On June 28th we’ll be hosting a night of food, film, poetry and discussion of soil at Fox Haven Farm. In honor of soil, our honorary and esteemed celebrity of the evening, we’ve asked our movie-goers to bring a plant based potluck dish.
What does that mean?
It means that all of the ingredients in the potluck dish should be derived from plant sources not animal sources. It’s nothing against animals at all, we’ve got some here at the farm and they are an important and vital part of our ecosystem, but the startling truth is that many of our resources (like our clean water, grains and antibiotics) are used in high volume for the production of meat and animal products. And so for one night, on the night of our soil celebration, we’d like to invite you to consider bringing a dish that’s made with plants instead.
But don’t panic!
Being invited to a plant based potluck doesn’t have to mean 20 different salads, though a good array of salads is a thing of beauty!
We’ve compiled a list of resources and recipes to get you started. If you’ve never tried my famous chocolate beet cake you are in for a treat!
Want to make something traditional? Lemon Dill Potato Salad is for you!
Lemon Dill Potato Salad
5 Pound bag red skinned potatoes, chopped into quarters
1 jar vegan mayonaise*
1 yellow onion, chopped
zest and juice of one lemon
salt and pepper
fresh dill, chopped
1. In a large pot boil the potatoes until soft but not mushy. Drain, place in a bowl to cool. **
2. In a small bowl combine the mayonnaise, lemon zest and juice, dill and onion. Pour over the chilled potatoes, season with salt and pepper and refrigerate until serving.
* This mayo is made with whipped oil and pea protein. The best part is that there is no cholesterol and only one gram of saturated fat per serving, so it’s easy on the ole heart. We like Just Mayo or Follow Your Heart Mayo. You can find them at Moms, Trader Joes, Wegmans and Common Market easily.
** Grandma’s Tip: Stop here, toss the potatoes in oil in the bowl and refrigerate overnight. This will allow the potatoes to soak up to oil and the next day when you toss the potatoes with the mayo, lemon and dill the dressing will stay creamy and coat the potatoes well.
Want to make something fast and simple? Avoiding gluten? These Sherry Balsamic Portobellos are for you!
6-10 portobello caps
1/2 cup sherry
4 tbsp each of Tamari (Gluten Free if you desire)
6 cloves garlic, minced
the juice of a lemon
1. Whisk all the ingredients together. Place cleaned caps in a casserole facing up, gills exposed, and spoon half of the sherry mixture into the caps and pour the rest into the bottom of the dish so both sides of the mushrooms get coated. Marinate for halfan hour.
2. Heat the oven to 400. Roast, covered with a lid or aluminum foil for half an hour flipping once. Serve hot or let them cool and slice them.
Don’t feel like cooking at all? This Chocolate Avocado Pudding is for you!
Avocado Pudding for a Crowd
6 ripe avocados
1 1/2 cup maple syrup
9 tbsp lemon juice
18 tbsp carob or chocolate powder
1. Put it all in a blender. Blend. Eat. Wait, just taste it then bring the rest to the potluck!
Want to bring a beverage instead? This Cherry Lemonade Recipe is for you!
3/4 cups sugar
1 cup fresh lemon juice (about 6 lemons)
1 full cup cherries
4 cups cold water
1. Put the sugar and a cup of water in a saucepan over low or medium heat. Stir it often. While you’re doing this take your freshly washed cherries and pluck the stems out and then slit them in half. No need to pull them apart or pit them.
2. Plop your cherries in the pot with your dissolving sugar and stir the mixture until the sugar is dissolved and you have a simple syrup.
3. Strain the cherries out but reserve your syrup of course!
4. Combine the cold water, syrup and lemon juice in a pretty little pitcher and mix. Refrigerate until it’s time to serve it.
Did that Mac and Cheese at the top catch your eye? Try this:
1 butternut squash
1 onion, quartered
3 cloves garlic
1 can coconut milk
1. Halve the butternut squash and rub with oil, place on a lined baking sheet. Throw the onion and garlic on the same baking sheet and drizzle with oil. Bake everything at 350 until the onion is brown and soft and the butternut squash can be pierced easily with a fork.
2. Scoop the butternut squash out of its skin and put the delicious flesh into a blender with the onion, garlic and a can of coconut milk. Sprinkle a little salt and pepper in. Blend until very smooth.
3. Cook pasta according to the directions, strain, toss with butternut squash and coconut sauce and serve warm.
Want to open a few cans and go? Chickpea Salad is for you!
4 cans Chickpeas, drained and rinsed
1 jar pico de gallo
1. Mix three parts olive oil to one part lemon juice, add salt.
2. In a bowl mix all the ingredients to taste.
Want something you can sink your teeth into? Black Bean Edamame BBQ Sloppies are for you!
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans (15 oz can)
1 chipotle chilie in adobo sause, drained and minced
1/4 cup chopped cilantro
3/4 cup plus 1 tbsp BBQ sauce, divided
1 1/2 tsp ground cumin
1/4 tsp salt
1 tsp olive oil
1 avocado or a bowl of guacamole
whole wheat buns (check for eggs or milk products)
1. Bring a small pot of water to a boil. Add edamame and cook 10 minutes, drain.
2. Process garlic in a food processor until minced, Add edamame, black beans, chipotle, cilantro, 1 tbsp BBQ, cumin and salt. Process until mixture forms coarse paste.
3. Heat oil in a saucepan over medium low heat. Add edamame mixture and heat until hot, stirring occasionally.
4. Toast buns, spread BBQ and fill each with the filling. Top with avocado.
None of this float your boat?
Check out these blogs:
(shepherd’s pie, pumpkin cornbread casserole, enchiladas, tomato mushroom quiche!)
(fudgy peanut swirl brownies, rainbow slaw, scores rice crispy treats, jalapeño poppers!)
(pumpkin grits, coconut strawberry shortcake, fried green beer tomatoes!)
(GF pretzel bites, many sriracha cauliflower, thai layered dip!)
Or check out a book from the Frederick Library:
Vegan Casseroles by Julie Hasson
Oh She Glows Cookbook – Angela Liddon
The Vibrant Table – Anya Kassoff
Salad Samurai – Terry Hope Romero
But I Could Never Go Vegan – Kristy Turner (the lentil loaf is to die for!)
Betty Goes Vegan – Annie Shannon (all Betty Crocker recipes veganized)
Have to get a dish last minute? These things are easy to pick up:
Sneakily Plant Based: PETA has a list of Accidentally Vegan
Food Lion’s Sandwich Cookies
Sour Patch Kids
Pillsbury Crescent Rolls
And so many more things you wouldn’t have thought of.
I’ll be bringing Chocolate Beet Cake. Tell us what you’ll be bringing by posting on our Facebook event
Email us at firstname.lastname@example.org if you still need resources and help!