Saturday, February 14, 2009
A Vegan Valentine's Dinner
Last night I made chilled cherry soup, substituting plain coconut yogurt for the amaretto. I also made a beet, pear pistachio salad. Both dishes had a very vibrant red color. I also made chickpea cutlets from Veganomicon, which went great with a blueberry ketchup, and parsnip chips (also from Veganomicon). I bought two decorated cookies at the Co-op and some fresh bread. Costco had some great fresh flowers. Overall, it was a nice meal, and my first attempt at doing vegan holiday meals worth looking forward to. As a gift, I ordered vegan toffee from Allison's Gourmet - and it was excellent!