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.

 

 

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Septummer

We Michiganders don’t let go of summer easily. In fact, we call September late summer–or Indian summer–whichever you prefer. And that is why we fully expect to be outside–maybe even in October! Our theme was ArtPrize and so, in keeping with it, we collected lovely images from our friends who are in ArtPrize, like this one from Lori Eslick…
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Visit Lori’s website here to see her beautiful work.

We did what we could to make our food ‘art-worthy.’ We came up with a tie for first place!
Chris Montgomery, our special guest, brought a Jackson Pollock version of bruschetta

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Here’s Chris constructing his work of art. You need to visit him at Rezervoir Lounge and try some of his amazing plant-based recipes.

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AND Andrea Hensen and housemates Sharon and Victoria stunned us with their watermelon cake…

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Here’s part of the watermelon cake construction crew, enjoying the yard…

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In other news, Nancy McQuate made short work of the concord grapes that were ripening at the time of the dinner. She’s a homesteader at heart (who knew you could make beer out of grapes?)

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The rest of us enjoyed the yard…

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Took a tour…

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Chatted with our special guest…

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Touted our favorite dishes…

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OR composed our own art photos (in honor of our theme). A three-way tie goes to winners: Morgan Doane, Shane VanOosterhout and Kevin Schalkofski (I wasn’t paying enough attention to know who took which photos). I also need to add a big thank you to Nancy McQuate and Morgan Doane for the photos they took.
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See you October 16th everyone!

Katie’s Gluten-free Chocolate Almond Cherry Cookies

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The lovely Katie Williams (pictured above) brought these delicious cookies to our September Supper Club. Below, she demonstrates how she made them more healthy and vegan! It’s a great example of how easy it is to transition recipes. Thank you, Katie!

Katie’s Gluten-free Chocolate Almond Cherry Cookies
Ingredients
• 1 1/4 cups almond meal
• 1/4 cup chopped dark chocolate (I used cacao nibs)
• 1/2 cup shredded unsweetened coconut
• 1/2 tsp baking powder
• 1/4 teaspoon salt (I used sea salt)
• 1/3 cup brown sugar (I used Raw Coconut Sugar)
• 1 egg (I used 1 Flax egg; 1 Tbsp flax meal + 3 Tbsp water)
• 3 Tbsp coconut oil, melted
• 1/2 tsp vanilla
• Handful of dried cranberries (optional)

Directions
1. In a large mixing bowl, stir together almond meal, dark chocolate
chips, coconut, baking powder (raw coconut sugar), salt and sugar.
2. In a separate bowl, beat egg (flax egg) until uniform in color and
doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and
mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees.
6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch
space in between each. Press down slightly to flatten a bit.
7. Bake until edges begin to brown, 7-10 minutes.
8. Remove from oven and let cool before serving.

Coconut Red Lentil Soup

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Another lick-the-bottom-of-the-bowl winner from last month’s supper club was David Landrum’s Coconut Red Lentil Soup, which he got from Bon Appétit Magazine. We couldn’t find a good link, so here are the instructions below. Thank you, David! P.S. This isn’t a photo of the soup, but one like it. Discerning readers will see that David’s recipe has no peas. Add them if you want.

Red Lentil Coconut Soup (adapted from Bon Appetit)

Ingredients:
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Directions:
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Red Quinoa Salad with Veggies

There are so many delicious dishes at every supper club, but a few start to get a buzz around them and those are the ones that get recipe requests. Unfortunately, we don’t always get a beautiful photo of each sought-after dish, so you’ll just have to imagine what this one looks like.

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Sue Smith’s Quinoa Salad with Veggies

Ingredients
1/2 cup red quinoa
1 cup water

1 green pepper, diced
1 1/2 cup carrots, small dice
1 cup diced red cabbage
1/2 cup minced red onion
1/4 cup minced sun-dried tomatoes (from an oil-packed jar)

2 T red wine vinegar
4 tsp. dijon mustard
2 tsp. olive oil
salt and pepper to taste

1 cup almond/cashew feta cheese. Find a video/recipe for that here or use your own. Personally–this is Sue speaking–this one looks pretty good. You might try a little kalamata olive juice in place of the oil or the water.

Directions
Simmer the 1/2 cup quinoa in the water for about 15 minutes until water is fully absorbed.

Set aside to cool while you finish dicing veggies.

Whisk together red wine vinegar and next three ingredients. Combine almond/cashew feta with quinoa. Fold in veggies. Sprinkle with dressing and fold all together. Voila! P.S. In the montage below, you can see Sue’s empty dish!

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Indian Summer

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One of my very best friends called in a panic from Georgia hoping my husband Roger would have an Indian dish for her to make for a special dinner party. Roger is an accomplished Indian cook, having studied with an Indian caterer in her kitchen. Narbada never used any measurements, so he had to follow her everywhere with a notepad (this makes getting recipes out of him a bit difficult. Here’s a classic. It’s so good! Amy’s party was divine. If you’ve never made Indian food, but love it, go to a specialty store and buy these ingredients. They are much cheaper than at a regular grocery store. Use the flavors you love. Make it as hot as you like.

Vegetable Korma

4 T oil
4 T broken cashews
2 T golden raisins
2 bay leaves
2 in. cinnamon stick
6 cardamom pods
14 whole cloves
½ t. white peppercorns
½ c. broken cashews
4 medium onions, chopped
Turmeric
Salt
4 T chopped ginger
4 T chopped garlic
Green chilies, chopped
1 T cumin powder
2 T coriander powder
Red chili powder
10 oz. coconut milk
1 c. vegan yogurt
14 oz. cubed tofu
2 large tomatoes
4 carrots, sliced/cubed
4 c. cauliflower, in small pieces
4 medium potatoes, cubed
2 c. frozen peas
2 c. green beans, in 1-in. pieces
1 c. cilantro, chopped
4 c. water

• Brown 4 T cashews and raisins in the oil, then remove them, leaving the oil.
• Add bay leaves, cinnamon, cardamom, cloves, peppercorn, and ½ c. cashews.
• Add onions and salt, and then turmeric. Stir, etc.
• In micro bowl, add cauliflower, peas, and carrots, with a little salt. Mix and add 1 c. water, cover, and microwave for 3 minutes, mix it up, and go another 2 minutes. Cook to firm.
• To onions, add ginger, garlic, and chilies. Stir and cook a bit. Let it cool down before grinding.
• Transfer micro veggies into a larger bowl. In the original micro bowl, add potatoes, salt, and about ½ c. water. Cook for about 5 minutes, stirring after about 3 minutes.
• Add potatoes and water to veggies. Add green beans, lightly salt, and add ½ c. more water.
• Grind onion mixture, and then return to pan. Cook, stirring, and then add cumin, coriander, and chili powders. Add about ½ c. water to the mixture as it cooks.
• Add the tofu and chopped tomatoes, cooking a bit more.
• Add coconut milk and mix it all in.
• Add yogurt, a little bit at a time, stirring and cooking.
• Add vegetable and mix all together. You can add more water if you need it. Bring to boil, cook for about 5 minutes.
• Add chopped cilantro and the fried cashews and raisins.