There is nothing more I love than a beautifully crafted veggie platter, these can be super impressive if you take the time to cut a variety of colorful vegetables. I usually do: Red and orange bell peppers, baby corn, jicama, celery, carrots, radishes, broccoli, and any other items that are in season. As far as the dressing goes try Annies Goddess Dressing. It is vegan, and comes in a Lite version as well. Super delicious and a great alternative to ranch. Try decorating the bottom with purple cabbage to really make it pop!
We don't really cook that way (I'm not sure we can guarantee that our recipes will be fat-free), but there are some things on the lighter side that you could serve! Try this genius hummus (http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus) with crudité.
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