Happy Kitchen Supper Club’s October Event

The first ever Happy Kitchen Supper Club event is in the books!

The October event went off without a hitch and friends and family gathered to feast on fall delights. Wanting the first event to be small, intimate, I asked a limited amount of people to make sure everything would run smoothly. Ideally, the winter events will be kept to 6 people, where the summer events will be a bit bigger (due to our outside space).

Guests arrived around 6:30, bringing their own adult beverages, and we were off running! Below is the menu I served, along with the recipes and descriptions of each course. If you have any questions, don’t hesitate to contact me.

 

October’s Menu

Kale, artichoke & carrot dip served warm with flax seed crackers

Black Bean Wontons with a roasted beet green aioli & pickled beet relish

Zucchini & sweet corn fritters with a side of tomato basil soup

Chocolate Peanut Butter Bars

 

 

Appetizers: Kale, artichoke & Carrot dip served with sweet potato flax crackers.

This dip is super easy to make & packs a plant-based punch! Made with just 5 ingredients, you can serve it with veggies, put it on a wrap, or top it on a salad. The kale came straight from our garden too!

Here’s how to make it: Take 4 large organic carrots, 4 tablespoons of Veganese, 3-4 cups of kale, 1 can of artichoke hearts marinated in oil (don’t add the oil), and 1/2 cup of water. Add salt & pepper to taste & blend in a cuisinart. Enjoy warm (oven at 375 for about 15-30 minutes) or cold!

1st course: Black Bean Wontons with a roasted beet green aioli & pickled beet relish

Spicy, with a fresh, tangy finish, this by far was everyone’s favorite. Using beets from our garden for the dips and peppers from our garden for the bean wontons, this was a true farm to table delight!

How to make it:
Wontons: Take 4-5 small peppers sliced (whatever kind you like, I added a small serrano pepper for some added heat), 1/2 of a red onion chopped, and a tablespoon of coconut oil. Heat the oil, adding the peppers and onions to sizzle for 8-10 minutes, stirring so they don’t burn. Add a pinch of cayenne spice.  Scoop the peppers & onions into a cuisinart with a can and a half of organic black beans . Pulse the mixture until mixed, but not soupy. Unfold your wontons like a diamond, put a tablespoon of bean mixture into the middle, and fold up the bottom, then the sides, and roll up. Brush lightly with water and a bit of coconut oil, bake at 425 for 15-20 minutes. I baked mine ahead of time, then re-heated at a lower heat.
Beet Green Aioli: Take 6-10 beet green leaves, drizzle with organic avocado oil and a pinch of salt & pepper, bake in the oven at 375 for 10 minutes. Mix 6-8 tablespoons of veganese with the beet greens, adding a bit more pepper, in a cuisinart. Once blended add 2 tablespoons of lemon juice and 3-4 tablespoons of water, to thin the sauce out. Add slowly, so it’s not runny.
Pickled Beet Relish: I followed this recipe very closely, modifying only a few things: Spiced Beet Root. I substituted mustard seed with two tablespoons of organic stone ground mustard, cut the brown sugar in half, and used organic coconut oil.

2nd course: Tomato Soup with a side of zucchini fritters

The last course star was the tomato soup for sure! This creamy, hearty, yet 100% plant-based soup was a comforting end to the main courses. Each and every tomato used came from our garden – and the freshness could be tasted!  I served the soup with a side of zucchini fritters, using a large zucchini from our garden, but they definitely took the back seat.

Tomato Soup: I followed this recipe, but changed quite: Creamy Vegan Tomato Soup. Instead of using canned tomatoes, I used 4 cups of fresh, garden grown tomatoes (leaving the skins on) and instead of a head of cauliflower, I added a can of full fat, organic coconut milk right before I blended the soup with an immersion blender. I also added garden grown basil and a tablespoon of red pepper flakes.

Zucchini Fritters: I used garden grown zucchini, flax seed egg, panko flakes, salt, pepper, garlic, sweet corn….but this recipe needs work! I don’t want to post something that’s not great….so stay tuned on this!

Dessert: Chocolate Peanut Bars

This decadent dessert topped off the night – and was so easy to make! Organic, crunchy peanut butter, maple syrup, almond meal, dark chocolate….need I say more!?

I followed this recipe, but substituted almond meal (three times as much) for the coconut flour.  They were fabulous!

The night was a hit – food, community, friends, and gorgeous plant-based meals. Check back often for future events and save yourself a seat at the table.

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