Vegan by Dani
Longing for a delicious vegan dinner ? Or a sweet vegan treat to brighten you day? Let Vegan by Dan
There's still time to get tickets to this Sunday's Brunch at ! Show the animal residents that you want to be their Valentine and enjoy some delicious food on their 6+ acre Ranch. Link in Bio.
Butterscotch tartlet in a rye shortcrust with dark chocolate crunch, cocoa nibs, and whipped creme accents
We're getting ready for the third annual Valentine's Brunch at Kindred Spirits Care Farm on Sunday Feb 11 from 11am-2pm. From sweet to savory, we've got you covered. Tickets will not be available at the door, so get yours now - link in Bio.
On the menu this year:
Red Velvet Crepes (GF option available)
Sweet and savory plain crepes (GF option available)
Cheesy grits with sauteed greens, oyster mushrooms, and/or vegan shrimp (GF)
Roasted smashed fingerlings with Romesco sauce (GF)
Fruit pastries (GF option available)
Raspberry almond muffins (GF)
Spinach artichoke dip bites (GF option available)
Fresh fruit platter (GF)
Chocolate lava cake
Passion fruit cremes (GF)
Strawberry faux mimosa
All proceeds go to support the rescued farm animal residents at
Fresh handmade noodles in saffron broth with sauteed oyster mushrooms, charred scallion, and crispy garlic breadcrumbs. Trying some new food POVs and expanding my horizons for the new year.
Christmas morning in our hone requires homemade nut stollen. But this year we got experimental and created the croisstollen!! It is delicious but massive. Needed two cutting boards just to display it, and I may need some brave souls to help eat it.
Getting ready for a Thanksgiving feast at ! The celebration will start with a meet and greet of all our rescue animal residents followed by a special feast just for our lively and lovely turkey ladies. (Have your camera ready because this is always a favorite part of the day!) grab a couple of snacks from our welcome cheese board, but don't fill up as there's going to be an amazing four course dinner!
1st course: Roasted beet and persimmon salad
2nd course: Butternut squash agnilotti with parmesan cream sauce and crispy sage leaf
Main course buffet:
Turkey seitan with cranberry glaze
Mashed potatoes and gravy
Green bean casserole bundles
Delicata rings with apple sausage dressing
Roasted carrots, parsnip and fennel
Sweet potato and kale hand pie
Dessert: Pumpkin spice cake with cinnamon whipped cream, creme Anglaise, poached pears, and pomegranate reduction
Gluten-free options are available for all courses.
So ditch the dishes. Relax and celebrate Thanksgiving at Kindred Spirits Care Farm. we do all the cooking in the cleanup, while you have all the fun! Hope to see you there!
All proceeds Go to support the rescued animals at the Ranch!
Link in bio for tickets.
Savory sweet potato and kale hand pies on the menu for Thanksgiving at ! So much more deliciousness to come. Check out the link in bio for menu and tickets All proceeds go to support the rescue animals at Kindred Spirits Care Farm.
Roasted beet and fresh persimmon salad with candied pecans, vegan blue cheese and French vinaigrette. This is how we're starting our Thanksgiving feast at . Get your tickets now to join us! Link in bio.
Dessert first! Pumpkin spice cake with cinnamon whip, poached pear, creme anglaise and pomegranate reduction for the Thanksgiving feast at .
Tickets are available now. Visit my bio for the link
Really excited about this lion's mane steak topped by a mint verde. Served with arugula parmesan salad and roasted potato, parsnip, pear & fennel. (Available with a seitan steak for non-mushroom lovers. It's the main course for the Autumn Dinner Under the Stars . All proceeds go toward feeding their amazing rescued animal residents. So you can enjoy a great meal and feel good about it too! Link to tix in bio.
Tomato, melon and nectarine salad dressed with seasoned tomato water and basil oil. An oldie but a goodie bursting with end of summer freshness for the next dinner under the stars st . Get you tix now - link in bio.
