Pictures, Recipes and Smiles :-)

Our first crocus of the spring!

I first want everyone to know that I am writing this listening to A-Ha's "Take on me."  Which happen's to be my new favorite Pandora Radio station-  Although Vanilla Ice radio is fantastic as well :-) Moving on.... Here are some photo's from the Birthday week... Enjoy :-)

The second arrangement made for Sierra's Designs! It will be prettier when the Lilies open up :-)

Tempeh "Chicken" Salad

1 Package of Tempeh- cubed and steamed

1 small onion- diced

2 ribs of celery- chopped

2 Tbs Veganaise

1 Tbs Parsley or Tarragon - minced

1 tsp dijon mustard

1 tsp soy sauce

1 dash garlic powder

Steam Tempeh, let cool- Then combine with the other ingredients. Chill and Serve on Rye crackers with mixed greens and tomatoes.

Flowers I made for the Wine tasting party- Hydrangea, Spray roses & Kale

The Wine Tasting set up. The party was a great success :-) Delicious wine, and great people- what more could a birthday girl want :-)

Some of the many veggies made into a delicious curry by Mr. Spitz

More veggies! yum :-)

A new addition to our salt water tank. A delightfully Urchin who has a tendency to pick up coral on his back!

Grilled Cauliflower Steaks with Balsalmic Glaze

Clean Cauliflower, and cut 3-4 "steaks" by slicing couliflower down the center (head to stem) don't worry if some califlowers don't stay in the "steak" they will be grilled and put in the cauliflower salad :-)

coat with grape seed oil and season with italian seasoning, salt and pepper. Grill on high heat for 15-20 minutes- turning a couple of times. drizzle Balsalmic Vinegar glaze on top.

Cauliflower Salad

1 head of cauliflower - florets grilled
1 medium onion sliced - grilled
3 cloves of garlic - grilled
1 medium tomato - seeded & diced
1 can garbonzo beans- drained and rinsed
1 can black eyed peas- drained and rinsed
Italian seasoning
Lemon pepper & salt
Cilantro - chopped

Grill cauliflower, onion & garlic over high heat for 15- 20 minutes , stirring often (make sure garlic is roasted, not burned :-) chop grilled items together, leaving cauliflower larger. add other ingredients to bowl - toss with vinagrette


Vinagrette:

1/4 cup apple cider vinegar
1/4 cup grape seed oil
Salt & pepper
Italian seasoning
1 Tbs agave nectar
1 tbs dijon mustard
Mix & pour over salad - adjust seasonings to your liking.
 
*Serve salad atop cauliflower "steaks" and mixed greens.
 

Cucumber Amuse Bouche with Almond Pesto

Cucumber Sliced 1/2" thick
Dot of agave nectar
Cilantro leaf
Jalapeno thinly sliced and seeded
 
Basil almond pesto: (i'm pretty sure these are the correct ingredients, our roomate Barrie made this :-)
    large handful of basil
    roasted and salted almonds
    1 clove of garlic
    olive oil
    salt
 
*pulse almonds, add basil and remaining ingredients- adjusting seasoning to your liking
 
- we also had an amazing amuse bouse with "mr. krispers" rice crackers and a serano pepper in place of the jalapeno- truly amazing little bite.
 
 
Well that's all for now, Thanks for reading my humble little blog :-) have a wonderful week, and if I do manage to write in the next few weeks, it will be from the little island of Kauai :-) Aloha everyone!