Pete and I recently attended a cocktail party for a fundraiser. As the beautiful appetizers came around with servers, we felt impolite rejecting every offer because we don’t eat meat or cheese. We do not explain ourselves much, because that would make us HUGE bores to the rest of the party. We try and keep a low profile, say as little as possible about our diet, and behave as politely as possible.
We stick to the wine.
Who drank all the wine? The host will ask the hostess after the party.
Oh, it’s just the Edelmans again, the hostess will explain.
Why do we always invite them? The host will ask.
They’re cheap guests; they never eat food! The hostess will say.
It was EXPENSIVE wine! The host will say.
No one said it would be easy!
Here’s an idea for a fancy-looking thing to serve as an appetizer to vegans (if you happen to know any). Others may like it too!
Oh yes, this little white bean toast is topped with a crispy sage leaf, which I blogged about last Thursday!
Sage is terrific with white beans!
- 2 cans white beans, drained and rinsed
- Juice of 1 lemon
- 3 garlic cloves, peeled
- 2 teaspoons prepared mustard (any kind)
- ½ teaspoon salt (optional)
- generous pinch cayenne pepper
- Almond milk (or other plant-based milk) for desired consistency (begin with 1 tablespoon)
- Place all the ingredients in a food processor (except milk) and blend. Add the milk as needed to move things around in the food processor. Stop when you achieve a hummus-like consistency.
I think the sage leaves make this little platter look elegant:
And guess what else!
I tried this idea using a prepared pumpkin spread, because sage goes so well with sweet squashes!
(I get my pumpkin spread from Weaver’s Orchard, of course.)
This is soooooooooo good:
Put both things on your appetizer plate! And if you’re vegan, eat and enjoy!