Picnic in Niantic

I catered a party this weekend at a lovely summer home in Niantic. The picture perfect setting was complimented by sunshine, fresh air, fresh flowers, and an array of vegan goodies.

The main course was a ciabatta roll stuffed with mock chicken salad and garnished with happy Black-Eyed Susans, Butterfly Bush and hosta leaves from my garden. This is one of my favorite salads to make because it tastes delicious and you'd never know it's vegan.

The rest of the menu included hors d'oeuvres of Eggless Egg Salad in Endive Leaves, Cherry Tomatoes Piped with Avocado Cream, Nasturtium Leaf Canolis with Macadamia Nut "Cheese"(RAW), Olive Tapenade on Crostini, Curried Chick Pea and Quinoa Pilaf, and a Fruit Tart with Date Nut Crust (RAW).

(Eggless Egg Salad in Endive Leaves;
Cherry Tomatoes with Avocado Cream; Dill Blossoms)

(Nasturtium Cannolis with Macadamia "Cheese";
Olive Tapenade on Crostini)

(Raw Fruit Tart with Date Nut Crust)

Food for Art

Last night I catered an artist reception for the "Art in a Healing Place" Art Place exhibit at the Yale Medical Building. The exhibit was gorgeous and I think everyone was pleased with the spread.

I made a nice Vegetable Crudites with Artichoke Butter Bean Dip, Morroccan Roasted Eggplant and Red Pepper Caviar with Pita Wedges, Pistacio Crusted Herbed Tofutti Cream Cheese Ball with Crackers, Kalamata Olive Tapenade on Crostini, Eggless Egg Salad on Endive Leaves (this one drew the most attention from newly converted non-vegans!), Cherry Tomato Halves with Avocado Cream and Fresh Fruit Platter.

Thanks to all who came and enjoyed!

Kalamata Olive Tapenade on Crostini, Eggless Egg Salad on Endive Leaves, Cherry Tomato Halves with Avocado Cream

Vegetable Crudites with Artichoke Butter Bean Dip