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:
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
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.
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
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.