As another whore-devore, I decided to tackle an Eggplant Caviar recipe from The Artful Vegan cookbook. It was a bit more elaborate, and I stuck to the recipe pretty closely (except for substituting brown lentils for the black (no time to try and track those down), so I shan't reproduce it here. Suffice it to say, it consists of broiled a) eggplant, b) red pepper, c) onion, and d) garlic along with lentils and a whole bunch of spices and other things. This picture is ugly. It is difficult to take attractive pictures of dips. *sigh*
Quite honestly, I wasn't a big fan of this dip anyways. It just was kind of bland to me. *BUT* I blame not the cookbook because I suspect the black lentils would've helped some with the absent luxuriant flavoring. Plus, folks liked it and wolfed-down a whole bowl's worth, so maybe it was just me.
E made these using the "Italian Tofu Steaks recipe that he snarked from Vegan with a Vengeance. They were a nice finger-food, are very simple to make, and they showcased one of the wine-party wines which was used in the marinade. Needless to say, they got wolfed down very quickly.
These yumtastic little nibblers were courtesy of the lovely Ms. Dorklepork. From what I could piece together, they consisted of a) crackers topped with b) little mini portabella black bean patties, c) tiny chunks of mango, d) this super-brilliant tofu cheese (which I am in the process of making a batch of as we speak as well), and e) cilantro(?) tossed in the broiler for a few.
They were most excellent--the cheese had a bit of a feta-y kick to it, and the mango balanced it out with its delicate sweetness. Num num.
Woot woot to finger foods!