I catered a party this weekend at a lovely summer home in Niantic. The picture perfect setting was complimented by sunshine, fresh air, fresh flowers, and an array of vegan goodies. 
The main course was a ciabatta roll stuffed with mock chicken salad and garnished with happy Black-Eyed Susans, Butterfly Bush and hosta leaves from my garden. This is one of my favorite salads to make because it tastes delicious and you'd never know it's vegan.
The rest of the menu included hors d'oeuvres of Eggless Egg Salad in Endive Leaves, Cherry Tomatoes Piped with Avocado Cream, Nasturtium Leaf Canolis with Macadamia Nut "Cheese"(RAW), Olive Tapenade on Crostini, Curried Chick Pea and Quinoa Pilaf, and a Fruit Tart with Date Nut Crust (RAW).
(Eggless Egg Salad in Endive Leaves;Cherry Tomatoes with Avocado Cream; Dill Blossoms)
(Nasturtium Cannolis with Macadamia "Cheese";Olive Tapenade on Crostini)
(Raw Fruit Tart with Date Nut Crust)
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