I went home to Newfoundland for a weekend and cooked a lot, because that’s what I do – cook a lot, not go home a lot. I always try to cater meals to my lactose-intolerant, gluten-free, refined-sugar-free mother, but also things that my dad will enjoy, things with milk and butter and refined white flour. With that in mind, for a party he had for some friends a few Sundays ago I made a menu that could satisfy a lot of people and I think satisfied all attendees. At least no said otherwise, but that’s Newfoundlanders for you.
Menu
1 giant pepperoni and cheese pizza on home-made pizza dough (pictured above: lots of all-purpose flour, some sugar, and enough oil to make sure it was a success, plus a TON of cheese so that there were puddles of grease while it was baking – as it should be)
1 small green pepper and mushroom pizza with Daiya dairy-free cheese (mostly a blend of oils and colour) on a home-made gluten-free thin crust
1 small margherita pizza with tomato sauce and fresh basil on a home-made gluten-free thin crust
1 enormous batch of vegetarian baked beans (unfortunately you need to up the sugar so you don’t miss the pork base the dish really should have, so the dish had molasses and maple syrup, with enough apple cider vinegar to cut through)
1 giant mixed organic greens salad with roasted green beans and 18-year aged Arizonan strawberry balsamic vinaigrette (Italy has some competition for balsamics it seems)
1 giant, multi-layer dairy-free carrot cake with cashew cream cheese frosting
2 small carrot cake “bombs” with hazelnut cream cheese frosting
Personally, my favourite was the mushroom and green pepper pizza because of the cheese and the little bit of cinnamon I put in the tomato sauce. You didn’t taste the cinnamon on any of the other pizzas for some reason, but on that one you really did. Or maybe it was just the weirdly sweet fake cheese?
Recipes to come.
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