Vegan MoFo #26: Mini Tofu Quiches & Chimichurri Seitan for Carol Adams’ Campus Lecture

vegan mofo 2013

Over the last two days, I’ve found myself in an extravaganza of vegan hors d’oeuvres, preparing gourmet plant-based finger foods for the approximately 100 people that I expect to attend Carol Adams’ campus lecture tonight. This whirlwind of cooking should adequately account for my absence from Vegan MoFo yesterday—after spending a good couple of hours in the kitchen, I felt the need to take a quick mental hiatus from thinking about food (otherwise I probably would have dreamt of dancing seitan skewers and crostini). The culinary efforts of myself and my fellow VARC members paid off hugely, though, as all of the food turned out beautifully. Today requires only a bit more prep—including assembling the crostini, broiling the seitan, and cutting the coconut-peanut butter tarts—to ensure the immense success of Carol’s talk and subsequent reception/book signing. I’ll leave you with a couple tantalizing photos of tonight’s almost-ready hors d’oeuvres. Stay tuned tomorrow for a full summary of Carol’s talk as well as VARC’s trip with Carol to New Paltz.

Mini sundried tomato, mushroom, and spinach tofu quiches--adapted from Oh She Glows.

Mini sundried tomato, mushroom, and spinach tofu quiches–adapted from Oh She Glows.

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Homemade seitan marinated in chimichurri sauce--adapted from the Candle Café Cookbook.

Homemade seitan marinated in chimichurri sauce–adapted from the Candle Café Cookbook.

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Until next time, Ali.

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2 thoughts on “Vegan MoFo #26: Mini Tofu Quiches & Chimichurri Seitan for Carol Adams’ Campus Lecture

  1. Sandra (@CandidaDietTips) says:

    Hello fellow Vegan Mofo’er 🙂

    Love your mini quiches and would like to link to your recipe on the Vegan Mofo round up post on my blog this Friday.
    Nice to meet you btw.
    Sandra

    P.S. Connect with me on Facebook (CandidaDietPlan), @candidadiettips on Twitter and Sandra Boehner on Pinterest so you see when the post goes live 😉

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