For my homework for the vegan chef culinary program at the Natural Kitchen Cooking School, I am supposed to make one recipe per week (between our monthly classes) that is decided upon by the class based on recipes given to us. Since I knew I would be in a pinch for time this week, I decided to make 3 of the recipes all in one night as part of a three course meal.
We started off with millet croquettes that included a nice blend of celery, carrots, and onions. The croquettes were topped with a tangy and utterly delicious creamy vegan dill sauce, that I could honestly eat by itself! This dish was garnished with red pepper, parsley, and a lemon slice. Decadent!
We’d rate the millet croquettes a solid 3 1/2 out of 5 carrots on the veganlicious scale!
The next course (at least in the order that I ate them!) was a lovely autumn salad with walnut vinaigrette. This salad combined a host of fruits (apples and grapes) and hearty fall time vegetables such as radishes and celery. The dressing, like the previous dish, was amazing and really made this salad shine. It was so delicious, we decided to have it two nights in a row!
The salad rated 4 out of 5 carrots on the veganlicious scale.
For our final course, we had the vanilla scented quinoa pudding with apple compote and candied walnuts. This was my husband’s favorite part of the meal. We love red quinoa and eat it on a regular basis, but never thought to make a dessert out of it! We served it warm in wine glasses and topped it with a chiffonade of raw apple skin (courtesy of NKCS’s recommendation). The blending of warm and sweet, with the different textures of the pudding, nuts, and fresh apple skins was unbeatable. This dessert is definitely one to impress guests.
We’d rate the quinoa pudding 5 out of 5 carrots on the veganlicious scale!
Collectively, the entire meal rates 4 out of 5 carrots. Great holiday meal idea as well!