Thursday, March 24, 2011

Library Luncheon

I had the amazing opportunity of catering a small luncheon for our local library. I made a delicious and light pasta salad, an organic mixed green salad, a sandwich tray with three different types of sandwiches and a platter of vegan chocolate chip cookies. Thank you Montrose Library!

Pasta Salad
Serves 8

2 packages of Hodgson's Mill tri-color rotini
2 crowns broccoli florets
1 red bell pepper, small dice
1 yellow pepper, small dice
1orange pepper, small dice
1 can black olives, drained

1/2 cup olive oil
1/2 cup red wine vinegar
2 garlic cloves, minced or pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Make the pasta according to package direction.  Drain and rinse with cold water to stop the cooking process.  Place in a large bowl.  Add the broccoli florets, diced bell peppers and olives and toss. In a small bowl whisk together all of the vinaigrette ingredients.  Coat and toss the salad until the salad is fully coated with the vinaigrette.  Can be made one day ahead.  If making one day ahead you can reserve a little bit of the dressing as the pasta will soak up a lot of the dressing.  Toss with the remaining dressing right before you are ready to serve.  

Mini Muffaletta Sandwiches 
1 loaf of ciabatta bread
1 recipe tapenade
1 recipe roasted red peppers
1 small jar artichoke hearts in water
2 tbsp balsamic vinegar
12 fresh basil leaves

1 can black olives
1 jar green olives
1 clove garlic
1/2 red bell pepper

Place all ingredients in a food processor and pulse until chunky. 

Roasted Red Peppers
2 red bell peppers

Roast peppers on gas stove over medium high heat, charring on all sides. Place in a  bowl and cover, let steam for approximately 10 minutes. Remove skins and seeds and slice.

To assemble:

Cut ciabatta bread in half. Drizzle balsamic vinegar on each side of the bread. Spread the tapenade over the bottom of the bread. Layer with artichoke hearts, roasted red peppers and basil. Cover with the top half of the bread, press gently, slice and serve. 

Chickpea Smash
Makes about 5 or 6 pitas worth

    1 15-ounce can of Garbanzo Beans, drained and rinsed 
    3 stalks of celery, washed, roughly chopped 
    1/2 medium yellow onion, cubed 
    1/4 cup Vegenaise
    2 tbsp dried Dill (or fresh) 
    S&P to taste 
    Put the first three ingredients in a food processor and pulse 3-5 seconds. If you do not have a food processor, dice the onion and celery and smash the chickpeas with a fork or potato masher. Scoop mixture into a bowl and add remaining ingredients. Season with salt and pepper to taste. Stuff it into pitas with sprouts and lettuce, grill it on bread or try it wrapped up in a lettuce or collard green leaf.

California BLT

2 slices sourdough bread
1 tbsp Earth Balance butter
2 tbsp Vegenaise
a handful of fresh cilantro
4 slices Smart Bacon
1 leaf lettuce
1 tomato, sliced
1/2 an avocado, sliced

Butter the outside of sourdough bread. Grill the bread butter side down and the bacon. Assemble sandwich and serve. 


  1. Those sandwiches look awesome! I will have to try them out. Yummy.

  2. That food was bomb! Thank goodness for leftovers, although I was bummed I didn't get any pasta salad. However, I do have to say those cookies were amazing!

  3. Good Job Kara! I am glad you are doing some catering. Everything looks delicious.... vegan health food in Montrose such a great thing!