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A Vegan Dinner Party for Autumn
“Warm, welcoming and meatless” is how The New York Times headlined this lovely piece and dinner party menu in its Dining and Wine section. After marrying her vegan husband, writer and occasional-vegetarian Melissa Clark has been using less cream and cheese in her meal. In her own words,

Surprisingly, the longer I have done without the cheese and cream, the less I’ve missed them — and the more creative and interesting those meals have become.
Further, she says,

That’s especially true in early autumn. This is the traditional harvest season, when a head-spinning number of gorgeous fruits and vegetables ripen all at once. It’s when summer and fall converge; when the first tiny brussels sprouts, orange and blue pumpkins and luscious pears meet the last of the juicy tomatoes and the season’s final, florid peppers.
This makes now the ideal time to host a meatless dinner party - one that feels like a true celebration.

Read Melissa’s piece for a full description of how she embraces the season’s best ingredients, brilliantly turning them into crave-worthy dishes.

And, be sure to get her seven simple and sophisticated recipes:

Farro and Fresh Tomato Soup with Basil

Dandelion Salad With Garlic Confit Dressing

Sesame Flatbread

Harvest Tart with Pumpkin, Roasted Red Peppers, and Olives

Hummus With Crisp Maitake Mushrooms

Crisp Kale Chips With Chile and Lime

Roasted Pears With Coconut Butterscotch Sauce and Toasted Coconut

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