Community Plant Based Recipe Swap

 With the mushrooms providing protein, this fancy but easy dish makes a delicious main or side.  Jane used a mix of white and sweet potatoes because that is what we had on hand and we all decided we would make it that way on purpose in the future.

 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!

Paul Kiel served this on the guys' autumn kayaking weekend to rave reviews.  Find the recipe at Australia's Best Recipes .   Gary (one of the "guys") isn't a big cooked spinach lover, but he loved the dhal so this one might be a recipe to try if you are not too sure how you feel about cooked spinach.

I increased the protein content of  www.goodforyouglutenfree.com's Carrot and Walnut Soup by adding 1 cup of dried red lentils (for the pot, 1 cup added 46 g to the 117g of the walnuts).  This soup is a surprisingly easy to make because the veggies are in big chunks and forgiving to serve.  After the blending step, we drove to the airport to pick up our guests; when I came home, I quickly (10 minutes) reheated it while I threw together the salad.  The texture and flavor were as good as when we left the house.

Try this "Glenda-original" that allows you to decide your own measurement and use whatever vegetables you have on hand.

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.

We served this one as the main dish at a Justice in a Changing Climate supper/planning evening and everyone had seconds.  Easy prep on a hot day because the only heating is to thaw the frozen edamame and steam fresh green beans which I did the day before when I cooked green beans for dinner.  All other prep is chopping and mixing.

 Jim Smith recommends this no-cook chili bean salade that he says takes  25 minutes to prepare and yields 4 servings.  Remember to omit the sour cream and cheeses if you are eating plant-based. Find the recipe by Hetty Lui McKinnon at the New York Times .

  Here is an awesome vegan lettuce wrap recipe. Very tasty and no changes needed. https://naturallieplantbased.com/vegan-lettuce-wraps/ -submitted by Paul and Judy Kiel

  Dad, Gary and I enjoyed tonight's curry which featured Rocky Ridge Farm's tender bok choy.  Aside from the cleaning of the greens, this was a very quick meal to throw together. Kudos to Sweet as Honey for this Bok Choy Curry (Indian style) recipe:   https://www.sweetashoney.co/vegan-curry-recipe-bok-choy/

Thank you to whomever posted this recipe from the Make It Dairy Free website.

Family-friendly, easy-to-assemble pasta that you can make ahead or serve immediately.  Our main course at Charging Up Hope.

 This recipe gets rave reviews at potluck appetizer parties.  

Jane Smith writes: We made this for Christmas Day with our daughter in chilly Boston, served with a dark green salad with oranges & balsamic vinegar and with crusty bread. 

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

 Gary Smith recommends this recipe that takes a little over an hour.