We've all been in the state where we are by no means hungry or even capable of eating a full meal, but crave something unique and delicious to satiate the taste buds. Some may call these mini-meals munchies (or simply snacks), but this particular evening Alma and I were in need of something extra special; so we used the french term "Amuse- Bouche".
Amuse Bouche actually translates to "mouth amuser" and it is often sent out to VIP tables from the chef in restaurant before their meal. Wikipedia told me that "it is distinguished from other kinds of hors d'œuvres by three characteristics. It is small, usually just one or two bites. It is the same for all of the guests at the table. And finally, it is not ordered by anyone; rather it is offered free of charge."
We had a few ingredients at my house and ran to the market and picked a few more to improvise with. We got garlic, of course, an avocado, a prepared tube of organic polenta, Quorn vegetarian Chicken nuggets, and a pomegranate to garnish with.
First we turned the oven on 400* and put the whole bulb of garlic in to roast for about 45 minutes. We sliced the cooked polenta into 1/4 inch thick circles, and spread them out on a cookie sheet with the faux chicken nuggets. We added these to the oven when the garlic had about 15 minutes left. We sprinkled them with salt, pepper, lemon and cayenne before popping them in to turn golden brown and slightly crunchy.
We mashed the avocado up with some vegan sour cream I had, lemon, salt and pepper for a delicious and creamy sauce. We took our baked ingredients and stacked them together with the sauce and roasted garlic and sprinkled them with pomegranate seeds and fresh cayenne pepper.