Given how hectic the month of December is, we opted to spread the hosting wealth and do a potluck dinner.
Menu:
- Asparagus w/cream sauce
- Garlic mashed potatoes
- Spaghetti squash
- Sweet potato casserole
- Salad
- Pumpkin pie
Asparagus w/cream sauce
- 1 bunch green asparagus
- 1/2 cup almonds
- Nathan’s deli mustard
- 1 tbsp miso
- 2 tbsp fresh squeezed lemon juice
- 1/2 carton of silky tofu
- 1/2 cup almond milk
- salt
- pepper
- curry powder
- cumin
- garlic powder
- olive oil
Blanch the asparagus (steam quickly) for about 2 minutes. Place the asparagus on a cookie sheet and drizzle in olive oil and season with salt and pepper. Roast in the oven for ~5 minutes on 350. You will need a food processor or a blender. Combine the ingredients (season to taste) for cream sauce in the food processor and blend until completely liquified. In a sauce pan, heat the mixture until warm and and serve with the asparagus.
Garlic mashed potatoes
- 5-6 potatoes (of your choice)
- salt
- pepper
- 5 cloves of garlic (or more if you like garlic!)
Roast garlic in the oven for 15 minutes or until soft. Wash and dice potatoes into small cubes. Boil potatoes in a large pot until potatoes are soft. Drain potatoes (keeping some of the water to use for mashing). In a large mixing bowl, combine garlic, salt pepper, and potatoes. Mash until fluffy. Add Earth Balance buttery spread to taste.
Spaghetti Squash
- 1 large spaghetti squash
- 1 red onion
- Kalamatta olives
- chives
- 5 cloves garlic
- 2 large heirloom tomatoes
- 1 red pepper
- 1 cob of sweet corn
- 1-2 cups of sliced crimini mushrooms
- marinara sauce (I like Whole Food’s 365 organic tomato basil)
- Fresh basil
- Italian seasoning
Split the spaghetti squash in half and poke several holes in the meat using a fork. Pour about 1 inch of water into a large, deep pan and place the spaghetti squash meat side down in the water. Bake on 350 for 45 minutes. Chop garlic, onion and red pepper, saute in olive oil and salt to taste. Remove kernels from the cob and saute with mushrooms. Scoop seeds from the spaghetti squash and discard. Scoop all meat from the spaghetti squash into a large pan and combine with sauteed vegetables. Add marinara and chopped heirloom tomatoes. Heat on low, add Italian seasoning, kalamatta olives and salt to taste. Garnish with chives and basil.
Salad
- Romaine lettuce
- 1 red bell pepper
- Sliced mushrooms
- Lemon juice
- balsamic vinegar
- olive oil
- salt
- pepper
- seasoning
- brown sugar
Wash lettuce and slice off the bottom. In a sauce pan, saute mushrooms and red bell peppers. Combine lemon 1 tbsp lemon juice, 1/2 cup olive oil, 1 tsp brown sugar, 1 tbsp balsamic vinegar in a container (with lid) shake well. Place lettuce on plate and add mushroom and bell peppers, drizzle with salad dressing and serve!
Sweet Potato Casserole
We are missing this recipe…Kat and Avory have to provide 🙂
Vegan Pumpkin Pie
We are missing this recipe…Russel will have to provide!
Yet another delicious meal to add to the veggie pantheon of goodness. Let us know if you attempt any of these and until the next time…happy eating!
