8th meeting. Thai

Where? G's
Attendants: A, Ch, E, G, D

Menu

1) Thai tomato fried rice (Cook: G)
2) Thai tofu curry (Cook: D)
3) Thai tea (Bartender: G)

Thai tomato fried rice (adapted from vegweb.com)

Ingredients:
1 tablespoon sesame oil
3 cups cooked brown rice or brown jasmine rice
1/2 of a 15 oz package of firm regular tofu, crumbled
1/2 package bean sprouts
1 small to medium red bell pepper, sliced
1/2 a small, softball sized green cabbage, chopped
1 tablespoon tamari or soy sauce
dash ground ginger
1/2 teaspoon cayenne pepper
1 1/4 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
pinch dried basil and salt
2 green onions, chopped
3/4 of a 15 oz can of diced tomatoes and all the liquid

Directions:
Combine in large skillet or wok sesame oil, rice, tofu, bean sprouts, bell pepper, cabbage, tamari, and spices. Saute till tofu and vegetables are 3/4 of the way done, then add green onion, tomatoes and lime. Serve warm.


Thai tofu curry recipe (D's own)

Ingredients:
1 block extra firm tofu
1 14oz can coconut milk
1/2 4oz can Karee Curry Paste (can be found at Oasis, in Bburg)
1 red pepper
1/2 onion
1 eggplant
1/2 6oz can tomato paste
1Tb curry powder
cilantro
1/2 cup water

Directions:
Cube and fry the tofu in oil until it slightly brown (10 min on each side at medium heat). While the tofu is in the pan, mix the coconut milk, curry paste, curry powder, cilantro and water and let it sit. Take the tofu out of the pan when ready. Sautee onion, cubed red pepper, and cubed eggplant for 2 min. Then add the coconut-milk mixture and the tofu and simmer. Control the thickness of your curry to your test by either adding water (it will make it thinner) or tomato paste (it will thicken it). Add more chopped cilantro on top.

Thai Tea (G's own)

Ingredients:
Tea
Sugar
Coconut milk

Directions:
Boil tea with sugar. Cool, and serve on ice with coconut milk.

7th meeting. Saint Patrick's day dinner

Where? G's
Attendants: G, A, D

Menu:
1) Corned "Beef" and cabbage. (Cook: G)
2) Midori Sours

The Vegan Supper Club suffered from a record-low turnout on a beautiful evening that served as a spring harbinger for the Club. An ad hoc piano lesson quickly gave way to finer entertaining in terms of an all-Irish dinner. Food was enjoyed on the front porch, with a gorgeous sunset in the background.





Unsurprisingly, the Midori sours turned our customary after-dinner linguistics debate into a costume party in a hurry. Very appropriate for Saint Patrick's. As appropriate as an Indiana Jones' costume.



No worries for those of you who were absent; we made sure to harass the only female attendee by giving her the third degree on a recent failed relationship. The Club is in good health.

Corned "Beef" and cabbage recipe: (from http://blog.fatfreevegan.com/2007/03/vegan-corned-beef-and-cabbage-roasted.html )

Ingredients:

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian "beef" or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Directions:

Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and "beef" to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the "beef" and vegetables to serve.

Serve with russet potatoes tossed with olive oil, salt and pepper and roasted for 45 min

6th meeting. Burritos

Where? G's
Attendants: G, Ch, L, Ca, A, D

Menu:
1) Burritos (Cook: G)
2) Chocolate cake with homemade chocolate frosting (Cook: D)

Filling for the burritos:

Black beans, green peppers and onions, corn, tomatoes, avocado, salsa

Chocolate cake recipe (taken from allrecipes.com):

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Chocolate frosting recipe taken from (grouprecipes.com):

Ingredients

c sugar
6 tbl corn starch
4 tbl cocoa
1/2 tsp salt
2 tbl oil
1 c water
1/2 tsp vanilla

Directions

Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan.
Whisk in the water.
Heat over medium until it gets thick and starts to boil.
Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.)
Remove from heat and stir in oil and vanilla.
Cool and spread on cooled cake.

Changes: twice the indicated water was needed, and a natural snowdrift was used for fast cooling

5th meeting. African/Mardi Gras dinner

Where? D's
Attendants: G, A, Ch, L, D

Menu:
1) West-African peanut stew (Cook: D)
2) Seitan Nyembwe with Fufu (cocoyam flour) (Cook: D)
3) King Cake

Seitan Nyembwe recipe (from http://www.ivu.org/recipes/african/jeff-p.html):

Ingredients

• 1 pound homemade seitan
  
• 1 cup of palmnut sauce (sauce Nyembwe)
• 1 medium onion
• 1 eggplant
  
• 1 clove garlic
• 2 habanero or other hot peppers
• salt

Directions:

1) Slice and fry the onions and galic in a little oil until transparent in a 3qt saucepan.

2) Add the seitan and eggplant and brown for a few minutes.

3) Add palmnut sauce and an equal amount of water, or enough to cover if using more seitan.

King Cake recipe:

Too long to write here. Please, go to http://kitteekake.blogspot.com/2008/02/king-cake.html and http://pakupaku.info/sweets/kingcake.shtml

4th Meeting. Burgers

Where? G's
Attendants: G, Y, A, L, Ch, D

Menu:
1) Vegan-Burger sampler (Cooks: G, A)
2) Peach cobbler (Cook: D)












Burger recipes:

http://www.gayleart.com/2008/05/using-wheat-gluten-to-make-wheat-meat.html

http://www.veggieboards.com/boards/showthread.php?t=58760 but substituting creamed corn for mayo and matzoh meal for panko

http://vegetarian.about.com/od/veggieburgerrecipes/r/creolebeanburg.htm

3rd meeting. Indian

Where? Ch and L's
Attendants: G, L, Ch, Ca, E, A, Y, D

Menu:
1) Dal (Cook: L, Ch)
2) Curried Cauliflower (Cook: Ch, L)
3) Apple crisp (Cook: Ch, L)

2nd meeting. Italian

Where? G's
Attendants: G, Y, A, L, Ch, Ca, D

Menu:
1) Lasagna (Cook: D)
2) Salad and garlic bread (Cook: G)
2) Cup cakes (Cook: Y, A)
3) Ice wine

1st meeting. Japanese

Where? D's
Attendants: G, A, Ch, E, Y, L, D

Menu:
1) Inarisushi with Shiitake (Cook: G)
2) Miso soup (Cook: L)
3) Roasted roots in soba noodles (Cook: D)
4) Brownies (Cook: D)









Brownies recipe (taken from allrecipes.com):

Ingredients:

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.