Latest / Blush / Chic Vegan Canapés: Healthy, High Fiber & Perfect for Entertaining

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Chic Vegan Canapés: Healthy, High Fiber & Perfect for Entertaining · Blush

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Remember how I said I want to have more friends, I want to be
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more social, I want to go out more, I want to have more fun,
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and most importantly, I want to host more?
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Well, last week we did a whole brunch episode, and this week
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we're doing party food. But when I say party food, I
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don't mean like ordering pizza and putting out a bowl of chips
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or even worse, a fucking bag of chips.
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I mean like hors d'oeuvres, canopies, like fancy shit, but
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made vegan, made healthy, made yummy, made beautiful.
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And I dress the part. So let's get into it.
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OK? The first thing we're going to
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do is we're going to do some steaming and some roasting.
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We're going to start by dropping a bunch of potatoes on the
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ground, so, you know, that's what everyone likes to do when
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they're hosting. So I have all these baby
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potatoes. I got the rainbow ones just for
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funsies, no other specific reason.
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And then I also have baby Japanese sweet potatoes, so
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we're going to steam those. You can roast them.
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I talk about this a lot, but the reason, you know, I'm just going
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to dump it in here instead of throwing them everywhere, The
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reason I like to steam over roasting is it's just better for
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you. Apparently it leads to fewer AG
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ES, which I think stands for advanced glycation and products,
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something like that. And they actually cause aging, I
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guess. I don't know.
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So it's not just an aesthetic thing, it's a whole health
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thing. You know, I'm just going to
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steam all of these. Whatever.
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You can roast your potatoes though.
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But I am going to roast some Brussels sprouts.
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And that's just like, to me, a steamed potato, Yum, Yum, Yum.
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Steamed sweet potato, Japanese sweet potato, even better.
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Like I actually prefer them steamed to roasted versus a
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Brussels sprout. Like you're not going to find a
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lot of people, like you're not going to please your guests if
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you steam your Brussels sprouts, in my opinion, but that's
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neither here nor there. I'm going to go put this on the
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pot of water that I have boiling there, and then we're going to
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get to our Brussels sprouts and then we're going to move on.
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Now that those are in the oven, I'm just going to have these
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Brussels sprouts and we'll get them on our baking tray and
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throw those in the oven. I have the oven preheating to
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450 Fahrenheit, not Celsius. I use the convection roast
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setting which my understanding is and I'm not an oven expert.
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This may come as a shock to you so I could be wrong, but my
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understanding is that the convection setting circulates
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the air better and I've heard that air fryers are literally
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just convection roasters. Like it's just your oven on
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convection roast setting. So I don't know if that's true,
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but that's my understanding of it.
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And I actually like when a few leaves come loose, I feel like
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they get really crispy. It's kind of like Brussels
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sprout chips. Just saying.
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I'm not going to lie, I actually purposefully bought the jumbo
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Brussels sprouts 'cause I was like, it's like less slicing
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that way. I do love a raw Brussels sprout
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too, by the way. Not for this type of purpose
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'cause like whatever, you'll hear it, but I like doing a
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shaved raw Brussels sprout salad with a good like equivalent of a
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honey Dijon dressing. I do it without honey.
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I have a really good one actually.
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If you're interested DM me and I'll send you the ingredients
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for it. Remember when Brussels sprouts
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had like their PR year? I think it was, I think it was
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around 2014, 2013, something like that.
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Like before Brussels sprouts were like the gross, stinky
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food. And then people learned that you
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can roast them and they just got so popular.
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Like all the fancy restaurants started to have Brussels sprouts
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on the menu and they were just all the rage.
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It's kind of like banana bread in 2020.
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You know, everyone kind of goes through their face.
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I feel like that may or may not have hit Australia, though,
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because someone in Australia once said to me, EW, no one here
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eats Brussels sprouts. And I was like, well, you guys
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are like 20 years behind. So maybe, maybe in a few years
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you'll find out that Brussels sprouts are cool.
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Now. Now, I sincerely hope that you
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could not see inside of that drawer.
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But if you could, please don't judge me.
