Harvest Canapés with Chipotle Cheese Topping
I had these little yummers set out when people arrived. I was not able to find chipotle chile in adobo sauce here so I used a mexican salsa instead. Not the same, but close enough. I also couldn't' find plain vegan cream cheese so I bought herb and garlic instead. I think it did a little something special! And, continuing the pattern of straying from the recipe, I garnished with carrots and cilantro. First, I don't like radishes, and secondly, I needed fresh cilantro for the salsa so, 2 birds, one stone.
Arugula Salad with Roasted Grapes
I just wanted to taste roasted grapes! Instead of pecorino cheese, thinly sliced, I used Sheese Cheshire crumbled. I picked it for no particular reason other than it seemed unique. I also used dried thyme instead of fresh in the dressing.
Poblano-Cucumber Salsa
Truly, I don't know why I am even calling it this. I didn't follow the recipe at all! I couldn't' find a poblano chile and I am allergic to cucumbers! I basically made a chunky guacamole.
Spicy Fall Stew Baked in a Pumpkin
I had to make some big substitutes in this recipe also! I wasn't able to find tomatillos or hominy. Instead, I used corn and beans, and a red, green, and yellow pepper. The stew was supposed to make 6 servings but I didn't feel like it was enough so I added more water, 6 potatoes and 4 carrots. I have only found one company that makes vegan cheese here and it is one I had heard about and wanted to try while living in America but never got around to. It is called Sheese. I bought the Smoked Cheddar to sprinkle in the bottom of each pumpkin before the final bake. I half pre-baked the pumpkins a day early to make it easier/faster. They only had to cook for about 45 minutes to melt the cheese and heat the pumpkin and soup before dinner.
Green Beans with Walnuts and Shallot Crisps
I made these last year. They are amazing but the shallots are a bit of a pain in the butt. Completely worth the effort though. The only change I made was using olive oil instead of vegetable. I also used my homemade "maple syrup" and it tasted wonderful!
Pomegranate and Maple-Glazed Beets
I am not a fan of cranberries but love beets so I strayed from the traditional route, but get points for similar color, right!? I was able to use my homemade "maple syrup" for this recipe also! I bought one pomegranate and decided to use my blender and make my own pomegranate juice because I knew one would be enough for the juice and the garnish (plus the juice is insanely expensive!). What a pain and a complete mess! I had to designate one sponge specifically for clean up duty. Juice was everywhere!!! I was washing parts of my kitchen that may have never been touched before.
Roasted Brussels Sprouts with Garlic
I am obsessed with Brussels Sprouts and have made this basic recipe hundreds of times (seriously). I always get the same response from guests, "I don't care for Brussels Sprouts." But, I have never had a person eat one and not love them when prepared correctly!
Cauliflower Purée
You have to scroll down pretty far to find this recipe but I loved it as a substitute for mashed potatoes. I found a vegan Parmazano cheese that worked well and again, used dried thyme instead of fresh.
Mexican Mocha Pudding with Pumpkin Cream
YUM!!! I was thinking of skimping out and buying some instant chocolate pudding and adding the spices and simplifying my life. But what fun would that have been? Needless to say, I am so glad I didn't. I used Sucanat for the sugar, as the recipe suggests. I found an egg replacement product called Substitut d'oeuf. The recipe calls for 1 large egg and 2 egg yolks. I basically used the equivalent of 2 eggs. The whipped pumpkin cream calls for 15 oz of canned pumpkin. I searched high and low and gave up on finding it! I ended up roasting my own pumpkin and it was delicious and easy.
Chai-Spiced Pistachio Brittle never happened. I ran out of time but did purchase all the spices and nuts, so maybe in a future post!
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