Early this summer I was fortunate enough to be introduced to Cape Cod, which has quickly become one of my favorite places. There is something so exhilarating and relaxing about spending time in a place so filled with natural beauty and simple charm. A few weeks back, a group of my friends from law school headed out to H’s house on the Cape for a weekend of baseball and beaching.
I took it upon myself to be the food provider for the 10 of us for the weekend, and spent several days prior to it preparing for this. Here is what I made:
3) Coconut Lime Cookies from Vive Le Vegan (not pictured, but see a batch I made last year here)
4) Cumin-Cinnamon Vinaigrette from ED&BV (not pictured)…I chopped some cucumbers and tossed them with this dressing and a little oregano for a really delish salad
5) The spice mixture from ED&BV’s Blackened Tofu recipe, which I used to make cajun scallops** (not pictured, but see the results of this mixture on tofu here)
**please see my note below
6) A variation of the stuffing from Self magazine’s Couscous and Feta Stuffed Peppers recipe (not pictured)
All of the food was very well-received and appreciated, and we had a wonderful weekend!
So, about those scallops…
On the Cape the emphasis is heavily on seafood. While I know this might be controversial to many vegetarians and vegans, I have no problem cooking non-veg options for others. In fact, in the interest of full disclosure, that day I also made broiled haddock for the company. My food preferences are solely mine, and I wouldn’t presume to prepare an entirely vegan menu for 9 omnivores and expect them to enjoy it as much as I would. I feel that trying to impose my points of view on any topic (be it diet or things like politics, religion, etc.) on others can only backfire; people don’t like to be told what to do or made to feel that they are wrong…each person needs to come to his or her own decision about how he or she wants to live by making their own personal judgments. That being said, I think it’s very important to show non-veg*ns how enjoyable vegan cuisine can be, which, if I may say, I think I did very effectively with the breakfast bread and desserts, as well as the couscous and salad. I think every little bit counts, and each time I prepare veg food for non-veg*ns that they actually enjoy, I hope that the next time they will be slightly less surprised by the fact that they actually enjoyed it.
Anyway, I just needed to put that out there. I know not everyone agrees with me, and I would definitely be interested to hear the points of view of others.
I have a ton of pictures of meals to post from the last few weeks and hope to do so soon!