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It's a bit of a shut show. OK, so we're spraying this with
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a little bit of avocado oil. I just have the Trader Joe's one
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'cause it's the same as all the other brands, but it's way
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cheaper. I'm going to put this in and
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then I'm going to go grab my mandolin and a mandolin glove
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and we're going to go in on the next thing that we're going to
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roast. OK, so I'm attaching the Julian
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Blaine blade, whatever the blade to make it like ribbons, to my
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mandolin. You can do this by hand, but
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can't be fucked, you know? And I want to make sure
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actually, this should be a good thickness, but I might have to
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adjust. So we're just going to shred
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some tofu. I have been obsessed with this
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tofu. I get it from the Asian grocer.
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If you can't get this, any firm tofu will work.
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Actually a brand that I think works really, really well for
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this purpose and you can get it at Whole Foods and stuff is, I
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think it's called Hodo. I think I'll, I'll put it in
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the, I don't know if you know, but every episode I put like all
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the links and stuff for everything in the episode.
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So I'll find it and I'll put it in there.
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Some of them are affiliate links, like I do it on my
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affiliate link platform. But truthfully, a lot of them
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don't even like do an affiliate payout.
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I just do it that way. So you have it all in one place
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and you don't have to Dick around too much on the Internet.
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So yeah, I'm just shredding this when I was watching the Nordus,
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the Persian New Year's episode with my parents, which by the
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way, there's like a 5 minute segment in that episode where
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I'm making jokes about my dad's Pickles and how incestuous that
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sounds and how I should start an only fans that's incest themed
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around my dad's Pickles. And then one of them squirted
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and I kept making jokes about it and I watched that whole thing
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with my parents. I'll have you know before we all
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slept in this same room. So there's incest for you right
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there. I honestly, I'm not sure that
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they got it. One of the perks of having
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foreign parents, like they don't always get things.
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It was a real slay when I was in middle school or so, and when my
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parents would drive my friends and I places, like, we could
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listen to any music that we wanted because I think they
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just, like, weren't really picking up on all the cursing
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and, like, you know, bad stuff and the rap songs.
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Taking advantage of foreign people isn't that fun?
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And I can say that because I'm foreign and I'm obviously making
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a joke. OK, so I'm just going to be here
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until the end of time shredding this.
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I'm going to go check on those potatoes in a second.
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And this really doesn't have to be perfect, as you can tell by
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my lack of perfection. OK, just one more Did I need to
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do this much now? But I did, so here we are.
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Can't do anything about it. Now we're just going to eat a
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bit of this tofu because I love it.
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OK, good enough. I'm just going to check on the
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sky for a second. Ow.
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Oh, it smells so good. Oh, yeah.
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All right, so I have my shredded tofu in a bowl.
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I'm just going to add some goju Jing to this and I'm not
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measuring this, I'm just going to kind of eyeball it and get it
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nice and mixed. Love using something so
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pigmented and red when I'm wearing an all white outfit.
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Do I own an apron? Yes.
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Could I be using an apron right now?
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Yes. Should I be using an apron right
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now? Probably.
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You know what I'm going to. I'm going to pull out the
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fucking apron in a second when I'm done with the messiest and
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most pigmented part of this. You know what?
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I'm going to grab the apron right fucking now.
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No, no, no. Fuck.
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OK, Much better. This feels much safer.
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Watch me get. I'm going to get it all over.
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Like the one part that's not covered by the apron, you know?
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Oh, that smells so rude. And we're going to roast this
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shoe, by the way. Oh, by the way, there are blush
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aprons available. I don't know if that's the type
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of thing that interests you, but they exist.
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If it is something you'd want to buy, do let me know.
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They're 100% cotton. I would love to have done linen,
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but the company that I use for custom merch just doesn't have
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linen aprons available last I checked.
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Maybe they do know. Do you want merch?
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Would you like, like would you buy merch if I make more merch
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'cause I have a few merch designs that are sick?
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I have this sweatshirt that's so beautiful that literally my mom
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and my sister-in-law asked for it.
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And like, they're not. I don't want to say they're not
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supportive. They're so supportive.
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My mom especially is so supportive.
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I just mean, OK, my sister-in-law, like she's
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beautiful and really well dressed and she wouldn't just
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buy a blush sweatshirt just to buy it, you know what I mean?
