Spectacular PETA Party

Posted on 23. Sep, 2013 by in Vegan Parties, VeganMOFO

We had a fabulous PETA party Saturday night.  The event was sold out with a waiting list  sixty deep. Of course,  they all come for the food… kidding.

A few highlights  include the following.

Love nuggets. Proved to be the number one hit.

 Vegan Love Nuggets with Maple Dijon Dippy

Cloris Leachman pulled me aside and gave me her secret baked potato recipe.

Russell Simmons ate my butternut mac and cheeze ~ swoon.

The location was lovely and amazing. Sam Simon was the gracious host.

And then everyone left and no one would have known there were 250 people filling the space 30 minutes earlier.

Catering magic. I still got it.

Time for a PETA Party!

Posted on 21. Sep, 2013 by in Vegan Parties, VeganMOFO

We’ve been busy little bees in the Jennie Cooks Plant Based Parties kitchen prepping for a big PETA fundraising party tonight. We’re doing an all American buffet with these vegan chickenless love nuggets. I’m finishing them up today and then I’ll post a recipe. But they are DELICIOUS! Secret ingredient you ask?? Korean Dave’s Tempe and a little roll in graham cracker crumbs….

Vegan Brown Rice Fritters

Posted on 19. Sep, 2013 by in Recipes, VeganMOFO

As promised, (though a day late and a dollar short) a tardy post on rice fritters.

It’s going to be one of those recipes I talk through, because I haven’t been able to fine tune amounts. I only have a recipe  for a crowd, but they are super simple and easy peasy lemon squeezy.

That bowl above is the complete recipe, ready to patty up.

This is how it happens.

Put about 2 cups cooked rice in a mixing bowl  with a  well cooked mirepoix of vegetables  typically one carrot,  one small onion, rib of celery seasoned with fresh herb, I like bay, thyme and fresh parsley.  Make sure the carrots are soft.

Season it up with  1 teaspoon of salt and 1/2 a teaspoon of pepper, granulated onion and garlic, a pinch of dried thyme and mix it all together till evenly distributed.

 Sprinkle on  1/4 cup of flour or ground oats and mix with your hand. Gradually add more until the batter sticks together when you give it a squeeze.

Press the batter firmly together into  fritters of desired size and fry them up in a pan.

We like to serve them with this creamy mushroom gravy.

It’s a sturdy little nugget of goodness.

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Vegan Zucchini Fritters

Posted on 13. Sep, 2013 by in Recipes, VeganMOFO

Whoopsies!  Just posted today’s recipe on the wrong blog. Delicious Zucchini Fritter Recipe here!

Buy the book ”Who Wants Seconds?” at Powells.comAmazon.com, or BN.com

Old Fashioned Vegan Corn Fritters

Posted on 11. Sep, 2013 by in Recipes, VeganMOFO

Photo from Holy Cow! Vegan recipes

Old Fashioned Corn Fritters

Jumping right to the recipe today. Get busy. We don’t know how long it will be before the idea of eating corn is preposterous. Enjoy it while you can right now from  an organic farm,  I recommend my buddy Gus and Friends at Jimenez family farms.  Serving Atwater every Sunday!

 Corn fritters, a green salad and  a little white wine ~ Dinner bell!!


Prep time: 10 to 15 minutes Cooking time: 5 to 10 minutes Makes about 12 3-inch fritters

1/4 cup flour

1  teaspoon baking powder

1 teaspoon sea salt

1/8  teaspoon pepper, any color

2 tablespoons ground flax dissolved in 6 tablespoons warm water

1 to 2 cups corn, freshly cut from the cob, depending on how chunky you like them

2  tablespoons  rice or coconut milk, plus more as needed

2 tablespoons olive oil, plus more if needed

Sift together dry ingredients in a large bowl. In a smaller bowl, mix milk, flax mixture, and 1 cup corn. Lightly fold wet mixture into dry. Do not overmix or your fritters will be chewy (worse things could happen, just be aware). Add additional corn for a cornier fritter.

