GIFTS/GARDENS/GARDEIN - I Live in a 3G World and It's Enough for Me

CREATE YOUR OWN ANYTHING YOU WANT OR NEED

To create is to cause to come into being something unique that would not naturally evolve or that is not made by ordinary processes; to evolve from a person's own thought or imagination, as a work of art, an invention, etc.;  to cause to happen, bring about, arrange, as by intention or design; to do something creative or constructive.

Handmade Thank You Card

Being creative to me also means being productive, and even a little bit of productive artistic expression can wipe away some pesky cobwebs and offer a positive break from negativity.  Here's a little card I made to say thanks to Cousin Lee for the beautiful brooch necklace she sent for my recent b-day.  








What's Better Than Lunch 
in a Garden?

That would be lunch at Gardein, their Los Angeles Test Kitchen that is.  Since Gardein products are so delicious no need to mention the V word.  For anyone looking to eat healthier options of some of your favorite foods, or to celebrate Meatless Monday, or to make sure everyone (your V friends and family) gets something tasty and filling to eat, go immediately to your favorite supermarket, find Gardein in the freezer section, take the packages home, and surprise yourself with the deliciousness.  Thanks Gardein for the invite and great food!





                   Charity + Creativity = WIN, WIN

This past weekend I had the pleasure of creating the food for a special  "thank you" event attended by a group of Karma Rescue donors.  Held in the garden of a lovely home in Rustic Canyon, the opportunity to serve great vegetarian and vegan food, and having it really well received, added more good karma into the universe.  Here are pictures of some of the food, along with the blackboard menus (plywood, primer, blackboard paint, dog biscuits):

  

Two favorite vegan recipes are my Two-Nut Salad and my Lentil and Mushroom Pate', and I'm pleased to say that people were pretty amazed that there was no fish in the salad and no meat in the pate'.  The pate was served garnished with diced red onion and pickles, with multi-grain baguette slices.  It is also delicious as a sandwich spread, on pumpernickel or rye bread spread with Dijon mustard.  Here's the recipe:

Lentil and Mushroom Pate'

Lentil and Mushroom Pate'
1 pkg. Melissa's Steamed Lentils
2 shallots, diced
1 pkg. Melissa's Dried Porcini Mushrooms, rehydrated
2 Tbsp. Earth Balance
vegetable or grapeseed oil for sauteing
diced red onion and dill pickle for garnish

Rehydrate the dried mushrooms in hot water to cover for about 15 minutes.  

Saute the shallots in a pan for about 2-3 minutes on medium heat.  

Reserving the mushroom liquid, add the rehydrated mushrooms to the shallots and stir to combine.  Continue cooking 2 minutes.

Place the lentils into a food processor, then add the sauteed shallots and mushrooms.
Add the Earth Balance and pulse until smooth.  Add a bit of mushroom liquid if necessary to reach the right consistence.  Season with salt and pepper.

Transfer mixture to a serving bowl, or mound on a platter, garnish with diced red onion and pickles, and surround with baguette slices and/or crackers. 


I hope you found some inspiration in what I've been up to lately.  Let me know, ok? 

CREATE YOUR OWN ANYTHING YOU WANT OR NEED

To create is to cause to come into being something unique that would not naturally evolve or that is not made by ordinary processes; to evolve from a person's own thought or imagination, as a work of art, an invention, etc.;  to cause to happen, bring about, arrange, as by intention or design; to do something creative or constructive.

Handmade Thank You Card

Being creative to me also means being productive, and even a little bit of productive artistic expression can wipe away some pesky cobwebs and offer a positive break from negativity.  Here's a little card I made to say thanks to Cousin Lee for the beautiful brooch necklace she sent for my recent b-day.  








What's Better Than Lunch 
in a Garden?

That would be lunch at Gardein, their Los Angeles Test Kitchen that is.  Since Gardein products are so delicious no need to mention the V word.  For anyone looking to eat healthier options of some of your favorite foods, or to celebrate Meatless Monday, or to make sure everyone (your V friends and family) gets something tasty and filling to eat, go immediately to your favorite supermarket, find Gardein in the freezer section, take the packages home, and surprise yourself with the deliciousness.  Thanks Gardein for the invite and great food!





                   Charity + Creativity = WIN, WIN

This past weekend I had the pleasure of creating the food for a special  "thank you" event attended by a group of Karma Rescue donors.  Held in the garden of a lovely home in Rustic Canyon, the opportunity to serve great vegetarian and vegan food, and having it really well received, added more good karma into the universe.  Here are pictures of some of the food, along with the blackboard menus (plywood, primer, blackboard paint, dog biscuits):

  

Two favorite vegan recipes are my Two-Nut Salad and my Lentil and Mushroom Pate', and I'm pleased to say that people were pretty amazed that there was no fish in the salad and no meat in the pate'.  The pate was served garnished with diced red onion and pickles, with multi-grain baguette slices.  It is also delicious as a sandwich spread, on pumpernickel or rye bread spread with Dijon mustard.  Here's the recipe:

Lentil and Mushroom Pate'

Lentil and Mushroom Pate'
1 pkg. Melissa's Steamed Lentils
2 shallots, diced
1 pkg. Melissa's Dried Porcini Mushrooms, rehydrated
2 Tbsp. Earth Balance
vegetable or grapeseed oil for sauteing
diced red onion and dill pickle for garnish

Rehydrate the dried mushrooms in hot water to cover for about 15 minutes.  

Saute the shallots in a pan for about 2-3 minutes on medium heat.  

Reserving the mushroom liquid, add the rehydrated mushrooms to the shallots and stir to combine.  Continue cooking 2 minutes.

Place the lentils into a food processor, then add the sauteed shallots and mushrooms.
Add the Earth Balance and pulse until smooth.  Add a bit of mushroom liquid if necessary to reach the right consistence.  Season with salt and pepper.

Transfer mixture to a serving bowl, or mound on a platter, garnish with diced red onion and pickles, and surround with baguette slices and/or crackers. 


I hope you found some inspiration in what I've been up to lately.  Let me know, ok?