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.
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 Marinated Bamboo Rice Tofu Pockets|
garnished with lemon grass
(see an earlier post for more information)
|Vegan Snow-person just Chilling|
Thanks for viewing