Spring into Healthier Eating: Peace Salad Party!

First things first…The winner of the Plant Powered 15 by Dreena Burton is Bex of How to Feed a Vegan. Congratulations, Bex!

Now, onto my  next Spring into Healthier Eating review…Peace Salad. Have you heard of this yet? I hadn’t either until I received an email from my only real-life vegan friend (as opposed to my virtual vegan friends – ha!) asking if I wanted to have a Peace Salad party. Um…sure?

Peace Salad is the newest brainchild of raw-food, vegan blogger, Sandy Henson Corso, the owner of  Peaceful Daily and Sandy’s Salad.

In the book, Sandy lists 100 tips for peace. Practiced together, they’re like a salad 🙂

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To celebrate the book, people are hosting Peace Salad parties all over, so we did, too!

Last Saturday night, we gathered a few friends and enjoyed some lively conversation over an abundance of vegan eats and treats. Ok, there were also some vegetarian cupcake there, but they were from a small business down the street, so at least we were supporting local business 😉

Check out this spread!

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Ellen, the hostess of the party, made some of her favorite party foods, including this macaroni salad (from the Forks Over Knives cookbook (I gave her that book as a Christmas gift ;-))) and those crispy apple muffins in the background (from the Everyday Happy Herbivore cookbook).

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Ellen also made her famous bruchetta (with a pesto recipe from The Kind Diet) and this super delicious cheeze dip (made with Teeze, soy cherizo, and spicy tomatoes). We couldn’t stop eating this stuff!

Someone else brought giant vegan cupcakes from a local restaurant, and someone else brought hummus and tabouli from a local artisan.

There was also lots of wine!

I brought a giant pan of raw vegan brownies, using my Brown Batter Bites recipes, and frosted them with chocolate cashew cream (made by blending cashews, maple syrup, vanilla extract, and a little date soaking water – left over from the date paste I used in the Brownie Batter Bites).

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And a bunch of Gabby’s Pizza Bites.

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The mixture was so massive, I had to bust out the beast – my 13 cup Kitchen Aid food processor.

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And I made this giant bowl of Asian Rice Noodle Salad, which got rave reviews!

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Here’s the recipe!

Asian Noodle Salad

1 pkg rice noodles, cooked according to package directions (I used Brown Rice Noodles)

1 sm pkg shelled edamame (about 1 1/2 cups)

1/2 c shredded carrot

1 small bunch scallions, diced on the diagonal (white and green parts)

2-3 TBSP toasted sesame oil (more or less to taste)

1/4  c tamari (more or less to taste)

Cook noodles according to package directions, and allow to cool. Mix noodles, edamame, carrots, and scallions in a bowl. Add sesame oil and tamari and toss to combine. Add more sesame oil and tamari to taste, or after noodle salad sits for a while. (My suggestion is to make this salad ahead, and let it sit in the refrigerator to allow flavors to meld.)

So easy, and soooo good!

I hope you decide to have a Peace Salad party, too. It’s a great excuse to gather your friends and family and share your ideas on peace and happiness while you enjoy some peaceful, vegan goodies. Enjoy!

 

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