Vol. 6: I am Nik's four course gourmet vegan dinner. by featured contributor Nik Tyler

This past weekend I had the pleasure of hosting a dinner date with a very foxy vegan lass. It was her first time coming over to my place, and I wanted the evening to be a memorable one, so I pulled out all the culinary stops and created a four course gourmet vegan dinner that was sure to impress!
Here are my recipes as well as a slew of photographs that were taken of each dish. I hope you'll give these a try for your next home cooked dinner date with that very special lady or gent in your life... You can thank me later!

Course I.

*Nix Mega Mixed Green Salad
  • • Mixed Greens (I use Maggie's Farms "Stellar Mix" available @ the Santa Monica Farmers Market)
  • • 1 Handful of Cherry Tomatos
  • • 1 Handful of chopped Purple Cabbage
  • • 1 Avocado
  • • 1/2 diced Cucumber
  • • 1 Handful of Alfalfa Sprouts (I dig Kowalke Organics)
Dressing Ingredients:
  • • 2 Tbsp Olive Oil
  • • 1 Tbsp Sesame Oil
  • • Raw Basil Arugula "Back To Life" Pesto (http://backtolifelivingfoods.com/)
  • • 1/4 Lemon wedge
  • • 1/2 Tsp Sea Salt & Pepper
  1. Add all the ingredients into a bowl, mix and toss, and serve!

Course II.

*Nix Gr8 Garlic-Ginger Brussel Sprouts
  • • Organic Brussel Sprouts
  • • Sunflower Oil
  • • Olive Oil
  • • Sea Salt, Peper, Ginger & Garlic Powder
  • • 1/4 Lemon wedge
  1. 1. Drizzle Sunflower Oil on tin foil or cooking tray
  2. 2. Place Brussel Sprouts on the oiled tin foil or cooking tray
  3. 3. Set oven or toaster oven to "Broil" on 400 degrees
  4. 4. Cook until the Brussel Spout's visible leaves are lightly brown and crisp
  5. 5. Place Brussel Spouts in a bowl and drizzle Olive Oil, Sea Salt, Pepper, Garlic Powder, Ginger Powder & Lemon Juice on top
  6. 6. Toss the Brussel Sprouts in the dressing and let marinate for a few minutes
  7. 7. Then stick a fork in it!

Course III.

*Nix Rockn' RAWsome Pesto Kale Avocado Salad
  • • 2 bushels of dark green Kale
  • • 1-2 Avocados
  • • 1/2 Red Onion
  • • 1 Tbsp Hemp Seeds
  • • Sea Salt
  • • Olive Oil
  • • Sesame Oil
  • • Raw Basil Arugula "Back To Life" Pesto (http://backtolifelivingfoods.com/)
  • • 1/4 Lemon wedge
  • • Lydia's Organics Seasoning &/or crumbled Green Crakers (http://www.lydiasorganics.com/)
  1. 1. Clean, soak & massage Kale in a big bowl of Sea Salted water
  2. 2. After Kale is clean, dry in a salad spinner and place dry Kale in a bowl
  3. 3. Drizzle & coat all the Kale leaves in Olive Oil & Sesame Oil, then toss
  4. 4. Add Sea Salt & Hemp Seeds which will stick to the oiled leaves
  5. 5. Add thinly diced Red Onion, Lemon juice, Pine Nuts, Raw Pesto & Lydia's Organic Seasoning &/or crumbled Green Crackers
  6. 6. Cover bowl with a top or seran wrap and let the Kale marinate overnight in the fridge
  7. 7. Wake up in the morning, add some Avocado slices & enjoy this salad for breakfast, lunch & dinner!

Course IV.

*Nix Great Green Mugwort Udon Pesto Perfection:
  1. 1. Boil Water & Sea Salt - then add Eden Mugwort Soba to boiling water and cook
  2. 2. Sautee diced Onions & Garlic in Sunflower Oil until lightly brown
  3. 3. Add Spinach and sautee
  4. 4. Add Tomato Sauce, Sea Salt, Pepper, Garlic Powder & Oregano
  5. 5. Add sauteed Spinach & sauce on top of the cooked Mugwort Soba Noodles
  6. 6. Add in Dairy Free Pesto, Pine Nuts, thinly sliced Black Pitted Olives & "Majestic Garlic" Creamy Garlic Paste
  7. 7. Drizzle a liberal amount of Olive Oil on top
  8. 8. Mix it all up and serve!