I've been busy today preparing for that rehearsal brunch catering job I mentioned in yesterday's post, so no time for a real post today. Tomorrow I'll post photos (if I remember to actually take pictures!) and a recipe or two.
A new friend who I will soon be conducting a series of private cooking lessons for stopped by to assist me in the kitchen. To begin all the prep work we had in front of us, we started her first knife skills class and she did great! We both had a blast and I'm looking forward to teaching her over the next month or so. She is newly vegan and her goal is to learn an array of delicious vegan dishes and ultimately prepare a rockin' Thanksgiving feast for her skeptical family; a feast that will knock their socks off and show them that eating vegan and healthy can be fun and delicious.
Hopefully she found something today that she'll want to make on her own and eventually make for her family. While she was here prepping with me, we made tempeh tun-o salad, gingerbread scones, chocolate chip cookies, chopped veggies for mini vegan quiche. Also on the menu for the rehearsal brunch is hummus and cucumber sandwiches on spelt bread, pumpkin dip with crackers and veggies, cashew cheese spread with endive, and herb roasted potatoes.
I'm beat!
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