Tuesday, 12 March 2013

Potluck Pics and Yummy Recipes!!

I will be leaving Beautiful St. John's, NL just one short week from now and before leaving I wanted the opportunity  to bring together all of the Shiny, Happy People who have played a role in my Life here.  So I decided to throw a Vegetarian Potluck in my half empty (okay mostly) apartment!  This past Saturday we all gathered, to sit on the floor of my Home Yoga Studio  (I did instruct guests to bring their own cushion, as furniture is now in short supply around my place haha) and eat an assortment of Delicious and Healthy Vegetarian items.  Not all the guests in attendance are strictly 'Veggies' AKA Vegetarian but because I am and some of the other guests were as well I thought it would be easiest to just keep all the fare 'Veggie' Guest-Friendly.  And other than the odd question about what they should bring none of the Omnivores attending put up much of a fuss about eating 'Meat-free' for the evening.

Sharing a meal or 'Breaking Bread' (as it was called in Biblical times) has long been a form of celebration, a time used to connect and share news about Life and also to embrace a shared sense of Gratitude for the food we share together!  FUN FACT: Eating together has even been found to be a sign of trust amongst the people with which you share the meal!  Many studies have been done linking shared meals among Families with more positive outcomes for their offspring, such as reduced drug use, reduced occurrence of Eating Disorders and overall healthier lifestyle and habits for children and their parents alike.  See the links below for more info on these studies.

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 F
2. 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)
  1. Preheat oven to 350 degrees F. Line two cookie sheets with Silpats.
  2. Mix together the flour, baking soda, salt and cinnamon. Set aside.
  3. 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.
  4. Let sit for 10 minutes.
  5. 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.
 ** I used Spelt Flakes rather than Rolled Oats, regular old Whole Wheat Flour instead of Pastry Flour and  added shaved unsweetened coconut and left out the Walnuts.

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