A Great time was had by all and it was SO Lovely to have all of my Fav St. Johnians (or at least most of them, a few sadly couldn't attend) in my Home all at the same time! It left such Beautiful Energy here for me to enjoy in my last few days in town(I plan to pack some to take on my travels too!).
Below is a collection of pics and some of the recipes of the dishes that were brought and happily devoured! Enjoy!
Ayla's Delish Salad
Toasted Pine Nuts
Tofu cooked with coconut oil
Ginger and garlic to taste
2 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar (or balsamic if you prefer)
2 tsp Honey
2 tsp fresh grated Ginger, fresh garlic to preference
1 tsp Sesame Oil
The Inspiration - Yam and Chickpea Salad
~from Slice Cookbook
2 medium yams/sweet potatoes
2 cups water or veggie stock
1 cup quinoa
4 green onions, diced
2 cups chickpeas, cooked (19oz can)
1/2 cup soft goat cheese or feta, crumbled
1/4 cup fresh basil, chopped
2/3 cup olive oil or flax oil
1/3 cup apple cider vinegar
1 teaspoon each:
sea salt and freshly ground pepper
1. Preheat oven to 425 F2. Prick yams several times with a fork and roast with skins on, in an uncovered casserole dish for approx 45 to 60 minutes. Cool, peel, and cut in 1/2 inch cubes.
3. Meanwhile, cook quinoa. Remove from heat, fluff with a fork and set aside to cool.
4. In a large bowl, combine green onions, chickpeas, feta, basil, yams and cooled quinoa.
5. In a jar fitted with a secure lid, combine oil, vinegar, salt and pepper and shake well. Pour dressing over mixture and toss to coat.
*This salad can be made a day in advance. Serves 6.
Sweet Milk and Coconut Cookies
2 cups graham wafer crumbs
1/2 cup margarine (melted)
Mix together in pan measuring approximately 13" x 9". Spread evenly.
2 eggs, beaten
1 can sweetened condensed milk
1 1/2 cups coconut (unsweetened if it's available, otherwise sweetened).
1 tsp. vanilla
Mix together and spread over crumb mixture in pan.
Bake at 350 degrees until firm (about 25 minutes).
Ice with chocolate frosting while hot.
Vegan Oatmeal Raisin Coconut Cookies
- 3/4 cup whole wheat pastry flour (3.25 oz)
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup light brown sugar (3 ½ oz)
- 1/4 cup granulated sugar
- 2 tablespoons maple syrup
- 1/4 cup applesauce, drained on a paper towel
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1/2 cup raisins, plumped and patted dry
- Walnuts (optional)
- Preheat oven to 350 degrees F. Line two cookie sheets with Silpats.
- Mix together the flour, baking soda, salt and cinnamon. Set aside.
- Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins.
- Let sit for 10 minutes.
- Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12-14 minutes. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.