Some of the few items I will try to grow this season.
Greenhouse is complete, soil has arrived, pots are stacked and ready.

Now I just need the snow and ice to go away.


fennel
chives
brussel sprouts
hot peppers
catnip
peas
spinach
beans
arugula
sweet basil
thia basil
lemongrass
sugar snap peas
tomatoes
parsley

Spiced sunflower-sesame seed puree

This puree was used as one of the components of my Vagabondchef Vegan Dinner series courses.  It is extremely rich and has a great mouth feel.  It can be used as a stand alone spread or with other components.

I came up with it due to the fact that some of the guests had peanut allergies. I plan on using it alot. 

1. Spiced sunflower and sesame seed puree

2 cups  toasted sunflower seeds
1 cup    toasted sesame seeds
2 Tb     Coconut oil
1/2 cup Unrefined extra virgin olive oil
1/2 Tb   Zatar
1/2 Tb   Ras el Hanout   
tt           sea salt
tt           grains of paradise

 Place all toasted ingredient and spices in to vitamix, add melted coconut oil and olive oil, blend well.  You may need to add small amounts of warm water to adjust the consistency.  Once the consistency is reached adjust the final seasoning. 

House dried tomato coulis

I first learned the basics for this sauce back in the late 90's in Sandpoint, Idaho when I was working at a French Bistro of sorts.  It had the usual Chef/Owner who partied to much, took liberties with the female waitstaff and bullied his wife and staff.  A sad statement of the times that this was what I had come to expect in the smaller businesses. 

This sauce was used on crepes and ofr some of the lighter seafood dishes.  It is bright, fresh and enhances the flavor of the tomato, while almost eliminating the acidic nature.

House Dried Tomato Coulis

20 each   Roma Tomatoes

2   each   Cloves Garlic

8   each   Fresh Basil Leaves

1   each   Sprig Fresh Oregano

1   cup     Unfiltered Extra Virign Olive Oil

tt              Sea salt

tt              Black pepper

Cut the tomatoes in half or quarter, smash the garlic and pick all the herbs off of the vines.

Place all the ingredients into a dehydrator and set for about 48 hours on 115F.  This will dry the ingredients enough to achieve the desired result.  The tomatoes should be dry but still soft.

Add all the ingredients to a sauce pot and cover with water (you can add some dry white wine if you like), bring to a simmer and continue cooking until the tomato bulks up and can be smashed with a fork.  At  this point blend with a hand blender if you would like a rustic coulis or place in the vita-mix and puree for an elegantly smooth texture.  Add the oil to adjust the texture at this point.

Season to taste.

The Divine Dinner : Vegan 5 course

 The Divine Dinner

Vegan Christmas Dinner

Amusé

Roasted Mushrooms

With a Toasted Pecan Puree

Dehydrated Tomato Chips

Non-Alcoholic Sangria Sparkler

Caramelized Onion Herbal Consommé

Baby Vegetable Garden

2012 Gavi, La Luciana, Araldica, Italy

Baked Sweet Potato Pave

With Cumin Scented Cauliflower Rice

Unfiltered Extra Virgin Olive Oil, Crispy shallots

2011 Beaujolais-Village, Louis Jadot, France

Fennel and Pomegranate Salad

With Watercress, Pomelo Supremes and Radish

Fennel Orange Vinaigrette

2009 Pinot Noir, Bear Boat, Sonoma Coast, California

Baked Thai Tofu Skewer

Butternut Squash, Lentil Daal, and Crispy Chick Peas

Over Spiced Seed Butter - Carrot Puree

Finished with Fried Sage and Lemon Oil

N.V. Blanc de Noirs, Chandon, California

Fresh Vegetable Pickles

Herb and Sea Salt Focacchia Bread

Pappadam Crackers