Our Veggie Kitchen

I got a call the other day from a caterer who was providing food for a retreat. He was unfamiliar with what foods he should avoid and what he could serve. I talked him though some options and offered some suggestions and pitfalls. In the end, the guest was pleased and appreciative.

But, during our conversation, he asked the classic question. What does a vegan eat anyway? The question just happened to coincide with a stretch of meals in my house that spanned five cuisines in five days. Beginning on October 1, I had made Black Eyed Peas, Fried Rice, Arroz con Pollo, Spaghetti, Curried Cauliflower Soup and, finally Muffuletta Sandwiches. So the answer to his question is simple: Everything not animal. And everything else is a pretty big list.

Anyway, this sandwich was amazingly delicious. Muffuletta is a New Orleans classic with layers of meat, cheese and pickled olive salad mix. I made two loafs of fococcia and layered a package of Yves deli salami, thin slices of vegan Mozzarella and a thick layer of olive mix. Then I wrapped them in foil and baked them for 10 minutes, just to heat the bread. Finally, I sliced the loaves up and ate way too much.



Muffuletta Olive Salad Mix
1 1/2 pitted green olives, quartered
1/2 cup kalamata olives, finely chopped
1 cup Giardiniera (pickled cauliflower, carrots & peppers)
2 oz pimentos
4 cloves garlic, minced
2 tbs chopped shallots
1 stalk celery, thinly sliced
2 tsp red wine vinegar
1/4 cup olive oil
1 tbs fresh parsley, chopped
1 tbs fresh oregano, chopped
1 tsp red pepper flakes

Combine all ingredients and refrigerate for at least 24 hours.