Sunday, April 24, 2011
VEGAN EASTER DINNER PARTY
As you probably know from reading this blog, our casual "vegan dinner group" of 5 vegan Denman Is. couples gets together every now and then to share good vegan food, wine, companionship and conversation. Last night we had a fabulous vegan Easter/Spring dinner. It had an Italian theme this time. (Unfortunately, on couple could not make it-- we missed you, Rudy and Ellen!)
Here are some pictures:
My seitan ham and Squash and Cranberry Mostarda
Squash and Cranberry Mostarda-- the only changes I made in the recipe were white wine vinegar instead of champagne vinegar, and kabocha squash instead of butternut. I wanted to make a mostarda to make my seitan "ham" fit better with the Italian theme. A mostarda is an Italian relish-- sweet and spicey-hot-- that is usually made with a variety of dried fruits. I only had dates, raisins and cranberries in the house. I went looking on the internet for something mostarda-like that I could make with what I had around, and found this great recipe, which was delicious with the "ham". It would be good with smoked tofu, too!
My seitan "ham"
My crusty artisan no-knead bread baked in pots
Smaller version of Pastiera Napolitana Vegan (Neapolitan Easter Grain & "Ricotta" Pie)-- see recipe and better pictures at this blog post. My pictures of the cut pie I made for last night did not turn out. here's a photo of a slice of the larger-sized pie I made last year:
Last night we had some of Pelka's organic frozen strawberries with the pie.
VIEWS OF THE TABLE:
CLOSER VIEWS OF THE FOOD:
Sarah and Gord's wonderful spring greens salad with baby green beans, zucchini, arugla, and tomatoes in a lemon, garlic and olive oil dressing-- couldn't stop eating it!
Pelka's Fennel and Mushroom Pasta in Cashew Cream sauce-- delish!
Pelka's terrific kale with pine nuts
My bread with a bowl of Fireweed's delicious olive spread to slather on it!
Fireweed's gorgeous and mouth-watering stuffed portobello mushrooms with asparagus.
Everyone except DH, who took the picture, ready to toast and eat!
Thanks to Pelka and Rob for hosting us!
Have a wonderful holiday ushering in Spring!