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Like if she wants to buy it, it's cute.
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OK, I'm just going to dump this onto this bit of parchment paper
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and get it ready for the oven. I do want to check on the
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Brussels though. Yeah, they could use a little
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bit more. I'm not going to do too too much
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more. And once we do this, we're just
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going to set it aside and move on to the next thing that we're
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doing, which won't be a surprise to both of us.
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We are going to spread this out into a thinner layer so it can
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kind of crisp up and it'll go into the oven when the shit's
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done. Wait, do you want to eat some of
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it though 'cause it looks so old?
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It just looks so good. Mm hmm, let's spray it with a
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little avocado oil so I can crisp up.
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That's it. We'll just put it aside for now
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and move on to the next thing. OK, we're back.
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I'm so excited. By the way, I turned the
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potatoes off. They're good.
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They're done. They're ready.
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The Brussels sprouts, I'm just going to give them a few more
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minutes. I want them to really char and
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then we'll swap it out. But now we're going to do this,
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OK. I have been trying to create
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vegan caviar. I don't know, Aussie, How long
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have I been trying to do vegan caviar?
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The entire time we've been together, would you say?
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Yeah, I have tried everything you could possibly imagine.
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I've tried like the full fucking molecular gastronomy, like a
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scientist with these crazy powders trying to do.
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I mean, I, I got out my like lab equipment, didn't work.
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I've tried it with Agar powder, didn't work.
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I've tried so many ways. I tried to do like chia caviar,
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which is actually really, really fun.
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Marinate chia seeds in Tamari. Delicious.
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I I think chia seeds work so much better in savory than sweet
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contacts. For me personally, really
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delicious but never quite got the visual of caviar.
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Now one thing that works really well I think is those really
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long blackberries or even mulberries, black mulberries.
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Soaking those in tamari will give kind of a caviar feel.
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And it kind of looks like when fancy restaurants do like a
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really like the Polo Bar at the Beverly Hills Hotel in
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California, I think they do a baked potato with a really long
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line of caviar. So it kind of looks like that,
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but you still get the seeds inside the BlackBerry and it's
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very distracting. So I think all of those are fine
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options, but I recently came across sea grapes, which is a
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literal vegetable. Like they're a sea vegetable,
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you know, think like seaweed, whatever these ones are off of
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the vine, these ones are on the vine.
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The ones that are on the vine are easier to work with.
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The ones that are off the vine are, you know, more caviar
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adjacent. And all you do with these, I'll
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link them. I got them on Amazon is you just
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rehydrate them in water if you can get the package open.
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Oh, there we go. Here we go.
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Now these come in this weird, like disgusting teabag
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situation. And what I first tried to do was
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soak them because they're green, right?
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So I wanted them to be more black because that's what the
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most fancy caviar is like. And oh, it's stinky much like
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caviar is. Sorry.
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I'm very distracted by Sam, who is just so cute and also
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insisted on sitting on the couch and facing in this direction,
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which she literally never does. By the way.
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This does kind of look like caviar, right?
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We're going to rehydrate it, though.
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It's really stinky. Gross.
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But yeah, like, the most expensive caviar is the most
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black. So I tried to soak them in
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tamari to get them more black and more salty.
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But something about the tamari, I guess it's osmosis, make them
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shrivel all the way up. So that is a no go.
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I know that there is a drawstring here, but I chose not
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to use it and that is how we're living our journey today.
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OK, I'm also going to do a packet of these sea grapes like
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the ones that are still on the vine.
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It's a lot of opening packets. OK, that's my 1 complaint with
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this product. OK disgusting.
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So this is what I ended up doing.
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Activated charcoal, you can't really see because it's below
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the waterline, but they're starting to plump up already.
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All right, I'm going to move this mess to the side, wash my
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hands, get myself nice and cleaned up, and then we'll come
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back and we'll do some other stuff.
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OK, so we've been doing a lot of prep work.
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Now we're going to make our first actual hors d'oeuvre of
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Canopy Vibe. But I will say this one, if you
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were to stage them, like put them out one at a time or
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something, this would not be the first thing that I would pass
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out. This would be towards the end.
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But that's neither here nor there.
