Your Healthy Kitchen – Casual Party Menu

• Hummus* is a great ranch dressing alternative. Try using cannellini beans instead of chick peas for a creamier taste and add some no-salt seasoning like Frontier Pizza Seasoning or Mrs. Dash Italian Blend.

• Whole grain wraps can be filled with hummus and avocado, roasted red peppers and onions, some lettuce and tomato, and a dressing, like Kristen’s Salad Dressing/Vegetable Dip*. Cut into bite-size pieces to serve.

• What’s a party without pizza*? Purchase large whole-grain pita bread or your favorite whole-grain pizza shell; spread with a low sodium tomato sauce with extra oregano and basil mixed in. Top with a handful of baby spinach or 2-3 lacinato kale leaves, de-stemmed, and a soy cheese alternative. Bake in a 350 degree oven just until the cheese melts. Cut into wedges and serve.

• Chili anyone? Try Kristen’s Bean Chili* or White Chili*, or Mom’s Chili Recipe, below. Serve in a slow cooker along with some Fresh Salsa* and organic blue corn chips on the side, and watch it disappear!

• Want a great alternative to tomato salsa? Try John’s Mango Salsa* or Corn and Black Bean Salsa*.

• For a crunchy snack, try air-popped popcorn sprinkled with nutritional yeast.

• Coconut water is a delicious and healthy drink. Herbal mint or fruit iced teas sweetened with a little honey, fruit-infused water, or hot spiced apple cider are also crowd-pleasers.

• What would a gathering be without desserts? Glazed Pecans*, Mercy’s Power Balls*, and Chocolate Brownies* can all be made and frozen ahead of time to be brought out for the party. Chocolate Pie* filling can be served as pudding or dip with sliced strawberries, and Cashew Cream* is a great dip for apples or other firm fruit.

Veggie Pâté

• 3-4 medium cooking onions, chopped into large pieces

• ½ cup low sodium vegetable broth

• 1 ½ pounds fresh green beans

• 8 ounces chopped walnuts

• White pepper

Ingredients Prep:

Preheat oven to 350°F. Place chopped onions and broth on a baking sheet and roast for ½ hour to 45 minutes, stirring occasionally, until onions are deeply caramelized, but not burnt, and the liquid is cooked-off. Meanwhile, steam green beans until brightly green and slightly tender. Prepare walnuts by lightly toasting them in a dry sauté pan for 4-5 minutes, stirring constantly to prevent burning.

Place green beans and onions in a food processor or high-powered blender and puree until smooth. Add the walnuts and some white pepper and again puree until smooth. (At this point, the pâté may be frozen in small batches for 2-3 months. Defrost before serving). Chill and serve with pita chips or whole-grain crackers.

Mom’s Chili

Serves a crowd of 10-12

• 4 cloves of garlic, minced

• 3 medium onions, chopped

• 4 carrots, chopped

• 2 celery stalks, chopped

• 1 red and 1 green pepper, chopped

• 8 ounces baby Portobello mushrooms, chopped

• 1 medium zucchini, chopped

• 2 cups broccoli florets, chopped

• 2 tablespoon chili powder

• 1 teaspoon cumin (more to taste)

• 1 teaspoon basil

• 1 lemon, juiced

• 1 28-ounce can low-sodium chopped tomatoes

• 1 can tomato paste

• 2 cups black beans

• 1 15 ½ ounce can light kidney beans, no salt or rinsed

• 1 15 ½ ounce can cannellini beans, no salt or rinsed

• 1 container firm, organic tofu, crumbled and frozen, then defrosted

• 5 ounces baby spinach

• 1 cup currants

Place ½ cup water in a large stock pot over medium heat. When water begins to boil, add garlic, onions, carrots, celery and peppers. Cover and sauté until tender, about 10 minutes. Add mushrooms, zucchini, broccoli, chili powder and cumin, and sauté another 10 minutes, covered. Add remaining ingredients, and simmer on low heat, covered, for ½ hour. Serve warm in bowls with salsa and avocado, or on whole-grain rolls like a sloppy Joe sandwich.