July Gathering and…..Exciting News!

First, the “Exciting News!”

I had such grandiose plans when I started this blog a year or so ago.  As my blogging friends out there know, researching and writing posts could easily be a full time job. So, this blog sort of fell by the wayside and became somewhat neglected. That is about to change! The news? Well, we now have a fantastic writer who will be contributing new posts on a regular basis. She is a creative writer, an inspired photographer and shares my passion for great, wholesome and nutritious foods. We are blessed that she has offered her talents and her time. With her contributions, this blog may begin to live up to the vision I had when it was first conceived. Great things are in store for this blog. So Welcome MMH! Welcome.

Now, on to the food….Our monthly gatherings continue to grow. We welcomed new faces this month as well as some who returned after a short hiatus. The food…well, that goes without saying. None of the additives, preservatives, colorings, etc., but ALL of the flavor. Without meat of course. There are some creative cooks out there and the caliber of food that shows up month after month continues to inspire. My favorite this month…a tough call, but I loved the Tu-no Salad. Enjoy the pictures, try the recipes and we hope to see you next month!

The Raw Curried Cabbage Salad recipe can be found here. The Tu-no Salad recipe can be found here, and the recipe for the Bliss Balls can be found by searching this blog–they were included in an earlier post.

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May Gathering & Recipes

The most popular posts are by far the ones where I post recipes.  Why is that?  Well, I think because of the role that food plays in our lives. Yes it nourishes us, but more than that, most people enjoy coming together over a good meal–breaking bread, if you will, while sharing stories and uniting over the things we have in common.  And that is why we gather each month. To come together with old friends, welcome new friends and to enjoy great food that does nourish our bodies, but also our hearts and spirits. If you happen to live in the Hilton Head/Beaufort/Savannah area, or will be visiting, we invite you to join us.

In May we gathered at The Preserve around the pool.We were honored to have Cheryl McCarthy of Ageless Acupuncture as our guest speaker. Not only is she a dear friend, she is a bright light with a remarkable story and a wealth of knowledge.

Cheryl McCarthy of Ageless Acupuncture speaking to the group about the benefits of acupuncture.

Cheryl treats emotional, respiratory, cardiovascular, gastrointestinal, neurological and other conditions. If you are in the South Carolina/Georgia lowcountry and would like more information, send me a message and I will pass it on to Cheryl.

The food again this month was outstanding. I’m running out of adjectives to describe the great food. One stand out for me was the Three Sisters Farm Arugula & Sorrel Pesto. I loved the peppery bite from the arugula and it was just so fresh tasting. I think that may have been my first introduction to sorrel as well. But there were many other fantastic dishes.  Eating without meat is never boring!…at least not with this group!

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In addition to the recipes posted, there were Almond and Pecan cookies; Squash with chickpeas and marinated with basil, mint, dill, garlic, lemon juice and olive oil…; Roma tomatoes with mozzarella cheese, balsamic vinaigrette, extra virgin olive oil, sea salt and fresh basil…; and an amazing Chocolate-Almond Biscotti based off of the Chocolate-Hazelnut Biscotti found from Veganomicon. You can find that recipe here.

Enjoy and we hope to see you soon!

Recipes and Photos from March Gathering

Some of these pictures are not for the faint of heart.  I will be upfront with that. Chef C from delisheeeYo was at our March gathering teaching us how to make kombucha.  She brought a big jar of kombucha with the scoby mushroom intact and took us step by step through the process.  If you are a kombucha fan (I am), then you may be familiar with strands of the “mother” or scoby floating in your bottle. Nonetheless, the sight of a mature scoby pulled from a freshly brewed batch of kombucha can be a little disconcerting as these pictures show.

Unwrapping the kombucha

Initial reaction to the scoby.

