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All Season Party

All Season Party By Tammy Hung.  Recipes from Get Into The Buff (Tatanka Take-Out), Veg-Feasting Cook (Vegetarians of Washington)

Party for all seasons!! Whether it is the fresh air in the spring, the sunshine in the summer, the colors in the fall or the storms in the winter, there are always reasons for celebration. Need some help with party planning? Here is an internationally-inspired menu that is simple, yet healthy. The recipes were reprinted from the Vegetarian of Washington Cook Book and Get Into the Buff, the Tatanka Take-Out favorite recipes. Both books contain many healthy and tasty recipes. Enjoy.

  • Hors d'oeuvres: Hummus, Spring Roll, Fresh Veggie Tostada, served with Yummy Punch

  • Starter: Baby Green with Lemon Garlic Dressing

  • Main course: Portobello Mushroom Penne for your herbivore friends and Bison Stroganoff Casserole for your omnivore friends

  • Dessert: Fragrant Banana in Coconut Cream

Hummus (Middle Eastern) By Mezé, 935 6th Street S, Kirkland (425) 828-3923📷

2 (15-ounce) cans garbanzo beans, drained 2 heaping tablespoons tahini 6 cloves garlic, chopped 1⁄2 cup olive oil 1⁄2 cup lemon juice Pinch cayenne pepper Salt and ground black pepper 1⁄4 cup water

Place the beans, tahini, garlic, olive oil and lemon juice in a food processor and puree until smooth. Add the cayenne pepper, salt and black pepper to taste. If the mixture seems too thick, add the water and puree.

Makes about 4 cups

Serving notes: Serve as a dip with raw vegetables, or stuffed into pita pockets with spicy sprouts.

Spring Rolls (Chinese) By Food Co-op Kitchen & Juice Bar, 414 Kearney, Port Townsend (360) 385-2883,

1 sweet potato📷 1⁄4 cup lemon juice 1⁄4 cup Bragg liquid aminos 21⁄2 tablespoons sunflower oil 2 medium cloves garlic, minced 1⁄2 medium head red cabbage, sliced very thin 1⁄2 medium red bell pepper, cut into long thin strips 1⁄4 cup chopped fresh cilantro 10 rice paper shells

Heat the oven to 375°F. Prick the sweet potato with a fork, and bake until tender, about 45 minutes. Cool enough to handle, then peel and mash.

Meanwhile place the lemon juice, liquid aminos, oil and garlic in a large bowl and whisk to blend. Add the cabbage, peppers and cilantro and marinate for at least 30 minutes. Drain the vegetables.

One at a time, soften the rice paper shells in a bowl of hot tap water. Spread 1⁄3 cup of the vegetable mixture onto each piece of softened rice paper. Pipe or spoon a tablespoon of mashed sweet potato onto the vegetable mixture. Fold the bottom edge of the rice paper up over the filling, tuck in the edges and roll the rice paper to form a roll. Serve with the Secret Dipping Sauce (below).

Secret Dipping Sauce: 1⁄2 cup tamari 1⁄4 cup lemon juice 1⁄4 cup toasted sesame oil Combine the ingredients in a small bowl and whisk to blend.

Serves 10

Fresh Veggie Tostada (Mexican) By Tatanka Take-Out, 4915 North Pearl Street, Ruston (253) 752-8778

8 (6-in) corn tortillas 1 cup cooked corn 1 cup chopped, seeded tomatoes 1/3 cup chopped black olives ½ cup chopped fresh basil ½ cup chopped green onion ½ cup crumbled feta cheese ½ cup nonfat cream cheese Hot sauce

Coat the tortillas with nonfat cooking spray. Bake at 350°F for about 20 minutes, until crispy. Let cool.

While the tortillas are baking, combine corn, tomatoes, olives, basil, onions and feta in a medium bowl.

Spread each tortilla with about 1 tablespoon cream cheese. Top each tortilla with ½ cup of the mixture. Sprinkle with hot sauce.

Yummy Punch (American) By Tatanka Take-Out, 4915 North Pearl Street, Ruston (253) 752-8778

1 (64 oz) can pineapple juice 12 oz orange juice 12 oz lemonade 3 bottles champagne

Combine ingredients in a large punch bowl. Serve in champagne flutes.

