Wednesday, September 8, 2010

Culinary Gallery ~ Valerie Adair

Antipasto and a variety of vegan spreads and dipping sauces for an event

Pumpkin & Roasted Vegetable Enchilada Verde with Vegan Stuffed Mushrooms
Very savory and moist and flavorful.

Pear~Apricot Tart with Cashew Cream and Fresh Cranberry Sauce

Mediterranean Baskets ~ White bean hummus, basil cous cous, balsamic soaked raisins, sundried tomatoes and pomagranet jewels woven into a basket and tied with a chive ribbon and herb bow.

Fresh fennel, carrot, zucchini and onion tarts with salt, pepper and nutmeg are crispy, sweet, and savory all in the same bite.

Crimini mushrooms filled with a cauliflower, quinoa, parsley, almond dust blend with herbs, spices, tomatoes, raisins, green onion and any thing else that inspires you. Create one flavor in half of your mushroom count and mix a different recipe for the other half to make it interesting.
Mushrooms can be served as a raw menu item or a cooked, either way they are fabulous. As a raw menu item you will fill them and place them in the dehydrator at 104 degrees for 2 to 4 hours for that 'cooked" texture with all of the nutrients remaining. As a Vegan cooked menu item this recioe is perfect. Try several combinations of flavors from the garden and fridge.

I call these zucchini sqaures "Tuscan Baskets", when I added cous cous, they became Mediterranean Baskets. You can fill them with anything and serve them as appitizers or larger as a salad. These are 2"x 2" square.
The organic jewel tomatoes are filled with an almond tabouli salad of minced parsley, fennel, cayanne, and thyme and drizzled with lemon-flax aioli.

Apple ~ Lemon Raisin Tartlettes

Heirloom Tomato Gazpacho and Spinach Salad Luncheon for a few friends.

Zucchini Cannaloni filled with jicama "rice", white bean hummus, sun dried tomatoes, olive tapanade, roasted sweet peppers, portabella mushrooms, balsamic soaked strawberries served with herbed cous cous and orange slices.
Savory Spinach and Onion Tart

Garlic sauteed Green Beans with Shiitake Mushrooms and Orange Peel

Sobi Noodle Salad with a Ginger-Lime-Chili Dressing...brought this to a neighborhood "pot-luck".

Roasted Sweet Potato-Fig and Cranberry-Sage Autumn side dish

Summer Harvest Stew Served Hot

Morning Saute of black beans, rice, butternut squash, tomatoes, onion, garlic and EVOO
makes the perfect breakfast dish

Baked Vegan Enchilada Verde
Raspberry - Raw Almond Salad

Baked Vegan Eggplant Lasagna for Eight

Vegan - Gluten Free Pizza

Sunshine Pizza !
Crown of the Garden Couscous - lunch for one

Crown of the Garden Couscous - Close-up
Out of Focus yet beautiful - Raw Eggplant Cannelloni

Raw Eggplant Cannelloni with Zucchini - Lemon Couscous & Balsamic Dressing

Zucchini Cannelloni ~ Seasonal Filling
Raw Vegetable Sandwich on Sprouted Grain Bread

Raw Nori Garden Roll with Jicama "Rice"
Royal Garden Spring Rolls with Almond Dipping Sauce ~ Confetti Jicama "Rice"

Italian Garden "Noodles" - Zucchini & Carrots

Veggie Burger Wrap Salad with Lentil Sprouts

Simple & Colorful


Jicama ~ Quinoa ~ Champagne Grape Salad

Yellow Beet & Berry Bliss

Raw Coconut Meat & Vegetable "Noodle" Dinner for Two
Raw Carrot & Zucchini "Noodles"

Raw Appetizers

Raw Tuscan Baskets ~ Artful flavors

Zucchini Cannellini
Royal Garden Cashew Salad
Cauliflower-Grape & Carrot-Beet Salad

Beet Ravioli
Raw Stuffed Mushroom ~ taste cooked!

Gazpacho with Avocado and Cilantro

Soaked raw almond GrawNola
Summer Citrus and Watermelon

Raw Apple Porridge with Buckwheat Sprouts

Breakfast ~ Beet & Tomato

Chia Pudding with Cashew Dust

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