Betty White has done a lot for animals in her lifetime and she has also delivered a great amount of laughs. When a campaign to see her host Saturday Night Live appeared on facebook, I joined right away. And when she was finally announced to host SNL, I organized a party right away. When I throw a party, what food I will serve becomes my first planning task. I have a few friends that eat gluten free, so I did know I wanted a least most of it to be safe for everyone to eat.
I decided on a host of dips and stuffed stuff. This included my popular Roasted Red Pepper Cashew Spread, White Bean Artichoke Heart Dip and Tofutti Sour Cream with a Frontier Organics French Onion Soup dry mix.
I also served zucchini stuffed with a garbanzo tahini mash and small red potatoes stuffed with tofu celery salad. I served multiple veggies as well including cherry tomatoes I had hoped to stuff with guacamole but that became too much work, so I offered them for snacking instead.
For dessert I offered strawberries, a vegan whipped cream, sweet mini biscuits and cheesecake bites with an almond meal crust (gluten free).
Vegan Cheesecake Bites
1 – 8 oz container Tofutti Cream Cheese
½ cup blended Silken Tofu
1/3 cup Organic Unrefined Cane Sugar
2 Tb Cornstarch
1 tsp Vanilla
1 ½ cups Almond Meal
1 Tb Cornstarch
2 Tb Margarine, melted
1-2 Tb Almond Milk
Filling: Blend all ingredients in a food processor or blender until smooth.
Crust: Combine the almond meal and cornstarch. Using a fork, blend in the margarine. Add the almond milk until the meal starts to hold together when pressed.
Place about a tablespoon of the crust in a greased mini cupcake holder and press down. Filling the cupcake holder until about full. Bake at 350 degrees for 25 minutes. Allow to cool before serving.
Luckily SNL with Betty White was hilarious and wondrous and the food was enjoyed between the laughs.