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