Fall Bounty With an Asian Twist

Many people assume summer is the best season for fruits and veggies, but in fact you will find that September and October is when farmer’s markets are jam-packed and bursting with the most flavor and variety in the New York area.

Here is the menu for the meal I am cooking at my client’s home tonight. I am using a variety of fall ingredients and giving it an Asian twist, with a special dessert, also made from scratch.

Appetizer:

Butternut Squash and Pumpkin Seed Rice Paper Rolls w/Cranberry-Chile Dipping Sauce

Main Course:

Marinated Asian Tempeh

Baby Bok Choy with Crispy Shallots and Sesame Seeds

Green Tea Rice with Almonds

Dessert:

Almond Cookie Green Tea Ice Cream Sandwiches

Categories: Cooking, Vegan | Tags: , | Leave a comment

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