What should I bring to vegan potluck tonight?

Question

My boyfriend and I are going to a vegan potluck tonight and I have no idea what we should bring. What do you think would be a hit?

Also, am I the only one who gets pissed off when I'm genuinely asking for help and I get a bunch of arrogant jerks give me stupid answers?

Answer 1

Spinach Squares

Heres a recipe http://www.recipezaar.com/recipe/getrecipe.zsp?id=205787&format=print

Good Luck!!!

Answer 2

Hummus and Pita bread( buy whole wheat pita bread) 3 packs of 4. easy and cheap


2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt


PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Answer 3

Buffa'faux' Chicken Strips. You can buy breaded faux chicken made by GardeIn and a bottle of Frank's Red Hot Sauce (or I think regular Tobasco would work). Cook the chicken strips, and while they're in the ofen warm the hot sauce in a small sauce pan. When chicken is done put them 4-5 at a time in the sauce and cover. Simple and easy, and even a meat eater wouldn't be able to tell the difference

Answer 4

There are a lot of good Indian recipes that contain no meat as many Indians are not meat eaters.

There is a dish called a Biryani which is sort of like an Indian version of Fried rice. It can contain meat, but you could also just put vegetables. If you go to http://www.foodnetwork.com/
or http://www.epicurious.com/
and enter vegetarian recipes you will get a lot of good recipes that are tested and rated.

When all else fails, you can always go with pasta with a nice tomato based sauce. Remember also that some vegetarians do not eat cheese or dairy products since it is derived from an animal. They may go with soy based milk though.

Answer 5

Hello!
I am a salad-a-holic. They are quick and easy all of the time...

Salad # 1: Easy Orange and Kale Salad
Chop one bunch of dinosaur kale (lacinato kale) or Russian Kale (Red Kale).
Place in large bowl. Squeeze an orange over salad. Grind black pepper over salad.

Salad #2:
Chop one bunch of dinosaur kale (lacinato kale) or Russian Kale (Red Kale) in a large bowl.
Add one or two chopped orange, red, or yellow bell peppers
Soak 1/2 cup dried golden raisins, blueberries, or cranberries in water for 1 hour, then add them to salad bowl
Add 1/2 cup of pine nuts, walnuts or shelled sunflower seeds
Add a pinch of cayenne pepper
My personal salad dressing favorite is Balsamic Vinegar Syrup mised with a teaspoon of olive oil. You can pick your own oil and vinegar combo or use the orange squeezed over the salad as it was above.

Enjoy

Answer 6

Fruit salad, green salad or a good pasta salad. Just remember no dairy, meat, cheese, or egg.

Answer 7

Cold Pasta salad is always nice.

Answer 8

Marinated roasted veggies?

Penne with chunky tomato sauce?

Answer 9

Lasagna

Vegetable Sauce
1/2 cup oil
16 ounces eggplants, chopped (around 5 cups)
13 ounces bell peppers, chopped (around 3 cups)
9 ounces onions, chopped (around 2 cups)
11 ounces carrots, grated (about 4 cups or 4 carrots)
12 ounces zucchini, grated (around 3 cups)
9 ounces mushrooms, coarsely chopped (around 4 cups)
10 garlic cloves, crushed (less if not as fond of garlic as I am)
1 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup tomato paste
4 teaspoons vegan chicken bouillon powder
4 teaspoons mixed herbs (or italian herb mix)
1 cup ketchup
25 ounces pasta sauce (tomato, onion and herbs)
1/2 cup red wine (optional)
salt and pepper

Cheese Sauce
2/3 cup cornstarch
2 pints soy milk
10 ounces silken tofu
2 teaspoons vegan chicken bouillon powder
1/4 cup nutritional yeast flakes (or more to taste)
salt and pepper
2 (7 ounce) packets lasagna sheets (gluten-free if necessary)
1/2 cup vegan parmesan cheese, grated

MAKE VEGETABLE SAUCE.
*If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables. Rinse before adding to frypan with other veggies.
In a large frypan, sauté onion and capsicum in 1/4 cup oil until onion is clear. Add rest of vegetables and remaining oil. Saute until veggies are cooked through and soft. Add parsley, oregano and tomato paste and cook for a further minute. Add remaining ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce.
Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally, while you prepare the 'cheese' sauce.
MAKE 'CHEESE' SAUCE.
In a food processor blend tofu, stock powder and yeast flakes until smooth. Mix cornstarch with a little soy milk to form a smooth paste. Add rest of soy milk. Stir over heat until sauce thickens. Stir through tofu and season to taste with salt and pepper.
MAKE LASAGNA.
Heat oven to 375°F (190°C).
Place a layer of pasta sauce in bottom of lasagna dish. Add a layer of lasagna sheets. Spread 1/2 remainder of pasta sauce over sheets, then 1/3 of 'cheese' sauce, then another layer of lasagna sheets.
Repeat with remaining pasta sauce and 1/2 of remaining 'cheese' sauce, and a layer of sheets. Cover with rest of 'cheese' sauce. Sprinkle with vegan parmesan.
Cover with foil and cook in 375°F (190°C) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.

Answer 10

maybe carrot and raisin salad