Another Great Pot Luck

This time we met at the home of Marcia and Tom Siuda where we enjoyed another great almost 3-hour long pot luck luncheon. Tom and Marcia were great hosts, putting out the coffee and drinks for us, in addition to making their own dishes for the pot luck. And we learned about lots of great foods to make on our own.

THE SALAD

We started with a salad brought by Charles and Debera Campbell.


A salad of raw veggies is always important, and this one was very appetizing. Although you can't read the label on the bottle, it was a rice vinegar that complemented the salad very nicely.

Then we got down to the serious eating. Here's some pictures and a few recipes from that meal:








FAUX TUNA

For an appetizer, we enjoyed this fantastic faux tuna brought by Susan Safranek.

Ingredients

1 15 oz. can chickpeas
2 celery stocks
1 to 2 tbsp pickle relish
1/2 tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
1/2 tbsp vegan mayonaisse
1/2 tsp lemon juice
pepper to taste

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Shred or mince celery and transfer it to the mixing bowl. Add remaining ingredients and stir to combine.

A variation on this is to stir in diced zucchini, tomatoes, red bell peppers, green bell peppers, red onions and sliced black olives for a Mediterranean tuna salad ("faux of course).

MEAT LOAF --- also "faux"

The main course was provided by our hosts, Marcia and Tom Siuda, and it was a delicioius meat loaf from the Engine 2 diet.

Ingredients

2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
1/4 cup walnuts, finely ground
1-1/2 cups cooked lentils
1-1/4 cups quick-cooking oats
3 tbsps soy sauce
2 tbsps ketchup plus additional for the topping
1 tbsp dijon mustard
2 tsps dried parsley
1/2 tspn each of thyme, sage and rosemary

Instructions

Pre-heat oven to 350 degrees
Spray loaf pan or use non-stick silicone bakeware
Saute celery, onion and garlic on high heat in skillet with a little water
Remove from heat and cool
Mash tofu in large bowl
Stir in cooked mixture and remaining ingredients and combine well
Spoon mixture into loaf pan.
Top it with a layer of ketchup
Bake for 55 to 60 minutes or until toothpick comes out clean

VEGETARIAN CHICKPEA SANDWICH FILLING

Len and Cathy Gaffga brought a delicious sandwich filling. The recipe for it can be found at readyseteat.com

VEGAN CHOCOLATE CAKE

This was from the recipe that I posted earlier this month that my 7 year old granddaughter proclaimed as being the best chocolate cake ever, and it's what she wanted for her birthday. I made two cakes for the pot luck, and they both went fast. One was just as I had made it earlier in February. The other one I used agave nectar instead of pure maple syrup and I added walnuts to it. General agreement was that the original recipe was the better one.