Spork Night 3!

March: Hearty Vegan Meat and Potatoes with Adam, Nancy and TJ

Salisbury Tempeh with a Sage Mushroom Gravy

Crispy Cornmeal Potato Cakes with a Chiffonade of Basil

Amazing Caesar Salad with Croutons

Zesty Meyer Lemon Poppyseed Cupcakes

I was a little nervous about this one. I don’t use a lot of meat subs, and Nancy and TJ had never eaten much of this kind of food. But we all liked it. The tempeh really had a nice meaty texture. I think I did something wrong with the potato cakes, but they still tasted good…more like mashed potatoes than cakes. Another hit! Adam got the job of making the scrumptious Caesar salad. We all ate WAY too many lemon cupcakes - they were perfect! Thanks Nancy and TJ for making the glaze.

Spork Night 2!

Now that I actually have a life these days – a totally new concept for myself – I’ve been more than a little lazy about updating the ole blog. In the meantime I’ve cooked a few more meals from my vegan cooking class. I really, really love these – the sisters who teach the class are just kind of amazing and informative. I’ve learned a lot. Plus I always get excited about seeing meat-lovers enjoy hippie vegan food. Its not that I’m trying to convert anyone, but it’s nice to see people trying new things.

February: Fresh, Fast and Healthy with Adam, Jayme, and my mom

Tuscan Quinoa Salad With Sun-dried Tomatoes and Basil

Cumin Scented Chickpea Fritters With An Agave-Meyer Lemon...

Endive Stuffed With A Creamy Herb Cashew Cheese

Jam Dot Cookies

Yum! It was so delish! I think the biggest hit was the cashew cheese. None of us had heard of such a thing, but it is truly a wonderful food – basically made by making a “cheese” in the food processor of cashews and lots of spices. I think my mom’s favorite was the jam dot cookies. They are sooo easy to make and really delicious – just the right amount of sweet.