One weekend, two potlucks

As you may have guessed by the title of this post, I went to a couple potlucks this weekend, both in celebration of the Vernal (or Spring) Equinox. On Saturday, I went to a picnic/grill-out/potluck in Bartlett, a surburb of Memphis. It was held outside, and yesterday was actually a little cold with temps in the mid-60s. We were all freezing by the time it was over. Most of the attendees are omnis, but a couple were veg and we threw out Tofurky Chiptole Franks and Smart Dogs on the grill.

I brought a veganized, whole wheat version of Hot Cross Buns, a traditional Easter treat:



I found the recipe online, but I made a couple slight changes. I'm going to post the amended recipe (with my variations).

Vegan Hot Cross Buns
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4 1/2 cups Whole Wheat Pastry Flour
1/3 cup Evaporated Cane Sugar
2 tablespoons Quick Rise Instant Yeast
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Grated Nutmeg
2 cups Warm Water
1/4 cup Melted vegan margarine
2 liquid egg replacers
1 cup Raisins or part currants

Directions:

In a large mixing bowl, combine the flour, sugar, yeast, salt cinnamon and nutmeg. Stir in warm water and vegan margarine, then egg replacers. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full.

Brush tops with melted margarine. Cover and let rise in a warm place until almost double, about 20 - 30 minutes.

Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes.


Lemon Icing (veganized from Southern Living):
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2 cups powdered sugar
3 Tbsp. soy milk
1/2 tsp. lemon zest
1 Tbsp. melted soy margarine

Combine until smooth; place in a piping bag or spoon on top of buns to make crosses.

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Today, I went to another potluck at my friend Scott and Andrea's house in Cordova, another suburb. I made Whole Wheat Pasta Salad with Balsalmic Vinegarette and Faux Feta.



I didn't use a recipe, just whipped it up. But it was super tasty. The star was the Sunergia Soy Feta in Mediterranean Herb flavor. They sell it at Wild Oats, and I could just eat it right out of the package.

Whole Wheat Pasta Salad with Balsamic Vinegarette
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1 lb. whole wheat rotini
10 black olives, sliced
2 Roma tomatoes, diced
1 marinated red pepper, diced
2 Tbsp. red onion, minced very fine
1 package Sunergia soy feta

Dressing:
3 Tbsp. balsalmic vinegar
1/2 cup olive oil
2 Tbsp. maple syrup
1 tsp. flax seed oil
1/2 tsp. dried basil
1/4 tsp. sea salt
1 clove garlic, minced
black pepper to taste

Combine in a jar with a lid and shake vigorously. Pour over pasta salad and mix well.