Potluck & Film Screening

FREE Vegan Potluck
and Film Screening

Sunday, May 6
noon - 3:00

Humboldt Area Foundation
Community Center
373 Indianola Road, Bayside

Vegucated is a feature-length documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. But can their conviction carry them when times get tough? What about on family vacations fraught with skeptical step-dads, carnivorous cousins, and breakfast buffets? Part sociological experiment, part science class, and part adventure story, Vegucated showcases the rapid and at times comedic evolution of three people who share one journey and ultimately discover their own paths in creating a kinder, cleaner, greener world, one bite at a time.

This event is open to the public and is free of charge. Attendees should bring a Cinco de Mayo themed vegan dish to share, as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, etc.)

The potluck will start at noon and the Vegucated screening will begin promptly at 1:00. Guests are welcome to attend just one portion of the event or the other if they wish.

Winning Cook-off Recipe #3 - Gluten-free Thumbprints

This year we had competition in other categories besides chili. The winning dessert was Britta's Gluten-free Thumbprints. Yummy!

Britta’s Vegan Gluten-free Thumbprint Cookies

1 cup gluten free flour mix (I used Bob’s Red Mill)

1 cup almond meal

½ cup sweet potato flour

½ cup sweetener (I used Raw Agave and Sucanant)

¼ cup oil ( I used coconut and safflower oil)

½ tsp sea salt

¼ tsp cinnamon

1 tsp of vanilla extract

Plus, fruit spread of choice (I used Crofter’s Asia Super fruit Spread)

Preheat oven to 350 degrees

Mix ingredients and stir well.

Place parchment paper onto baking sheet.

Slightly wet palms and roll dough into balls. Add to baking sheet and print indentation with thumb and fill with fruit spread.

Bake for 20 minutes or until slightly browned.

Drizzle icing on top moving back and forth. (see icing recipe below)

Cool and serve!

Icing ingredients:

¼ cup organic powdered sugar

½ tsp vanilla extract

1 Tbls water

Whisk together until smooth.

Easter Brunch! SATURDAY, April 7th 1pm

Hey there Everyone!

Join us for an awesome vegan brunch potluck at our place.

Thank you for remembering to bring dishes free of meat, fish, dairy, eggs, honey, gelatin, or any animal products.

If you need ideas for great brunch dishes to bring, check out these sites.

See you soon!

(email me at vsimone316@yahoo.com for directions.)


http://www.theppk.com/books/vegan-brunch/

http://dairyfreecooking.about.com/od/occasionscollections/ig/Vegan-Brunch-Recipes/

http://www.vegetariantimes.com/recipes/8686

http://www.greendivamom.com/2008/12/14/12-great-tasting-green-smoothie-recipes/

http://vegweb.com/index.php?board=189.0


Note: Being that this is the Easter weekend, and our family celebrates it as a religious holiday, a prayer will be offered before the meal. Feel free to arrive a little later (5-10 minutes) if you prefer.

Winning Cook-off Recipe #2 - Chili Pie

This year's winner for best overall chili comes from repeat cook-off winner Suzanne, who wowed the crowd with this delicious concoction. :-)

Suzanne's Chili Pie

Chili:
oil for sauteing
1 large onion, chopped
2 cloves garlic, minced
3 links Field Roast Italian sausage, sliced
1 jar Muir Glen organic mild salsa
1 large can kidney beans
1 teaspoon chili powder
1 can tomato sauce
1 cup fresh or frozen corn

Cornbread:
1 cup almond milk
1 teaspoon vinegar
1 cup cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup fresh or frozen corn
1/2 cup green onions, chopped
1 cup Daiya cheddar shreds

Add oil and onion to large pot and cook until onions are tender. Add garlic and cook a minute more. Add remaining chili layer ingredients, bring to a slow boil, reduce heat, and simmer for about 30 minutes. About halfway through chili cook time, preheat oven to 350 degrees and begin to assemble cornbread ingredients.

To make cornbread batter, mix together liquid ingredients and set aside. Mix together dry ingredients (cornmeal through sugar) and combine with wet ingredients. Stir in corn, green onions, and Daiya.

When chili is done simmering, pour it into a 9 x 13 casserole dish. Pour cornbread batter over the top and pop it in the oven. Bake for 45-50 minutes or until cornbread is lightly browned.

Winning Cook-off Recipe #1 - Sweet Potato Chili

This recipe, prepared by Brooke Fiore, won in the 'most original/unique chili' category. Brooke says she makes it often at home, and makes little tweaks each time, but this is the basic recipe, which came from the cookbook "Chili! Mouthwatering, Meatless Recipes" by Robert Oser.

Sweet Potato Chili

1 large yellow onion, chopped
1 green bell pepper, diced
4 tomatoes, chopped
2 medium sweet potatoes, peeled and diced
2 cloves garlic, minced
1 cup fresh or frozen corn
1/4 cup barbeque sauce
1 dried chipotle chili, crushed
2 tablespoons blended chili powder
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of crushed red pepper flakes
2 cups cooked black eyed peas
1 teaspoon liquid smoke (optional)
vegetable stock or water, to cover
salt and pepper, to taste
minced fresh parsley and/or cilantro, to garnish

Combine all ingredients (except garnishes) in a large pot and bring to a slow boil, covered, over medium-high heat. Uncover, reduce heat, and simmer for 30 minutes, stirring often.

Vegan Chili Cook-Off Recap

Our third annual chili cook-off was lots of fun, with tons of great food and good company. Thanks so much to all who participated!

Here are some pics from the event, and I'll be posting some (hopefully all eventually) of the winning recipes soon.

The winners, left to right:
Suzanne (best overall chili for her chili pie)
Valerie (best side dish for her chili mac)
(best dessert for gluten free jam thumbprints)
Brooke (most unique chili for her sweet potato chili)

3rd Annual Vegan Chili Cook-Off

It's time once again for our annual chili cook-off! Prizes will be awarded in several categories (including best dessert and best side dish, new additions to this year's prize array!)

Please bring either a pot of chili or a complimentary side dish. (cornbread, salad, etc.) or dessert.

Please make sure that anything you bring is vegan. ( no meat, dairy, eggs, honey, gelatin, etc.)

*Please* do your best to arrive on time; it makes tasting/voting/judging the chilis very difficult if people are still straggling in at 2:00. :-)

When: Sunday, March 25th. 1:00-3:00 pm

Where: Humboldt Area Foundation, 373 Indianola Road, Bayside, CA