223rd gathering. Curried lentil stew, celery salad

Where? G's (Cook: A)
Attendants: G, B, M, A, and D

The new first rule of the club is here.

Menu:
1) Curried lentil and pea stew
2) Celery salad
3) Bread


1) Curried Lentils (taken from the Jan 2014 issue of Good Housekeeping)

2 med. shallots, quartered

Ingredients:

1 can (6 oz.) tomato paste
1 jalapeno chile, stemmed
4 thick slices peeled ginger
2 cloves garlic, peeled
2 tsp. ground cumin
2 tsp. ground coriander
2 c. vegetable broth
1 1/2 c. lentils, picked over
1 can (15 oz.) light coconut milk
3 c. lg. cauliflower florets
1 c. frozen peas, thawed
1 Tbsp. fresh lime juice
Cooked basmati rice, for serving
1 1/3 c. chopped shelled unsalted pistachios

In food processor. pulse shallots. tomato paste. jalapeno, ginger, garlic. cumin. coriander. and  1/2 tsp. each salt and black pepper until mostly' smooth; transfer to 7· to 8-qt. slow cooker bowl.

To same slow cooker bowl. add broth. lentils. coconut milk, and 1 c. water. stirring to combine. Place
cauliflower on top. Replace lid and cook on High 5 hrs. or on Low 8 hrs. or until lentils are tender.
Into slow cooker bowl. stir peas. lime juice. and 1/4 tsp. salt. Serve over rice; garnish with pistachios.

222nd gathering. Three-way Smorgasbord

Where? D's
Attendants: G, B, A, M, and D

Menu:
1) Tu-no salad served on freegan cucumber
2) Nacho roasted chickpeas
3) Spicy roasted red pepper tempeh soup with Hedlesky's spinach

1) Tu-no salad
Ingredients:
- 1 cup overnight-soaked sunflower seeds
- Celery
- Onion
- Garlic
- Sun-dried tomatoes
- Salt and pepper

Combine ingredients in food processor and process until desired consistency.

3) Spicy roasted red pepper tempeh soup
Adapted loosely from this recipe with the following modifications:
- Onions, celery, and garlic are sauteed before boiling the stock
- The stock was made with roasted red peppers, red-pepper sweet miso, tamari, and nutritional yeast
- Local spinach was used
- Tofu was replaced with tempeh, which was pan-fried before addition to soup
- Red peppers were also pan-fried

221st gathering. Consensus

Where? G's (Cook: B)
Attendants: G, B, M, and D

Menu:
1) Pasta puttanesca-style (with olives, capers, tomatoes, ...)
2) Bread
3) Fruit salad

Following an anarchy-inspired consensus-based process, B was elected to the permanent council of the VSC. It was approved that home-grown ingredients be used in meal preparation whenever available.