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Pizza Party: Make your own Pizzas and Fruit Salad

Vegan pizza bar

Vegan Fruit Salad

My best friend just graduated from college with a degree in Civil Engineering, so we had a little party to help her celebrate her amazing accomplishment.  She worked so hard to go to school, work, and raise 4 kids.  She is so inspiring.  We ended up having a little pool party with all of our kids, so we decided to let them all make their own pizzas.  I cut the dough into individual sized pizzas and my husband grilled them.  Just use you favorite store bought pizza dough or make you own.  Then the kids put on all their favorite toppings and we put them bak on the grill to melt the cheese.  On the side we had a huge fruit salad because all the kids are fruit fanatics.  I tossed the fruit in a honey lime dressing, which gave it a little more sweetness and some tang.  This is a great party idea, especially when you are serving vegans and non-vegans together.  Everyone ends up happy!

 

Fruit Salad with Honey Lime Dressing

 

About 6 Cups of your favorite fresh fruit (watermelon, mango, cantaloupe, berries)

Juice of 2 limes

2 TBSP of honey or agave

2 TBSP Fresh mint chopped (optional)

 

Cut all the fruit into bite sized pieces and place in a large serving bowl.  In a small bowl mix together the lime juice and honey until it is well combined.  Pour it over the fruit and toss to coat the fruit.  Add in the mint if you are using it.  Serve chilled.

 

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Taco Salad Bar

Tonight I made a taco salad bar.  I just put out all of our favorite taco ingredients and let everyone make their own salad.  This was great for the kids.  They had fun making their big salads and then ate it all.  To go along with the salad I made chips.  I just cut corn tortillas into quarters, tossed them in a little canola oil and salt and then bake them at 375 for 8-10 minutes until they are crispy.  Just make sure you keep an eye on them, they burn fast.

 

For the taco salad I used:

romaine lettuce

tomatoes

black olives

black beans

Daiya cheese

salsa

guacamole

vegan sour cream

hot sauce

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Spicy Eggplant

Eggplant

 

This recipe is for my cousin Larkin.  We went to a Chinese restaurant a few weeks ago and ordered spicy eggplant.  It was so good, but I felt terrible after eating it because of all the salt and oil.  I felt even worse when I looked up the nutritional info and found out it had over 40 grams of fat and 3 days worth of sodium.  Larkin wanted to me to come up with my own version, so here it is.

 

 

Spicy Eggplant

2 TBSP canola oil

2 large eggplants cut into 1 inch cubes

1 small onion finely diced

2 cloves of garlic diced

1 1/2 cups vegetable broth

2 TBSP honey

3 TBSP low sodium soy sauce

1 TBSP rice vinegar

1 TBSP arrowroot powder or cornstarch

1 – 2 tsp crushed red pepper

 

Combine the broth, honey, soy sauce, vinegar, arrowroot powder and crushed red pepper in a bowl and set aside.  Heat  half of the oil in a large skillet over medium high heat.  Add the onion and cook for a couple minutes and then add the garlic and half of the eggplant.  Saute the eggplant for about 5 minutes until it is softened.  Remove the eggplant to a bowl.  Heat the rest of the oil and add in the remaining eggplant and cook for 5 minutes until it is soft.  Put all of the eggplant back into the pan and add the sauce.  Bring it to a boil for a couple of minutes until the sauce has thickened.   This is great served over brown rice.

 

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