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VeganMoFo: Tomato & Roasted Zucchini Antipasto

On the eve of HippieMom, FroBoy, and Sammich's departure from this fair city of trees, a grand feasting took place, of which there was a multitude of dishes, which subsequently means there will be a multitude of recipe posts; this being the first.

Let me start off by saying that the few things I know about all things Italian, I learned from The Sopranos, and I somehow ended up with an Italian angle for the feast. It was more of a challenge to cook Italian then it was to cook for carnivores, which I think I was successful on both counts.

The feast came equipped with live music from Sun Blood Stories, and attracted a fair-to-middlin' size crowd (we had somewhere around 20 folks in our little 1,100 square foot ShugaShack).

These little antipasto crostini's were the first to go. The platter they sat on, was licked clean by VegKid, once the dust settled from the guests' initial decent on the buffet-style spread.

With the holidays comin' 'round the mountain, I suggest that you make these beautiful (and super easy) treats for that one potluck/cocktail party when you're not sure what to bring and you've spent all your money on secret presents for yourself (oh yeah did I mention how cheap this is? I bought food for 24 and spent a total of $50 throwing this feast).

Tasty and Beautiful

Double batch of Cashew Cream Sauce
Fresh basil for garnish
Your favorite baguette, cracker, english muffin, etc. 

1/4 c fresh basil, minced
3 tbsp balsamic vinegar
1 tbsp stone ground mustard
1 tsp maple syrup
2 cloves garlic, minced
1/4 c olive oil
6 zucchini, sliced

  1. Combine all ingredients and let marinate for no less than 30 minutes. 
  2. Preheat oven to 425
  3. Arrange zucchini rounds on a cookie sheet, pour any leftover marinade over top, and roast for 15 minutes, or the zucchini is done to your liking. 
  4. While the zucchini is in the oven make the tomatoes.
Grape Tomatoes:
1 pint of grape tomatoes, halved
1/2 tsp garlic powder
1/4 c olive oil
1/4 c balsamic vinegar
1 tsp black pepper
  1. Combine all ingredients and marinate until you are ready to plate and serve; the longer the better. 
  1. Bring oven temp down to 350 or so. 
  2. Line up your bread, cracker, or whatever on a cookie sheet. Top with a thin layer of cashew cream sauce and pop them in the oven for about 3-5 minutes or so.
  3. Now throw on a layer of zucchini rounds and top with your marinated cherry tomatoes. 
  4. Crown those little sweethearts with a fresh sprig of basil and you're in business.  

Coming Up:
Stuffed Shells - 2 Ways
Spinach Artichoke Dip
P.s. here's a cute picture of HippeMom and myself.
P.p.s. Here's the only semi-decent photo of our soundtrack for the evening, Sun Blood Stories + guests.


  1. Looks like a greAt time! Wish I had friends like that!


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