September 8, join me for my Beautiful Boards and Focaccia with Flowers class. It’s free, virtual, open to the public and hosted by the Pinecrest Branch of Miami Dade Public Library.
Charcuterie boards have been the rage on Instagram. They’re an artfully arranged assemblage of edibles. As for the charcuterie bit, well, since it refers to cold cured meats, kindly count me out. There’s a better way. You want a pretty platter? Pass on the prosciutto. Plants rule. Let me show you how to build plant-powered platters and boards brimming with fresh ingredients, and turn basic bread dough into an edible work of art. It’s the most fun board meeting you’re likely to attend this month. Register here.
Instagram didn’t invent the idea of boards, charcuterie or otherwise. They’re a delicious show of graciousness in many cultures and cuisines. If you’ve ever enjoyed a Spanish tapas spread — (hello, did you take my Tapas Table class through Miami Dade Public Library?), a Middle Eastern mezze platter, an Indian thali, a Japanese bento box, or an Italian antipasto, you’ve got the concept. It’s an array of little bites displayed for maximum eye appeal.
You don’t need to be a food stylist, you don’t need culinary tweezers, and you certainly don’t need animal products. Fresh produce offers natural glamour, with bright colors and beguiling shapes, not to mention exuberant flavor. They do all the work, you reap the praise. As an artist, I never moved beyond basic stick figures, but the delicious bounty of summer produce awakens my inner Matisse. Besides, designing boards offers a legit reason to play with your food.
Tips for Building a Better {Meatless} Charcuterie Board:
- Think ahead — How many people will you be serving? Will your board be pre-dinner nibbles? The star of a graze-y meal, or best supporting actor?
- Think theme — What saves a board from being a mishmash of ingredients is a theme, something that unifies the different components. Sure you can do fancy nibbles for company, but you can add some excitement to everyday eats by creating:
- a breakfast board
- a PBJ board
- a taco board
- a pizza board
- Whatever you choose, deciding on a theme helps you determine what your components will be.
- Think mis en place — Mis en place https://www.escoffier.edu/blog/culinary-arts/what-is-mise-en-place-and-why-is-it-so-important-to-chefs/ is the French term for everything in its place. Before you start actual assembly, get all your components ready:
- Making a dip? Roasting a vegetable? Prepare before you plate.
- Slice whole fruits or vegetables into bite-sized pieces.
- Think outside the board — What law says a board needs to be, well, an actual wooden board? You probably have something wonderful at hand —
- a slate, glass or bamboo cutting board
- a ceramic or china platter
- even a large shallow paella pan
- any broad, flat, non-toxic surface — bonus if it has a slight lip to help keep things in place
- Think interactive and inviting — Boards invite everyone to graze, snack and sample different bits and bites. Offer foods in a range of colors, shapes, and flavors, but avoid Instagram envy. Design a board with the foods and flavors that’ll please your guests and you. Your board, your rules.
- Think saucy — Adding a creamy dip or bold spread adds to the variety and the fun. Hummus and/or guacamole are beloved, tried and true, but here are some of my other favorites:
- salsa brava, the zippy Spanish sauce for everyone’s favorite tapa, patatas bravas, crispy potato bites
- borani esfanaj a creamy, dreamy combination of spinach and plantbased yogurt, heady with fresh herbs
- nduja — a tomato-intense version of an Italian spread that traditionally contains pork. Not here!
- Luscious mushroom pate
- Romesco, smoky with mild dried chile, savory with almonds R — truly good on everything
- This Greek-as-anything spread has a few ingredients — yellow peas, garlic, lemon and olive oil, but wow, it sings of the Mediterranean
Sign up for my free class, and you’ll get recipes for more!
Think how much fun you’ll have in my September 8 Beautiful Boards and Focaccia Flowers class. Register now.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.
Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK
Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.
Leave a Reply