Vegan Dinner Party, Italian style! (Sundried Tomato Basil Spread recipe)

Vegan Dinner Party, Italian style! (Sundried Tomato Basil Spread recipe)

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Vegan Dinner Party, Italian style! Saturday night Dave and I drove to New Jersey to hang out with dear friends. Our hosts, Ethan and Michael, planned a vegan Italian feast and all we had to do was bring a salad (and wine, naturally!) and our friends Gabriella and Deborah were asked to bring pasta. Did I mention that of the six of us, three are vegan and three are not?  The omnivores and the vegans devoured that spread.  Michael was kind enough to share the recipe with me – and you! Put chopped sundried tomatoes in a bowl and cover with hot water. Drain tomatoes and blot dry. Put tomatoes and remaining ingredients in a food processor. Transfer to a bowl, cover and refrigerate at least an hour. Before serving, allow to sit out for about 10 minutes to soften a little. Thank you, Michael!  I cannot wait to make this myself! I chopped romaine lettuce, sliced red peppers, red onion, and black olives and sliced a small pepperoni sausage. I tossed the veggies and pepperoni in an Italian dressing:  olive oil, balsamic vinegar, fresh ground black pepper, sea salt, fresh (minced) garlic and 2 pinches sucanet (sugar). I know this from my pre-vegan days.  Yep, that day, as Gabriella readied herself to make pasta for the vegan dinner party, it struck her. Her pasta isn’t vegan!  She’s an amazing chef and bounced right back. She brought an Italian couscous dish, packed with veggies, that wowed us all. As if this weren’t enough, we had two other stars of the main course from our darling Michael and Ethan: Eggplant Rollatini and Focaccia! Words cannot describe how delicious our bountiful entrée plates, filled with couscous, rollatini and focaccia, actually tasted. Full yet?  Too bad because we had dessert, too. Ethan and Michael offered Tiramisu cupcakes from Vegan Cupcakes Take Over the World for the finale.

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