Saturday - The Vegan meetup

First thing Saturday Morning I had a Luna Chocolate Peppermint Stick bar pre-field test. Then I did my field test! Which I didn't think I did well on, but looking at my past field tests, it actually wasn't as bad as I thought.


Afterwards I made a big buckwheat waffle using a mix and ground flaxseeds for my egg replacer and topped it off with some apricot preserves. That was so good!


For lunch is was off to my first Vegan Meetup...at the Taj Mahal, it was awesome. about 20 people showed up, mostly vegans, some vegetarians. I got to chat with several people and had a great time. The food, of course, rocked my world. I had my first plate from the buffet(which they made a special mostly vegan buffet for us) was basmati rice, Channa Masala (Chick Peas with onions and tomatoes), Aloo Tikki (diced potatoes and curried veggies), Vegetable Biryani, and I'm pretty sure the last thing was called Onion Kulcha (is was rice flour bread with curried onions in it, it was tasty to say the least.
On my second plate I got a Samosa (turnover stuffed with potatoes and veggies), more Channa Masala and another Onion Kulcha. The meetup was a lot of fun and I can't wait for the next one.
Dinner was some roasted Brussels Sprouts with Turnips, a pile of spaghetti squash, topped off with some Tempeh Curry. (Recipe's below) And Dinner Dessert was a big pile of grapes!

Tempeh Curry:

6 ounces Tempeh

1/4 cup diced onion

1 plum tomato, diced

1 tsp curry powder

1/2 tsp ginger

1/4 tsp cumin

salt and pepper to taste

Directions: Spray the bottom of a skillet with some EVOO and saute onions until soft, add crumbled tempeh (which has been pre-softened by simmering in water for 15-20 minutes). Saute a bit to warm up, add all the spices and saute to coat the tempeh, add tomato. Then I added a bit of water and simmered everything for about 10 minutes until water was abosrded and flavor was full.

Roasted Turips and Brussels Sprouts:

16 ounces Brussels Sprouts, halved

2 turnips (about 3 cups diced)

2 tbsp EVOO

1 tbsp rosemary

1 tbsp thyme

salt and pepper to taste

Heat oven to 450, dice turnips and halve brussels sprouts, toss with EVOO to coat and then spread onto a pan. Sprinkle with Rosemary and Thyme, and then the salt and pepper. Roast for about 15 minutes, turn them, then roast 15 more minutes, until turnips are tender.