Makes about 2 gallons

Lemon Garlic Salad Dressing (American) By Silence Heart Nest, 3510 Fremont Place N, Seattle (206) 524-4008

8 ounces firm tofu 6 cloves garlic, chopped Juice of 2 lemons 1⁄3 cup olive oil 1 teaspoon black pepper 1⁄2 teaspoon salt 1⁄2 cup water

Place the tofu, garlic, lemon juice, oil, pepper, salt and water in a blender and puree until smooth.

Makes about 2 cups

Portobello Mushroom Penne (Italian) By California Pizza Kitchen, 401 Northgate Way, Seattle (206) 367-4445

1⁄4 cup olive oil (not extra virgin) 8 ounces portobello mushrooms, sliced 1⁄4 inch thick 8 ounces white mushrooms, sliced 1⁄4 inch thick 4 ounces shiitake mushrooms, sliced 1⁄8 inch thick 4 ounces oyster mushrooms, sliced 1⁄8 inch thick 4 ounces cremini mushrooms, sliced 1⁄8 inch thick 31⁄2 tablespoons chopped fresh thyme Salt 1 pound dry penne pasta 1⁄4 cup extra-virgin olive oil 4 tablespoons minced garlic (about 12 cloves) 1 tablespoon chopped fresh Italian parsley

In a large nonstick frying pan, heat the olive oil over high heat. Add the portobello and white mushrooms and cook, stirring frequently, for 5 minutes. Add the remaining mushrooms and thyme, salt to taste, and continue to cook, stirring frequently, until the mushrooms are lightly browned, 5 to 7 minutes more. Remove them from the heat and set aside.

Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.

Meanwhile, in a large nonstick frying pan, heat the extra virgin olive oil over medium-high heat. Add the garlic and salt to taste and cook, stirring, for 1 minute. Stir in the portobello mushroom mixture, thyme and parsley. Cook, stirring, for 2 minutes.

Drain the pasta thoroughly and toss it with the mushrooms in a large mixing or serving bowl until the pasta is well coated with the mushroom mixture. Serve.

Serves 4 to 6

Serving notes: For a number of years now, Americans have had a love affair with the big, meaty-tasting mushrooms known as portobellos, and the passion shows no signs of decreasing. This rapidly prepared pasta dish captures the steak-like mushroom's appeal, combining it with other varieties that have become widely available in well-stocked supermarkets, greengrocers, and farmers' markets. If you can't find one or more of the mushrooms, feel free to substitute equal quantities of others that you like.

Bison Stroganoff Casserole (Russian) By Tatanka Take-Out, 4915 North Pearl Street, Ruston (253) 752-8778

8 oz wide egg noodles 1 lb ground bison 1 teaspoon salt ½ teaspoon pepper 2 cloves minced garlic 1 (8 oz) can tomato sauce 9 chopped green onions 1 cup sour cream 1 cup low-fat cottage cheese 2/3 cup shredded cheddar

Cook the noodles according to directions, then drain and cool.

Brown the bison in a heavy skillet over medium-high heat. Add the salt, pepper, garlic and tomato sauce. Simmer for about 5 minutes.

In a medium bowl, stir the noodles together with the onions, sour cream and cottage cheese. Layer into a large casserole dish, beginning with noodle mixture and ending with bison. Top with shredded cheddar. Bake at 350°F for 25 minutes. Serves 6 to 8

Fragrant Banana in Coconut Cream (Thailand) By Chef Pranee Halvorsen, Presenter at Vegfest, chef at Vegetarian of WA Monthly Dining Events, PCC Cooks Culinary instructor,

📷1-1⁄2 cups water 1 cup coconut milk 1⁄2 cup granulated sugar 1⁄2 teaspoon salt 10 small ripe bananas, peeled and halved lengthwise Ground cinnamon

Place the water and 1⁄4 cup of the coconut milk in a medium saucepan and bring to a boil. Reduce heat slightly, add the sugar and salt and simmer, stirring, until dissolved. Add the bananas and let the mixture simmer for one minute, then add the remaining coconut milk and cook to heat through. Serve the bananas with plenty of liquid so that the bananas will partially float. Sprinkle with cinnamon if desired.

Serves 5

Serving Notes: "Kuey Buod Chee" means "a banana in a nun's hood" because the banana wears a robe of white coconut milk. This easy-to-make dessert can be served warm or cold from the refrigerator and is particularly nice with vanilla or coconut ice cream. It is also great to make a milk shake with any leftovers.


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