in the kitchen
Despite all the hard work it takes to put together a supper for eight, I do love being able to spend so much time in the kitchen creating an assortment of dishes. Yet again, I got so caught up in preparing and serving everything for our most recent secret supper I didn’t take a single photo the night of the event when everything was finished and presented. I still think just the colorful vegetables, spices and ingredients are beautiful though. Oh and that quiche, it’s making me dream of quiches and pies to come.
The days are getting darker and cooler and I am looking forward to the many delectable meals that will be prepared in our kitchen. The turn of the seasons and the coming of fall brings me so much happiness.
Have a wonderful weekend!
vegan nutella
When planning for our last A Moveable Feast, I knew I wanted to make crepes, and I new I wanted to make them extra special. What’s extra special? Nutella.
While I was apprehensive at first about this recipe, it seemed like the best option rather than getting into a recipe testing spree trying to recreate vegan condensed milk. You can’t really argue with a fresh nut butter and a good cocoa mixed together.
The key to this recipe is the simple act of toasting the hazelnuts, giving it a warm, rich flavor. Peeling the hazelnuts is a pain, even if you scrub them with a damp dish towel, but other than that, this recipe is easier than pie. A word of warning though: hazelnuts, they’re not cheap. It’s totally worth it though as the decadent dark chocolate delicacy is better than any pre-made treat you can buy.
I may or may not be eating this with a spoon for dessert for eternity (or until the jar runs out).
fried green tomatoes
Finally made some fried green tomatoes before summer has ended. Although, here Los Angeles, it feels like it’s just begun. For all intents and purposes, I followed this recipe, although I was pretty loose on that. I’ve never actually had fried green tomatoes before, but I enjoyed these quite a bit. What’s not to love about breaded & fried vegetables?
Been making a few special meals here and there, but nothing profound. Just tasty combinations of things. As it starts to cool down, I know I’ll bee in the kitchen more and sharing various dishes.
Breakfast Feast
A quick announcement that Kim and I will be hosting another A Moveable Feast on Saturday September 17th. I’m particularly excited that the theme this time around will be French inspired breakfast for dinner. So many of my favorite dishes are breakfast treats.
If you’re interested in reserving a seat (and there are only a few left) email veganfeast@gmail.com
fancy pizza
I saw a cherry arugula pizza in a magazine recently and couldn’t stop thinking about making one. So here it is. It was all I had hoped it would be. Slightly sweet and with a touch of bitterness to balance it. The crust was freshly made and perfectly fluffy. Pizza can be gourmet too.
We’ve been sorely lacking in the pizza dinners recently. Time to bring them back on a more frequent basis. Eating vegan pizza at restaurants is fun, but I’ve always preferred our homemade versions.
