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.