SNDC is Not a Dinner Club

3520 SE Taylor St
12 noon, Feb 28, 2010

Veggie Omlets

I’ll provide the ingredients for the omlets. If anyone wants to bring side dishes or beverages, please do! Thx!

I’m posting on behalf of SNDC newbie Sarah, who’s hosting tomorrow at her place in St. John’s. We’re making French toast:

Sarah’s got bread, but would appreciate if people could bring:

• fruit
• drinks

She’s at 8712 N. Decatur, right by the bridge. To get there from north or east portland, go west on Lombard into St. Johns, take a left on Baltimore (right after passing the St Johns Cinema and Pub), a left on Crawford, and a left on Alta, which dead-ends into Decatur.  To get there from downtown, take Highway 30 West (possibly from I-405) to the St. Johns Bridge, take a left onto Ivanhoe or Lombard, and follow the rest of the directions above.

See you at noon!

It’s always been my favorite meal of the day.

Possibly this is because I almost never eat breakfast. But it may also be because lunch is when you get to eat sandwiches, and I fucking LOVE sandwiches.

Sandwiches like this one: the eggplant parmesan hero. I’ll have soy-cheese ingredients for the non-dairy types, cow-cheese ingredients for the dairy types and homemade hero buns for everybody.

eggplant parmigiana hero

Please RSVP if possible, and bring anything you want to drink. It’s Feb. 14, noon, at my place, 8003 N. Wabash Ave.

If I can, I’ll try to persuade a couple of you to stick around afterward for Bang! or Tigris and Euphrates.

- Mike

924 NE 65th Avenue, Noon

Since we’ve done various breakfasty type things lately, I thought we’d mix it up and do more lunchy type things tomorrow…this is a great, easy, vegan and gluten free recipe that is designed to be vegetarian and does not involve tofu.  This recipe is not from the internet, but from an actual book (gasp!), Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of the Year, by Nava Atlas.

I’ve got all the ingredients, and some oatmeal molasses bread from the other day…if others want to bring some fruit, or salad, or juice, or all of the above, that would be welcome.

2Tb olive oil

1 large red onion

2-4 cloves garlic, minced

1 medium red bell pepper

2 celery stalks

1 fresh jalapeno

handful celery leaves

1 large sweet potato, diced

5 cups vegetable stock

1tsp each cumin, oregano, fresh grated ginger

1/2 cup raw quinoa, rinsed

1/2 cup smooth or chunky natural peanut butter

salt, pepper and cayenne to taste

Update 2/1/10:

Hmm. Well, I couldn’t figure out how to add this photo and insert the links and keep it with the original publishing date (which I’ve now forgotten), so sorry about the confusion.  This was a month or so ago, and I thought I’d update it with the “best of” tag that we had talked about…

I’ve put in links to the recipes, and added a photo that I took of this SNDC gathering…because it was SO GOOD! I’ve made it again since then…I’d say this was one of my all-time favorite SNDC recipes. –Lena

Enjoying the Fooll Mudammes!

Just to formalize what’s been confirmed over e-mail: Brian and Lena are hosting this weekend, even though it’s my turn, because my major cooking appliance is on the fritz. Also, we’ll be gathering at 1 p.m. instead of noon because of some scheduling issues.

We’ll be having a North African-inspired brunch, with fooll mudammes (a fava bean dish) and morning couscous. I’ll bring just about everything needed — including some pitas to have with the fooll mudammes. I’m going to assume that Brian and Lena have salt and oil at their home, and not bring that.