Life is sweet–October Supper Club

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Why do these diners look so happy? Because for every main dish there were two desserts!
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Maybe I should say life is bittersweet because though we had desserts in a 2 to 1 ratio for our supper club, we were also mourning the loss of our dear dog and supper club regular, Sophie. Many thanks to Nancy McQuate for taking photos.
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Sheri Orleskoski is our very favorite vegan nurse and supper club regular. She loves the Engine2 Diet (as do I) and makes amazing recipes from the cookbooks. Here’s the beautiful dish she brought–Dr. Seuss Stacked Polenta Cakes with OMG Walnut Sauce. There were several requests for the recipe, however I can’t find it online and it is from a cookbook. We both have a plant-based crush on the author–Rip Esselstyn–and we’re hoping we can get permission. BUT if you want to bring it to Thanksgiving, email me and we will hook you up.
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Or buy Rip’s latest book (which features this recipe) IMG_8232

Rosebud is an accomplished baker–and seamstress. She brought a chocolate beet cake. Fortunately, she also brought the recipe.

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Elizabeth brought cashew cream cheese with this jam slathered on the top. The jam recipe comes from the Marlboro Cookbook!

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Finally, here’s the recipe for Nancy’s delicious and savory butternut squash with carmelized onions.
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Butternut Squash with Carmelized Onions, Tahini, and Zatar

Bake, cook or roast one large butternut squash to soften. Then cube the squash and finish baking until done.

Slice one medium red onion and carmelize in olive oil.

Meanwhile make Tahini Sauce. Combine 4 Tablespoons of Tahini Paste, 2-3 tablespoons lemon juice, 3 Tablespoons water, 1 clove garlic, crushed, ¼ tsp. salt and black pepper to taste. Whisk ingredients.

Place squash and onions in baking dish.
Drizzle tahini sauce over top.
Top with 3 Tbs. pine nuts roasted in 1-1/2 Tbs. oil and ½ tsp. salt for 2 minutes stirring often until golden brown. (I have also used sliced almonds).
Place nuts and oil on top of vegetables.

Before serving top with 1-2 Tbs. coarsely chopped parsley and 1 Tbs. zatar (from Penzies)

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