Entertaining...

Thomas and I ended up hosting a PPK New Year's Eve Party last week, and it was a blast. We maybe had 9 or 10 people at most, which included Susie of Parsnip Parsimony, Webly of Fueled by Popcorn, Maeve of StrawberryRock, Rory of the PPK and more.

Here are some food pics..

The full spread, featuring Susie's (and her hands and camera) Boozilicious Rummy Booze Cake, and the excellent Chestnut Pate from Nomicon that Webly brought.

Baked gyozas. I bought pre-made wrappers at fubonn, and the filling is mixture of sauteed nomicon baked seitan (with asian flavors), garlic, ginger, yellow squash, carrots, maiitake mushrooms, veg. mushroom oyster sauce, hoisin, tamari and crushed red pepper, lightly sprayed with oil and baked for 15-20 on each side at 375F.

Miso Grilled Tofu and Seitan - based on the The Artful Vegan recipe for miso broiled eggplant

Tofu Dill Sour Cream - based on the Voluptuous Vegan recipe available here
It was alright, but I added some garlic and more spices, and I still think it needed more, but I also knew I was out of touch on what sour cream should taste like
(I was aiming for more of a dip, though sour cream was appropriate for what it went on).

Baked Potato Skins - scooped, brushed with a garlic butter (obviously Earth Balance), baked for 15 minutes, plopped on some zestied nomicon cheezy sauce, smoky crumbled tempeh and black olives, baked another 15 minutes.

Coconut Red Curry Peanut Sauce

Eggplant Caviar served over fresh chard - the The Artful Vegan. I wasn't too crazy about this, but it was pretty.

Tamari Roasted Chickpeas - Eat, Drink & Be Vegan.
So easy, and at least the 4th time I've made them.

Thomas made some Hunch Punch, aka Jungle Juice, aka Booze Juice.

VWAV Chocolate Chip Cookies - with butterscotch chips and chocolate lentils.
I picked up a ton of pastel chocolate, mint and coffee lentils in NYC and Brooklyn.....
(The .... meaning more to come!)