The Perfect Vegan Oscar Party Menu

Life of Pi? More like life of cupcakes! Photo Credit:

(VEGAN) This Sunday, everyone will be tuning in to watch the 85th Academy Awards. Want to make a party out of it? Below is the perfect vegan party menu that is definitely Oscar-worthy. — Global Animal 

Eggplant Dip with Pomegranate and Tahina
Yields: 4-6 servings

Delicious eggplant dip for all! Photo Credit:
Delicious eggplant dip for all! Photo Credit:

2 large eggplants (about 2 pounds)
1 pomegranate
3 tablespoons tahina
1 tablespoon lemon juice, or to taste
1/2 teaspoon salt
1 teaspoon crushed garlic
1/4 cup chopped fresh parsley, for garnish

Preheat the oven to 450 degrees F.

Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside.

When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes.

Gently score the outer skin of the pomegranate into quarters. Place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom. Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed. Reserve 1/4 cup of the seeds for garnish.

Place the remaining seeds over a sieve and press out the juice with your hands. You should have approximately 1/4 cup juice. Discard the pulp and seeds.

In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy.

Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries. Serve with pieces of warm pita for dipping.

Recipe Courtesy: Joan Nathan

Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce
Yields: 6 servings

"The Master" of Fettuccine Photo Credit:
“The Master” of fettuccine Photo Credit:

1 pound plum tomatoes, seeded and coarsely chopped
1/2 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/2 cup packed fresh basil leaves
1/4 cup drained capers
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes, or to taste
Pinch sugar, or more to taste
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound egg-free fettuccine
1/2 cup coarsely chopped walnuts, toasted
Freshly chopped parsley (optional)


Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.

Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.

Recipe Courtesy: Mediterranean Vegan Kitchen (HP Books, 2001) by Donna Klein

Chocolate Chocolate Cupcakes with Double Chocolate Frosting
Yields: 18 cupcakes

Life of Pi? More like life of cupcakes! Photo Credit:
Life of Pi? More like life of cupcakes! Photo Credit:

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar

Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.

Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.

Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake.

Double Chocolate Frosting
Yields: 2 quarts

3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

In the bowl of a stand mixer, whip shortening and margarine with the paddle attachment until completely combined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
Once the sugar and cocoa are incorporated, add the melted chocolate, vanilla, and soy milk and mix on low until the liquids are incorporated. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes .

Recipe Courtesy: Sticky Fingers Restaurant