So, it’s been a little while since I posted part one. Part one had a link to all the the wonderful cook books that have provided sources of inspiration. In this post you will find photos of some the delicious dishes we shared and links to the recipes. I need to add some other words to my vocabulary because “delicious” does not always do these dishes justice! Tempting, mouth-watering, delectable…. I wish I could fully convey to you to colors, the tastes, the textures, the aromas that we are treated to each month. Cooking and eating without meat does NOT mean bland, boring or tasteless. If you are in the South Carolina/Georgia Lowcountry, I invite you to join us and see for yourself. Some of the most talented and creative vegan-vegetarian-plant based-raw home chefs attend these gatherings. It is a true feast of the senses and the spirit.
The Coconut-Lemon Bundt Cake recipe can be found here. It is from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Oat flour was substituted for the all purpose flour used in the original recipe. The Chickpea and Eggplant Kibeh can be found here. Note the following changes to the original recipe: The fine bulgur was increased to 3/4 cups and the cumin was increased to 1/2 teaspoon. The sesame sauce was made by thinning hummus with meyer lemon juice instead of soy milk. Mushrooms were also added. Additional recipes can be found below.
If you don’t see your recipe here…fell free to email it to me and I will add it. Enjoy!