What Vegans Eat – Day 1635


First Meal: It’s catering day. I started by baking bread. Simple Whole Wheat Bread. I made flatbread, rolls and sliced loaves, all from the same dough. Then I ate some of “the employee meal” I had made last night, quinoa cooked in water where Potatoes, Kale and Broccoli Rabe had been cooked before with Black Beans.
Gary went off and did some last minute shopping for supplies. Then we headed over to the home of Gea and David who were hosting the dinner. We set the table for 12 outside.

Here’s our Vegan Comfort Food menu!

Gary would be serving Manhattans when the guests arrived along with Sparkling Water, Grape Juice Spritzers and Frey 2017 Organic Chardonnay.

We set the appetizers on a table in the dining room. Here is the basket my Homemade Breads.

Gary’s gorgeous Roasted Vegetables.
Roasted Veggies consisting of a variety of Carrots, Onions, Bell Peppers, Zucchini, Green Beans roasted in a light balsamic glaze of shallots, garlic and olive oil and garnished with Parsley.

One Fruit and Cheese platter had two kinds of Miyoko’s Artisan Vegan Cheese Wheels (Sun dried Tomato Basil and Garlic Herb) with Figs.

A creamy Pesto Dip for the Veggies.

Crudités (Multi- colored Carrots, Celery, Scallions, Cucumbers) served with a House-made Little Seed Caesar Dressing.

Another Cheese Platter with Treeline Scallion French-Style Soft Cheese, Apricots and Cashews.

Here’s another shot of the table.

After the appetizers and cocktails we served a Caesar Salad with Tempeh Bacon Croutons
paired with Les Hauts de LaGarde 2017 Organic Bordeaux. I was surprised when I cleared the table for the next course. Everyone ate their salads!
The main dish consisted of Chicken-Fried Tofu Piccata, Garlic Mashed Potatoes and Three Greens Sauté (Broccoli Rabe, Kale, Spinach) paired with Pacific Redwood 2017 Organic Mendocino Pinot Noir. The Chicken-Fried Tofu was AMAZING! The Piccata sauce was dreamy. The Greens and Mashed Potatoes were perfect. When We cleared the plates, I noticed once again that mostly everything we served was consumed.

I posted the pictures of my two desserts yesterday but will include them here to complete the meal: Tarte aux Pommes.

Fresh Fruit Tart

Here is the happy, sated crowd.

There were few leftovers but everyone was happy to take a container or two home with them.


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