the first waste not dinner party!

Mmmmmm, num-num-num-num-num!

One of the things that Cass and I have wondered about since opening this Wastenot can of worms is entertaining. Can we have people over, and enjoy ourselves, without needing to resort to packaged food or other such skuldudgery? Well wonder no more, because the first Wastenot dinner party has come and gone, and I think that all would categorize it successful!

Let me begin by saying that to me, food is Love. I’m so enamoured with eating that I get a real thrill from serving delicious foods to people that I care about. On the flip-side however, I perhaps tend to get a little bit neurotic about things that I serve being perfect. Remember the ice cream debacle?

So, you may ask… Did I feel some trepidation as the hour of guests arriving drew nigh? I did indeed, but my worries were unfounded πŸ™‚

Here’s what I made (pictured above):

– Coconut Roasted Root Vegetables –

We have yet to obtain a ready supply of olive oil (we’ve tried Olive on Broadway and I think Cass tried Dutch Growers who also sells it in bulk? Cass, can you confirm that for me? *Ten-Four, big shooter*) Either way, no one has yet agreed to sell us their wares in our empty peanut butter jars). So I used coconut oil obtained from Bulk Barn instead. I chopped up potatoes, onions, sweet potatoes, and beets, coated them with the coconut oil and tossed them with salt and pepper (toss everything first, then add the beets or they’ll get their pinkness all over hell). Baked in the oven at 350 until soft/crispy, then sprinkled some coriander (add spices last, lest they lose their flavour from being heated). Tasty as all get out!

– Tangy Bean Slop –

Before leaving for work, I stuck a batch of red kidney beans in the slow cooker with a bunch of water (we were out of our veggie scrap soup-stock, but I would use that next time for sure!). When I got home they were nice and soft, so I added a cottage cheese container of our patented tomato sauce (we cook down big batches of the stuff on a weekly basis to freeze and use on the go). In a separate frying pan I softened onions, carrots, celery, bell pepper, and mushrooms, which I added to the slow cooker once they were nice and “disintegrate in your mouth-ish”. I used up the last of our glass jar of red-wine vinegar (next time it’ll be home made apple cider vinegar… booyah!), and balanced that out with a couple of scoops of white sugar. I find it pretty tough to give things the kind of “body” that you would expect without using stock, but I mostly made up for that with a bunch of nutritional yeast (Bulk Barn). After that it was just salt, pepper, sage, and some more time to let the gravy congeal. Usually I don’t like to experiment on guests (see the above mentioned neurosis), but this one was very well received!

– Salad –

It was a salad πŸ™‚ Lettuce, red cabbage, shredded carrots, raisins, and a sliced pear, judiciously doused in lemon juice and a sprinkle of cumin.

And for dessert Cass pre-made:

– Chia Seed Pudding! –

This was a concoction of almond milk (almonds soaked in water, drained, blended with new water, and then strained), mixed with chia seeds and sliced fruit (apples/applesauce in one batch and banana/papaya in the other), then allowed to thicken in the fridge.

Mmmmmm… Tasty πŸ˜›

All in all, I’m thrilled with how Wastenot Dinner Party #1 all went down, and I’m stoked to give it another go this coming weekend with a different set of friends!


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