When you work in the food service industry, you don't always get to take time off for holidays. This was the case with my friends at Divine Treasures, a vegan chocolate shop in Manchester, CT. They were swamped this holiday season preparing special gift boxes filled with the most delectable vegan chocolate treats to the delight of smiling customers. But they wanted to celebrate, too! So they asked me if I could cook up a post-holiday vegan feast for them once the holiday crunch period settled down. And that's just what I did this Friday night.
The evening began with an entirely raw appetizer of Romaine Lettuce Tacos filled with Walnut "Meat," topped by a scoop of Jicama "Rice," and drizzled with a Chipotle Cashew Sour Cream.
Everyone was amazed by the symphony of flavors evoked in this simple, yet festive looking presentation. It was an elegant way to serve a salad.
The entree for the evening I prepared Baked Sesame Tofu and Polenta Stacks with a rich Shallot Gravy, accompanied by Brussels Sprouts Amandine, and garnished with a luscious Parsley Oil. The flavors blended beautifully and the buttery texture of the Brussels Sprouts went nicely with the creamy polenta. Guests were surprised at this gourmet presentation, and were pleased by how satisfying the entire meal was.
It was a pleasure to celebrate the beginning of the new year with this hard-working crew. I look forward to more dinners like this in the future. And stay tuned... there may even be events like this open to the public coming soon!
No comments:
Post a Comment