Potluck suggested menu: Hot dogs and picnic food.
Please contact the team leader to let her know what you will bring .
Bring enough for your family AND 12 people at least.
Bring everything READY TO SERVE.
Please do not bring it un-assembled. The kitchen staff won't be able to put it together.
Be ready to take your containers to wash at home after the meal. The kitchen crew will not be able to wash them. Please put your name on your serving dish so you'll be able to retrieve it after the meal. Take your leftovers or share them if you want to.
Please label the dish if it's vegan and/or gluten free or has allergens like peanuts or nuts etc.
Please note: all left over food and dishes need to be taken home after potluck. No food should be left in the refrigerator or freezer. All food in refrigerator and freezer will be removed and thrown away before the church is closed.
Potluck is now weekly. Here is the schedule of the groups in charge each week.
(Version of 5/11/2022 )
A - Carolyn C
Shelly T, Dora M, Jan R
B - Amy B
Seta P, Cheryl D, Suzanna M
C - Becky B
Mary D, Lupe O, Nancy C, Karen W
D - Darlina F
Deborah B, Daniela G, Patty R, Beth S, Luz
E - Mary M
Patty T, Debra H, Ann C, Joann B
F - Julie N
Christiane I, Rachel R, Dalila K, Krinstin J
G - Amy L
Carley P, Seta P, Olivia S, Adriana I
H - Lourdes R
Julie N, Gil R, Valentino R, Dora M
|May 28, July 23|
Some menu and recipes ideas from past potlucks
Vegan Pasta e Fagioli
(Recipe from https://www.veganricha.com/vegan-pasta-e-fagioli/#recipe )
VEGAN MINESTRONE SOUP
Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!
To serve, optional
Saute: In a large dutch oven or pot, add the oil and saute the onion, carrot and celery for 5 minutes.
Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
Adjust flavorings as needed.
Romaine Lettuce, Tomatoes, carrots, celery, olives. Bring ready to serve.
Spanish Rice And Beans
This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins.
All chopped and ready to serve.
Dressing (adjust the ingredients to taste and as needed):
For The Slaw:
2 cups lentils
Please, make enough to serve 12 people, and bring it ready to serve.
Meaning the soup should be in a pot or slow cooker where it can be reheated.
The bread should already be sliced.
The salad should already be assembled in a serving bowl.
Soup , bread and salad.
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
8 Cups (Or) 4 cans - of cannellini white beans, cooked, rinsed and drained, divided in 2 bowls
12 Cups vegetable broth, divided
4 Large bunches of kale, chopped small Or: 2 1/2 lb Chopped kale package
4 whole Large tomato, chopped Or: 2 lb Chopped canned tomatoes
4 whole Onion, chopped
16 cloves garlic chopped
8 Tbsp Extra - virgin olive oil
8 Tbsp Nutritional yeast
4 Tbsp sea salt
Source: chloe's kitchen
3 cup red lentils (recommended, they cook faster)
3 tablespoon vegetable oil
1 large red onion, chopped small
6 cloves garlic, minced
3 tablespoon fresh ginger, minced
2 teaspoon salt
2 teaspoon turmeric
1 teaspoon cumin powder
2 teaspoon coriander powder
3 large tomatoes or 1 large can of chopped tomatoes
8 to 10 C Water, enough to make soup
3 C cooked basmati rice or 6 large, cubed potatoes, boiled.
Chop everything, put in a large serving bowl.
2 or 3 loaves of sourdough, french or baguette bread, sliced. No wonder bread please.