Heat large sauté pan over medium heat and add just enough oil to cover the bottom. Drop batter into pan with a large tablespoon and cook like a pancake over medium-high heat, about 2 minutes on each side. you can cook a few at a time, but allow room for spreading. Once the edges are sizzling, flip fritters and cook other side until cooked through and the middle is fluffy. Total cooking time is about 5 minutes per batch.

Meanwhile, in a little saucepan on the back burner, heat up some water and let the bottle of maple syrup sit in there and get warm.

If you’re serving a crowd, you can scale the recipe up and make the fritters in batches, holding them in a 250-degree oven.

Buy the book ”Who Wants Seconds?” at Powells.comAmazon.com, or BN.com

Two for Tuesday ~ Sweet Potato Fritters and Cauliflower Latkes

Posted on 10. Sep, 2013 by in Recipes, VeganMOFO

 Today’s two for Tuesday is really happening with double recipes, both from the cookbook!!  On the upper right hand corner is one big cauliflower  latke which is also fun. (Especially with some sautéed apples.)

Sweet Potato Fritters 

Prep time: 30 minutes
Cooking time: 20 minutes, plus 1 hour to cook sweet potatoes

Makes 12 large or 16 small fritters

3 tablespoons olive oil, plus more if needed

1/2 cup minced red pepper

1/2 teaspoon chopped fresh thyme

1 1/2 pounds sweet potatoes, roasted until soft and peeled

3/4 cup breadcrumbs  -   divided  (I like panko, use  ground oats for a gluten free version)

3/4 cup coarsely ground pistachios, divided

1 teaspoon cinnamon

1 tablespoon maple syrup

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Heat 2 teaspoons oil over medium-high heat and sauté red pepper and thyme until soft, about 5 minutes. Transfer to a large bowl and add sweet potatoes, 1/2 cup breadcrumbs, 1/2 cup pistachios, cinnamon, maple syrup, salt, and pepper. Mix until well combined and shape into 3-inch patty-style fritters (or smaller if you like).

In a pie plate, combine remaining 1/4 cup breadcrumbs and 1/4 cup pistachios. Press fritters into breadcrumb-nut mixture on both sides. Heat 2 tablespoons oil in a large skillet over medium heat. Fry patties in small batches (no touching!) until brown, about 3 minutes on each side, using more oil as needed.


Cauliflower Chive Latkes

When making these delicious latkes, it’s essential to cook the cauliflower to a rice consistency. I steam or boil it, strain and return the cauliflower to the pan.  Using two spatulas with square edges, chop the cauliflower till it looks like the  cauliflower in the picture below.


Prep time: 20 minutes

Cooking time: About 12 minutes Makes about 10 3-inch latkes

1 1/2 pounds cauliflower (1 average head), cut into florets

1/4 cup chopped chives

2 cloves garlic, minced

1 cup breadcrumbs, plus more if needed

2 tablespoons Pommery-style (grainy) mustard

1/2 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon cayenne or other spicy pepper

1/2 teaspoon freshly ground pepper

2 tablespoons flax meal dissolved in  6 tablespoons warm water

2 to 4 tablespoons olive oil

Bring a large pot of salted water to boil and add cauliflower.
Cook until completely soft and tender, 5 to 7 minutes. Drain and return cauliflower to pan. using 2 metal spatulas or knives, chop cauliflower until it looks like chunky rice. Mix in chives, garlic, breadcrumbs, mustard, baking powder, salt, cayenne, pepper, and flax water. The batter should be stiff enough to make patties with your hands. Add more breadcrumbs if it doesn’t hold together well enough.

In a large skillet over medium-high heat, heat 2 tablespoons oil and drop the batter by tablespoons into the pan. Flatten slightly with a spatula and brown for 2 minutes, then flip and cook the other side. Serve with sautéed apples or a delicious sauce of your choosing.

Buy the book ”Who Wants Seconds?” at Powells.comAmazon.com, or BN.com

A Week of Fritters!