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And while we're at it, I have not one iota of a clue if this
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is actually going to work. I hope it works.
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I don't know though. And I will say I'm actually
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really doing this for my Ozzy because he loves chocolate mint
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flavor. Like he likes it in ice cream
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and stuff. So I had this idea, but I had
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this idea. I mean, I saw it on Pinterest.
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Let's be clear. So this is a microwave safe bowl
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and these are date sweet and chocolate chips.
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I've had the dark chocolate before.
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The milk chocolate is also vegan.
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They use oats to make it Milky. I've never had the milk, but
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they were out of the dark today, so I just got the milk.
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Delicious. The the best ingredients.
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I might prefer the dark between us.
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OK, so I'm going to put this on the melt and soften section of
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the microwave of my section. I mean program.
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So we're going to melt that and we are going to try and
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hopefully succeed in dipping mint leaves into the chocolate.
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Let's see how it goes. I'm just kind of pulling the
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best mint leaves. I'm looking for ones that are
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not too wrinkly but also kind of broad, so there's surface area.
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And what we're going to try to do is dip the front half in but
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not the back half. Just going to check on it.
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Oh, also, I took the Brussels out of the oven and put the tofu
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in, in case you were not aware. Looks good.
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These guys are coming along really nicely.
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By the way, they might not get black from soaking this quick,
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but if you soak it overnight, which honestly you probably
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should, then it'll be good. I think I have some in the
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fridge. I'll show you.
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I want to make sure this chocolate doesn't burn.
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Oh, fuck. Part of it's already burnt.
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That's great. All right, let's see what we can
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do here. Honestly looks pretty fucking
18:30
good. Now if I can find some really
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flaky sea salt like Maldon salt, I'm think I'm going to flake
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that on top. If not, actually I have another
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idea that I think could be even cuter.
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Wait, this is so easy and so cute.
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There's really no reason not to do this, and I think it could be
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a nice almost palate cleanser vibe.
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Not quite palate cleanser, but you know what I mean?
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Like, it's just like minty fresh.
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What the fuck am I talking? What am I saying?
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What do I mean when I say minty fresh?
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What? Wait, this is adorable.
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Not me stealing ideas off Pinterest.
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And I really, I think I really contemplated passing it off as
19:21
my own, if we're being fully honest here.
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Yummy. OK, I'm gonna do just one more
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and then flake it with some salt.
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Let's see what we have. I think I Yeah, The stuff makes
19:36
shit beautiful. Do we need this much of it?
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No, probably not. I think the miso salt could be
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really. Or the dried miso could be
19:46
really pretty here too. But I don't know.
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I feel like I've been doing a lot of miso work lately.
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Seems like way too much salt. Wait this looks so pretty I love
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it. I'm not going to add anything
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else. I thought about adding the miso
20:03
salt. I think it could aesthetically
20:05
be nice because it does have a different color, but I think it
20:09
would be too much. I think let's let's keep it as
20:12
it is. Huh?
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Wait, I think I need a photo. OK, I'm going to try one even
20:24
though it's not dry yet. Wait.
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No, maybe I should wait. I'm not going to try 1 yet.
20:29
Let's just move on to the next thing we're going to do.
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OK. I took out the other blade from
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the mandolin and I made it a little bit thinner.
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I'll see. Like you want this part to be
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quite thin. We're just going to mandolin
20:45
some cucumber lengthwise. This might be too thin, could
20:51
work. You also could use a veggie
20:54
peeler for this. The mandolin's a little bit
20:56
easier. But if you don't want to invest
21:00
in a mandolin, and when I say invest in, I mean that's like 30
21:03
bucks. It's not a heavy lift.
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And this really is the best mandolin in my expert opinion.
21:12
I've owned many, including some that are like far more
21:16
expensive. This is by far the best one.
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OK, No, I need to make it a little bit thicker because
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they're getting, like, holes. Yeah, OK.
21:31
That's the perfect thickness. And unfortunately there are no
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numbers or anything, so I can't, I mean, that I'm aware of.
21:38
So yeah, it's not really a useful conversation.
21:43
This cucumber actually smells phenomenal.
