Tag Archives: vegan sunday dinner

Guest Blogger: The Food Duo – The Pot(Luck) of the Vegan

11 Apr

New bloggers who blog as a couple! Meet – The Food Duo! Here they are in their own words, “We’re a couple of quirky vegan kids in NYC who play with their food! Just don’t tell our moms! Recipes, reviews, news you can use and fun stuff…all from a vegan point of view! The Food Duo is written by Macaroon (girl) and Artichoke (guy).” Keep in touch with the Food Duo on all their social media links: Facebook, Twitter, Google+, Pinterest and Instagram. Welcome Macaroon and Artichoke!

Sunday Potluck! Can we do this every weekend…PLEASE?

Sorry, I’m a few days late with my “Kiss Me, I’m Irish (for 24 hours)” line! Then again, if my mom’s correct, we may have some Irish blood somewhere on her side of the family, but who knows? LOL

St. Patrick’s Day certainly has its religious roots, but I’ve always grown up with it being a celebratory day with friends (old, new and those lasting a single pint). The camaraderie that comes about truly makes the day fun and festive more so than just wearing green (which I did) or watching the parade (this year, the day before). This year was no different, except the parade on Saturday the 16th, rather than Sunday the 17th. Nevertheless, we enjoyed a lovely Sunday evening at a pot luck, meeting new folks, eating good food and sharing a common bond being VEGANISM!Organized through the NYC Vegan EatUp group on Meetup.com, our evening was entitled VEGANPOTLUCKAPALOOZA! So, you know anything ending in “PALOOZA” is certain not to disappoint. The pot luck was held at Harmony Kitchen Cafe in the East Village (NYC), which is a great vegan cafe and art space, which is part of the Yippie Museum, a venue of expression and activism. It was the perfect, cozy setting, and a big thanks to David Hall, the owner, for having us! BTW, Harmony Kitchen has some of the best iced tea I’ve ever had, and Artie is in love with their coffee.

The gathering included some home chefs and professional eaters (some being one in the same…like ME). We shared dishes of hearty comfort goodness. The menu was full of deliciousness: delightful rainbow salad, perfect stuffed mushrooms with daikon, two kinds of yummy mac ‘n cheese (one gluten-free), stuffed shells with a flavorful cashew ricotta and garlic mashed potatoes with green cauliflower. The meal was topped off beautiful raw mint pie for dessert. I think we all did a bang up job!

So, you may be wondering what Artie and I made for the evening. Well, our contributions were the stuffed shells and mashed potatoes. Since we made our dishes without following a set recipe, we’ll need to work them out in written form, and share them soon, but they were pretty simple to make.

A sampling of a shell and skin-on mashed potatoes “aerial” shot
 
There isn’t much more I can say except it was great spending time with our fellow vegans, learning a little something about them and about ourselves. It was a wonderful experience and I hope we get to do this again really soon!
Oh and I’m in total love with the mint pie!
AMAZING! So happy Sarah shared the recipe. Will be making this soon for Momma Mac!

Guest Blogger: Afro Vegan Chick – Warm Brussel Sprouts Spinach Chickpea

18 Jun

Here’s a Brussel sprouts recipe from Janyce, author of Afro Vegan Chick blog that will totally change your mind on the vegetables. Here she is in her own words, “Hi! I’m Janyce, a writer, artist, and natural hair enthusiast from Dayton, Ohio. A vegetarian for 14 years, ultimately decided to become vegan because there seemed an unjust wrongness to eating eggs and dairy, using beauty/home products containing nasty, harmful chemicals, and so on. Veganism started as a New Year’s Resolution for 2012, but became more. This final level gave spirit a fuller sense of enlightenment and compassion. I hope to continue inspiring others to a journey of a rich, more satisfying diet and to be aware of the unnecessary evils forced unto innocent animals and their families. Like Afro Vegan Chick’s Facebook page and follow her on Twitter. Please welcome Janyce!

Snacking on a little bit of these crunchy, heavenly chips before dinner. Highly recommendable! 😉

While standing in the kitchen devouring great potato chips, dancing to tunes (no one around thankfully!), and raiding cabinets and fridge, I wondered what to create on this cool Sunday evening.

In all honesty, not usually a fan of salad (rabbit food?), especially the cold traditional kind. Maybe it’s due to eating a lot of Chipotle takeout (burroto bols yo!), but that personal preference is starting to change more as the taste for fresh quality ingredients tantalizes taste buds and creates desire for undisguised flavor. For dinner tonight, a healthy dose of green and protein. A craving for blending of different flavors together- I wanted chickpeas, Brussels sprouts, and spinach all at once and here’s how that happened.

Ingredients

1 14 oz. bag of frozen Brussels sprouts
1 16 oz. drained canned chickpeas
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic
1/4 chopped red onion
3 chopped sprigs basil leaf
2 teaspoons lemon
Italian seasoning blend
2 1/2 cups fresh spinach
pinches of salt and pepper

Bring Brussels Sprouts to a boil in salted water.
Drain & set these babies aside.
Prepare basil & onion mixture to be tossed in a skillet of olive oil & garlic.
Drain chickpeas if you haven’t already.
Add chickpeas to onion, basil, & garlic mixture, getting them completely coated in olive oil.
Squeeze out that lemon juice with Hulk like strength!
Toss in the Brussels Sprouts and stir this for a minute or two.
With stove promptly turned off, toss in fresh spinach and stir until beautifully wilted. Top with seasonings blend, salt, & pepper.
Now presenting- Warm Brussels Sprouts, Spinach, & Chickpea Salad!

Why didn’t I think of pinning these foods together until now?
Very delicious- the tenderness of America’s Favorite Vegetable- Brussels Sprouts paired with chickpeas and spinach are just right. Though basil and lemon flavors were lost (had to add a bit more!), it’s surprisingly light and delightful.

Plus side: plenty of leftovers for the week too.
Let’s see how this tastes after cold, overnight refrigeration…. 😀