We love the opportunity that family get-togethers provide to cook and share lots of different dishes. This year we’re bringing some vegetables and quinoa for side dishes, as well a main course alternative to brisket—roasted tempeh. Really hoping the tempeh comes out nicely but with a ton of wild mushrooms on top and some mushroom syrup for an extra boost of flavor how bad could it be. For dessert we added a pineapple sorbet infused with star anise and a vegan cheesecake with fresh berries. Phew! Here are some pictures of the whole production . . .
Roasted mushrooms (for tempeh bake)
Roasted tempeh with mushrooms
Carrots, simmered with honey, orange juice, saffron and currants
Baby Peas, simply thawed, tossed with oil and vinegar, red onion and lots of fresh mint
Quinoa, with black olive vinaigrette and toppings
Pineapple sorbet
And the piece de resistance, a Birthday cheesecake-vegan style-for Eric :)
A good time was had by all!!
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