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OK, that should be enough. I'm just going to move this shit
21:50
to the side real quick and I'm going to What should I do with
21:58
this mango? You know what I need some diced
22:03
mango, but I also I'm going to see if I can get some mango
22:08
ribbons too. Oh, there's a little black on
22:11
the mango from I've been using this knife to stir the caviar
22:15
situation around. So if you're wondering what
22:18
that's all about, that's what it's all about.
22:24
So we'll just hold these bits. We didn't mention that I took
22:27
the thing out of the oven, the tofu.
22:31
OK, let me see if I can kind of, like, make some mandolin slices.
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So what I'm doing is I'm trying to flip this mango.
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So I just kind of made it into a rectangle.
22:46
Yeah, that'll work. I always give this warning when
22:49
I work with a mandolin. If you're using a mandolin,
22:52
please, for the love of God, wear these mesh gloves.
22:55
Otherwise, you will most likely slice a finger at some point.
22:59
And as someone who's always injuring her finger, yeah, I
23:03
think the mangoes are just too fibrous for a mandolin.
23:06
I've tried it in the past and never gotten anywhere.
23:09
I'll try making it thicker to see if that does anything for
23:12
us, but my guess is no. Oh, OK.
23:18
I stand corrected. OK, good enough.
23:26
All right. It's time to assemble our next
23:30
ordeuvre. OK, so I got these cute little
23:33
party skewers. I got ones with pearls at the
23:36
end. I'll link them because there's
23:39
kind of a Pearl theme here in case you haven't seen my
23:41
earrings and my ring my outfit before I put on the apron.
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OK, so this was my vision for this.
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Take a bit of cucumber. Take a bit of mango.
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I don't know if it'll work with the mango.
24:00
The mango we might just have to use.
24:02
OK, a cube like this and then make a little ribbon with it.
24:08
Put a skewer through it. Great.
24:12
That looks like shit. I love that frost.
24:17
Wait, why does this look so bad? OK, wait.
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I think it's getting a little bit better.
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No, I quite hate it with the mango like that, but whatever,
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I'm just going to leave it for now.
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By the way, I'll link this platter.
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I got it off Etsy. You know what I think might be
24:44
cuter is if the mango is on top and then we do the ribbon.
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There we go. There we go.
24:56
I'll do just two more of these. Maybe.
25:01
So all that stuff we did, by the way, with the mandolin and the
25:04
mango. Unnecessary.
25:08
OK, This one is like the cutest one.
25:11
Maybe these guys go here. OK.
25:20
Yeah, I love it. Oh, and then we're just going to
25:23
take some chili crisp. Yum, Yum.
25:27
And just drizzle it on top. Tada.
25:32
OK, done with this one. Let's move on to our next one.
25:36
And actually, I'm just going to use this platter for a bunch of
25:39
them. So let me just move right along
25:42
and put out a few on dive leaves.
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Now, do you say on dive or do you say and dive 'cause I like
25:49
on dive, but I don't know, I think some people say on dive.
25:56
That's a great story. Now, again, the intention here
26:02
is that everything can be picked up with your hands, like you
26:06
don't need plates and stuff like that.
26:08
Maybe just some cocktail napkins.
26:10
OK, I'm going to go grab some stuff and I'll see you here in a
26:14
second. OK, so I have my tofu from the
26:19
oven. I'm going to take some.
26:21
Do you remember, was it last episode?
26:25
Yeah, it was the brunch episode, the high protein cream cheese
26:29
that we made with sulkin tofu. I nearly said goat milk, not
26:37
goat milk, soy milk, cashews, that whole jazz.
26:43
We're just using that and we're just going to mix this together.
26:49
I'm so excited for this one. I'll bring this guy back, and as
27:01
I'm sure you can surmise by now, we're just going to stuff this
27:07
inside of these on dive leaves and I'm going to add some of
27:16
this mango to this and I'm going to use my herb shears to just
27:26
chop some cilantro onto this. Yum.
27:29
I actually really can't wait to eat that.
27:31
It smells so good. And there's something about me
27:35
today where every time I get a whiff of the cilantro, I don't
27:38
know if this cilantro is particularly good or if my body
27:42
just needs cilantro for some reason, but I practically
27:46
salivate every time I am near this cilantro.
