Mothers Day, not Raw

So, it's a little late.. But seeing as I didn't have a food blog then, I figured it's alright. I made this appetizer on Mothers day as part of a 5 course french italian fusion dinner. 

Sourdough wasa crackers, halved. 

In layers:

Sundried tomato/roasted garlic puree.. Soaked sundried tomatoes and roasted garlic, olive oil, celtic sea salt, pureed with "S" blade in food processor. 

Oven roasted eggplant.. Thin sliced and heavily coated in olive oil, some agave nectar, cetlic sea salt, thyme, and black pepper. Roasted at 350 for a little over an hour. 

Soaked sliced sundried tomato.

Roasted yellow and red bell peppers (350 degrees for one hour)

 and a leek mousse to top.. Fresh leeks, washed and chopped. Pureed in food processor with olive oil, one large tablespoon of veganase, salt and pepper. I use grapeseed veganase. 

Garnish:
Fresh Marjoram, Green Onions, and thinly sliced leeks. 
Everything from scratch and totally vegan, of course. 
Um, Yum!