Colorado Springs Vegan & Vegetarian Group Message Board › December Holiday Potluck Recipes
|A former member||
Let's get those yummy recipes posted from our potluck last Friday - many thanks again to Jamie for hosting! Here are the two dishes I brought:
Chocolate Mousse Pie (or Chocolate Mousse)
Recipe by Jennifer Raymond, M.S.,R.D.
1 cup vegan chocolate chips (dairy free - carob or grain sweetened)
1 cup rice milk
2-12.3 ounce packages of low-fat silken tofu
1 teaspoon vanilla extract
1 ready-made graham cracker pie crust
Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
Place tofu, vanilla and chocolate chip/non-dairy milk mixture in a food processor or blender and process until smooth. Transfer in to graham cracker crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. You can add fresh fruit to the top if you like.
**My experience is that this recipe makes more than enough for one pie crust so sometimes I will split in to two. Depends how deep you want your pie but my first time it almost overflowed!
Easy Bean Salad (makes about 10-1 cup servings)
Recipe by Jennifer Reilley, R.D.
1/2 cup low-fat Red Pepper Vinaigrette (you can use Italian or any vinaigrette really. I've even used Mango Vinaigrette)
1 15-ounce can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
1 15-ounce can pinto beans, drained and rinsed, or 1 1/2 cups cooked pinto beans
1 15-ounce can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
1 1/2 cups cooked green soybeans, aka shelled edamame (you can also use 10 oz Lima beans)
1 cup frozen corn, thawed completely, or cooked fresh corn, chilled
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced (I'm allergic to onions so I use finely chopped garlic to taste)
Toss all ingredients together. Serve cold or at room temperature. May be covered and stored in the refrigerator for several days.
San Antonio, TX
Chickpea and Date Tagine
Serves 6; Vegan
1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.
2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.
3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.
Colorado Springs, CO
This looks wonderful!
|A former member||
here is a link to the gingerbread bundt cake i brought -