Colorado Springs Vegan & Vegetarian Group Message Board › Recipes from November Potluck

Recipes from November Potluck

Lisa
user 7165713
Colorado Springs, CO
Post #: 180
Post all those November potluck recipes at this Discussion. I loved the gluten free gravy if someone could post that and also there was a request for the pumpkin pie recipe. Thanks much!
Tinya D.
user 7766271
Colorado Springs, CO
Post #: 3
Mushroom Gravy

Ingredients:
1 tablespoon of olive oil
small red onion
8 ounces sliced mushrooms
1/2 box (about 8 ounces) of portabella mushroom soup (Imagine)
1 1/2 vegan bullion cubes
2 tablespoons of soy sauce or tahini
2 tablespoons of olive oil
1/2 cup water
1/4 cup of flour (I use gluten free)
black pepper

Directions:
saute diced onions and sliced mushrooms in a tablespoon of olive oil
pour 1/2 carton of mushroom soup in seperate pot - medium heat
add bullion cubes and tahini, and olive oil
whisk together flour and cold water separately then add to thicken
whisk out any clumps
fold in sauteed onion and mushroom
add fresh ground black pepper to taste
serve

*I doubled this recipe for the potluck
Betsy K.
user 11269426
Colorado Springs, CO
Post #: 19
Couscous and Black Bean Salad

I cup coucous ( I unknowingly used quinoa, but it worked.) ;-)
One can of black beans, rinsed and drained
1 large celery stalk
I medium red or orange bell pepper, diced (I used red, orange and yellow.)
1 cup grape tomatoes ( I just diced up some regular.)
1/4 cup chopped green olives
1/2 cup chopped fresh parsley (omitted this.)
2 Tablespoons chopped fresh dill (I used the spice.)
Several fresh mint leaves, sliced (omitted this.)
2 scallions, green parts only, finely chopped
2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil (I used earth balance butter.)
Salt and freshly ground pepper to taste.

Cook your coucous or other grain, cool for 5 minutes, then stir in other ingredients. Serve at room temperature. Can put over a few leaves of Butter, Boston or Bibb lettuce. I doubled the recipe which made 12 servings.
A former member
Post #: 18
I used the Pumpkin Pie recipe from vegetarian times. Many of the veg. pumpkin pie recipes call for tofu, and I've just heard that they taste more traditional without the tofu, so that's why I chose this recipe. :) I even cheated and used a regular sized pumkin instead of the smaller baking pumpkins. To use a fresh pumpkin, I just removed the innards, cut the pumpkin into manageable pieces, and placed them on the oven rack at 375 for about 40 minutes. Then I just blended the pureed pumpkin with the other ingredients. Enjoy. Oh, and I didn't use their dough recipe, but I'm sure it's great.

http://www.vegetarian...­
A former member
Post #: 19
Tinya, what brand of vegan bouillon do you use?
Powered by mvnForum

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy