Need vegan main dish for a potluck!
I'm looking for a vegan main dish for a potluck dinner tomorrow night (eek!) It needs to be easy to transport, partway by hand on public transit, and reasonable to reheat at the potluck site.
I did some searching around here and found a lot of ideas about vegan side dishes, baking hints, and so on, and did find a pointer to a bulgur pilaf w/roasted tomatoes, onions, and chickpeas which is a strong possibility. Any other suggestions will be gratefully received.
There's a great couscous salad recipe on epicurious that I've used in a similar situation. I don't have a link, but a search should turn it up. it has chick peas, dates, almonds, amd some other tasty stuff and tends to be a big hit at parties.
i have this is in a local middle-eastern place and it's very satisfying:
* 2 cups mashed pumpkin or squash
* 1 cups fine bulgar (soak in boiling water, drain before adding 2 tsp salt)
* 1/2 teaspoon pepper
* 1 teaspoon coriander
* 1 teaspoon allspice
* 3/4 teaspoon cumin
* 1/4 teaspoon cayenne
* 1 medium onion chopped
* 4 cloves garlic
* 1/2 cup flour
* Olive oil (for greasing)
Preheat the oven to 375 degrees. Place the pumpkin, buglar, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processer until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in.
Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil.
I make a mean lentil and nut loaf--kindof in the vein of meatloaf, but with veggies, nuts, and lentils. If you have a food processor, it's actually pretty quick to make (1 1/2 hours including baking time) and it transports and reheats like a dream. I make it for Thanksgiving, with a spicy, gingery, garlic-y, cranberry chutney. Send me an email if you think this fits the bill and you want the recipe.
I'd make a vegan batch of enchiladas!
So easy - this can be made start to finish in one hour if you have the ingredients on hand.
Pyrex type glass baking pan (rub inside of pan with oil - sides too)
corn (canned is fine)
enchilada sauce - canned or home made.
1.cut zucchini and onions and corn and garlic into small pieces and sautee in olive oil - place cooked mixture in a mixing bowl. **don't over cook**
2.Crumble tofu into mixing bowl with cooked veges.
Add salt and pepper and a touch of cinnamon*(!) Mix well. *secret ingredient*
3.In a skillet, heat a bit of oil and "grease" up the tortillas - you'll do this one at a time - and then take a bit of the mixture and start rolling enchiladas in the warm,oiled tortillas.
4. As you assemble the enchiladas, lay them in the pan crease side down and very close to each other.
5. Quick enchilada sauce - if you are on the fly you can use a can on tomato sauce and add a bit of chipotle sauce and a touch of dried chili powder and a touch of natural sweetner.
Or you can try a favorite canned enchilada sauce if you have one.
OR - combine 10 roma tomatoes and 10 tomatillos in a sauce pan...add a bit of garlic and onion and chili powder and cook down over about 1 hour....blend or use a stick mixer...
With sauce in hand...cover the enchiladas liberally and top with chopped black olives....cook for 40 min in a 350 degree oven and enjoy! * Cook covered with foil for 30 min and uncovered for 10
** alternately, you could layer the tortillas for enchilasagna!