We are currently scheduled to meet up on Sunday July 12 at 4:30pm at Couchiching Beach Park (behind the greenhouse - on the lake side), same as last year.
Since it seems lots of people have trouble getting together on summer Sundays, I thought I'd suggest the CRAZY idea of getting together on a weeknight instead.
Would anyone be interested in having a potluck next Thursday (July 16) instead of this Sunday? Please email orilliaveg@gmail.com with your thoughts.
Friday, July 10, 2009
Monday, June 15, 2009
Berry Grain Salad
The Orillia Veggie group had a display table at Orillia's Arts for Peace festival this summer. We brought a sample dish for people to taste, and decided to go with a favourite - Berry Grain Salad.
Made with quinoa, which is a bit of a miracle grain (the only grain which is a complete protein), it also has walnuts and flax oil to get some Omega 3 fats as well.
This salad by the way has no dairy, honey, eggs etc - completely vegan.
Berry-Grain Salad
1 1/2 cups dry quinoa (may substitute with millet, kasha, rice, or a combination)
3 cups water
1/2 cups chopped walnuts
1/2 cups dried cranberries or cherries
2 medium stalks celery, chopped
1/4 cups sunflower seeds (roasted or raw)
1/4 cups chopped green onions
1/4 cups chopped parsley or cilantro
Dressing
2 Tbsp extra virgin olive oil
2 Tbsp flax or hemp oil
3/4 tbsp maple syrup
1/4 cup orange juice or 2 tbsp (or more to taste) lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground nutmeg
Pour water into a pot and bring to boil over high heat. Rinse quinoa well and add to pot. Reduce heat to low, then cover and simmer without disturbing for 20 minutes. Uncover (all the water should now be absorbed) and let sit until cool - put in fridge to cool faster. Fluff with a fork and turn the quinoa into a large bowl.
Add remaining salad ingredients and toss lightly.
In a separate bowl, mix together all the dressing ingredients with a whisk. Pour over salad and toss to coat evenly.
May be served immediately or covered and refrigerated overnight.
Made with quinoa, which is a bit of a miracle grain (the only grain which is a complete protein), it also has walnuts and flax oil to get some Omega 3 fats as well.
This salad by the way has no dairy, honey, eggs etc - completely vegan.
Berry-Grain Salad
1 1/2 cups dry quinoa (may substitute with millet, kasha, rice, or a combination)
3 cups water
1/2 cups chopped walnuts
1/2 cups dried cranberries or cherries
2 medium stalks celery, chopped
1/4 cups sunflower seeds (roasted or raw)
1/4 cups chopped green onions
1/4 cups chopped parsley or cilantro
Dressing
2 Tbsp extra virgin olive oil
2 Tbsp flax or hemp oil
3/4 tbsp maple syrup
1/4 cup orange juice or 2 tbsp (or more to taste) lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground nutmeg
Pour water into a pot and bring to boil over high heat. Rinse quinoa well and add to pot. Reduce heat to low, then cover and simmer without disturbing for 20 minutes. Uncover (all the water should now be absorbed) and let sit until cool - put in fridge to cool faster. Fluff with a fork and turn the quinoa into a large bowl.
Add remaining salad ingredients and toss lightly.
In a separate bowl, mix together all the dressing ingredients with a whisk. Pour over salad and toss to coat evenly.
May be served immediately or covered and refrigerated overnight.
Sunday, May 31, 2009
Picnic time! - OUR JUNE PICNIC IS POSTPONED
It's that time again! I know, it's hard to believe that May is already over....
We haven't booked a location for our June 7 potluck because we are HOPING that the weather will be nice enough to have a picnic in Couchiching Beach Park. If you weren't around last year, we gathered at a picnic table near the Greenhouse and enjoyed our potluck there.
Everyone is responsible for bringing their own plates/bowls, cups and utensils. Also, best to bring a drink for yourself. And as always, bring one potluck item (per adult if possible) and a copy of your recipe. We'll plan to meet up at 4:30.
My cell phone number is 705-238-0799 if you have trouble finding us, or if the weather is crappy and you want to find out what the rain plans are!
An RSVP is required if you are planning to come... please and thank you. You can email us at orilliaveg@gmail.com or call the cell number above.
