book!):
Sweet ‘n spicy Curry-Glazed Cashews (pg 181):
Bite-sized award-winning Caramel-Fudge Brownies (pg 204):
And lastly, Chocolate-Covered Cookie Dough Truffles (pg 203):
This last recipe involves making a raw chocolate chip cookie dough (I did use storebought mini chips here for convenience)…
…then rolling it into balls and dipping them in melted chocolate! These babies would be the star of any soirée.
Even though I sort of pulled the menu together at the last minute (just two days prior to the event), and even though none of the guests were told that all the food would be raw, vegan, and gluten-free, everything was a HIT! I received compliments from almost everyone who attended; I think I was permanently blushing all night. I also learned a lot about small-event catering (<25 people) in the process, and who knows, that could come in handy again someday.
If you’ve got any holiday parties coming up, these are all excellent suggestions for crowd-pleasing dishes you could serve or bring. And since all the recipes in Practically Raw provide dehydrating AND oven-baking directions, you can make all these snacks in any kitchen.