Team C

Appetizer- Deviled Eggs with Kale Salad

This was their vegan version of a ‘deviled egg’. They used extra firm tofu to resemble the egg. The ‘yolk’ was made with chickpeas, nutritional yeast, mustard, avocado, seasoning, and freshly squeezed lemon juice. The kale salad was mixed with an array of vegetables and topped off with a refreshing mustard vinaigrette.

Entrée-  Zucchini Pasta with Creamy Cucumber and Avocado sauce with Smoked Sausage

This was a light yet fulfilling dish. The zucchini was sautéed in a sauce pan with a little bit of oiled and seasoned to perfection. The ‘sausage’ was left in vegetable stock to maintain its juiciness. The dressing from the dish was light yet tasteful.

Team D

Appetizer- Roti West Indian Style (left side)

Entrée- Seitan patties in a Peanut Curry sauce with Baked root Vegetables and Marinated Crudites Bell Peppers Stuffed with Sauteed Swiss Chard, Mushrooms, and Pearl Onions

The appetizer merged together the styles of the West Indian Roti with the uses of East Indian curry flavor. This dish was very nutritious due to the chickpeas and split peas. It was served with a apple and mango chutney, which provided sweetness to this dish.

The entrée had various textures such as crunch from the peppers and softness from the baked root vegetables. This dish was definitely fulfilling and appealing to the eyes.

Team E

Entrée- Saffron Ravioli with Wild Mushrooms and Cashew Cheese

Dessert- ‘The Real Deal’ Vegan Cannoli with chocolate and Pistachios

The main ingredients for the ravioli was all purpose flour, tomatoes, squash, cashews, and cremini. This dish was packed with nutritious values such as Vitamin A, Thiamine, and Lycopene. The ingredients on the plate was to resemble the colors on the Italian flag (white, red, and green).

The dessert had a cool name ‘The real deal’. This dessert definitely lived up to its name. Instead of using the traditional egg based cream filling, this team used potatoes. The potatoes were sweetened with powdered sugar and coconut cream

This week we worked with tempeh. Tempeh is an Indonesian dish made by deep frying fermented soybeans. Tempeh’s fermentation process gives it a higher content of protein, dietary fiber, and vitamins; it has a firmer texture and a more earthy flavor than tofu.

Glazed Maple-Mustard Tempeh strips with Lacinato Kale

My classmates were surprised on how vibrant the kale looked. One person said it looked fake or even painted on. The true reason for its color was because the color didn’t oxidize and also the corn kernel and the red added brightness. Overall the presentation was clean and appetizing.

Tempeh with Mole sauce

The whole class thought the presentation was beautifully presented but Professor Hoffman notice that there wasn’t enough of each item on the plate  to fully experience the dish. Also one of my classmates mentioned that the mole sauce should have been in the center of the plate since this dish was mainly about tempeh and mole sauce.

Tempeh in Coconut Curry Sauce

This dish was beautifully executed but the only concern was that there should have been more curry sauce because the tempeh looked a little bit dry. The curry sauce would have moisten the outer layer skin of the tempeh.

Stuffed Poblano Pepper

This was the first dish to hit the display table. The team who made this dish wanted to still show cause the silhouette of the pepper by adding the red stem from the swiss chard. Of course the group was unhappy with the color of the pepper because it didn’t look as vibrant as the kale and also they believed the red sauce made the pepper look discolor, but overall the plating came out really nice

Tempeh Koftas with Cashew Tahini Dip

For this dish Professor Hoffman had to step in to help make it because one of our classmates was absent. This was the most time consuming dish because all the ‘meatballs’ were individually rolled by hand. The dip that came with this was, in the words of Professor Hoffman, ‘ A Killer Sauce’. The onions in this dish was roasted to perfection but was covered up by the arugula.