After a year of successful potlucks which catered to needs of myself and other dietary restricted friends we decided to throw a curve ball into our potlucks and make things a bit more interesting by hosting an entirely vegan potluck. Luckily many of our friends were up for the challenge, and I would honestly say that it was one of our most successful potlucks yet, and one of the tastiest. Here’s a sneak peak of some of the dishes:
The Menu included: garlic hummus with crackers and veggies; massaged kale with tomatoes, corn and avocado; Mexican quinoa, mashed potatoes; bruschetta; pasta with sauce and vegetable; mango and jalapeño salad; black quinoa with nuts and blackberries; eggplant Parmesan; potato samosas; curried apple soup; rice balls; and vegan cookies.
Everything was fantastic, and eating so many natural foods left me feeling refreshed and full rather than weighed down and exhausted. Just look at these happy faces!
For the recipe to share with you my friends suggested one of the simpler dishes, Curried Apple Soup. Please enjoy the recipe below which was modified by a friend from a recipe which included chicken.
Curried Apple Soup
Recipe courtesy of my friend Dan.
Author: Celtic Celiac
Ingredients
- 2 apples (peeled cored and cut into cubes)
- 1 onion, cubed
- 2 Tablespoons Olive Oil
- Vegetable Stock, approximately 32 oz
- 2 Tbsps. gluten free flour
- 1 tsp. curry powder
Instructions
- In a 2 qt. pot sauté onions in olive oil until golden brown.
- Add apples and continue until the apples are lightly softened.
- Add stock and bring to a boil.
- When stock is at a low boil add flour and curry powder. Blend thoroughly.
- When apples are soft remove from heat and serve.
- Eat soup and Sigh contentedly