Last Saturday, I invited my friends Carol and Deborah over for dinner and Scrabble. I tend to only invite one friend over a time so it was a nice change to invite two different friends over on the same evening. Since I am a vegetarian and Deborah eats vegan, I decided to make a vegan meal for all of us. I was concerned about the salad since it seemed unusual but I loved the combinations of everything in the meal. It was also my first time making vegan truffles; it will not be the last time! They were easy and delicious.
Cucumber Pineapple Salad Thai – I used some chives instead of spring onions and only a few fresh basil leaves that I served on the side. I used cashews instead of peanuts. I did not use the coriander, garlic, red chili, brown sugar, or shrimp paste. For the dressing I simply used 2 TBS soy sauce and the juice of a lime.
Thai Peanut Sauce over Roasted Sweet Potatoes and Rice – I used maple syrup instead of honey, and did not use the garlic or red pepper flakes or bell pepper or any of the garnishes
2 Ingredient Dark Chocolate Truffles – I used a Loving Earth Bean to Bar Dark 2.5 oz chocolate bar (it is made with coconut sugar) and did not use vanilla. I rolled the truffles in cocoa powder. (I made a third of this recipe).
My critique of the meal: Everything was delicious. After dinner, I felt very satisfied with the flavors and how my body felt. It was not a spend the whole day in the kitchen meal. The only thing that was make ahead, was the chocolate truffles. I did struggle with how to plate them and asked my friends for help. Deborah came up with the idea of using the orange. We think the problem was too many round things on a plate and at first I only had 2 truffles on the plate (the serving I gave us). Also maybe another time I will try a cocoa powder stencil on the plate.
I made this cute dinosaur themed lunch for myself to eat at work.
Left Side: Wegmans Roasted Red Pepper Hummus, carrots, cucumber, sugar snap peas
Top Right: Dinosaur tortilla chips – Spinach, garlic and pesto tortillas cut with a dinosaur cookie cutter, place on cookie sheet sprayed with cooking spray, spray dinosaurs with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp,
Bottom Right: Dinosaurs – Havarti Dill cheese cut with a dinosaur cookie cutter
A few weeks ago, my friend Deborah came over for lunch. When I told her my plan was to make a vegan stacked vegetable trio, she said she could make a vegan layered dessert. I love menu planning and took on the challenge of making a special plant-based trio. I used the same dishes that I originally purchased for my Christmas dessert trio. Deborah and I ate a beautiful and delicious feast! It was a warm day for February and it was delightful to go for for a walk after the meal.
Tortilla Stack – Homemade tortilla chips (cut flour tortillas with a cookie cutter, brush both sides with a little olive oil and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp), layer tortilla chips with hummus, chopped avocado and chopped red pepper, fresh spinach leaves add color at the bottom of the stack.
Balsamic Roasted Zucchini and Eggplant – Cut zucchini and eggplant into 1/2 inch rounds, brush with a mixture of olive oil, balsamic vinegar and a minced garlic clove. Roast at 450°F (turning half way) until tender – about 25 minutes.
Baked Potato Slices with Pesto – I used this potato recipe without the salt-free seasoning blend. Before serving, I spread vegan pesto between the potato slices.
Tiered Chocolate Cupcake – Deborah used a fluted cookie cutter to cut a vegan applesauce chocolate cake. Then she spread an apricot coconut filling between the layers. The drizzle is a strawberry tangerine tofu sauce.
My critique of the meal: Of the trio, my favorite was the tortilla stack with the potatoes being a close second. I had considered making a white bean garlic puree to serve under the roasted zucchini and eggplant but decided not to do it at the last minute. It was delightful to eat Deborah’s beautiful and delicious dessert. I think it was a memorable meal.
I made this simple lunch for myself and ate it at work. I find dogs to be adorable but I prefer well behaved dogs that do not jump up on me. One time when I told my young nephew that his dog tackled me, he told me that I was not tackled since I did not fall down. Thinking of that time makes me smile.
Left Side: Dog – black beans (cut dog shape with a cookie cutter), polenta with Parmesan cheese
Top Right: Pecans
Bottom Right: Bones – Daikon – Japanese radish (cut with cookie cutter)
Not in Photo: Red pepper hummus
Happy Valentine’s Day!
I am a planner. Since having a blog for nearly 8 years, it has become normal for me to celebrate some holidays ahead of the actual holiday. In January, while planning what I would do on Eclectic Lamb for Valentine’s Day, at first I was at a loss. I did not anticipate having a Valentine this year. Then I came up with the idea of making breakfast for my friend Renae and her family. It was enjoyable to prepare the food and bring it to them on a Saturday a few weeks ago. The delicious aroma of freshly baked cinnamon rolls filled my car as I drove to their home. I was very happy to share the love to a deserving family who has always been there for me.
Heart Shaped Cinnamon Rolls – I served some rolls with icing and some without.
Fruit Kebobs – Strawberries, apples cut with a cookie cutter (dipped in water with lemon juice to prevent browning), kiwi cut with a cookie cutter (I attached stickers to the top of bamboo skewers)
Herbal Tea / Hot Chocolate
Note: I was impressed with these dishes and tea cups that were hand painted by Renae’s grandmother-in-law.
I made this quesadilla lunch for my friend Carol. I enjoy my large cookie cutter collection. It enables me to quickly make themed meals. This is my 3rd Lincoln lunch and the 2nd with this cookie cutter.
Left Side: Lincoln – cheese quesadilla cut with a cookie cutter, snow peas
Top Right: Macadamia nuts, almond butter in container (to dip the apples)
Bottom Right: Apple slices
I made this lunch for myself and enjoyed it at work. It was my first time to use this cat rice mold set that I received from a friend in Japan. I guess I am a cat person more than a dog person but I prefer to not live with either.
Container: ECO Lunchboxes
Contents: Cat heads – hot cooked Nishiki rice pressed in a rice mold, spinach details, black beans and salsa, Cat – cheddar cheese cut with a cookie cutter, cooked asparagus, cherry tomatoes