Vegan Summer Smorgasbord with Elaine Hendrix

Actress/activist Elaine Hendrix makes a spectacular Vegan Summer Smorgasbord! Find out how Elaine stays so fit on #LunchBreakLIVE! #JaneUnChained

RECIPE: Vegan Summer Smorgasbord

INGREDIENTS

• olives
• cornichons (mini pickles)
• hummus
• organic red & green grapes
• baby carrots
• strawberries
• vegan cream cheese (Trader Joe’s)
• raw sugar

DIRECTIONS

1. Place all ingredients on to decorative small plates and dishes

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Browned Potato Rounds

INGREDIENTS

• tahini
• avocado (diced)
• 1 large Russet potato, sliced into 1/3 inch circles

DIRECTIONS

1. Place potato on a cookie sheet lined with parchment paper at 400 degrees F and cook until nearly softened
2. Finish potatoes in a sauté pan with a little olive oil until slightly crispy
3. Place a dollop (1 tsp) of tahini on to each potato round
4. Place an avocado chunk into the center of each avocado

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Vegan Parmesan

INGREDIENTS

• 3/4 c nutritional yeast
• 1/4 c cashews
• 1/2 tsp garlic salt (to taste)

DIRECTIONS

1. Place ingredients into a food processor and process until the desired consistency is achieved

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See Also

How To End Injustice Everywhere: Melanie Joy’s Latest Book

Kale Chips

INGREDIENTS

• 1 lb organic kale, chopped into “chips”
• 1 – 2 Tbsp olive oil
• Vegan Parmesan (see recipe above)

DIRECTIONS

1. Preheat oven to 400 degrees F
2. Add olive oil to kale and toss
3. Toss in vegan parmesan
4. Cook for 5 min and stir around, then cook for an additional 5 min
5. Place kale chips into a bowl lined with a few paper towels to absorb the oil

Elaine Hendrix’ Vegan Smorgasbord Platter with Kale Chips

Vegan Smorgasbord

Elaine Hendrix’ Homemade Oven Baked Kale Chips