What is the one thing that could bring me out of my multiple month hiatus from writing you ask!? I’ll give it to ya in one word: FOOD. Okay, here are a few more words: Copious amounts of decadent, wondrous all 100% vegan, Gluten-free, soy-free, dairy-free Thanksgiving food cooked up by some of my favorite women in the world.
Yeah… that’ll do it.
Huddle in, it’s story time my friends. It all stared online… as all great love stories of the 2000s do. Five women who lived world’s apart decided to create a pinterest board so that their love for all things food could transcend geography. Mrs. Boston would wake to find Ms. DC had pinned a delectable recipe for overnight oatmeal. And much to her delight, Ms. NYC discovered Mrs. world traveler had pinned a recipe for authentic Pad Thai that she had just eaten off the street in Thailand. Soon, new friends were invited and the foodie loved spread throughout the Interwebs and across the county. It was only a matter of time before the online culinary sparks started a real fire in the kitchen. So in November of 2012, 6 women (with a few new friends collected and invited along the way) bussed, drove and flew to a pre-thanksgiving cookathon.
And of course there were multiple occasions for a good ole Kombucha Cheers :)
Welcome to the Interwebs Supper Club Summit 1.0. Here are the rules:
1) All athletic apparel all the time. (Gotta love that stretch in the yoga pants come plate refill number 3…)
2) The Pinboard is the answer – all recipes must be from Pinterest and pinned to the interwebs board.
3) All recipes must be Vegan, GF, Soy-free, dairy free… and 100% tasty. Oh, and the theme is Thanksgiving. Because we role like that.
4) Dance breaks are mandatory.
5) There is no such thing as making too many desserts.
6) You DO NOT talk about the interwebs supper club summit.
7) Cook like a Champion.
Let the eating begin. After much debate… feast your eyes on the Interwebs Supper Club Summit 1.0 menu below. I’ve linked to the original recipe (like I said… it’s all off pinterest!)
The post spin class pre-eating fest Appetizer: Roasted Cauliflower Pumpkin Swirl Dip.
This was AMAZE! Like… lick the entire bowl clean good. We added some of extra of the onion/cauliflower crunchy goodness on top. You could dip pretty much anything in this and it would be fab – but we were lucky enough to have these babies for our dipping needs: Home made raw Mediterranean bread and raw onion flax crackers curtesy of the raw chef behind www.Tastymakes.com :)
The genius behind Tastymakes also whipped up these parsley pesto beet towers… you should probably just get jealous… now.
Time for some dinner. Let’s meet our Interwebs’ Thanksgiving entree first: The Lentil Loaf.
okay first of all… lentil loaf is really hard to photograph so cut me some slack here! But is was FAB! Tasted like a hearty meat loaf. There are a few lentil loaf variations on there… I liked this one because it’s nut free. Good for allergies… and because it helped me save nut room for my cashew ice cream later :)
And obviously… we had sides galore!!
We knew we def wanted Brussels and shrooms. Initially, we thought a balsamic roasted mushroom medley and maybe a brussel sprout slaw. But we decided to save our cooking stamina for desserts and just pan fried some brussels and shrooms together with coconut oil… and it was spectacular.
For our Stuffing option, we stuffed the heck out of some delicata squash with Cocomama’s cranberry orange Quinoa. Sweet and savory wonderment.
And not pictured but certainly eaten… Garlic and Sage Mashed Sweet Potatoes (sub coconut oil for butter)
And for the sauce that mixes it all together: some Vegan, GF gravy. This creation came from the mind of I’m Turning Veganese –
This baby needs it’s own detailed blog post at some point… but for now I will just tell you this: MAKE THIS STAT. It WILL change your life.
Which brings us to dessetS. Note the plural. Also note that all desserts taste better with some coconut/cashew based ice cream on the side. booooyahhhh
Tiramisu is great… but how about a vegan, GF PUMPKIN tiramisu for Thanksgiving. YUP.
The cake? Moist. The Pumpkin? Caramel and taffy’s love child. The outcome? Perfection.
And my personal contribution to the dessert bar?? Deep dish cookie dough pizzookie.
This was by far one of the greatest things I have ever made. It’s vegan, GF, and NO sugar added! ahhhhhhmazing!! This baby will MOST DEF be getting it’s own blog post soon… but for now, just admire.
And just in case you wanted a crunchy alternative… Here’s some Pumpkin Maple Caramel Popcorn for ya face.
This pic pulled in quite a few comments on instagram. My reccomends: Straight to the face. OR on top of a sundae.
Welp, every great meal must end… but the best part of thanksgiving??! The sandwiches the next day. And thankfully, the mind being I’m Turning Veganese came prepared with homemade GF bread and home made nut cheese. Seconds please!
Expect more follow up details on some of these pics soon… I’m salivating as I post and already cannot WAIT to get back into the kitchen with these fab women.
Annnnnnnd gotta give props to MamaRullz for instigating the summit and opening up her home to hours of cooking.
And I would be remiss not to give a shout out to my puppy… heck, she’s a lady too afterall :) Hi Boo!!
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So what do ya think? Which vegan, Gluten free, Soy free, dairy free recipe will you be eating at your Thanksgiving table this year??!