Last night we had friends over for a vegan-style, Kick Butt meal!! My theme was "Upper Crust Diner Food".
Our starter was a deeply-mushroomy mushroom soup followed by our main course: A vegan version of a tasty Muffaletta (a New Orleans antipasto-like sandwich normally with meat, cheese, olive relish and more). I did mine with a locally made crusty baguette (thank you Two Fish) filled with an herbed olive relish, roasted eggplant, roasted red peppers, pickled garlic & spinach. I made the Muffalettas well in advance and weighted the sandwiches down so the bread could soak up all the olive oily goodness.
And joining the main course: A mixed greens salad with Madge's Miso dressing (minus the ginger) and some roasted fingerling potatoes. I also included some of my homemade pickled veggies (carrots, cabbage, red onion & hot chili peppers) as an additional tarty side dish. And for dessert ... a Gluten Free Black Pepper spiced shortcake with Black Berry Basil Compote - topped with a cashew whipped vanilla & nutmeg cream! Can you say ... Yummy Happiness:). Thankfully, our guests were sated and happy, too.
I am so grateful to have enough food in my life. Something not everyone has BUT should have. I always cook with this in mind and am forever grateful for what I am able to put on the table for family & friends. I only wish I had a better photo to show you - I usually put everything on big platters and let everyone have at it. By the time I pulled out the camera the food was already a little picked over ... but that's how I like it!
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.