Our Halloween Party...

was AWESOME! Thanks to everyone for coming! :-D

See you next time for Indian food- November 3rd! Have a great week <3 VegHeads

Our blowout Halloween Party is fast approaching!

Man oh man, are we excited for this Saturday! VegHeads will be hosting our First Ever Halloween Party Extravaganza, where we will be designing masks, doing nail art, listening to Halloween music, and watching some of our favorite Halloween films, including Hocus Pocus and Mel Brook’s Young Frankenstein!

...And of course, we'll be chowing down on a vegetarian feast!

Le Menu:
Witch finger breadsticks

Sautéed fingerling potatoes
Sweet and savory butternut and acorn squash

Kale salad with apples, almonds, and cranberries
Corn pasta with toasted pumpkin seeds

A cauldron full of pumpkin, quinoa, white bean chili

Zuchini, tomato, and quinoa stuffed bell pepper jack-o’-lanterns

Pumpkin pie and apple pie à la mode
Spiced apple cider

Bell pepper jack-o'-lanterns!

(probably cuter than ours will be)

The cost is $10 (to cover the cost of the ingredients and supplies), but you'll get a $2 discount if you help cook!

Please email mcvey@oxy.edu for details and to RSVP!

Costumes optional... but encouraged :-)

VegHeads Potluck at the FEAST Garden 10/20

Because it's Food Justice Month, VegHeads wanted to reaffirm our commitment to sustainable, seasonal, healthy, organic foods. So in honor of Food Justice Month, VegHeads partnered with FEAST to have a vegetarian potluck at the FEAST garden. The garden is organic and student-run, and they grow a lot of great veggies and herbs. Also they have really cute chickens!

We had:

Pesto gnocchi

Chips and fresh guacamole

Autumn black kale salad with apples, blueberries, and almonds

Pineapple (try it with mint!)

"Cockney Stairs" (apples and pears) crumble

Baked persimmons with cinnamon and allspice

Brandi's persimmons. Mmmm.

Third dinner- Make-your-own-pizza!

Last night we hosted our third dinner! We got the recipe for the pizza dough from here (we went with whole wheat flour and added Italian seasoning to spice it up), and our lovely guests designed their own pizzas with Daiya vegan cheese, pesto, tomato paste, olives, mushrooms, yellow bell peppers, artichokes, spinach, sliced tomatoes, corn, onions, carrots, sriracha sauce, jalapeño peppers, and pineapple. Add a little salad and some iced tea, and we had lovely meal! For dessert, Brandi whipped up a sweet pizza, topped with vegan cream cheese, sliced apples, and cinnamon. Yum!

Our guests: the great culinary explorers of the age. 

The finished product :-)