Our Holiday Feast!

On Saturday we sat down for our final dinner of the semester- a holiday feast! On the menu: sweet potatoes stuffed with spiced quinoa, kale salad with pomegranate seeds and almonds, asparagus and broccoli with miso dressing, stuffing, cranberry sauce, mashed potatoes, mushroom gravy, persimmon pudding, spiced apple crisp, and sparkling cider. All made from scratch, organic, and delicious! 

Thank you so much to everyone who has participated in the Veg Dinners this semester! In the past few months we've made great new friends, learned a lot of new cooking skills, helped Oxy become more veg+positive, and shared a lot of wonderful food in the process. 

We wish everyone a joyful holiday season and look forward to seeing you all in January! Get ready next semester for meals themed around Italian, Thai, Middle Eastern, barbecue, Pacific Islander, childhood favorites, Korean, Ethiopian, Farmer's Market, southern comfort food, and more! 

Make Your Own Sushi!

Continuing on Vegheads' culinary world trek, this week we made our own sushi! We used nori seaweed and both white and brown sushi rice, and provided avocado, cucumber, mock salmon, onion, asparagus, and carrot as fillings. Rolling the sushi on the bamboo mats proved a little challenging,  but by the end we got the hang of it! On the side we had homemade miso soup, spinach salad with ginger dressing, spicy daikon radishes, freshly prepared wasabi, and teriyaki fried tofu. Oh, and sliced bananas cooked in almond milk, maple/agave syrup, cinnamon and nutmeg for dessert. As always, thanks for everyone who came, helped out, and enjoyed all the healthy organic food with us!

Natalie's a true gourmet

Breakfast-for-Dinner!

For our eighth meal together, we decided to have breakfast for dinner! A great group has formed around the meals so far this semester, and we at Vegheads are so glad that we've gotten to to meet so many new friends, join in on the conversation about food and sustainability, and eat so much delicious food! Our (organic!) menu this week:

Caramelized apple French toast  (if you use that recipe use half the sugar and syrup- it's sweet enough!)
Roasted breakfast potatoes with herbes de Provence
Tofu scramble with bell peppers, carrots, and spinach
Grapefruit, strawberries, and oranges
Various tea to drink
and assorted vegan pastries including homemade thumbprint cookies with raspberry and chocolate fillings (we used mashed bananas instead of oil), shortbread, and pumpkin-spice cupcakes.

Have a great Thanksgiving, and see everyone in two weeks for "Make-Your-Own Sushi!"