September 24, 2011


September 24, 2011 - .  

brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels

chocolate almond milk; coffee; raspberries; roasted veggies (cauliflower, bell pepper, mushroom, cherry tomato, garlic, and herbs)

crazy cooking venture dinner:
appetizers: kalamata olives, black cerignola olives, green luque olives, spicy marcona almonds, dates, Susie’s portabella seitan on crackers (sea salt olive oil crackers and leek-thyme crackers); a manhattan with a cherry

course 1: kalamata olive breadsticks (from this recipe, substituting Earth Balance for butter, and adding chopped kalamata olives); cannellini bean, red onion, and arugula salad (from this recipe, adding halved heirloom cherry tomatoes, with lemon wedges on the side); rosé wine (may not be vegan)

course 2: ratatouille (from Julia Child’s Mastering the Art of French Cooking… possibly the only vegan recipe in the book, aside from bread or veggies sides? the recipe is awesome though!); saffron rice-orzo pilaf (adapted from this recipe, substituting vegetable broth for chicken broth, Earth Balance for butter, yellow onion for shallot, removing the orange zest and pine nuts, and adding thyme); red wine (may not be vegan)

chocolate marzipan ravioli (basically chocolate sugar cookie dough wrapped around marzipan), recipe from The Vegan Cookie Connoisseur by Kelly Peloza; Dogfish Head India Pale Ale (vegan according to Barnivore)


  1. stacey's comment:

    how was the ravioli? did michael’s parents like the meal?


    katherine's reply:

    The ravioli was okay… I think our marzipan bonbons are going to be much better though. They liked it! You should make the other things (the ratatouille, salad, and pilaf especially)… all good recipes.


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