Just in time for the big day…

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What a feast!  Our fourth annual Plantsgiving was a success with guests sitting down to with heaping plate-fulls of plant-based food throughout the house.  And who wouldn’t want to be here?  Sarah Pregitzer arrived early with our centerpiece dish…you’ll find October and November recipes below.

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Here she is with the finished ‘bird,’ an enormous Hubbard squash filled with a moist quinoa and vegetable stuffing.

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A few other beauties predominated.

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Time to eat!

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Needless to say we are more than grateful for our friends and all this bounty.

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And health, of course.

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Sheri Orlekoski (right) poses with Shandy Atwood Longcore (left) who brought another beautiful turkey this year (two years ago it was entirely made of vegetables).

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And soon, both the birds were sadly no more…

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We didn’t forget to say thanks to mom-in-law Marge Gilles for all her help readying the house for supper club this year…

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And have a good laugh about this carefully chosen wine contributed to the table.

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As promised, here are the recipes that were contributed last month, including Buzzfeed’s Vegan Mac & Cheese, Lemony Pesto Pasta with edamame and almonds, pumpkin chutney, white bean and garlic scape dip, spinach and mushroom lasagna, seitan pot roast, fat-free mushroom gravy & pumpkin soup with cran-apple relish, : October 2015 Supper Club Recipes  And here are the Plantsgiving 2015 Recipes, including Vegan Pumpkin Cake with coconut whipped topping, 5 layer dip, Autumn salad, spinach dal, fall vegetable curry, pumpkin parfait with cashew vanilla cream, butternut squash gratin with onions and sage, quinoa stuffing with leeks, sage and sun-dried tomatoes, mini veggie meatloaves, mushroom tapenade on polenta squares, vegetable couscous & cauliflower buffalo wings!

What a great year it’s been.  We’re almost 5 years old!  See you next month at Eastern Avenue Hall everyone!  Happy Holidays.

 

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