Community Plant Based Recipe Swap

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.

My dad really enjoys a bowl of dark leafy greens cooked southern style or any other style for that matter.  Gary and I are more in the "how can wide hide the bitterness while still getting the nutrition" category.  This recipe from FatFree Vegan Kitchen suited all of us.

 Jane Smith says, "A quick and elegant side for those who love garlic and the lemony taste of capers."

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.