From the Garden Vegan Chef

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California Summer's Evening Dinner Party:

Agua Fresca:
Blackberry, Plum and Lemon Verbena

Hors d'oeuvre:

Baby Strawberries with Thai Basil and Chive Blossoms

Padrón Peppers fried in coconut oil with sea salt

Amuse-Bouche:

Japanese Pickle Duo - ginger-pickled cucumbers and sesame-pickled carrots

First:

Baby Lettuce and Herb Salad with Lemongrass Zucchini, Edible Flowers and Coconut-Thai Basil "Ranch" Dressing

Main:

Spicy Masala Mushrooms with Wilted Garlic Radicchio, Roasted Golden Beet Carpaccio and Poached Leek "Scallops" with Grilled Black Sesame Flatbread

Dessert:

Peach Pie in Coconut-Oil Pastry with Saffron Cream and Red Berry Purée

Cinco de Mayo Fiesta Dinner Party

Gluten-free, nightshade-free and refined-sugar-free

Aguas Frescas:
Cucumber, Melon and Mint
Jamaica con Romero: Hibiscus, Key Lime and Rosemary

Hors d'oeuvre:
Blue Corn Tortilla Chips with trio of dips:
Grilled Leek Blossom Guacamole
Pepita-Chipotle “Nacho”
Watermelon Pico de Gallo

Amuse-Bouche:
Jicama Spears with Smoked Black Sesame Salt

First:
Grilled Achiote Skewers with Black Quinoa, Cumin-Beet Croutons and Coconut Crema

Main:
Grilled Plantains in Walnut Sauce, Crispy Black Bean Cakes w/ Epazote Chimichurri and Tamarind-Glazed Asparagus

Dessert:
Raw Mexican Chocolate Mousse with Almond Cookie Crust, Vanilla-Coffee Ice Cream and Tamarindo Caramel Sauce

Rustic Mediterranean Dinner Party

Amuse:
Potato Wedge with Pine Nut Tapenade and Arugula Blossoms

First:
White Bean and Walnut Stuffed Mushrooms with Citrus-Marinated Fennel

Main:
Roasted Tomato Focaccia Pudding with Crispy Black Olives and Meyer Lemon-Red Chile Broccoli

Dessert:
Vanilla-Coffee-Liqueur-Soaked Pound Cake with Bittersweet Chocolate Ice Cream and Espresso-Hazelnut "dirt"

Healing Foods for the Week

Five dishes to bring a client back to health after surgery, to feed them for the whole week. (gluten-free and sugar-free)

Kale-Seaweed Salad in Sesame-Ginger Dressing
Kidney Bean and Greens Curry with Coconut Millet
Watercress, Raspberry and Easter Egg Radish Salad with Lemon-Poppy Dressing
Quinoa Pasta Primavera with Spring Vegetables and Parsley Pesto
Beetroot Thoran: Beets with Grated Coconut and Mustard Seeds

Feed the Family, a Father's Day Lesson

Five dishes presented in a cooking lesson for a father's day gift, to feed a family of five for a week. (gluten-free)

Miso Soup with Seaweed and Mixed Vegetables
Quinoa, Black Bean and Spinach Salad with Creamy Avocado Dressing
Pasta alla Ceci: Brown Rice Pasta with Ground Chickpea “Meat” Sauce
Roasted Rootz: Sweet Roasted Root Vegetables with herbs
Farinata: Chickpea Flatbreads with Pesto and Pizza Toppings

Berry-Oat Bars: a healthy sweet treat, wheat-free and sweetened only with brown rice syrup

 

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