Wednesday, September 27, 2017

Our Monthly #WFPB Supper for Sept 17

Well, vegans make mistakes too, so this time our monthly dinner became a bit of an improv, but it was great fun.
Besides Fr. David and myself there were two visitors from Manhattan. Through a comedy of errors we also had a dinner the night before, and the following recipe follows the best of both evenings. Khokon did the cooking on Monday, and the staff at Packsun did it on Tuesday.

We had a salad of lettuce, tomato, onions, garlic with lemon and lime juice, with salt and pepper.

And for dinner we had a simple dish of steamed cauliflower, with a sauté of green tomatoes, okra, string beans and onions and garlic, with turmeric, salt & pepper, served over a bed of sprouted brown basmati rice.

On both nights we sampled some WFPB rotis rolled in boiled Collard Green leaves instead of flour roti's (too oily!), inside oil-free spicy hummus, string beans, rice pilaf, some mushrooms roasted with rosemary, and some Kimchi. These were prepared by your tireless blogger based on what he learned at Plantstock 2017. It is a great idea for it is a form of portable #WFPB food you can take with you anywhere if you're at risk of having to eat commercial food. As I found out at Plantstock, the Brooklyn BP, Eric Adams, faithfully brings his own food to any and all occasions. Until the world catches on to what vegans do eat (at least if they follow #WFPB nutrition standards), instead of what they don't eat, it may be necessary to bring your own grub, and these vegetable rotis (or vegetable burritos if you will) are just the ticket. You can easily pack 2 or 3 in a lunch bag and you are good to go.

One important lesson is that 

All in all simple and delicious and we had a lovely conversation with two journalism students from NYU who were visiting.

No comments:

Post a Comment