Friday I had a fancy dinner party for my fancy friends.
I served figs…
…drizzled with agave and pomegranate molasses, and dotted with fennel pollen.
I also made cashew brie and wrapped it in organic phyllo.
As you can see below, it was paired with fig preserves from my family tree and homemade groundcherry preserves from the Crack in the Sidewalk folks at the East Atlanta Village Farmer’s Market.
A lovely peanut noodle in endive and radicchio kept folks cool,
while jerk seitan skewers with sweet onions and organic sweet peppers warmed things up.
A little miso action with nasu dengaku:
The star of the evening, our kunafa – shredded phyllo layered with a sweet vegan ricotta, topped with toasted pistachios and drenched in toasted syrup.
The filling station:
Thanks to the friends who shared this special evening with me. I felt so lucky to be surrounded by people who’ve known me 8, 9, 10+ years and yet still enjoy my company! :) I’m also grateful for @atlvegan Brett’s lovely close-ups of the food!
Coming up next: recipes for the vegan brie en croute and veganised kunafa!