Guest Post: How to Survive a Potluck and Stay Plant Strong

So how do you stick with the Kickstart when dealing with a crowd? Here is how my sister handled the problem. Make a large amount of something fresh, seasonal, flavorful, and fun, and don’t tell anyone! Here my sister used great summer produce, good but not overpowering seasonings, and grilling to bring out flavor. Brilliant! I’ve had her grilled sugar snaps and they are a revelation. With something this good, make sure you do as she did it ensure success: keep your stash separate!

Hi Bro- It’s veggie sis here. So week one of kick start is done and I had a slip too – it was pizza with the parents. Oh well, at least I have this week – which has started off awesome! For a church potluck yesterday I made our new favorite summer pasta with every fresh summer veggies we can think of mixed with squiggle noodles, balsamic vinegar, capers, and roasted red bell pepper. The veggies included grilled yellow squash in bite sized pieces, grilled green zukes in bite sized pieces, grilled red onion, and mixed these with fresh sweet corn cut from the cob and steamed green beans, A little cracked pepper, a little garlic power, roasted red pepper and fresh basil torn into small pieces and mixed in. ALL FLAVOR – even the people who didn’t know they were eating vegan enjoyed the fresh natural flavors.

Recipe for a potluck to scale back for your own use:

(makes about six servings) (yeah right! for vegpedlr, that’s 2-3!)

Ingredients:
Pasta boiled and cooled (squiggles or bow ties)
Two crook neck yellow squash cut into bite sized pieces
Two Green Zukes cut into bite sized pieces
1/2 pound of green beans

Or: sugar snap peas

Two red onions in 1/8’s wedges

Directions:

If using green beans, steam until tender and bathe in ice water to stop cooking and set color.

I put one teaspoon of olive oil on the whole gaggle of veggies and hand toss to coat them

Heat the grill and put down release foil so they won’t stick and when its preheated dump the veggies on. Grill until there is a char on everything. Remove from the grill and mix with the cooked pasta- green beans – allow to cool

When cooled, add two tablespoons of capers (or less to taste)
Dice one jar of roasted red bell peppers and mix in
Kernels cut from two ears of fresh white corn
Diced baby heirloom cherry tomatoes
Drench it all in 20 year balsamic vinegar for a wonderful rich sweet flavor
Zest a lemon and mix the zest in, then squeeze the juice on it
Tear up 1/2 cup of basil and sprinkle all over then mix in.

This dish can be served hot or cold as a main course or a side and NO ONE WILL EVER GUESS ITS VEGAN, LOW FAT, AND VIRTUALLY OIL FREE.

The pot luck crowd devoured it like animals so luckily I kept a dish at home for me!

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About vegpedlr

Plant powered off-road triathlete

Posted on September 11, 2012, in Kitchen Stuff, Recipe and tagged , , , . Bookmark the permalink. Leave a comment.

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