Party Like A Veganista: Ratatouille
Photo: WASARA biodegradable plates from Branch Home
Wondering how to serve a crowd? If your party outnumbers your plates, consider ditching the paper or plastic and going with WASARA, available at Branch Home. Exquisitely designed in Japan, WASARA is a totally tree-free, biodegradable line of plates, bowls and cups made from the agricultural waste products of sugar-cane fiber (also known as bagasse), bamboo and reed pulp. It can hold hot liquids without melting or sweating; it’s microwaveable and can be used to store food in the fridge. Genius!
WASARA is perfect for crowd-pleasing this amazing recipe from Healthy Bitch Daily. Just scale up to serve a party!
Rockin’ Ratatouille for Four
2 shallots, minced
2 cloves garlic, minced
1 small red onion, chopped
1/2 cup tomato juice
2 large zucchinis, chopped
3 large yellow squashes, chopped
2 red bell peppers, chopped
2 orange bell peppers, chopped
1 large eggplant, peeled and chopped
1 cup cherry tomatoes, chopped
1/2 teaspoon sea salt
1 teaspoon freshly ground white pepper
1/3 cup fresh basil, chopped
2 tablespoons fresh basil, finely chopped
Spray a large skillet with nonstick cooking spray, then sauté shallots, garlic and red onion. Add the tomato juice and cook over medium heat for about 5 minutes. Add the remaining ingredients, and cook over medium heat for an additional 15 minutes covered, or until veggies are soft and tender. Transfer to serving bowls. Serve warm with fresh basil.
It’s one thing to commit to a cruelty-free life; it’s another to require guests to do the same—even if just for an evening. So how do you throw a party without putting them on the defensive? It’s simple, says Brian Worley, a ridiculously popular event planner who regularly makes the rounds on E! and TLC, among others, and has recently noticed an uptick in requests for vegan party fare: Don’t tell them. We found recipes for appetizers, main courses, desserts and—of course—drinks that will please the most discerning palate. When you’re ready to explain the theme, use the conversation as a way to talk about how much plant-based foods your guests already eat, and how shifting to more of them can be a healthier choice—for them and for the planet.
