Hazelnut spice cake with chocolate coconut ganache
A few things from last supper….yes that’s a homemade chicory root beer with marshmallow root ice cream float and doughnuts….
Next supper This Sunday! email brooklyn@vegansecretsupper.com for resos or more info!
SUNDAY MAY 27th | 7pm
{4 course}
menu:
Potato and ramp bisque with chive oil
Shaved asparagus pizza with arugula pesto and pine nut parmesan
Baked walnut and lentil patty on sundried tomato polenta cake with roasted eggplant tapenade, shiitake bacon, pickled onions and simple greens
Rhubarb tarte tatin with lavender cream
MORE MAC AND CHEESE. mmmmmmm
like a TACO.
This is a first attempt at CEREAL!!!
Cinnamon oat squares..they were not bad but need more work…stay tuned
VSS will be at Dekalb Market this Saturday along with some other vegan folks, and the rest of the super neato market! dekalbmarket
next taco, still the same, but with PLANTAIN!!! mmmmmm
So I had some visitors this past week and we cooked a lot. One of my best friends can’t eat gluten, to tacos are a staple. We ate this taco 2 different meals. RE-MADE IT. Cabbage, black beans, almond cashew cheese and home made salsa and hot sauce!
Blue corn jalapeno hushpuppies with avocado lime aioli. Another food day with Sarah from vegan shop up
Last Sunday’s VSS
Portobello and fennel soup with herbed rye croutons
Pecan pate with diakon sprout, carrot, avocado and nori, wrapped in ginger pear paper with a sesame dipping sauce
Panfried purple potato and cabbage dumplings with basil cilantro pesto, toasted almond cashew ricotta and smokey mushrooms
Lemon cashew pudding cake with chocolate gelato and ginger maple syrup
OK, so when I don’t have supper club, my friend Sarah from vegan shop up comes over on Sundays and we make funny food together and then attempt to annihilate each other at risk. A couple of weeks ago this is what happened:
Lemon pudding. Dunwell Doughnut, raspberry. Healthy top nut whip. WHAT?
Last Sunday’s VSS!
Next sunday, a peek at what’s to be snacked on!!
email brooklyn@vegansecretsupper.com for reso’s or more info
SUNDAY MARCH 18th | 7pm
{4 course | $40}
menu:
Split pea soup with minted cream and toasted cumin croutons
House-smoked cauliflower, seared with lemon on red quinoa tabouli, tahini dressing, and avocado
Yam and potato fritters with apple tamarind chutney, coconut sour cream, roast pineapple and smoke cured coconut
Pecan rye shortbread with lychee cream, pink grapefruit sorbet and house made sour candies
Last nights VSS!
