Vegan Supper Club #10 | Fine Dining at Home
Though the components of this meal were somewhat haphazardly & randomly decided upon, they came together in such a way that made our simple Saturday night dinner seem sophisticated and restaurant worthy. Yes, this tenth (!!) edition of Chelsea’s & my Vegan Supper Club might go down as one of the best ones yet!
Starter: Super Slaw
For the salad portion of our meal, we made the Super Slaw from the Eat to Live cookbook by Dr. Joel Fuhrman. The salad paired shredded cabbage, carrots, beets, & apples with a sweet & tangy dressing to make for a (very pink – thanks, beets!) delicious slaw. The dressing was actually made with silken tofu which was a surprising addition, but it helped to offset the acidic bite of the rice vinegar. We added dried cranberries to the salad for an extra texture component. Some toasted nuts or seeds would have complimented the slaw as well.
Entree: Easy Vegan Lasagna
Our main course was an Easy Vegan Lasagna from Alexis at Hummusapien. Normally lasagna wouldn’t really be considered a ‘fine dining’ meal option, but this dish was out of this world! A ricotta of sorts was created by blending firm tofu with roasted garlic hummus, nutritional yeast, and more garlic powder to yield an amazingly delicious creamy spread. The veggie layer was just sautéed zucchini, mushrooms, and frozen spinach. (The recipe called for peas, but both Chelsea and I agreed that peas didn’t really belong in this dish).
To assemble, lasagna noodles were layered with a simple store-bought tomato sauce, the tofu ricotta, and the vegetables. The result was an absolutely incredible entree that had us questioning why we don’t make lasagna on a regular basis! I’ll use this recipe again even if it’s just for the tofu ricotta. It was so tasty and would make for such a great dip for crudites or pitas.
Dessert: Chocolate Lava Cakes
The dessert was what took this Vegan Supper Club up a notch and put it into the contender for our ‘Best Meal Yet’! We made Vegan Chocolate Lava Cakes from Minimalist Baker. The recipe as written serves just 2, so obviously Chelsea and I doubled it. Was there really another option? What makes this lava cake unique is that it uses beet puree! That practically makes it a salad, right?! The batter is relatively simple to whip up – the hardest part is waiting for it to bake! We were pleasantly surprised that the batter made enough to mostly fill 6 muffin tins, More lava cakes for everyone! These cakes were chocolate-y & delicious and I will 100% be making these again. I may even double quadruple the recipe to make enough to feed a crowd!
With full bellies and giddy smiles, Chelsea and I (along with the enthusiastic agreement from Mac) declared that we had really outdone ourselves this time. Our Vegan Supper Clubs may never be the same again!