Just in time for the big day…

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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.

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

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A few other beauties predominated.

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Time to eat!

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

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And health, of course.

 

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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).

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And soon, both the birds were sadly no more…

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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…

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

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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

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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…

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Go outside to eat….

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Repeat until all the food is gone!

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

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February 2015 Supper Club

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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!

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

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Ro Raggy! Scooby Doo Blueberry Burger

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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?

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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)
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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
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It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce
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Refrigerator pickles
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And Mazi’s piri piri sauce
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Ro Raggy! This was so good I don’t think Scooby’s ever going back.
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* Here’s the mix I used
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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
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Friends

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Flowers

Week 19

Week nine spiderwort

Week seven fiddlehead

Week six wild geranium
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!

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March is a Memory

Fortunately for us Michiganders, March is over. However, we do have a warm memory of our last supper club at Thought-Design Cooking School. A good time was had by all, and since our driveway was a swamp, it was so much better to be in our home-away-from-home Rockford spot. I hope you follow what Denise and Greg are doing…they have so many cooking, thinking, playing and exercise classes, all with the same goal–to keep your brain fit, active and imaginative. Thank you, Thought-Design.

I have to apologize for being so late. I continue to unbury myself from a heavy workload this past month. I promise to log all the cooking demos in separate easy-to-search posts…soon. For now, let me take you through the evening and invite you to our home once again for another supper club on April 16. If you would like to come, you are welcome. See the details here.

We began the evening with Nancy McQuate’s artistic demo of cashew ranch dressing…
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and all the wonderful things to drizzle it on
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Next up was Elizabeth Pitzer who graciously shared not only her secrets for making sourdough crackers…
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but the starter as well.
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Dining was the next order of the evening. Can you blame us? This food was so so good!
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Look how everyone’s heads are down.
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And who could forget Jeremy’s raw-mazing chocolate cake that you can purchase by the piece at BarterTown. Wow.

The food was good but the company was even better. What a lovely group of people you all are!
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Finally, there was a surprise. Kevin Schalkofski presented Roger and me with a ‘watercolor’ landscape of our home. It was actually a photo that he transformed using the Waterlogue App and PhotoShop. It’s hanging proudly in our home as I type this. Thank you so much, Kevin.

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Early arrivals on Wednesday can tour the spring ephemeral garden. Bloodroot, trout lily, spring beauty, trillium, mayapple and many more are just beginning to emerge

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In the meantime…

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Preview of March Attractions

You will not want to miss our upcoming supper club at Thought-Design Cooking School and fitness center for the mind on Wednesday, March 19 at 6 p.m. Learn more about the details here. So much to learn!  Demonstrations begin promptly at 6 p.m. (we eat at 6:30) and include the following:

Nancy McQuate (on left), yoga instructor and plant-based foodie extraordinaire will demo a ‘Fabulous and Fun Vertical Salad with Cashew Ranch Dressing.’
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Former science and home ec teacher, Elizabeth Pitzer (on right), will be demonstrating her technique for making delicious whole grain crackers. Elizabeth has graciously offered her yeast starter to anyone who brings a smallish jar. Don’t forget!

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Linda Squires (on right below), who eats gluten-free and who recently began practicing chiropractic again after leaving a thriving practice in Boston, will demo arugula pesto over rice-based pasta. In addition to being a great chef, Linda is a gifted healer. Learn more about her practice here
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Shane Van Oosterhout (shown here hugging Shandy!)will demo tofu in Indian-spiced tomato sauce. In addition to being a master gardener, multimedia artist and accomplished cook, Shane has recently launched a social media business. You need his services!
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Shane will be ably assisted by …Kevin Schalkofski (shown here with Katie Aschenbach)
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Emma Gasinski and Bryan Smigielski (on left below) will demo a versatile tofu scramble. If you haven’t learned to make this dish, you really need to. Emma is studying yoga and physical therapy and Bryan is a philosophy grad from GVSU.
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