Last weekend, some very special friends came over to have a little summer kick-off dinner on the back deck. This included furry friends, too.
Since Elinor is 100% vegan and Joanne is a total foodie with a side degree in cooking (no pressure, right?), I decided to challenge myself. Rather than rely on the easy standards like cheese and crackers and spinach artichoke dip, I went totally vegan!
It was so much fun making Toad in the Hole, hummus, bean salad, cous cous, chilled berry soup, and of course the sangria. The salad with ginger carrot dressing and smores that my lovely guests brought were the icing on the cake.
Over the next few posts, I’ll share some of the yummy vegan recipes that you can use to host your own vegan dinner. Today I’ll start with the smores that Elinor brought because they are easy and too good for words.
sweet & sara vegan marshmallows (the toasted coconut version is my fav)
vegan chocolate bar (be sure to find a fair trade brand)
Simply break the graham crackers in half, place 2 marshmallows on the bottom cracker, add a piece of chocolate, and top off with the second cracker. Place the smores on a pizza pan or baking sheet and bake for about 5 minutes on 350. As soon as the chocolate is melted and the marshmallows are soft, they are done!
A few notes. Graham crackers are not technically vegan because they have honey, but honestly I am not anti-honey and it is really a debate whether or not this “counts.” I’d rather focus my energy on avoiding products that come from animals that are factory farmed. Did you know that marshmallows aren’t even vegetarian? I was shocked when I found this out! Marshmallows contain gelatin, which usually comes from animal bones or organs. You can read more about foods containing gelatin here.