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Sunday, January 01, 2006

Happy New Year!

After a day of snow that didn't seem to let up, and a week of busyness, we didn't feel very festive. So, to play our part, we made a appetizer party for 2 at home. I made the 4 appetizers and Joel made the decadent dessert. We had a fire going and watched part of Rebel Without a Cause (can you believe i was falling asleep at 11pm - maybe it was the mix of wine and martinis??!!). We got enough energy back to watch the cheesy specials and had a glass of champagne at midnight. No confetti, crowds, makeup at our party!


On our menu was tomato and cheese burgers (soya for me, brie for him) that we roasted in a terracotta pot; baked tofu nuggets (Vegan Vittles recipe); devilled 'eggs' that were so good and i got from another blogger; and mushroom caps (recipe to follow). Joel made a banana cake with chocolate peanut butter icing that he converted into vegan and it was amazing, especially good with my chocolate martinis!



Mushroom Caps
12 large button mushrooms, cleaned, and stems off but saved
3 tbsp lentils, cooked
1/8 cup celery, chopped finely
1 clove garlic
2 tbsp soy parmesan
1 tbsp tomato paste
2 tsp balsamic vinegar
1 tbsp Bragg's or soy sauce
1 tsp dried oregano
1/2 tsp dried mustard
salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup Red Star Nutritional Flakes
1/3 cup shredded vegan cheese (optional)

1) Preheat oven to 425 degrees. Place mushrooms hole-side up on baking pan and bake for 8 minutes, or until there is some juice in them. Take out of oven and let cool. Turn upside down to drain juices.
2) For the filling, mince mushroom stems and combine in bowl with celery, garlic, tomato paste, and parmesan. Add herbs and wet ingredients. Add lentils at end, so not to mash them. Do not add breadcrumbs yet. Work mixture until it is well combined and sticking together.
3) Spoon filling into mushrooms. Place them in a square casserole dish. Sprinkle breadcrumbs, flakes, and cheese on top. If you have left over filling, add to dish around the mushrooms.
4) Bake at 400 degrees for about 12 minutes, or until it all gets lightly brown. Enjoy!

3 Comments:

Blogger robyn said...

Wow! I wish I was at your house yesterday. The "eggs" look great. It looks like you cut them correctly, it is really difficult to get them in the nice oval shapes with smooth edges. If you have some small round cookie or biscuit cutters you can use them to cut smooth edges.

11:12 AM  
Blogger sfbookgirl said...

Everything looks amazing! It's so nice to see some creative vegans...Happy New Year!

11:27 AM  
Blogger jen said...

everything looks yummy! sounds like a great new year's.

10:24 AM  

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