27:51
So I can't fucking wait to eat it.
27:55
OK, here's what I'm thinking. One more thing in this platter,
27:59
I think, and then we'll move on to we have like 3 more things.
28:05
Two to three more things. I think I'm going to double
28:08
check. Oh, that's incorrect, but close.
28:13
All right, I'll see you in a second.
28:15
OK, this next one I'm so excited about also like I feel like my
28:18
tops just falling off. I don't know what's happening
28:20
anymore. Thank God I have an apron on one
28:24
time when I was early into content creation, I so I'd kind
28:28
of alternate between doing food and lifestyle Y kind of things.
28:33
And so I take photos of myself for my Instagram, which in
28:36
retrospect, I'm going to say this and I'm not insulting
28:40
anyone who does it, but for me it was like kind of cringy.
28:44
And I remember I put on an apron and I was like naked underneath
28:49
the apron and I was like, Oh, this is cool.
28:51
And I took all these photos and then they looked at them most
28:53
again, this looks like like a porno, like absolutely not.
28:57
I'm not posting this anyway, coming right back here.
29:01
So I'm just going to move our little platter to the side for a
29:04
second and use this opportunity to chop some romaine for our
29:10
next little hors d'oeuvre. Now, does anyone know the
29:15
difference between an hors d'oeuvre and a canopy?
29:20
Is a canopy a type of hors d'oeuvre?
29:22
Like, is a canopy a specific type of hors d'oeuvre is my
29:26
question? Or are they kind of
29:28
interchangeable terms? Do you know, could I have looked
29:32
it up? Yes.
29:33
Did I? Clearly not.
29:35
So you know. OK, that's good.
29:39
Good enough. Platter comes back.
29:43
We're taking our Ella's Flats minis for this, but you could
29:48
use the big ones too. Oh, these are more mini than I
29:50
remember them being. That's fine.
29:54
I know. It's really not fine.
29:55
Sorry, absolutely not going to work for other things that would
30:00
work fine, but these are too many for this.
30:02
Hold on, I'm just going to grab some other Ellis flats that are
30:05
less mini and you can kind of use any cracker for this, but
30:10
Ellis flats are cool 'cause they're just filled with so many
30:14
different types of seeds and they're really good for you and
30:17
so crunchy and stuff. So we're just going to do 3,
30:22
which also a very random styling tip.
30:25
And this doesn't just apply to food, it kind of applies to
30:28
anything. Work in odd numbers, it's always
30:33
going to look better unless you're doing a very intentional,
30:36
kind of like Wes Anderson style situation where you want things
30:41
to be really symmetrical. But most of the time, odd
30:46
numbers are going to work better.
30:48
This is a vegan truffle Caesar sauce.
30:53
Now you might be asking yourself what's in this.
30:55
So I prepped this the other day in preparation for this episode,
30:59
and I'm going to pull out my recipe notebook.
31:02
There we go. One peeled lemon. 1/4 of a cup
31:06
of miso, 1/4 of a cup of tamari, 2/3 cup water, 1/4 of a cup of
31:13
white truffle oil. I'll link the one that I like.
31:17
You can also use black truffle oil.
31:19
I just think white truffle tastes better.
31:21
It is like twice as expensive but so if you want to go black
31:24
truffle that's fine. You can also just do it with
31:27
olive oil and make it regular vegan Caesar. 1/4 of 1/4 of a
31:32
teaspoon of black pepper. I like to use whole peppercorn
31:36
for this. I just think something that
31:38
where pepper is such an important part of the flavor,
31:42
you're going to be better off using whole spices. 3rd of a cup
31:47
of nutritional yeast. 3 tablespoons of dulce flakes.
31:52
Now this is what substitutes Worcester or anchovies.
31:57
That's in traditional Caesar. 2 tablespoons of Dijon mustard and
32:02
just a little dash of sunflower or less it.
32:05
Then I really said, Oh my God, I forgot the nutritional yeast.
32:07
No, that was in there. I said it.
32:10
I said it. OK, I need a spoon.
