My Life Revolves Around Food

Sorry but I’m too excited to keep this to myself!

Although it’s probably apparent from the fact that I write a food blog, I really find food to be one of the most enjoyable and worthwhile parts of life.

Avocado love! Please note that when this was taken, I was 24 and it was still okay for me to do kissy face pictures.  

And tonight right after work I’m going to a vegan Thanksgiving dinner hosted by the Boston Vegetarian Society at Red Lentil in Watertown and I’m so so so SO excited!!!  Check out this freakin’ menu:

Beverage 
Hot Spiced Cider

Soups 
Creamy Cauliflower Soup with a Garnish of Fresh Mint
Cashew cream and coconut cream based cauliflower soup touched with the flavors of celery, onions, star anise, nutmeg, clove and cinnamon stick

Creole-Spiced Red Kuri Squash and Macintosh Apple Bisque
Velvet smooth bisque made with leeks, white wine and carrots, and topped with toasted pumpkin seeds

Salads 
Fall Harvest Salad
Mesclun greens and romaine mix, diced and roasted butternut squash, toasted pecans, maple toasted pumpkin seeds, and pomegranate seeds, with sherry vinaigrette on the side

Roasted Beet and Poached Apple Salad with Orange Tahini Dressing
Roasted red and golden beets, pine nuts, golden raisins, parsley, Granny Smith apples, sesame seeds and shaved carrots

Appetizers
Round Polenta with Mixed Mushrooms and Cilantro Harissa Gremolata
Polenta, butternut squash, oyster mushrooms, shiitake mushrooms, spinach, shallots, parsley, green peas, and harissa

Herbed Baked Zucchini-and-Pepper Gratin with Cashew Ricotta Cheese
Zucchini, red and yellow bell peppers, tomato, Piment d’espelette and mint

Entrees and Vegetable Sides
Braised Seitan Medallion in Mushroom Gravy
Tender seitan strips in a savory gravy of mushroom, red wine, rosemary, sage, thyme, carrot

Moroccan Pumpkin and Lentil Stew
Green lentils, pumpkin, cumin, tomato purée, spices, with a hint of jalapeño chili

Maple Roasted Brussels Sprouts

Creamy Mashed Potatoes and Mushroom Gravy

Desserts
Apple Pear Crisp with Graham Cracker Crust Served Warm, with Locally Made Dairy-Free Vanilla Ice Cream

Pumpkin Cheesecake with Chocolate Ganache and Raspberry Sauce

I die.

Please don’t be too jealous!  I will take many photos and will attempt to make them as non-horrible as possible despite the fact that it is currently 4:13 p.m. and pitch dark.

Also, I went for a run today but I don’t think that is going to even put a dent in counteracting the amount of food I am about to eat.  I’m not even mad.