Autumn comes and goes fast. In an attempt to slow down the season already pushed into streetlamp snowflakes and Christmas music, let us eat its bounty and keep in mind that the about a Winter Solstice is a month away. Autumn Dins is here. Here is a photo rundown of my intrepid dinner party, dish-by-dish.

Lite Noshes:
What brings out a veggie’s best features than a roast? I roasted a golden beet, a black radish, and a yellow onion and set out as an appetizer, accompaniments to the Grape, Sunflower Seed Arugula Salad. Since some can’t handle potent root vegetables, they sat on the side.

The Asparagus Tart with White Bean Pesto. This delicious starter’s puff pastry was one of the few items not made totally from scratch. Another one was the can of Navy Beans, a special small white bean that used to be a Navy staple. Unfortunately I did not take a shot of it all puffed up and golden brown as that marked the mad dash for dinner preparation. I was doing quite the juggling act.

Homemade Apple Sauce:
I knew I needed a sweet bite on the plate. I whipped up a big bowl of homemade apple sauce from some gorgeous Gala apples. I don’t know that I will ever eat jarred applesauce again. Simple perfection. I kept it chunky however I have been meaning to break in my potato ricer. Maybe next time…

Before and after.

Ah, the time I had during my advance prepping.

Winter Squash with Spiced Butter:
The majority of my dinner’s recipes were veganized versions of Bon Appetit‘s Thanksgiving issue. More advance prep, making the spiced butter from Earth Balance..

Did you ever grind whole nutmeg? What a pretty little pattern inside.

The Winter Squash in Spiced Butter & Pomegranate Seeds.

Cornbread Sausage & Pecan Dressing:
Probably my favorite part of the dinner.

Roasted Brussels Sprouts with Shallots and “Salt Pork”:
Well-loved by an omni-guest. Score!

Tamarind Seitan Kabobs: I got this recipe from Vegan YumYum. The Tamarind sauce was so damn good and the seitan, succulent. The Electrician grilled these up on the grill.
Seitan from scratch is the only way to go. That packaged stuff is kind of gummy. Plus you can infused your blob of vital wheat gluten with lots of flavor.

Braising in veggie broth.

Time to make the kabobs.

All ready to go.

Apple Cider Cake: Dessert of course. A big win by VCTOTW.
It was involved but with a big pay off. Here, whole cinnamon, allspice, and cloves simmer in some apple cider.

This mixture combined with an apple butter mixture… so you can imagine how flavorful this cake was.

Scrumptious!

I finally got to sit down and eat with my intimate group of guests and shared a toast. Happy Autumn! I am thankful for delicious food and true friends… and the ability to distinguish the difference. xo, v.v.

One Response to Autumn Dins {A Vegan Victuals Feast}

  1. Marie-CandyPenny says:

    This was shooo good. Thank you for hosting!

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