I had a busy Friday preparing dinner for a vegan wedding at the lovely High Meadow Farm bed & breakfast in Wallingford. The 18th century home is set atop a hill with breathtaking meadow views of dairy farms and a vineyard. It was an oasis from another time, another place.
In the rustic kitchen, there was an abundance of natural light from well-placed windows which made cutting veggies a snap. And I've never enjoyed washing dishes more, since the sink was underneath a window overlooking a lake on their property.
It was also a pleasure to cook on their huge commercial gas stove (oh, how I miss my gas stove...).
The dining room was perfectly set with fine china, Tiffany silver and various antique linens. Guests dined by candlelight in this cozy dining room.
The meal began with two of my favorite appetizers: Vegan Caviar on Crostini and Pistachio Crusted Cream Cheese Ball (also vegan) with assorted organic crackers.Here's a closeup of the Vegan Caviar:
The next course was a Mock Caesar Salad with Pear, Grape Tomato and Avocado.
And the entree was a creamy Fettuccine Alfredo with Snow Peas, Sundried Tomatoes and Fresh Thyme.
Such a lovely evening. I wish the wedding couple a lifetime of joy and adventure together!
3 comments:
Wow!!
The Fettuccine Alfredo looks delightful. What did you use for the heavy cream which is part of the traditional recipe? I hardly ever eat this anymore because of the high calorie content and all of the colesterol.
Thank you for your comments! The main ingredients of the vegan alfredo sauce are soy milk, Mori Nu silken tofu, and macadamia nuts, pureed in the food processor until creamy. Plus few other secret seasonings... and love, of course!
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