January 1, 2013 by Cory Bellamy
Jackie’s family has a tradition of eating antipasta every New Year’s Eve. It’s one of those staples that you don’t dare breaking. It’s kinda sacred. So this year to ring in the new year we made a vegan version of the dish. It’s loaded with mushrooms, cherry tomatoes, okra, corn, vegan salami and roast beef, and vegan cheddar and jalapeño jack cheeses. You mix all of those together with a bottle of your favorite Italian dressing and let it rest over night. The next day you have the beautiful dish pictured above! It went great with our vegan crackers from Whole Foods.
One beautiful thing about this dish is that it’s easy to adjust portion sizes to make the dish big enough for small meals or large parties. All you have to do is throw in however many veggies you need to feed your crowd. You can also add more varieties of veggies too. Veggies like carrots, other mushrooms, radishes, garlic, etc. can make this a versatile dish to please most any group.
Side note. Our 2013 resolution made it on the local news here in San Antonio! The news station posed the question on Facebook, “What are your New Years resolutions?” So I shared my post to hopefully get others considering it. Surprisingly during the countdown to 2013 on television they showed various people’s comments, and mine made it up there. That simply means we have a million people helping keep us accountable.
Happy New Year everyone!