Thai food!

Tonight we made Thai food. I freaking love Thai food.

Here's what we ate: Thai iced tea, spicy cucumber salad, stir-fried eggplant with basil, tofu pad see ew, a variation on a veggie curry I learned in Norwich, and Thai coconut purple sweet rice with mango. Many thanks to all our guests and helpers! Next week: Ethiopian!

Fresh from the Farmers Market!

This Saturday Vegheads held its classiest and most gourmet dinner this year! In addition to wonderful live music by the guitar and violin duo of Avery Merritt and Rory Glenn, we had a delicious meal prepared with all the freshest organic local ingredients from our local Farmers Markets. Ready for this?: 

Menu

Starter- ciabatta bread with onions caramelized in chocolate olive oil and brown sugar

Salad- mesclun and kale with shredded beats and carrots, chopped bell peppers, tangerines and homemade spiced blood-orange vinaigrette 

Soup- Ann Gentry's Yucatan Yam Picante

Side- artichokes with homemade veganaise curry dip, cous cous

Main- spaghetti squash topped with garlic, tomatoes, broccoli, asparagus, and snap peas

Dessert-  Pumpkin pie spiced apple and pear crumble

Many thanks to the amazing musicians, and to everyone who came, everyone who helped in the kitchen, and everyone who helped plan the event!

 

Italiano!

Last night, the wonderful Ellery and Grace led a delicious Italian Vegheads meal! We feasted on a lentil/red potato/cous cous mesclun salad, roasted garlic on toast, a seriously incredible eggplant and mushroom vegan lasagna, and a banana-berry sorbetto. And as usual, everything made from scratch! Thanks for a fantastic dinner, everyone!

Next week's theme: Farmers Market! All that's fresh, local, seasonal, and organic is fair game!