I’m back with another simple party plan, because isn’t summer the perfect time to throw a party? I love a casual, summery dinner that’s made even more enjoyable by eating it outside. It’s blissfully simple – I made a few salads and sides (plus the fastest, easiest and most insanely delicious vegan cake) earlier in the day, popped them in the refrigerator, and pulled them out when it was time to eat. I like serving salads because they’re lighter than a full-on entree, usually faster and less fussy to make, and, of course, they highlight fresh summer ingredients.
I made a simple and unbelievably good quinoa salad (from this awesome cookbook), a simple carrot salad (carrots, parsley, lemon juice and olive oil – from this cookbook), some zucchini chips (from Thug Kitchen), and artichoke dip. It’s simple fare, but that’s as it should be. (And it makes for great leftovers.)
And then, this cake – it was a total showstopper. It required no effort, one bowl, and some coconut milk whipped into whipped cream (who knew you could do that?!). And it was vegan. It’s coconut cornmeal cake, but don’t be put off by the ingredients – it’s sweet and rich (and the whipped cream totally makes it). I’ve posted the recipe here.
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