Chef C makes delicious kombucha–not to strong, fresh and the flavor of this batch made with Yerba Mate was particularly enjoyable. Again, in the interest of full disclosure, making kombucha is easy, but there are a  number of steps involved.  Comprehensive directions for brewing kombucha can be found here. If you decide it is too many steps for you, it can be found in any health food store and some mainstream grocery stores.  If you are in the Lowcountry, Chef C sells it by the shot glass and in larger containers to take home.

Now, the food:  Yummy, Tasty, Delicious, Healthy…I have recipes or links to recipes for many of the dishes. If there is something you would like a recipe for and it is not posted or you need more information on a recipe, leave a message in the comments section and I will do my best to find it.

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I was too busy eating to take pictures of the wonderful Collard Green Chips that Barb made in the food dehydrator. There were also sweet and spicy Thai Peanut Butter Cups that were a big hit.  The recipe for Aloo Gobi can be found here. Also,  Kickin’ Chickpeas, The Best Lentil Salad Ever (really) and Louisa’s Cake.  

Hope to see you in April for Forks Over Knives.

A Return to Roots Gathering….

Kinfolk

When I think of Kinfolk, I think of those closest to me:  my family–those of us connected by blood, as well as those of us connected by some common bond or shared experience. My kin. My peeps. My community. The people I choose to surround myself with because of some commonality.  Kinfolk. It is also the name of a community of artists, a magazine and a blog with the mission of  “encouraging a natural approach to spending time with friends and family”. The members of this group all have a shard interest in small gatherings.  We all gather, and often over a meal, a glass of wine, a cup of coffee.  Food, I believe, is a great unifier.  Food brings people together and is able to transcend many barriers.  Kinfolk has a manifesto.  I think it is beautifully presented and I couldn’t agree more with its message. What do you think?

If you have a bit of hunger….for like minded people, for knowledge, for community, for shared experiences, for great vegetarian and/or vegan food, we come together once a month.  Eating Without Meat of the Lowcountry.

Eating Without Meat gathering from 10/22/11

Last week brought another Eating Without Meat gathering.  I have been wowed by how good the food is month after month.  It truly just keeps getting better.  I think we all agreed that the indisputable hit of this feast was the African Sweet Potato and Peanut stew served over short grain brown rice.  Hearty…creamy…a touch a sweetness…I’ve already made it for my family! We had 4 new friends attend this gathering and by the end of the afternoon, I think we all truly felt nourished—in many ways.  Here is a sampling of the delicious food that was served. Links to the recipes or the actual recipe follows:

Dan’s Special Salsa

Vegetarian Chili Verde

Black Bean Salad with Mango & Kiwi

African Sweet Potato & Peanut Stew

Rice Salad with Dried Fruits and Nuts

Rice Salad with Dried Fruit & Nuts

½ cup brown basmati rice, rinsed

1 cup Lundberg Wild Blend rice

(or use ½ cup each of brown basmati, wild rice, and short-grain brown rice  for a total of 1 ½ cups)

Combine rice in a pan with 3 cups water and ¼ tsp salt.  Bring to a boil.  Cover and simmer for 40-50 minutes.  Meanwhile put in a large mixing bowl:

1 cup dried cranberries

1/3 cup currants

½ cup dried apricots (cut in pieces—I use kitchen scissors for this)

When the rice is done add it to the dried fruit.  (The heat of the rice softens the fruit.)  While rice is still warm, pour over this dressing and mix:

¼ cup lemon juice

2 Tbsp olive oil

3 garlic cloves, minced

Salt and pepper to taste

May be refrigerated when cool, depending on when you want to serve it.

Before serving mix in:

¾ cup whole pecans, toasted

½ cup chopped parsley

¼ cup chopped mint

¼ cup chopped basil

Serve at room temperature.

Other Recipes:

African Sweet Potato and Peanut Stew

Black Bean Salad with Mango & Kiwi (no recipe provided)

Vegetarian Chili Verde

Dan’s Special Salsa (no recipe provided)

Share the bounty of Autumn’s harvest…