"Vegan for a day" shopping list and cook's notes

Shopping list

2 lemons for water and zest

7 limes

1.5 cups almond milk

¾ cup young thai coconut meat + 1 cup coconut water

1 ¼ cup sucanat (naturally granulated sugar cane)

2 T coconut oil

natural cocoa powder

vanilla bean x 2

white wine vinegar

evoo

karo

Merlot

3 sweet onions

1 celery stalk

2 large butternut squash

1 fresh ginger

6 bay leaves

10-15 sprigs thyme

4 yellow onions

¾ cup leeks

1 medium fennel bulb

1-2 bunches Italian parsley

1 fresh garlic

2 granny smith apples

8 red radishes

¼ cup basil leaves

¼ cup chives

¼ cup spinach

canola oil

4 cups soymilk

1/3 cup white beet sugar

3 ½ tsp agar-agar powder

1 pint fresh blackberries

2 cups Muscat de Beaumes dessert wine

¼ cup apricot jam

mint

¼ cup chopped black truffles OR portobellos and truffle oil

2 lb. cauliflower florets

1 white onion

4 cups carnaroli or Arborio rice

dry white wine

extra Vegetable stock just in case

6 black brandywine heirloom tomatoes

¾ cup micro fennel

3 lbs king oyster mushrooms or portobellos

1 ½ tsp minced thai chile pepper

1 large jalapeno (or 2 small)

8-10 firm, ripe avocados

Sparkling water

Olives

Black grapes

Raw almonds

Black peppercorns

Soymilk creamer for coffee

Earth Balance soy butter for bread

Cook's notes

Four days ahead / WEDNESDAY

Write out plan

Hire server

Rent tableware

Three days ahead / THURSDAY

Buy wine at Seaboard -- Thrifty Thursday (15% off mixed case)

Buy cardstock; Print out menus and review cards

Shopping trip to Whole Foods for pantry goods and first round of ingredients; while there, check avocados and tomatoes for ripeness. If firm, buy now.

Make vegetable stock

Two days ahead / FRIDAY

Pick up tableware rental

Make chocolate gelato

Make butternut squash soup

Make fragrant green herb oil for soup

Prep bread dough to rise overnight

Make chocolate cakes

One day ahead / SATURDAY

Make merlot-infused sour cherries

Second trip to Whole Foods for delicate fruits/veggies

Straighten house

Empty out refrigerator

Set up tables and chairs; bring out supplies and serving dishes; put identity rings on wineglasses

Set out pens and report cards; stash menus to hand out later

Set out place cards

Bake whole-wheat boules

Five hours ahead / SUNDAY 2:00

Run and empty dishwasher

Take out garbage and recycling

Clean off coatrack

Grill jalapeno and blend oil

Slice 1 lb cauliflower florets to ¼ inch thick

Three hours ahead / SUNDAY 4:00

Shower and dress

Start boiling water for addl. cauliflower, simmer 10 min, puree in blender

Dice white onion for risotto, mince garlic

Make panna cotta, chill ramekins for 1-2 hrs.

Two hours ahead / SUNDAY 5:00

Open red wine, chill white wine

Lower thermostat, turn on outdoor lights

Pass kids over to grandparents

Let come to room temperature: soup, herb oil, choc. cakes

Core and slice heirloom tomatoes and keep covered

Heat vegetable stock for risotto

Make blackberry sauce for panna cotta (marinate 10 min, cook 5 min, cool)

Make vanilla Muscat sauce (boil and come to room temp)

One hour ahead / SUNDAY 6:00

Fill water glasses; set out Pellegrino

Start mushrooms -- thyme, salt, covered 30 min in warm place. Start grilling 6:45.

Roast almonds

Set out fruit and olives

Slice avocado, spritz w. lime

Start risotto

Begin warming soup on low, stir occasionally.

Tear whole-wheat boule into crumbs and dry in toaster for gremoulata.

Prep coffee maker w. grounds and water

Prep sugars and soy creamers for 2 tables, get coffee mugs

Wash pots and pans if time.

Course-by-course

Pour sparkling wine at 6:55. Remind guests to hold onto their glasses.

Mingle and eat appetizers

Introduce meal, introduce report cards.

Pour first wine.

Keep stirring risotto; turn to low.

Prep oven at 250 degrees.

Slice grilled mushrooms

Plate w. avocado, then warm in 250-degree oven for 2 min., turn off oven

Garnish w. thyme, season, and serve

Chop and assemble granny smith /radish slaw for soup

Garnish soup w. herb oil, and serve

Grill ¼-in cauliflower slices and set aside.

Place chocolate cakes in warm oven.

Pour second wine.

Plate tomatoes in semi-circle.

Add portobellos and truffle oil to gremoulata.

Fold cauliflower puree into risotto; plate, arrange w. cauliflower slices and gremoulata, and serve.

Pour dessert wine.

Serve coffee.

Make bittersweet chocolate sauce (6 min, stovetop)

Plate with gelato, mint and cherries, serve.

Remove panna cotta ramekins from fridge, dip in warm water, and plate upside down with vanilla Muscat, crushed blackberries and blueberries.

Exhale.