Happy Vegan Mofo!
I kicked off the month yesterday at the wedding of two of my dear friends. I was fully prepared to bring my own snacks, but the bride texted me a few days prior to tell me there would be a secret vegan option if I asked the caterer. I am a very low-maintenance vegan who never wants to make anyone go out of their way for me, so I was super grateful. Especially when I found out I was the only vegan (though my friend who can’t have dairy partook as well). I think that kindness and thinking of others is so indicative of who these two are and they are going to have a beautiful life together!
As for the food, it was acorn squash stuffed with wild rice and mushrooms, topped with marinara. The salad was romaine with candied walnuts and raspberry vinaigrette and served with an assortment of tasty breads. Delicious! They had vegan-friendly Smoking Loon wine and the yummiest basil lemonade.
Beautiful wedding, beautiful food, beautiful couple!
belated thanksgiving post
i’ve been traveling over the past week, so i’ve been a pretty delinquent blogger, but here are some of the yummy treats i made for thanksgiving. both feasts i attended were hosted by other people so i didn’t make a lot, but i really enjoyed my contributions.
for my friends’ annual pre-thanksgiving celebration, i brought the same thing i did last year: roasted butternut squash salad. last year i used pumpkin, as the recipe from 101 cookbooks, calls for, but it’s a little tedious to cut, so i decided to use butternut squash this year. it was delicious! this is a great dish to bring to a potluck with omnivores because between the rice and the squash, it’s hearty enough to tide you over if there aren’t many other veggie options.
now this baby is a mostly vegan, mostly gluten-free pumpkin cheesecake with a gingersnap crust. the recipe is from spork foods online. the reason it’s mostly vegan is because my gluten-free mom already had GF gingersnaps, but they had a very small amount of dairy in them. i didn’t want to be wasteful, so i just worked with what we already had. and the reason it’s mostly gluten-free, is because there is one teaspoon of whole wheat flour in the filling. i think it’s important to accommodate people as much as you can and not get bogged down by being veganer than thou, because this dish made everyone at my thanksgiving feast happy! the reason this picture is only 1/2 the cake, is because when i went to take a picture of the cake after it had chilled, someone had snuck a spoonful of it! i guess i can call that a success…