My Accidental Near-Vegan New Years Menu

The aftermath of the holidays seems to have produced more articles about becoming vegetarian or vegan whether for a day, a week, or a month than I remember seeing. I’ve even contributed to an article or two myself to the subject. And why not? It’s good to try something new.

I often make meals that could be called vegan, but I never think of them that way. It’s just how things turn out. But the idea of making a vegan meal for a dinner party isn’t something I’ve been much inclined to do. Again, sometimes it’s just how things turn out. It’s pretty much what happened when a friend wanted to give her husband a cooking class for Christmas. After reading The China Study the opera singer became a vegetarian. He already loved to cook, but his wife, who is not a vegetarian, thought a little instruction might be a good idea. And since we were friends, we thought we’d conclude with a dinner party.  And why not New Years? It was coming right up, after all.

In our class I wanted to show my student tricks and techniques, specific recipes, winter vegetables, and introduce him to a passel of different oils and vinegars plus herbs, spices, salts— basically, as much as I could cram into a short afternoon.  We cooked a lot of food. It didn’t all go together as a menu – you wouldn’t have a soup and a stew in the same meal— but I wanted to show him how, in a soup, a little miso could http://www.veridianinc.com provide that umami quality and how, in a stew, he could tease ordinary vegetables into a robust red and gold dish. We had more than one salad, but each one was provided a lesson or two in itself. Except for one dish, not a hint of butter, cream, cheese, honey or eggs appeared in this meal.

The non-vegan element, and it could have been foregone, was baked fresh ricotta cheese with thyme, one of my favorite dishes. We had it with crunchy crackers and olives. Dessert was a matter of arranging Medjool dates, marzipan, Satsuma tangerines, pecans, figs stuffed with almonds and anise on a platter.

When it was finally time to open a bottle of champagne and nibble on salted almonds still warm from the oven, we were ready for dinner, course after course of it. During dinner we drank a spectacularly delicious Marques de Riscal Rioga (2005) that worked well with the food.  It was a bit of a crazy mixed up menu, but I like to think that my friends went home with a lot of new ideas, a few tricks up their sleeves along with a bowl of Romesco sauce.

While cleaning up I noticed the wedge of Manchego cheese and a lovely blue I had intended to put out and that was when I realized we had just enjoyed pretty much a vegan meal, plus it was for company and not only company, but for New Years. And it was just fine. I just wouldn’t call it vegan, or maglie calcio poco prezzo vegetarian or anything but a good dinner, but with some refinement, I’d do it again. For company. After all, it’s good to try something new. The leftovers saw us into the first days of 2012, the recipes were from Vegetarian Cooking for Everyone and my upcoming book, Vegetable Literacy, and the vegetables were, with a few exceptions, from the farmers market and my garden. Amazing what we can do these days for produce.

And now it’s time to think about ordering seeds.

raised beds iin March snow

New Year’s Crazy Mixed Up Menu

Roasted Salted Almonds

Baked Ricotta with Thyme
Cheap NFL Jerseys
Golden & Chioggia Beets with Red Endive, Black Olives, and Pickled Onions

Butternut Squash Soup with Ginger, White Miso and Black Sesame Seeds

Caramelized Fennel with Toasted Fennel Seeds and Fennel Greens

An Ozette Potato, Chickpea and Pepper Stew with Romesco Sauce

Finely Slivered Radicchio with Walnut Vinaigrette

Winter Tidbits of Dates, Tangerines, Marzipan and Nuts

0 thoughts on “My Accidental Near-Vegan New Years Menu

  1. Diane Smith

    I consider myself jokingly, a Deborah Madison groupie. I have all your books, tried most recipes and really love the way you cook but more importantly I enjoy the way you teach. I am a vegan with a meat eating husband and I will try menu. It sounds lovely. I live in Hawaii so our vegetables are a little different. According to your philosophy I just substitute, play around with your recipes, and oftentimes a new dish is born! Cannot wait to read your new book. I read your cookbooks like a novel, from cover to cover.

    Reply
  2. Nanette

    I’m a vegan also and I love the challenge of doing plant-based dinners or parties for omnivore friends!

    The potato, chickpea, and pepper stew with Romescu sauce sounds divine! And I can’t wait for the vegetable literacy book.

    Reply
  3. debra daniels-zeller

    I love this crazy menu with all the vegetables; we tend to put way too much focus on a main dish so it’s refreshing to look at this odd assortment of vegetables, nuts, beans and fruit. It all sounds delicious.

    Reply
  4. leslie land

    Sounds a bit like tapas on steroids to me – and all the more delicious for it! Every one of those dishes sounds great and so – tell the truth – does the assortment. Party dinners around here are almost always an array of tastes from which people can mix and match as they please. More fun for them – and more fun for the cook, too.

    Reply
    1. Deborah

      Leslie – Well, I hadn’t thought of it that way, but I think you’re right. Amounts were small and as you say, more of an array of tastes which is how I like to entertain in any case.

      Reply

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