Summer is Here Supper Club!

The food continues to be out-of-this world…fabulous! In fact, I was a bit remiss in my photography duties, waylaid by Shane VanO’s amazing plants (he still has a few healthy gorgeous specimens…see the varieties here or email him at

Pictured below is one of my healthy living mentors, getting ready to plant some of Shane’s beauties. Terri McElwee is a wellness coach working full-time for the MAC as well as co-owner of Elite Karate and Fitness. Read Terri’s and other fitness trainers and wellness coaches tips here

So, the food winner of the month was no surprise. In fact, by the time I got over my plant stupor (and had a drink), Geoff Fields’ Roasted Corn Chowder looked like this:

When I asked Geoff if he could make his famous dish vegan, he was game for the challenge. He chose to use coconut milk (the drinking kind, not the kind from a can), and that led him in a slightly different direction. A lemon-grass, thai direction. Only Geoff knows. And he has promised us a recipe–in his own quirky way. We are counting on it. Here he is (second from right, reveling in his newfound star status).

The next big winner was Morgan Doane’s seed crackers with dill pickle dip. Morgan has discovered a hidden cooking gene even she didn’t know existed. Morgan has also promised us a recipe!

Here’s Morgan with Isidore Okoro… She looks understandably proud.

Talk of the evening was divided between … who knew that Great Harvest Bread Co in Forest Hills baked vegan bread on Wednesdays (Diane Flaherty-Cisler paired her blueberry bread with freshly ground almond butter from Horrock’s and homemade jam),

and Michele Sellers’ mile-high shoes… (that’s Trish English rocking the ancient Roman look on the right).

Other very notable dishes (that we’d love the recipes for…hint, hint), include: Bob and Austin’s sweet potato chowder,

Heidi Holst’s elegant carrot and kalamata salad,

Michele was very disappointed to discover that the moujadarah lettuce wraps were gone by the time she got there; however, Marcia Davis has graciously posted the recipe at her cooking blog (that caters to folks with allergies): Life is Fare.

and, last but not least, Roger Gilles’ humble but tasty kale and chili burritos… there was only one left when I wielded the camera…

Between debating the opening bid of FaceBook’s IPO, worldwide demand for workers and the meaning of life, Bill VanOosterhout, Ryan McCarthy and Roger Gilles, tried to decide which dessert they loved most. Was it David Vessey’s vegan chocolate cheesecake?

Jan Van Oosterhout’s blackberry crumble?

OR, Molly Corriveau’s chocolate brownies with strawberries?

These are the weighty matters we must discuss. Life is good. If you are nice and you live in the GR area, join us for an al fresco, focus-on-the-plant-based-grill on June 20. Simply email me to get on the invite list.


2 thoughts on “Summer is Here Supper Club!

  1. Here are the recipes!

    Dill Pickle Dip – from the Hell if I Gnaw vegan food blog
    1 cup raw cashews
    water to soak cashews
    1 cup dill pickles
    3 tablespoons pickle juice
    pinch onion powder

    Cover cashews with a couple inches of water in a large bowl. Let them soak for 1-2 hours. Drain. Process cashews in a food processor until creamy (takes me about 5 minutes).
    Add pickles, pickle juice and onion powder. Blend again until combined and very creamy.
    Transfer to a serving bowl and refrigerate. Serve chilled.

    Seed crackers – adapted from the Oh She Glows vegan food blog
    1/2 cup chia seeds
    1/2 cup sunflower seeds
    1/2 cup pumpkin seeds
    1/4 cup sesame seeds
    1/4 cup flax seeds
    1 cup water
    ½ teaspoon garlic powder
    ½ teaspoon minced dried onion
    1/4 tsp kosher salt, or to taste
    2 tablespoons nutritional yeast

    Preheat oven to 325 and line a baking sheet with silpat or parchment paper.

    In a large bowl, mix the seeds together. In a small bowl mix the water and seasonings. Whisk well. Pour the water mixture over the seed mixture and stir well. Add spices or fresh herbs if you want.

    Spread the mixture onto the baking sheet – make it about 1/4″ thin. Patch up any holes. You just want a big rectangle.

    Bake for 30 minutes. Remove from oven and slice into cracker shapes. Flip over then bake another 30 minutes. Allow to cool on the pan before transferring to an air tight container.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s