Heather, just thought I would let you know that the Triangle Vegetarian Society's Thanksgiving meals sold out in less than a week!
From: [address removed]
To: [address removed]
Subject: [vegan-372] Happy Thanksgiving + Bonus Sweet Potato Biscuits Recipe
Date: Fri, 18 Nov[masked]:02:48 -0500
Hello fellow vegans and vegetarians,
I'm sorry for the lack of meetup events! My world has been crazy with full time work and full time grad school, plus preparing to host Thanksgiving dinner (vegan of course!) at my house with family visiting. It's been a busy fall.
I know the Greensboro Vegan Meetup Group usually has a Thanksgiving potluck, but I was unable to fit it into my schedule this year. I'm truly sorry about that! On that note, I'll be juggling work, school, and meetup hosting for the next several semesters, so if anyone out there has the time and the drive to post and host meetups as a co-organizer or if you'd like to do it for a one time deal, please let me know by responding to this email. I'd love the help!!!!
I wanted to let everyone know about the new meetup: Pho for the Holidays Dinner. It's at the delicious on Spring Garden street. If you're not interested in pho (noodle soup), then there are plenty of other vegetarian options to tempt you.
Lastly, I wanted to direct your attention to another Thanksgiving events in the area that is friendly to veg*ns: the Triangle Vegetarian Society's Thanksgiving 2011 - this is a monster event, the biggest vegan Thanksgiving spread in the country, and is well worth a visit if you get a chance. Hurry up though, spaces are limited. Monitor this page for openings.
I wanted to leave you with a fantastic recipe for your Thanksgiving table from Tal Ronnen:
Sweet potato biscuits
20 min prep
20 min cook
1 cup unbleached white flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. Earth Balance, chilled
1 tsp. agave nectar
¾ cup mashed sweet potatoes, cooled
¼ cup unsweetened soy milk
Sift together the flour, baking powder and salt in a mixing bowl. Cut in the margarine until well incorporated. Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.
Roll the dough out on a floured work surface to ½-inch thickness. Cut out biscuits of desired size. (my tip: you can just drop the biscuits on the sheet if you don't want to roll and cut. It turns out delicious!) Bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.
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This message was sent by Heather Niles ([address removed]) from The Greensboro Vegan Meetup Group.
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