November 15th, 2007

About a girl.
  • icicle

Picking brains for my work potluck.

I am thrilled to have access to so many great minds and great recipes.

I have a three-day potluck coming up next weekend at work, and I am feeling uninspired.

Before I go blindly searching through recipes to narrow my planning, I wanted to get help from you.

I am the only vegan in my workplace and as accepting as my coworkers are, they never tend to bring snacks or food that I can eat. I have been smart enough to bring apples to the pizza parties and such, but I want to contribute something for everyone this time.

If you worked with me, what kind of (buffet-style potluck) treats would you want? I'd like to do something savory and something sweet.

Thank you so much in advance.
White blossom on green
  • lokte

Soya yogurt

I've just discovered a 500g tub of plain soya yogurt in the fridge that I forgot I had bought, the use by date is today. I would normally add it to things here and there but I need ideas of the best way to utilise a lot of yogurt quickly.

I was thinking that using it in baking would be the way forward as presumably when the products are cooked they will then last a few days longer. I don't know where to start short of looking through every single baking recipe in the memories so I was hoping to get some ideas.

It doesn't have to be baking but the only other thing I could think of was smoothies but I only like a touch of yogurt in them so 500g isn't going to be easily used up. Also I don't have an icecream maker so I can't make it into icecream.

  • the_leh

Vegan Sour Cream

From a former dairy addict, I can assure you this is as good as the real thing. But way healthier and cruelty free!

Tofu Sour Cream:

1 package (about 12 ounces) silken tofu
2 tbsp. lemon juice
1 tbsp. cashew butter or tahini
1/2 tsp. salt (optional)

Blend all the ingredients in a blender for the tofu sour cream until completely smooth, and set aside in the refrigerator.

recipe adapted from
cute lil deer

Roasted Butternut Squash with Spinach and Dried Cranberries

First, be forewarned. This is the BEST. THING. EVAR. and I am totally making it for Thanksgiving next week, as should you, even if you are Canadian and have already celebrated Thanksgiving.

Ok, now that we've gotten all that out of the way:
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cute lil deer

Festive Chickpea Tart

So I bought the latest issue of VegNews in the campus bookstore the other day, and it was pretty much entirely because of this delicious-sounding recipe by Dreena Burton. I can't wait to make it for my friend's co-op potluck this weekend, and for Thanksgiving next week: Collapse )