Posted on 09. Sep, 2013 by in Recipes, Vegan Parties, Vegan Weddings, VeganMOFO

In my fantasy kitchen where I eat fritters everyday (in a multitude of varieties) I have a pretend miniature toaster just for fritters. Isn’t that the cutest?

Fritters are the best food group out there.

Monday – Quinoa fritters with Mushroom gravy. ( The recipe’s over here on Jennie Cooks Blog)

Tuesday – Sweet potato fritters.

Wednesday – Corn fritters.

Thursday – Zucchini walnut fritters.

Friday – Rice fritters.

What a good week!

Buy the book “Who Wants Seconds?” at Powells.comAmazon.com, or BN.com

Sweet Vegan Wedding Treats

Posted on 06. Sep, 2013 by in Vegan Parties, Vegan Weddings, VeganMOFO

In my opinion the best part of a wedding celebration is the cake. But then again, I love cake on any occasion. That trend setter Natalie Portman did a vegan macaroon tower at her Big Sur nuptials. 

Pies were this year’s dessert of the season. Cake pops and cupcakes were once the new sweets on the block, but no longer.

Pie is the bomb. We had one bride whose G-ma made 75 six inch pies for her wedding. WOW G MA!

Remember to do this. Get what you want. Make it delicious. Over order a little bit, but not as much as the baker recommends.

If I’m coming, please include chocolate.

Buy the book at Powells.comAmazon.com, or BN.com

The pie and the cupcake belong to Sugar plum Vegan ~  Yay Melissa! 

Vegan Weddings: Handling the Haters

Posted on 05. Sep, 2013 by in Vegan Parties, Vegan Weddings, VeganMOFO

There’s nothing that get’s our goat more than whiners in the buffet line.


My advice. Pick those people out BEFORE the wedding and have their closest relative give them a little talking to. It’s really unacceptable  to criticize, tease, marginalize, chastise ANYONE for the choices they make regarding their food of life. Nip that loud mouth in the bud.

Besides,  look at this delicious eye candy we offer as well as a delicious and nurturing vegan buffet…

Tell them to sit down  and fly YOUR flag just this once.

And then… DANCE.

Celebrate LOVE!! 

Buy the book at Powells.comAmazon.com, or BN.com

Vegan Wedding Menus

Posted on 04. Sep, 2013 by in Vegan Parties, Vegan Weddings, VeganMOFO

When it comes to  a vegan wedding dinner, there are three popular options; buffet, family style service or a plated meal. We like family style and buffets the best, and we think our guests do too.

Signage is always appreciated at buffet dinners. If you’re trying to keep the vegan part a surprise, then it’s best not to have menu, and just have the staff answer food questions.

For family style meals, the menu is often tucked into the table setting as part of the display.

When I plan a vegan menu like the one above, I try to have lots of  greens and vegetables, and a choice of tempe, beans and /or tofu.

For this family style wedding below, we served cashew creme lasagna, macaroni and cheeze, roasted vegetables and a hearty  green salad with baguettes and olive tapenade. (It was a Halloween wedding, the staff dressed appropriately and with adorable Dia de Los  Muertos makeup.)

Here’s a pretty little buffet in the garden.

Buffets are the most compact when it comes to preparation. For family style and plated meals, a full kitchen is preferred for staging the food.

In the picture below,  we’re getting ready for a  vegan wedding at the shoppe around the holidays. It was an intimate group of 50 guests and  they loved the  4 course plated meal. The guests were only a tad hesitant about the vegan offerings, but settled in with the delicious offerings starting with a wild mushroom soup.  They also drank about 2 bottles of wine each. It was a good party!

When you’re buying the booze, here’s a great rule of thumb that works for me. Either 2 beers or 1/2 bottle of wine per person. Think about who drinks what, make a list and purchase accordingly. Try to avoid sodas by serving a nice elixir and  served chilled filtered water.  NO PLASTIC WATER BOTTLES EVER.

(Always better to have too much, than not enough.)


Buy the book at Powells.comAmazon.com, or BN.com