Just in time for the big day…

What a feast!  Our fourth annual Plantsgiving was a success with guests sitting down to with heaping plate-fulls of plant-based food throughout the house.  And who wouldn’t want to be here?  Sarah Pregitzer arrived early with our centerpiece dish…you’ll find October and November recipes below.

Here she is with the finished ‘bird,’ an enormous Hubbard squash filled with a moist quinoa and vegetable stuffing.

A few other beauties predominated.

Time to eat!

Needless to say we are more than grateful for our friends and all this bounty.

And health, of course.

 

Sheri Orlekoski (right) poses with Shandy Atwood Longcore (left) who brought another beautiful turkey this year (two years ago it was entirely made of vegetables).

And soon, both the birds were sadly no more…

We didn’t forget to say thanks to mom-in-law Marge Gilles for all her help readying the house for supper club this year…

And have a good laugh about this carefully chosen wine contributed to the table.

As promised, here are the recipes that were contributed last month: October 2015 Supper Club Recipes  And here are the ones left for us on Plantsgiving.

What a great year it’s been.  We’re almost 5 years old!  See you next month at Eastern Avenue Hall everyone!  Happy Holidays.

 

 

The Livin’ is Easy

Really, is there anything more enjoyable than a Michigan summer?  How about eating a delicious vegan buffet in a yard full of flowers?  Oh, and having it captured by the talented photographer Jeremy Kuhn?  Jeremy is known around here for his amazing raw desserts, but he is also a professional photographer.  Won’t you like his FaceBook page and refer him to your friends with photography needs?

Supper Club is so easy in the summertime.  Fill up your plate with food…

 

Go outside to eat….

 

Repeat until all the food is gone!

Recipes like the ones pictured below as well as what was left behind last month can be found here: June-July 2015 recipes

February 2015 Supper Club

It was so cold, but we stayed cozy by the fireplace and ate great vegan food in February.  Not many of you left recipes, but gathered here (supper club 2-2015) are the ones I could find.  And here are a few photos for those of you who couldn’t join us.  Thank you for all my beautiful and delicious gifts!

 

 

Here, I’m showing FarmLink produce to Medha….

Ro Raggy! Scooby Doo Blueberry Burger

I was sitting around imagining what Scooby Doo would do if he knew what was actually in his Scooby Snacks. I mean, he’s a nice dog, right?

So I decided to imagine a kinder gentler burger for him and Shaggy.  It’s turned out so good I’m posting it right away, but I haven’t tested it extensively, so move forward at your own foodie peril.

Ro Raggy Blueberry Burger
Combine
2 cups cooked brown lentils
1 1/2 cups cooked whole grain mix* (could just use a sticky sort of brown rice). I used leftovers from this rice blend that I purchased at Costco
1/2 cup onion, grated fine
1/2 cup whole grain bread crumbs (or g/f if you like)

Toast
1/2 cup pepitas, hulled (don’t make the mistake I did once and use unhulled–very prickly)
In a food processor, blitz
1/2 cup fresh blueberries
2 tsp umi plum paste (use 1 T soy sauce as substitute)
toasted pepitas

Add to lentil mixture. Stir to combine.

Dust top of bowl with brown rice flour. Using as much flour as you need to handle the burger mixture, form into balls–somewhere between tennis and ping-pong. Put on a lightly oiled nonstick pan over medium heat and press down into patty shape with a flat turner. There should be some sizzling when you set them on. Cook patties 3-4 minutes per side, until well brown. They should hold together well, but they are still fragile. Flip and do the same on the other side.

They should look like this–nice and Shaggy

It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce

Refrigerator pickles

And Mazi’s piri piri sauce

Ro Raggy! This was so good I don’t think Scooby’s ever going back.

* Here’s the mix I used

 

 

Catapault Into Spring

Before we begin, here are the April 2014 Supper club recipes I gathered from last month. If we’re missing one you wanted, you’ll have to come and hunt down the cook!

Our alliterative theme for this month, is Food, Friends, Flowers (and Luxurious Lotion) so without further ado…

Food

 

Friends

Flowers

In January, I had a great conversation with Laura Johnson about the skin being the largest organ and how we are as vulnerable to additives passing through the barrier of our skin as we are to ingesting them. This led me to lose the Lubriderm and, in addition to seeking out all plant-based products, reconnect with my friend Mixy Soto, who has finally decided to sell her handmade lotions that are largely organic and all plant-based. She’s just launched her Etsy shop here and Mixy is coming as our special guest and bringing samples. I am so excited! Though her products are good-enough-to-eat, I suggest you stick with the buffet. See you soon! May 21, to be exact!