Summer is my favorite time of year to cater a party, not only because the weather is perfect for indoor-outdoor gathering and the veggies are bursting with flavor, but because of the flowers. I love the bright bold contrasts of yellow and orange sunflowers with pinkish purple coneflowers that light up the garden and instantly make a table setting that much more appealing.
And summer flowers like nasturtiums make the perfect garnish on a plate. I have a ton of herbs in my garden as well, so dill and parsley blossoms also made an appearance on several platters today.
The menu featured appetizers of Eggless Egg Salad in Endive Leaves, Cashew Cheese and Sundried Tomato Relish on Crostini, Olive Tapenade ("Vegan Caviar") on Crostini, and Cherry Tomatoes Piped with Avocado Cream.
The centerpiece entree was an impossibly amazing Pastaless Lasagna made with paper-thin slices of eggplant, zucchini and yellow squash that I layered with a tofu and spinach ricotta and Daiya mozzarella, and topped with marinara and fresh basil. Yes, it would've been nice if I had gotten a photo of this but, alas, it got devoured before I remembered to pick up my camera.
Overheard snippets of conversation from dinner guests: "I'm in food heaven"... "and this is all vegan??" "but this tastes just like lasagna!"... and lots of "this is SOO good." Always so nice to hear!