Going-Away “Party”

Tomorrow M is leaving for a month-long trip to Israel, so my parents wanted to make her a nice dinner and cook whatever she wanted. She chose chicken parmesan which of course meant I’d be cooking a separate entree for myself :b

Using what we had on hand, I decided to make Stuffed Mushrooms from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.  This was the first vegan dish I ever cooked!  That was back in December and I actually made it several times (to the point where I could do it sans recipe!) during the winter, but I hadn’t made them for a while so I was back to referring to the recipe.  Tonight’s version deviated a little bit from the original, as I didn’t have any red bell pepper to use.  Instead, I played around a little with the spices, including adding some dried chopped garlic and some cayenne pepper to the stuffing mixture.  However, without the bell pepper, the stuffing comes out too dry to be of any use.  So I ended up stirring in a tablespoon of olive oil or two and it worked beautifully.  The mushrooms came out delicious and just a tiny bit spicy, with a yummy Italian flavor (thanks to the oregano, parsley, and olive oil), but they were a little saltier than I would have liked and I can’t figure out why.  I love this recipe–I just hate that the mushrooms are so small!!

(Somehow the really nice picture I took of the full plate of mushrooms disappeared) 😦

Dad also made broccoli to go with the chicken parmesan and was looking for something to add to make it a little special.  He was thinking along the lines of sliced almonds but a search of the pantry didn’t produce any, so instead we decided to toast some pumpkin seeds to toss in there 🙂

Here is my daddy toasting the seeds on the stovetop:

Here is the finished product (sorry for the crappy picture…this is after we’d already started eating! haha):

And for dessert…

Coconut-Lime Cookies from Vive Le Vegan by Dreena Burton

I made these once before and blogged about them, but without a picture.  M loved them so I decided to make them for her going-away dessert.

For some reason, the batter was a little runnier this time around, and I was in a rush, the result being that they all ran into each other while baking and did not turn out very attractive 😦  Three of them were pretty so I photographed those three :b

A picture of the popular kids on the cooling rack:

Here they are after getting their lime-confectioner’s sugar glaze:

And lastly, fine, okay, here is a picture of all of the shapey cookies (the uglier ones are hiding down the bottom):

Just as tasty as last time though 🙂

Bonus picture: J making garlic bread vegan-style 🙂

3 thoughts on “Going-Away “Party”

  1. I love the Skinny Bitch girls! They are amazing. Your mushrooms look fabulous, and it sounds like an amazing family dinner.
    Hope M has a safe flight!

  2. Mmmm… those mushrooms look totally yummy! I made some vegetarian (but not vegan) ones for a party once that were stuffed with a mixture made from (amongst other things) cream cheese and the finely chopped stems of the mushrooms that were being stuffed.
    Now I’m craving mushrooms…

  3. Pingback: Cape Codding « A.Cook in the Making

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