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Suggestions-Vegan Potluck Dish?

1123 Views 7 Replies 5 Participants Last post by  Kavita
We're hosting a reunion for our Birthworks class now that we've all had our babies and one of the mamas is vegan. we're vegetarian, but everything i keep thinking of isn't vegan - help!!
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There was recently a thread about vegan potluck items. I think it was in Nutrition and Good Eating about 8 "pages" back. I'm no good at pasting links, sorry!
One of my favourite places to get a quick new recipe idea is the recipe archive on

- Krista
I recently made a pretty good vegan thing that is not too hard. It's kind of a salad/accompaniment. (Sort of along the same lines as a 3 bean salad.) It is also good as a topper for tacos, etc. This is my own recipe that I made up, it's VERY approximate but you can taste as you go along and customize as you wish!

Black Bean and Corn Salad
1 can of black beans, rinsed and drained
1 can of corn, drained
half an onion, chopped finely
small handful of cilantro, chopped coarsely
freshly ground pepper
salt to taste
few teaspoonfuls of a light oil (sunflower, safflower, canola, etc.)
juice of 1/2--1 lime (I think!)
1 Tbsp tequila (probably optional but added a nice interesting taste)
sprinkle of cayenne pepper, and/or
a chopped jalapeno pepper

I just basically dumped the corn and beans into a bowl, chopped some onion and cilantro in the food processor, and added the rest of the ingredients tasting as I went. I think this is probably best if it sits for a little while to let the flavors meld and so the beans absorb some flavor. I liked the tequila, it didn't give it an overpowering alcohol taste but did add an interesting flavor.

Again, this is very approximate, but it may give you a starting point. I know, I can never think of a good recipe when I'm under pressure and someone has some food limitations!!

You could also make hummus and/or baba ghanouje, to serve with pita bread wedges and/or vegetable sticks (bell pepper, carrot, celery)"

1 15 oz can chickpeas, save liquid
2 cloves garlic
1 tsp salt (reduce if beans are well salted)
1/4 cup freshly squeezed lemon juice
about 1/4 cup of tahini

Drain the chickpeas but reserve about 1/4 cup of the liquid. Put the chickpeas, reserved bean liquid, salt, lemon juice and garlic in a food processor or blender. Process until you have a smooth puree. Add tahini until you have a thicker, lighter paste.

This will be better once it sits for a while. You can put it in a shallow bowl for serving. If you like you can sprinkle some freshly chopped parsley over it or sprinkle a little ground cumin or paprika on it. Then you can drizzle some nice olive oil over it. The bread or veggies are dipped into it.

Baba Ghanouge:
1 medium eggplant
1 tsp salt
2 cloves of garlic
about 1/4 cup tahini

The best way to do this is to roast the living daylights out of the eggplant! Either grill it on a bbq grill, or roast it over the flame of a gas stove. Char the skin outside and get it so the inside is soft. Alternately you can bake it at about 375 degrees for about 45 minutes, until it's very soft. But roasting it is best so that it has a smoky flavor, and it is also faster.

Let the eggplant cool, remove and discard the peel, put the garlic into the blender and chop finely, then add the eggplant flesh and the rest of the ingredients and process until it's a thick paste.

You can also sprinkle some cumin on this if desired and drizzle with good olive oil.

If you look on the website for the movie Super Size Me, there is a link to the website of the filmmaker's girlfriend, Alex, who is a vegan chef. She has some recipes on there. I tried one for a lemon chickpea salad that was pretty good.

Hope this helps--enjoy your potluck!
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i plan on making this for our next pot luck.. it's a one dish meal (casserole dish), where you basically dump all the ingredients in and cook! it is so yummy, it's a part of our regular rotation on our menu now. PICTURE HERE and HERE on my blog.

Chickpea Ratatouille from Vive le Vegan by Dreena Burton

serve over quinoa, rice, or millet

3 cups cooked chickpeas
1 3/4 cup red onion, finely chopped
4 cloves of garlic, minced
1 28 oz can of diced tomatoes
1/2 cup of red or yellow bell peppers, chopped
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp minced ginger
2 tsp agave nectar/maple syrup (honey alternative)
2 tsp mustard seeds
2 tsp basil
1 tsp oregano
1/2 tsp dried rosmary
1 tsp sea salt
1/8 tsp allspice (or cloves)
freshly grated black pepper to taste
2 dried bay leaves

preheat oven to 400 degrees. in a large, deep casserole dish, combine all ingredients, except bay leaves. stir until well combined, then embed the bay leaves in the mixture. cover and bake for 30 mins. stir through, cover and bake for another 35-45 mins, until the onions are translucent. remove bay leaves and serve over rice, quinoa or millet.
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I tend to make quinoa or rice dishes (rice, spices, black beans etc), stir frys (noodles, veggies, tofu, tossed w/a light miso sauce), and lush salads (various lettuces, sunflower seeds, avo, veggies, etc tossed with salt, pepper, evoo and a bit of red wine vinegar) for any sort of pot lucks. I do this even when it's not a veggie potluck as there are so many allergies out there.
Shelley--that recipe sounds good. Do you think that it could be done in a crockpot? If so, how long/how high?


Originally Posted by Kavita
Shelley--that recipe sounds good. Do you think that it could be done in a crockpot? If so, how long/how high?
i'm assuming it could.. maybe 4-6 hours on high? or 8 hours on low? and just check that the onions are getting translucent and the chickpeas are soft. you'd probably get more of the "roasted" flavour from the oven way, but if you did the CP way, you probably wouldn't even have to stir, so it would be so easy!
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