Veg-a-Thon Weekend

CAS has invited a wonderful local woman, a graduate of the NYC Natural Gourmet Institute for Health and Culinary Arts, to audition to be the next director of our vegan cooking program: Compassionate Cuisine. She is already filling the air with delicious smells as she prepares for a cooking demo she will be giving to the CAS staff tonight. Tomorrow, CAS volunteers will help her whip up a 4-course meal for a small group of guests, and on Sunday she will be serving vegan finger foods to a house full of people. We are so excited to have her here and can’t wait to taste her vegan creations!

The Menu

Friday: Stuffed “Ricotta” Shells with Marinara Sauce, topped with Daiya Mozzarella – Caesar Salad – Garlic Bread

Saturday: Pumpkin Seed Asparagus Summer Rolls with Peppers and Sesame Dipping Sauce – Roasted Pear Salad with Toasted Hazelnuts, Pickled Shallots, and Shaved Radishes – Braised Holiday Seitan Loaf with Mushroom Gravy – Butternut Squash-Corn Hash – Sauteed Swiss Chard – Double Chocolate Brownie a la Mode with Peanut Butter Mousse

Sunday: Spicy Tempeh Nori Rolls – Seitan Skewers with Spicy Peanut-Coconut Sauce – Roasted Red Pepper Crostini – Caraway & Rye Crackers with Lentil Pate – Cucumber Salsa Cups – Spiced Chocolate Almond Bark – Coconut Chocolate Truffles – Mini Red Velvet Cupcakes with “Cream Cheese” Frosting