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Fabulous Pre-Easter Vegan Meal!!

From: Jeff
Sent on: Friday, March 23, 2012 3:22 PM

Dear Friends,

If you are interested in knowing more about or exploring the benefits of a meat-free or dairy-free lifestyle and diet,  you may wish to join the New Orleans Vegetarian Society, which is also listed on meetup at


Members of this group will be hosting a great pre-Easter feast on Saturday, April 7th, starting at 7: 30 pm.  Below is additional information and how you can pre-register:


Saturday, April 7, 2012, 7:30 PM



The New Levee (chez Christy & Danny)

425 Celeste Street, New Orleans, LA (edit map)


Collaboration of Jessica Blanchard, owner of Balance Yoga & Wellness, nutritionist-in-progress, lover of healthy vegan food and Christy Engeron, head of prepared foods Whole Foods, vegan, talented chef.

Our goal is to give you a tasty, healthy, pleasing to the senses meal in an amazing setting. We will not used processed foods, soy, white sugar and minimal oils. Where possible we will use organic and local produce. Christy and her boyfriend own this AMAZING space on Celeste Street (Tchoupitoulas & the River). It is perfect for this type of gathering. We are so excited to collaborate and bring you a fantastic meal.

Here is the menu:

Amuse Bouche:
Homemade Bruschetta with Toasts
Edamame Hummus served Sweet Chili Sauce

First Course:
Avocado Soup with Pineapple and Blood Orange Salsa

Second Course:
Fresh Thai Salad with Grated Carrots and Beets lightly tossed with Baby Coconut and Lime Dressing topped with Toasted Cashews and Fresh Cilantro

Third Course:
Roasted Golden Beet Ravioli with two stuffing: one with Cashew Cheese infused with Thai Basil atop roasted pumpkin puree and the other with mushroom ragout topped with a Roasted Chili Tomato and Shallot Truffle Vinaigrette atop braised greens
Served with Homemade Roasted Garlic, Chili Quinoa Cornbread

Dessert: Dark Chocolate Chile Brownies with Mango sorbet

Cost: $25 prix fixed, includes one home-made mixed cocktail by a local mixologist and budding vegan. PLEASE RSVP by April 3rd, so we have time to buy all ingredients!


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