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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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

LBL Elaine Hendrix Final Plate 6:12:17

Elaine Hendrix’ Vegan Smorgasbord Platter with Kale Chips

LBL Elaine Hendrix Smorgasbord 6:12:17

Vegan Smorgasbord

LBL Elaine Hendrix Kale Chips 6:12:17

Elaine Hendrix’ Homemade Oven Baked Kale Chips