Tuesday, August 9, 2011

Vegan Potluck Recipes

First lunch today...and then a fabulous dinner recipe from last night!

I know you must thinking how weird it is to top a sweet potato with baked beans.  This isn't the first time it has happened on Vegan Faith, nor will it be the last.  It's ok, I thought it was weird too when I first saw it on Caitlin's blog.  But just give it a chance.  Have you ever put chili on your baked potato?  Or french fries?  It's kinda like that with a twist. 

Ok, back to the point of the post.
Vegan Pot Lucks are always my favorite.  You never know what you are going to get...but you always know that you will be able to eat it!  Forbes and I meet with a small group from our church once a week and they are all vegans!  Or at least the wives are.  The men and children are more like flexitarians.  Lucky for us, the wives do the cooking!
Dinner consisted of Vegan BLTs, baked beans, fresh fruit from the garden and a delicious tomato and olive salad I mixed together...and of course those amazing Chocolate Chip Cookies from yesterday (I made a big batch)!

Vegan BLT

2 slices bread of choice
3 pieces Fakin' Bacon (tempeh bacon)
1 tbsp (or less) Vegenaise
1/2 tomato sliced
salt and pepper to taste

In skillet, heat bacon while toasting bread slices

Schmear Vegenaise on toast.  Top with tomato, lettuce and bacon.  Sprinkle with salt and peppa.

Roasted Tomato Bread Toss
from Better Homes and Garden

6 cups cherry or grape tomatoes
6 cups torn baguette
2 tbsp olive oil
1 cup pitted Kalamata and green olives
1 tbsp olive oil
2 tbsp balsamic vinegar
4 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper

Position one oven rack in upper third of oven. Preheat oven to 400 degrees F.

Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layer in greased baking pan.

Place bread in large bowl; drizzle 2 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan.

Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once.

Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl. Makes 8 side-dish servings.
Everyone at the potluck loved this salad!  It was devoured in no time!  I'm sure you will love it too.  If you get your tomatoes fresh from your friend's garden like I did, this recipe could cost you next to nothing!  The olives are a little pricey but I found them buy one get one at Lowe's Foods yesterday.  And the baguette was just $1!  For $5 I was able to bring some joy, in the form of food, to the lives of my small groupers!  But if we are being honest, those chocolate chip cookies were the real joy...not to mention I haven't had a BLT in at least 6 years and that was the highlight of my dinner!

No comments:

Post a Comment