Brunch Potluck

On Sunday, Montclair Vegans had a brunch potluck at my friend Rachel's house. Brunch potlucks are a lot of fun because people get really creative with the food they cook. And everyone's food was always really amazing! A few people came in after I took pictures, so I don't even have a record of just how much food there was! This was a meal of epic proportions.

 I made potato spinach squares. There weren't any left at the end of the day! The recipe is from Vegan Brunch by Isa Chandra Moskowitz.

 Jessica made tofu scramble.

 Rachel made build your own tofu rancherous fixin's.

 Caren made mini pumpkin muffins.

Eileen also made tofu scramble. 

 Lori made a 7 layer dip.

Amanda made muffins. 

 Beth made potato and veggie sausage hash.

Stephanie made tofu another scramble.

 Jenna made crepes.

 Jen C made carrot cake pancakes. 

 Karen made tofu scramble with greens and sweet potatoes.

 Jen G made mini muffins.

 Deana made polenta frittata.

 Venkat made a bean dish.

Irina made roasted squash.

Like what you're reading? Then sign up for my healthy living newsletter!

A Very Vegan Christmas

This year for Christmas, we had our friends Jen, Rachel and Brett over for a mini potluck. I love having potluck style holidays because it takes the pressure off of one person having to make lots of food, and we get to try things we might not normally make for our selves. It was a wonderful day, full of good food, amazing friends, great conversation and delicious food!

 Dennis and I started out the day with a super yummy zucchini mushroom frittata.

Before our guests arrived, I popped a fire onto the tellie...

and set the table.

For pre-dinner snacking, I made spinach artichoke dip. I found this recipe simply by Googling "vegan spinach artichoke dip". I was quite pleased with the results - this dip is delicious! 

We also had some gluten-free pretzel sticks and a veggie mix. Isn't the dish cute? My friend Vanessa gave it to me for Christmas. 

Field Roast en cruet, cranberry sauce and Tofurky gravy 

Maple roasted brussels sprouts with slivered almonds 

 Roasted green beans and carrots

 Stuffed portobello mushrooms

 Purple and white potatoes

 Asparagus with hollandaise sauce

My very full plate! 

 I made a key lime cheesecake for dessert. Key lime is one of Dennis's favorite things, so this was mainly made as a birthday cake for him. The strawberry sauce got messy, but it was delicious! The cake plate was a Christmas gift from my friend Liz.

My dessert plate! We also had Clementines with chocolate sauce and lemon cookies, courtesy of Veggie Heaven.

Like what you're reading? Then sign up for my healthy living newsletter!

Spinach Mushroom Quiche

Montclair Vegans had a brunch potluck on Sunday at my friend Jen's house. It was so much fun and the food was amazing. I took my camera with me and had planned on taking photos of the food and my friends, but I was hungry, so I just dove in without snapping any pics. Oh well - maybe next time.

I made spinach and broccoli tofu quiche. The recipe came from 101 Cookbooks and it's really tasty. I used spelt flour for the crust, and a few people told me that they really liked the way it came out. There was lots of wheat in the form of muffins and scones, so I wanted to make sure I made something that I knew would be wheat-free.

I've added small amounts of soy back into my diet and I've been okay with it. Soy had gotten a little bit of a bad rap in the health press lately, but most of the hype isn't true. Unprocessed soy is a good source of protein and has many health benefits. Heavily processed soy and isolated soy protein is something you do need to watch out for though, because just like any other processed food, they aren't healthy foods. Tempeh, tofu, miso and edamame are the best soy options. If you'd like to read more about soy, take a look at this article by Dr. Mark Hyman.


Like what you're reading? Then sign up for my healthy living newsletter!