We feasted on so many delicacies that there is no way I can fit all in one blog entry. As such, tonight you are reading only part 1 of this amazing dining experience.
The feast you are about to virtually experience is 99.9% vegan, a testament to how easy it is to eat fat & animal free meals in the most fancy way.
Let the vegan gourmet adventure begin with the appetizer.
The platter in the top left hand corner is a home made spinach-mushroom-tofu pate.
Flavoured with onions and spices and served along home-made Asian spiced pecans - platter disappeared fast!
A home-made Borscht followed. Made with green and small white beans, strong yummy dill taste; very nicely done.
This is where 100% vegan designation dropped to 99.9%, with the dollop of dill yoghurt.
Guests were then invited to a buffet of delicacies.
The Tasty Nuts Balls - made with pecans, hazel nuts, almonds, barley flakes, carrots, zucchini, onions; held together with creamed soft tofu and baked.
The Spiced Tofu Triangles - flavoured with cumin, masala mix and hot Kashmir paprika; rolled in chickpea flour and cooked.
The most amazing part of the dip is that it is made with home-made horseradish - the best smelling and strongest tasting one I have ever encountered. I am so making this when I find fresh horseradish roots next.
And the feasting continued...
The Uncooked Kale Salad - a novel delicious experience - manually mashed kale mixed with red cabbage and turned into a salad. One would never think kale could be so delicate uncooked.
The Everything Grainy Hot Plate - brown rice and split urad dal cooked with mushrooms, carrots and pureed tofu; drizzled with soy cheese.
Food so good for you never tasted better - a delicacy example for all of us animal eaters to learn from.
Tune in tomorrow night for Part 2 featuring drinks and desserts.
Thank you somerville orchids!