I’ll have everything, plus (of course) some garlic bread and tomato slices to cool the fire afterwards. Bring beverages! (I’m told Dan is bringing mimosa fixings.)

Veggie Omlets

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

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!

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

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

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.

When I visited London for a week during my Grinnell years, the hostel I was at offered a traditional English breakfast. I didn’t really understand what I was looking at, though, and so I ate the eggs and avoided everything else.  I’d like to revisit the past, only this time enjoy the full breakfast — but modified to make it vegan.

Here’s what we’ll have:

• Vegan baked beans, from a can.
• Fresh sliced tomatoes. (We can fry these if anyone would prefer them that way.)
• Tempeh bacon.
• Tofu scramble.
• Fried mushrooms, sprinkled w/salt & pepper and cooked in olive oil.
• Vegan sausages.
• Hash browns – cooked from pre-shredded grocery store potatoes.

The only major thing missing is Earl Gray tea – though orange juice or mimosas would be a fine addition too. If you’re feeling really ambitious, you could make baked beans ahead of time and bring them — but I think canned beans will be fine.

Come hungry! And please, RSVP so I get enough of everything.

Deluxe Fried Eggs (doubled recipe)

I’ll provide all of the ingredients, as well as chai. I have some blueberry/pomegranate and blackberry/cranberry juice, too. If anyone wants to bring other beverages (mimosas, anyone?) or side dishes (e.g. vegan breakfast “sausage” or vegan “bacon”), you’re welcome to do so.

I remember these being really good when we made them at Dan’s a while back, so let’s do the time warp again. I’ll have all the foodstuffs, OJ, milk and some sort of tea. Just bring yourself and anything else you want to drink (and let me know if you’re coming, below).

It’s noon at Mike’s place, 8003 N. Wabash Ave.