Curried sweet corn panna cotta with grilled sweet potato and smoky corn hash. Second course for the Autumn Dinner Under the Stars at Kindred Spirits Care Farm. Tickets are on sale now -link in bio.
Playing with stone fruits. Plum hand pies with fresh peach ice cream, followed by black plum fragipane tart.
First tomato harvest and sandwich of the season, with tomatoes so fresh from the garden that they're still warm! Used orange oxheart, purple cherokee and anais noir tomatoes for this sammie. I can't wait to test the other varieties.
Entree course for the Summer Solstice dinner at :
Chick'n cutlet (or gluten free mushroom filet) with piccata sauce on sunchoke puree. served with artichoke heart, burst cherry tomato, grilled lemon and arugula salad.
Limited seats available so get your tickets early Link in bio
Faux bone marrow with tartare -
Roasted parsnip filled with a French onion soup flavored "marrow" topped with tomato tartare, shallot and seaweed caviar. It's on the Summer Solstice Dinner menu. Link for tix in bio.
Summer Solstice Dinner menu testing - salad of kholrabi, pear, mango, carrot, chive and cucumber with lime vinaigrette and broccoli sprout garnish.
A belated Mother's Day dinner of Midwestern comfort food:
-Potato pancakes with applesauce or sour cream/Italian salsa verde
-Buiscuit shortcake with strawberry rhubarb compote
How does churro cupcakes for dessert sound?
This was a big hit at the dinner - braised leek carpaccio on leek and potato puree with dill oil, leek ash and wood sorrel. What we didn't plate just magically disappeared 😄
Guess I was just in a baking mood yesterday
Croissant
Pain au Chocolat
Orange cardamon laminated buns
Marmalade and cheese brioche buns
Lemon curd filled donuts
Chocolate babka danish
Poppyseed danish
Think I'll have a bakery special cafe at this Sunday
Final version of the spring dinner first course - raw marinated beet wrappers with cashew goat cheese, apple, candied pecans and fennel frond. Served with roasted beet, apple-fennel fluid gel, candied fennel chips, and balsamic-beet reduction.
The 2022 harvest from are finally in their storage brine. They'll be ready for the Saturday dinner welcome table. Last day to get your tickets!
Baby Tokyo Cross turnips - the first harvest from the new garden at Ranch. All natural, grown without pesticide or fertilizer. Getting prepped to be part of the main course for this Saturday's Dinner Under the Stars. You can still get tickets through tomorrow. Link in Bio.
Getting ready for the Spring Dinner Under the Stars at . There's always a welcome platter to greet guests. This time it will feature some handmade sourdough - seeded loaf, lemon rosemary focaccia, and tomato Parm herb focaccia. They're paired with vegan nut cheeses - goat, rindless brie, garlic chive chevre, and smoked cheddar styles. Only six days left to get your tickets. Link in Bio.
Last day for early bird tickets for Spring Dinner Under the Stars at the Ranch. Link in Bio
Artisan bread & vegan cheese
Beet ravioli with goat-less cheese, apple and spiced pecan
Braised leek carpaccio with creamy potato leek puree
Reimagined Reuben on bed of sauteed cabbage and kraut with baby veg, corned "beef" gravy and Russian dressing
Flourless chocolate stout cake with Irish cream ice cream
Gluten free available for all courses.
Last day for tickets is March 14th
All proceeds benefit
Beet ravioli stuffed with goatless cheese, spiced candied pecans and apple. First course for the St. Patrick's Day Dinner at
Link for tickets in bio.
Flourless chocolate stout cake with vegan Irish cream ice cream, salted caramel sauce, nut brittle and whipped cream. Sounds like dessert for a St. Patrick's day Spring dinner under the stars. Link in Bio.
Had an amazing time serving the Valentine's Brunch yesterday! Good food and good friends can make even a cloudy day seem bright! Can't wait for the Spring Dinner on March 17th!! Link in Bio.
Leek and potato appetizer with dill oil and leek ash.