32:13
So we're just going to drizzle the dressing on top and I
32:17
purposefully am doing it on top of the lettuce because I don't
32:20
want the crackers to get soggy. And then we're going to do
32:26
something cool. So remember how a while ago,
32:28
like a few episodes ago, I did a grated cashew to make it look
32:33
like parmesan? Well, someone on Instagram
32:36
suggested grating tempeh. I wish I could remember your
32:40
name. If you're listening or watching
32:43
by any chance, please do DM me so I can credit you.
32:47
And I've tried it and I like it way better.
32:50
Not only does it look good, but it has more of a parmesan like
32:54
texture than grated cashew does, so I think it works really well.
32:59
Plus tempeh is so good for you, so it's just fun, you know?
33:04
OK, so we're doing that and then I'm just going to sprinkle on a
33:08
little show you salt. Wow, I'm really running kind of
33:10
low on this. I need more.
33:12
And this is mostly for vibes. Cool.
33:16
This platter is done. Let's move on.
33:18
We have very little left and we've done all of the lifting.
33:22
OK, now we're coming back to our Brussels.
33:24
I'm going to grab some of this cream cheese again and just
33:27
smear the bottom of whatever plate or platter we're using.
33:34
And then we're going to cure our Brussels and put them in.
33:43
Actually hold on, before we do that, I just had a thought.
33:46
So I have this pomegranate syrup.
33:49
I was going to drizzle it on top, which I still am going to
33:52
do, but I'm also going to drizzle it on here and then just
34:00
use the end of one of these. You can use a regular toothpick.
34:03
You don't have to waste your nice ones and just kind of swirl
34:06
it in to make it look pretty. Now, the Brussels are probably
34:10
going to cover it, but, you know, just in case.
34:14
Yeah, that's stunning. OK, now the Brussels go in.
34:19
I find that Brussels do really well with something sweet.
34:26
Hot take of the century over here.
34:28
So that's why we're doing this. Oh, this one has no Pearl.
34:34
And you could also do this at a regular dinner party and not put
34:37
the skewers in. But the skewers is what makes it
34:39
like finger food friendly. And then make sure you don't get
34:42
the skewers when you do this because otherwise, like, how are
34:47
people going to hold it? And that's it.
34:54
And then you do want to instruct your guests to really swirl it
34:58
around and get all the cream and all the things.
35:01
I'm going to put this aside for now.
35:02
We are going to revisit everything for styling purposes
35:05
shortly. Let's just move on to our
35:08
potatoes. That's all we got left.
35:09
There was one other thing I was going to do.
35:11
But per usual as a host, I find myself over ambitious and then I
35:17
reassess and I'm like, no, we can pare way down.
35:19
And this is one of those many scenarios.
35:22
OK, I have our steamed sweet potatoes and regular potatoes,
35:28
and I'm just going to make a slit, which also sounds kind of
35:32
sexual. Do you think these things sound
35:37
sexual too? Or is there something wrong with
35:41
people? We know there's something wrong
35:42
with me, but in this context, is something wrong with me or no?
35:49
Wow, they're so hot. I'm actually so excited to eat
35:57
and these are all going to be the same.
35:59
I had an original vision of doing different things, but I
36:06
think this will be like really pretty and lovely.
36:08
So let's just stick with tried and true.
36:11
So we're going to take our little cream cheese.
36:15
We're going to stuff these guys. This is so random but Ozzie and
36:22
I have a friend who is allergic to tree nuts and he's coming
36:28
over tomorrow but every time he comes over I just have a panic
36:31
attack for like 4 days beforehand because I use tree
36:35
nuts so much and actually the first time I found out he was
36:38
allergic to. Usually I ask people before they
36:41
come over if they're allergic to tree nuts because for vegans,
36:45
like tree nuts is part of our blood.
36:47
It's like part of our DNA at this point, you know, it's just
36:49
like seeped into our skin. Like, you shouldn't even come
36:53
close to a vegan if you're allergic to tree nuts.
36:56
And that being said, I do know a few vegans who are allergic to
37:00
tree nuts, but that's neither here nor there.
37:02
The first time he came over, I had it was for some kind of, you
37:07
know, sports game. And I, this was the one time
37:12
where I didn't run by people if they're allergic to tree nuts.
37:15
And there was, he'd been eating all these things, but there was
37:19
just one thing where he's like, hey, this doesn't have tree nuts
37:22
in it, does it? And I was like, yeah, it does.
