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.
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
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….
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…
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!
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.’
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!
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
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!
Shane will be ably assisted by …Kevin Schalkofski (shown here with Katie Aschenbach)
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.
It’s a toss-up between the great friends, the delicious food and the wonderful demos. We had so much fun at Thought-Design we will be there again on 3/19 with all new demos/chefs. Get ready for a delicious time. In case you weren’t there–or just want to relive it–below is a sampling of the lovely location, the food and the fun.
Before the party started, Roger Gilles perfects his dish…
The demos went on all evening…
I snapped this photo before the food was snatched up!
Roger got everyone to sing Happy Birthday to me with Jeremy’s raw chocolate cake.
Many thanks to our dishwashers, Walter and Evan, who took a break from studying economics and physics at GVSU to work for tips and make all our lives easier.
And to Diane Cisler who has proposed doing a beginner’s demo next month–here she instructs on the difference between a pan and a spoon.
There were only three beings who didn’t love that we were at Thought-Deisgn and not our home. As you can see, the companion animals are not pleased.
And now, what you’ve all been waiting for–recipes are either in separate posts (scroll down) or here in the attached pdf…2- 2014 Recipes
Pistachio Halva Bitess
From Mindy Miner
The recipe is from a book by Douglas McNish called Raw, Quick & Delicious. I made one modification because I can’t find bulk sesame seeds anywhere close by and it’s too expensive to use the bottled version. Also, I doubled the recipe for last night’s crowd. Here goes…
1/2 cup whole raw pistachios (I bought shelled ones)
1 cup raw sesame seeds, divided (I used 3/4 cup raw, sliced almonds and enough sesame seeds to roll the balls in)
1/4 cup tahini
1/4 cup agave nectar
1 tsp. vanilla
1. Process pistachios (and almonds, if using) in a food processor until roughly chopped. Transfer to a bowl.
2. In food processor process tahini, agave and vanilla until smooth. Add to nut mixture and stir until it forms a large smooth ball.
3. Using a tablespoon, scoop up about 15 equal portions. Roll each portions in the palm of your hand and then in raw sesame seeds.
4. Place balls on plate or baking sheet covered with parchment paper and place in the freezer for 10 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 7 days.