First Meal: Next big project is catering a dinner for 12 on Saturday. Gary and I, aka the Swingin’ Gourmets, offered a vegan dinner party with food prepared by us for an auction prize at the Playful People Productions Fundraiser in December. We had scheduled to do it earlier in the year but had to postpone. Saturday is the day. We prepared the menu and today we will shop. Tomorrow we will prep and Saturday we’ll serve. We started the day with juicy Red Grapes.
Second Meal: Lunch began with a luscious Purple Plum.
I had my Enchiladas El Vegan leftovers from Luna Mexican Restaurant. I added plain Black Beans to it.
Third Meal: After food shopping we went to the Vegetarian House. We had a dinner date with our friends Susan and Demyn. Gary suggested we start with Spicy Cha Cha as an appetizer (Crumbed yam flour crescents seasoned with mixed spices, red bell pepper, onion, garlic & chili.) It’s like spicy fried shrimp only much better on many levels.
Happy Crispy Rice makes me happy indeed! This dish consists of fried rice with vegetables, tofu, shiitake mushroom & ginger cooked golden brown in a metal pot.
Susan ordered one of my favorites, Spicy Mambo, Lion’s mane mushroom seasoned with a blend of spices, red bell pepper, onion, garlic & chili.
When we got back to the house I got a head start on tomorrow’s food prep by preparing the pie crusts.