Monday, February 6, 2012

Chilling Vegan Style

I have two sections on my food line.
The right side for hot, the left side for chilled.
It seems the hot food gets too much attention, so this blog is dedicated to all things cool.

Cucumber Boats with Micro-greens
I add a squeeze of blueberry balsamic vinaigrette 
on top of the boats to order.

Vegan Arroz Con Leche & Vegan Jalapeno Corn Muffins
Sometimes I cover the ice with a large cutting board.
Vegan Coleslaw
Made with homemade vegan mayonnaise, lime juice, and sugar
(The yellow squash remind me of UFOs)

Vegan Marinated Cucumber Salad with Vegan Tzatziki Sauce
The secret to the salad is using 2 kinds of vinegar:
rice wine and red wine.
I use vegan sour cream for the Tzatziki sauce 
which has a smooth, rich flavor.

Vegan Gazpacho Soup
It is very important to make this soup a day ahead.
This allows time for the flavors to blend and the cucumbers to naturally thicken the soup.

Vegan Rainbow Wrap with Roasted Garlic Hummus
This wrap has become so popular that it has been added to the catering menu!

Marinated Veggies for Vegan Banh Mi
Marinate the veggies (daikon radishes, carrots, and onions) for 2-4 days for full flavor.

Vegan Fruit and Quinoa Salad
Boil the dried fruit (currants, cranberries, apricots, blueberries, cherries, etc.) in orange juice and sherry and
then chill in its cooking liquid.
 Add to cooked and chilled quinoa, along with toasted almonds, fresh mint, a bit of canola oil and salt. 

Vegan Marinated Bamboo Rice Tofu Pockets
garnished with lemon grass
(see an earlier post for more information)

Vegan Snow-person just Chilling
Thanks for viewing

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