-Annalise
We haven't booked a location for our June 7 potluck because we are HOPING that the weather will be nice enough to have a picnic in Couchiching Beach Park. If you weren't around last year, we gathered at a picnic table near the Greenhouse and enjoyed our potluck there.
Everyone is responsible for bringing their own plates/bowls, cups and utensils. Also, best to bring a drink for yourself. And as always, bring one potluck item (per adult if possible) and a copy of your recipe. We'll plan to meet up at 4:30.
My cell phone number is 705-238-0799 if you have trouble finding us, or if the weather is crappy and you want to find out what the rain plans are!
An RSVP is required if you are planning to come... please and thank you. You can email us at orilliaveg@gmail.com or call the cell number above.
-Annalise
Sunday, May 17, 2009
May on Old Muskokie
Just thought I should post some photos from our May 2009 potluck. In the summer months we usually move around and make the most of the lovely Orillia weather. This month we met at mine and Chris' place and enjoyed the day AND all the food. The theme was "What Mom used to make" so we had cabbage rolls and apple crisp and a tofu casserole and a couscous salad and some homemade pita crisps and, and, and.....
This is our table laden with goodies:
And this is my PLATE laden with goodies!
Yummmmm....
-Annalise
This is our table laden with goodies:
And this is my PLATE laden with goodies!
Yummmmm....
-Annalise
Tuesday, April 28, 2009
curry & cauliflower. yum.
what is it about curry and cauliflower together that makes such a great match? i don't really know exactly, but what i DO know is that when you add coconut milk into the mix, it becomes simply irresistable. that's why this quick and easy dish has become a standby at our house. it comes from How it All Vegan, one of my first and still most often used vegan cookbooks.
Creamy Curried Veggies (HIAV, p. 106)
WHAT YOU NEED:
1 large onion
2-6 cloves garlic, minced
1-3 large carrots, diced
2 Tbsp olive oil
1 medium potato, peeled and cubed
1.5 cups cauliflower florets, diced
6-8 mushrooms (or some other veg), sliced
1 Tbsp curry powder
½ tsp cumin
½ tsp tumeric
pinch of cayenne pepper
1 cup coconut milk (I actually just use the whole can)
1 cup peas (frozen, but thawed a bit)
3 Tbsp soy sauce (or Braggs)
WHAT YOU NEED TO DO:
1)Fry up the onions, garlic and carrots in oil on medium-high for few minutes
2)Add the potatio, cauliflower, mushrooms (or other veg) and spices. Stir together and cook for 2-4 minutes stirring often so the spices don't stick to the pan
3)Add the milk, stir, cover and reduce the heat to medium low. Simmer for 10-20 minutes, stirring occassionally.
4)Once the potatoes can be pierced easily with a fork, add the peas and the soy sauce (or braggs). Stir together and turn up the heat to medium-high. Cook for a few more minutes until the peas have had a chance to cook.
5)Serve over rice or noodles. Makes 2-4 servings.
-Annalise
Creamy Curried Veggies (HIAV, p. 106)
WHAT YOU NEED:
1 large onion
2-6 cloves garlic, minced
1-3 large carrots, diced
2 Tbsp olive oil
1 medium potato, peeled and cubed
1.5 cups cauliflower florets, diced
6-8 mushrooms (or some other veg), sliced
1 Tbsp curry powder
½ tsp cumin
½ tsp tumeric
pinch of cayenne pepper
1 cup coconut milk (I actually just use the whole can)
1 cup peas (frozen, but thawed a bit)
3 Tbsp soy sauce (or Braggs)
WHAT YOU NEED TO DO:
1)Fry up the onions, garlic and carrots in oil on medium-high for few minutes
2)Add the potatio, cauliflower, mushrooms (or other veg) and spices. Stir together and cook for 2-4 minutes stirring often so the spices don't stick to the pan
3)Add the milk, stir, cover and reduce the heat to medium low. Simmer for 10-20 minutes, stirring occassionally.
4)Once the potatoes can be pierced easily with a fork, add the peas and the soy sauce (or braggs). Stir together and turn up the heat to medium-high. Cook for a few more minutes until the peas have had a chance to cook.
5)Serve over rice or noodles. Makes 2-4 servings.
-Annalise
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