In my 17 months as a vegan, I have been to many, many potlucks, a cookie exchange and other gatherings surrounded by food. It’s so nice to go somewhere and not have to say “what’s in this?” or “can I eat this?”
But it wasn’t until this past weekend that I went to a vegan cookout! And it was so much fun 🙂
Saturday was Derby Day here in Kentucky but the Louisville Vegetarian Club decided to have an “alternative” cookout held at Tyler Park here in Louisville. This event was sponsored by Tofurky and Rainbow Blossom (a local health food store) who both donated food items!
What a beautiful day it was!
And the food was yummy too!
Tofurky brat on a Rudi’s hot dog bun with relish, mustard, ketchup and some organic tortilla chips with Athenos roasted garlic hummus 🙂
And of course, the rest of the crew brought some really delicious food to share!
Carrie‘s black bean quinoa and Seana’s vegan macaroni salad
Somebody knew my birthday was the day before and made this amazingly decadent chocolate cake with ganache and strawberries 🙂
Thank you Carrie 😉
I also had some spicy pasta salad a la Karen and these insanely addictive peanut butter chocolate chip blondies. Let’s just say I did not need to eat the rest of the evening!
I have to thank everyone for coming out and for sharing some truly wonderful dishes. You guys are so wonderful and I’m so glad to have this group in my life 🙂
Okay, I will admit now to you guys that I’ve sort of been lazy in the kitchen lately which is why I have been buying so many frozen foods. I’ve been so busy and it has been so hot here that it literally drains any energy I have left for cooking. I promise I will be back to cooking my own food again soon.
But in the meantime, it has been fun to try some new things and at least I am buying good brands with better ingredients, like Amy’s, right?
I found some frozen pot pies at Rainbow Blossom on Saturday, so I decided to give them a try for lunch on two separate occasions this week.
I didn’t realize it before I took this to work, but this one had to be cooked in the oven! Luckily, we happen to have one here, but it was hard to wait 15 minutes for my lunch to cook when my stomach was rumbling.
And it was worth the wait! The veggies, even though they had been frozen and then re-heated inside the pie, were tasty and still firm and I loved the crust.
And it had some tofu in there too! I really enjoyed this one. Way more than this:
This one cooked in the microwave, thank goodness, but sadly, I didn’t care much for it.
It was edible, but the mashed potatoes didn’t have a lot of flavor and the entire dish itself was just pretty bland. I think I found probably two garbanzo beans in the whole pie.
There just wasn’t much to it. I think it could’ve used some more seasoning or something. As much as I hate to add salt to anything, I think that might’ve helped, looking back.
I’m definitely picking up another veggie pot pie in the future though, that thing was amazing!