I'm on way way to Living Light, for real! To celebrate, I made a raw dinner for my friends and was lucky enough to have the very talented Aaron Maurico of Vegan Vermonter come and take photos of the food!
Baby Portobella Mushrooms stuffed with Butternut Squash, Pine Nuts, Fresh Sage and Garlic
I gave these their cooked appearance by dehydrating them on a plate with wheat free tamari, water & lemon juice to keep the mushrooms from drying out.
Zucchini Angel Hair Pasta with Creamy Sun-dried Tomato Sauce and Fresh Spinach
My amazing friend Kate put over 15 zucchini through my spirializer to make these angel hair noodles, and the sauce gets its creaminess from pine nuts and nutritional yeast.
My famous Indian Summer Rolls with Scotch Bonnet Pepper Sauce
These are becoming a party staple for me, and I already blogged about the recipe here.
Green Soup with Spinach, Celery, Sunflower Seeds, Mandarin Oranges and Pumpkin Seeds
My favorite shot of the night, I was delighted how many of my guests were adventurous enough to try this super-chlorophyll packed soup.
Mango Lime Cheesecake with Nectarines and a Date-Walnut Crust
I didn't even get to try this it went so fast, but I heard it was fantastic. The key to the lime flavor is dehydrated lime peels that I ground to a fine dust in my spice (coffee) grinder and sprinkled over the top of the cake.
I am so blessed to have such amazing friends who came, played music, asked questions (of course Aaron who took the pictures!) and made sure I knew I had an incredible community to come home to when I return from Living Light Culinary Institute!