Mmm... Dinner.

X-mas dinner for The Vegan: spanikopita and ginger-roasted winter vegetables from VWAV and green beans amandine. The spanikopita was again a big hit with the entire family: from my cousins' elderly southern grandma whose jaw dropped when I finally dropped the tofu-bomb to my younger sister who is admittedly a very picky eater, especially around vegetables and tofu. Phyllo dough is truly the stuff of wonders. The roasted veggies were popular too, though next time I think I'll just make them with sweet potato and squash since they cook faster and I like them better anyhow.



Grilled zucchini and eggplant on a baguette schmeared with homemade sundried tomato and white bean spread (with garlic, olive oil, salt and pepper, basil).

extraVEGANza

So Jackie is moving to Philly to go to fancy lawyer school. We totally hate her for leaving New York, but figured it was a pretty good excuse for a dinner party regardless. Here's the money shot: spanakopita from VWaV, saffron risotto stuffed tomato (arborio rice, saffron, shallots, white wine, olive oil, sauteed artichoke hearts, garlic, pignoli, red chile, black pepper), asparagus with margarine, lemon and pepper and some homemade hummus with tahini and garlic a la Esme, our lovely hostess. If you own the VWaV cookbook you really should make that spanakopita. it takes some time with all the washing, chopping, squeezing, sauteeing and such, but it is so, so, so worth it.



Here are the green tea cupcakes from VCTOTW with marzipan hearts and fresh fruit. These are my favorite cupcakes out of the book so far (and I've already made quite a few!). They're really fluffy, just like real Japanese baked goods and now that I have the matcha green tea powder, I will be making these again soon for sure.