Madge's Upper Crust Diner Food with Friends

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!