November potluck 2019

This month's theme is Holiday dishes. Everything was amazing not just tot he eye but to our tastebuds. Next month we are ordering from Vegan Community Kitchen, and one of the members will pick it up. There will also be a gag gift exchange at the December gathering.

Garden greens bed for a chickpea salad

Chickpea salad

1 can garbanzo beans, drained

1/2 cup finely diced celery

1/4 cup finely sliced green onions

Garlic powder (to taste -  used 3 shakes)

1 tsp lime/lemon

1/4 cup vegan mayonnaise

salt (if desire, I did not use any)

Mash chick peas with a fork, or better. yet - put in a food processor and pulse a couple of times - break them up but don't make them mushy.  Add remaining ingredients and mix.  

"Traditional" green bean casserole
Canned gluten free onion rings were used

Almond green bean casserole 
baked  green beans at 350 with.oat milk for about 30 minutes.Top with slivered almonds,sprouted punpkin seeds and a few slices of red pepper on top.

Vegan Quinoa Cranberry Stuffed Acorn Squash 

Roasted Beet and Onions Salad (recipe is coming)

Hot Chocolate
Ingredients for 1 cup of hot chocolate
1.5 tsp cocoa powder
1 large medjool date, pit removed
10 ounces hot water

Directions: Place all the ingredients in a high speed blender. Blend until smooth. Pour into a mug and enjoy!




Fig Apricot Mascarpone Pie

Skinny Figgy Bars