They messaged me on Facebook yesterday and said they were coming through town, was I up for a visit? Without skipping a beat, I said yes.
Pulled out my cookbooks, looked online, made sure to accommodate their food needs and mine. She is vegetarian, he’s Celiac and strictly gluten free. Easy peasy. I’m both, but I’m also dairy free and mostly vegan. And since reading Dr. Caldwell Esselstyn’s book Prevent & Reverse Heart Disease, I’ve been very successfully experimenting with reducing or eliminating oil from my cooking.
No, I don’t have heart disease. But I like the book, I trust this doctor, he helped my sister reverse her heart disease. And since it runs in my family, I’ve decided to err on the side of caution and follow the “Prevent” part of his plan.
I’m sharing the menu for my soon-to-arrive company. Please forgive me for not sharing the recipes for the Summer Corn Custard or the 3-2-1 dressing (you can probably find this one online). It has to do with copyright issues. Plus I know we can find lots of their recipes online, but let’s show our appreciation by purchasing cookbooks from these amazingly talented cookbook authors. And, my goal was to share pictures and give you inspiration for your own summertime company menus.
First, I sauteed the onions, red pepper, garlic, and fire-roasted corn in low sodium vegetable stock.
I mixed all the wet ingredients in my food processor.
I combined the veggies and the wet ingredients.
Poured the custard into a lightly oiled stoneware pie dish.
Baked the Summer Corn Custard per recipe in Julie Hasson’s Vegan Casseroles Cookbook – a fave of mine!
I stacked the small size corn tortillas, cut them into pie-shaped triangles, arranged them on a parchment lined baking sheet, sprinkled fresh lime juice and sea salt on them, baked for 15 min in a 350˚ oven.
Lunch was scrumptious, made even better by the conversation and visit with my friends. I hope they come through this way again soon!
Friends and good food. Great combination!