Community Plant Based Recipe Swap

  Jane splurged at the NC Farmers Market, bringing home all kinds of summer goodness.  While this is an obvious appetizer or side for late summer harvest time, it would probably taste just as good with veggies bought at the grocery store.  

 You might remember the meatball version from a pre-pandemic CUCC Christmas party.  The Smiths repurposed these Thanksgiving weekend fancy burgers into meatball format to feed a crowd.  Not only are these plant-based... they are gluten free!

 Jane made this for the 2024 Life & Faith Christmas party to great reviews.  None of the guests were vegan.  She recommends doubling the recipe if serving a dozen+ people.  The recipe comes from The Curious Chickpea .

 This refreshing and unusual gazpacho is easy to make; roughly chop the ingredients, then whiz in the food processor and chill for an hour before serving.  The mint and apple make it a refreshing change from the usual hearty red tomato based gazpacho and the bright yellow color with the apple sliver garnish was elegant. !!!!!!!!!  Important:  I bought an Anaheim chile pepper at the farmer's market, expecting something mild and sweet.  Maybe a spicier chili migrated into the Anaheim bin, but the one I bought was ferociously spicy.  I minced about 1/32 of a teaspoon and that was plenty to provide some zing.  Definitely taste your Anaheim before tossing it into your gazpacho. Quantity:  I made the recipe in the quantities recommended (2 yellow tomatoes, 2 small/medium Honey Crisp apples) and it would have provided 6 small bowls packed with flavor as an appetizer to a heartier meal.  If you want to use it as part of your main course as I did for...

Judy and Paul Kiel brought this dish to a Justice in a Changing Climate supper/planning evening and we all raved over it and asked them to share the recipe.  You can see their adapted version below.  This is one of those perfect crowd-pleaser recipes that is fancy enough for a potluck or perfect for a comfort food dinner at home.

 This recipe gets rave reviews at potluck appetizer parties.  

Jane Smith shares this recipe which she adapted from the "Chickpea Sunflower Sandwich" on minimalistbaker.com with flourishes from her friend Annaka. 

Pastor Santi writes: Fun! We’re having a salad tonight with butter lettuce, roasted beet slices, orange supremes, walnuts, and an orange juice vinaigrette - with olive oil, red wine vinegar, garlic, salt, cracked pepper, and honey. Would be vegan and yummy without the honey.