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Party Thyme!

The Wedding of Ken & Daisy
Part 2: The wedding
5/26/18

If you missed Part 1, click here: “Vegan Wedding Weekend (Part 1)
This is Part 2, and it’s all about the wedding!

THE BRIDE – DAISY

Daisy

THE GROOM – KEN

Ken

THE DOGS

The dogs & Todd

COCKTAIL HOUR – THE EDMONDS YACHT CLUB

Eric

Elisa

Todd eating popcorn

Flamingo glasses – May 26, 2018

THE CEREMONY
I loved their unique and fun entrance!

Vows

Kiss

THE VEGAN MENU
Created by Plum Bistro (Seattle, WA)

(I accidentally started eating before remembering that I wanted to photograph the food!)

Plant based crab cake with cajun remoulade sauce & black-eyed pea relish AND roasted yam & quinoa salad (spring mix, almond slivers, dried cranberries, pears, lemon vinaigrette)

Garlic ginger cauliflower bites with black sesame seeds, green onions & chili flakes

Cuban Black Beauty (cumin spiced grilled tofu with black bean puree)

Fried avocado

Sweet Potato Gnocchi (broccoli rabe, wild mushrooms, garlic sage & white wine butter sauce)

Mac N Yease

STEPPING OUTSIDE

Eric blowing bubbles – May 26, 2018

Running off some energy

This is what happens when you want a nice picture taken of yourself but you have a 3 year old running around…

Family picture – May 26, 2018

Cute!

Wedding flowers

THE CAKE

Left side: Chocolate Hazelnut cake (gf)
Right side: Lemon & chocolate cake, berries, yuzu and dark chocolate ganache

Lemon & chocolate cake by Dionne H.

THE DANCE

Newlyweds!

WALKING BACK TO THE HOTEL

Walking back to the hotel

Locking eyes

SUNDAY, MAY 27

We found a great coffee shop before leaving the city of Edmonds: Walnut Street Coffee. They had Mighty-O (vegan) donuts and vegan cookies! Todd only tried a bite of each, which meant more for me!

Walnut Street Coffee

Todd decides what to try

Vegan goodies at Walnut Street Coffee – May 27, 2018

Congratulations to the happy couple!! xoxo

Mates, I think I’ve discovered a secret to really good vegan cheese.  My hunch is yet untested, but I think I’m onto something BIG!  Let me explain…

I bought some Marmite today.  I’d never tried it before, so I said “What the heck!” and grabbed a jar while shopping at my local food Co-op.

Ingredients:  Yeast Extract, Salt, Carrot & Onion Extract, Spice Extracts, enriched with B Vitamins – Niacin (B3), Thiamin (B1), Riboflavin (B2), and Cyanocobalamin (B12).

Before trying Marmite for the first time, the only thing I knew about it is that it’s very salty.  Just like umeboshi paste…a little goes a long way.  The jar states “Delicious when spread thinly on toast or for a treat try Marmite on a crispbread with cottage cheese.”

I put some on a piece of toast.  Hmm…Salty, yes.  It’s hard to describe, but I would use the words salty, smoky, and bitter.  It was okaaay…not repulsive (the Marmite website says you’re either a lover or a hater), but I felt it just needed something else in order to satisfy me.  (I think it could grow on me, though…)

Of course, I didn’t have cottage cheese in my fridge, but I did have some vegan cheese.  Last week I made homemade vegan Muenster cheese, from The Ultimate Uncheese Cookbook (page 164), by Jo Stepaniak.

 

Marmite + Vegan Muenster on toast = Ding, ding, ding!  (Wedding bells!)

Marmite by itself..it’s okay.
Vegan Muenster by itself…it’s quite good.
Marmite and Muenster…better together!

The Marmite gave the Muenster that little somethin’ somethin.’  It amped up the flavor;  it gave it depth and richness.

That little “somethin’ somethin” has a name:  Umami.  It’s that little-known fifth taste sense.  It’s not just salty.  It’s not just bitter.  It’s savory but obscure.  You can’t quite put your finger on it, but you know it when you taste it.  Ooo-mommy!

Apparently, it’s the glutamic acid in the Marmite that imparts the umami sense.  Glutamic acid is associated with fermented or aged foods of plant and animal origin…aged meats, fish, soy sauce, certain vegetables (mushrooms, tomatoes & others), and aged cheeses.

So here’s what I’ve concluded:

Animal-based cheeses have a distinct sharpness of flavor.  It can be difficult to find this robust flavor burst in a plant-based cheese.  (Difficult, but not impossible!)

So, if glutamic acids contribute greatly to the pungent taste AND if Marmite adds that umami quality, then it only makes logical sense to add a little bit of Marmite to vegan cheese recipes.

I’m going to try that.

So…Whereas, the recipe for Muenster Uncheese calls for:

 

Paprika, water, agar flakes, tofu, cashews or Brazil nuts, nutritional yeast flakes, lemon juice, tahini, onion powder, salt, dry mustard, garlic powder, and ground caraway or coriander

 

…I’m thinking it would be wise to add a drib or a drab of Marmite, too.  Just a wee.  What do you think?

(Paprika makes Muenster Uncheese pretty and smoky)

(For more on using umami in the vegan cooking arsenal, read this blog article by Ginny Messina, the Vegan R.D.)

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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