I'm so glad Alix came back from her travels. She and I have had some mouthwatering food experiences together - and it keeps getting better each time. By the end of the year, we will hopefully be famous for our dinners (although it's usually just the two of us). We made a late dinner last night - and when I say late, I mean midnight dessert.
We started with Alix's nutty and light hummus - secretly herbed with fresh thyme and rosemary. Fruity cocktails in hand, we eventually moseyed upstairs to print out our recipes from vegweb.com, which is a great site for vegan/vegetarian food. There have been few, if any, disappointing turn outs from that site. We had decided on an eggplant casserole, steamed bok choy and blueberry crisp for dessert. When making our menu, we usually start with an inventory of our cupboards, look up recipes accordingly and then barely have to get anything at the store. Results are often amazing.
The casserole starts by sauteing the chopped eggplant, portobellos, fresh basil and onions in olive oil, soy sauce and garlic. That's added to some cooked brown rice, with vegan-rella (soy cheese) mixed in and on top. Pop in oven to bake. Then make the easiest dessert crisp in the land: sweet blueberries with a crumbly, texturous topping. Pop in oven as soon as casserole comes out. The steamed bok choy barely took 2 minutes and was a perfect mate to the casserole. Inhale the wonderous smells....mmmmm. Sit down to eat and watch on the projector a slide show of Alix's travel pictures. Dilemma: eat ravenously or watch crazy pictures...can't multi-task...music playing is perfect, too. Senses overwhelmed with joy.
The blueberry crisp was notably delicious. I am happily eating the leftovers now. Generous nutmeg and a serendipitous ginger granola made the topping almost spicy. Recipe pictured above on the big projector screen!
Here's to another brilliant success.
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