Where? G's
Attendants: C, M, A, G, and D
Menu:
1) Sunflower seed pate on homegrown cucumber slices
2) Creamy pepper soup
3) Homegrown Zucchini Towers
4) Homegrown kale chips
5) Refrigerator pickles
1) Sunflower seed pate on homegrown cucumber slices (Pate adapted from the Thrive book)
2 cups sunflower seeds
1/2 cup walnuts
1/3 cup olive oil
1 cup rehydrated sundried tomatoes
Juice of 1 orange
Salt and pepper to taste
Process until smooth in food processor
2) Creamy pepper soup (adapted from the Thrive book)
1 avocado
1 cup cashew milk
1 cup water
1 red bell pepper
1 roasted red pepper
Splash of apple-cider vinegar
Liberal seasoning with dulse flakes and oregano
Salt and pepper
Process until smooth in food processor or blender
3) Zucchini Towers with quinoa-chipotle and fresh tomato filling, and topped with roasted red pepper strips, pimento-cashew sauce and fresh basil
Quinoa-chipotle filling:
Sautee onion, garlic and chipotle powder in olive oil. Add cooked quinoa and correct for salt.
Garlic, onion, chipotle in olive oil
Quinoa added
Pimento-cashew sauce. Soak 1 cup of cashews overnight. Throw away the water and process with 1 cup fresh water until smooth in blender. Add tamari, 1/3 cup nutritional yeast, juice of half lemon, 2 roasted red peppers, and salt and pepper to taste. Let sit overnight at room temperature for the cashew to ferment and become yummy.
Grill zucchini for the towers
Assemble the towers.
1) Put a base
Add quinoa filling
Add sliced fresh tomato (we got it from the Glade Farm at the farmers' market)
Put a new grilled zucchini divider
Decorate with roasted red pepper strips
Top with pimento-cashew sauce
Repeat until your back hurts
Dinner for 6