37:25
But luckily nothing he had been eating, which was just squawk
37:28
and salsa. So, you know, pretty safe.
37:30
But again, you never know when a vegans home.
37:33
But it was nachos that gave him pause.
37:37
And sure enough, the cheese that I used for queso.
37:43
So this isn't the caviar, isn't as black as it would be if it
37:48
had been soaking for a while, like overnight.
37:51
But that's fine. Of course.
37:52
Now I'm getting the sea grapes and the pearls mixed, but I
37:57
think it's fine. Yeah, it's still kind of looks
38:00
caviar adjacent, you know? Now pretend it's black, please.
38:11
There we go, some of these nice pearls, and it really does have
38:18
kind of the vibe of caviar in that it like gushes, you know
38:25
what I mean? It has the harder exterior and
38:28
the softer interior. And that was really, really,
38:32
really important to me in making this.
38:35
I've seen some vegan caviar recipes where it's like, yeah,
38:38
you can get little Pearl like things, but if it's not going to
38:41
gush, I don't want it. OK, that is the end of our
38:48
canape hors d'oeuvre making journey, but we're just gonna
38:54
style everything a little bit more, refine it down, and then
38:58
we'll say goodbye. OK, these I actually think look
39:02
really cute, but I just wonder if maybe a tiny bit of bok choy
39:08
flower could look good. And honestly, I'm kind of
39:10
instantly regretting that decision.
39:13
Let's see. Nope, we're just going to call
39:16
it on the bok choy flower. Actually, I don't know.
39:19
Should I? Maybe I'll do a few of them, but
39:21
not all of them. You know what?
39:24
I'm liking it more and more. Yeah.
39:31
OK, I think that's enough. I think these are QT Yum Yum.
39:39
This one's particularly cute, in my opinion.
39:45
Look at that guy. Love her.
39:48
OK, let's move this out of the way.
39:54
This, I think, needs some kind of dusting, and I think a Gochu
40:01
garo or any kind of red pepper flake could work nicely here.
40:06
Yeah, much better. OK, beautiful.
40:12
And then just these guys. So for these, I'd love to add a
40:16
little edible flour, not to everything, but maybe just these
40:22
guys. Yeah, that's cute.
40:32
What do you think? Maybe even a bit here.
40:40
OK. I love that.
40:42
I think that's everything. We've done the Brussels, we've
40:45
done the potatoes, we have these three, and we already styled our
40:50
mints. So I think we're kind of ready
40:52
to go. We're ready to eat, baby.
40:55
Oh, that's sick. I love that.
40:58
OK, I'm going to taste all of these, I guess, because why not
41:08
the cucumber mango chili crust. But it's simple, it's
41:12
refreshing, it's good. Let's go for one of these mm,
41:19
hmm something I wouldn't oh this is really good.
41:24
The kick kind of hits after you swallow, but oh, I think I feel
41:28
like I could take my apron off whatever I wouldn't mind seeing
41:32
some crushed wasa cracker on this one.
41:35
I think a little crunch could really add something extra.
41:42
Mm hmm. Now I feel like this one's going
41:45
to break when I bite in, but I don't care.
41:56
That's really, really good. I'm going to go for a brussel.
41:58
I'm just going to have the regular potato one.
42:06
That's honestly my favorite thing.
42:08
I just feel so fancy. And then I'm going to have one
42:11
of these mint leaves. OK, Aldi's going to love that.
42:16
That's really good. That's a really good and it's
42:19
not even dry yet and it's going to be so good.
42:21
I want to try it. Wait, I'm obsessed with this.
42:23
OK, I'm going to go. This is about to be my girl
42:26
dinner. I hope you enjoyed this.
42:28
We have at least one more hosting entertaining episode
42:32
coming out. So if you enjoy this, there's
42:34
more where it came from. Do let me know.
42:37
Let me know what your favorite 1 is in the comments or whatever.
42:42
Love you. Bye.
42:52
Goody hairs on the side, it's fine.
42:54
It's just a bit of a puff on the side.
42:56
I'll show you. Oh, I see.
42:59
It's fine. That's a.
43:00
Good cut.