2015-09-11

Posted at 18:57 UT by Tamara

VEGAN potluck - Press article in Connection Magazine - August - Page 28: " Return to Eden"

Recent Connection Magazine August2015 Issue #ClippedOnIssuu article on VEGAN potlucks on First Fridays in Boulder Creek, CA.

Hosted by Tamara Lynn Scott

Connection Magazine August2015 Issue #ClippedOnIssuu

You must click on this link to open August edition, page 28.

http://issuu.com/connectionmagz/docs/aug15issue/c/sc8bvhk

Connection Magazine August2015 Issue #ClippedOnIssuu

2015-09-08

Posted at 22:10 UT by Tamara

Sample Plate of VEGAN Food: Portabella Pizza, 6 mushroom/roasted potato/onion/brussel sprout/asparagus, sweet peppers, celery, watermelon.

I am now hosting the only VEGAN potluck in the Santa Cruz Mountains every First Friday of the month at 11:30 a.m. in the Saint Michael's Community Hall on Pine Street.

All are invited to participate, which means bringing your favorite VEGAN foods and drinks to share. I'll be photographing these foods. Post your recipes and any images you have of them at this website, or send to my email address at GreatGourmets@gmail.com.

Let me know if you are planning to come and what you'll be bringing, and if you want to be added to the email list.

All must RSVP and all must participate in clean up of the hall.

Bring your own picnic basket with non-disposable table settings. We do this to eliminate clean up, breakage, and paper plates or plastic forks.

I'll be posting the best foods here at this website, along with other posting locations, and may invite some to be featured in the Broadcast Series: " Great Gourmets".

I am doing this because we are now loosing 200 species a DAY due to 8 billion humans on animal based diets killing everything that lives.

This is an unprecedented loss of life caused by humans and only we can help turn this around by getting back to the garden, a " RETURN to EDEN."

I am now focused on presenting the best choices of diet, namely VEGAN, the only sustainable, environmentally friendly diet, as recommended to us in Genesis.

Perhaps God knew something about what is happening now.

Here are a few of the foods being brought to the table.

Bring your own tuperware to take the left overs back home with you, and back out into the community for those who need it.

Everyone who comes is taking home more than they are bringing.

VEGAN mayonnaise, recipe included in this post, and other VEGAN gourmet foods.

Yield 3 1/2 cups. Units US

2 1⁄4 cups safflower oil

1 cup soymilk

1 tablespoon maple syrup or 1 tablespoon agave nectar

3⁄4 teaspoon sea salt (to taste)

3⁄4 teaspoon sea salt (to taste)

2 -2 1⁄2 teaspoons apple cider vinegar, raw or 2 -2 1⁄2 teaspoons lemon juice, fresh squeezed

combine all ingredients except vinegar or lemon juice in blender, blending until smooth.

Slowly add vinegar or lemon juice until liquid thickens.

Greek tomato Fritters from Santorini:

5 roma tomatoes, diced


¾ onion, finely diced*

V1 garlic clove, pressed

1 tablespoon fresh parsley

½ teaspoon thyme

1 teaspoon oregano

Salt and pepper

1 1/2 cups flour

1 tablespoon bread crumbs (optional)

½ cup olive oil, for frying

Tabouli

2 cups bulgur or cracked wheat

2 cups very hot water

1 cucumber, chopped

2 small tomatoes, chopped

1 bunch green onions, (8) sliced

1/4 - 1/2 cup fresh chopped mint, to taste

2 cups fresh chopped parsley

1 clove garlic, minced (optional)

Dressing:

1/2 cup fresh lemon juice

3/4 cup extra virgin olive oil

1 tablespoon pepper

1 teaspoon salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it's ready, drain any excess water, if necessary, and squeeze dry.

Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.

Stir the prepared bulghur, other salad ingredients, and dressing together in a medium bowl.

Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.

VEGAN Chocolate Brownie Ice Cream with Raspberries


Ingredients for VEGAN Chocolate Brownie Ice Cream

1 can(~1 3/4 cups) full fat quality coconut milk (organic when possible)

1 cup unsweetened vanilla almond milk

1/2 tsp xanthan gum

2/3 cup unsweetened cocoa powder

1 tsp pure vanilla extract

1/4 cup + 2 Tbsp raw sugar ground in a coffee grinder (or sub honey)

3-4 vegan gluten free black bean brownies

Instructions

Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refridgerate
until chilled through - at least a couple hours.

Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freezer, taking out to stir
every couple hours to aerate.)

Once the ice cream is at soft-serve consistency, add in brownie chunks. YOu can either do this at the end of the ice cream maker's churning process, or once you pour it into
a container. Smooth the top with a spoon, cover and freeze until firm. Or, eat immediately though it will be quite soft.