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For this event, I'll make chilled tea (decaf) and get some sodas. Eats-wise, attendees, please let us know what you are bringing. I can fill in from there so we have a good variety of courses, and eats generally.
Here's our menu as it evolves:
Chris: raw sweet potato salad; mango with mint and lime for dessert.
David: gumbo full of okra; some mean peach cobbler
Demetrius: spicy collard greens; red beans + rice; cornbread
Federico: Cajun-Creole-Spiced Tempeh with Grits
Jeff: vegan interpretation of mac and cheese
Lance: raw kale salad with dried cranberries & pumpkin seeds
In case you need it, here's a good article linking to a great few recipe ideas (http://vegnews.com/articles/page.do?pageId=1714&catId=2). And then here's a good cookbook from a buddy, that is soul food reimagined (http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288).
Please note: this event begins early, due to a nearby appointment I need to keep.
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