Fall Vegetarian Potluck 2019
Ski Cake, made by Christy
My mom used to make this cake for our family of six to enjoy when we went skiing. She always said “don’t open the oven while the cake is cooking”. I was rebellious, so I opened the pans on the stove as well as the oven. She said I ruined the rice, often as well as her souffles and cakes!
Set oven to 350. Grease a 9 x 12 baking pan.
2 cups brown sugar
2 cups flour
1 cube softened butter
1 beaten egg
1 cup sour cream
1 t nutmeg
1 t baking soda
1 to 2 t cinnamon
¾ cup chopped pecans
Mix brown sugar, flour and butter then divide in half. Press one half into the pan to make the crust.
In a separate bowl, mix egg, sour cream, nutmeg and baking soda well. Add the other half of the flour mixture and combine well. Pour over the crust making sure the edges of the batter touch the pan all around and in corners. Top with cinnamon and pecans.
Bake for 40 minutes. Cool and cut.
Spicy Sesame Noodles, made by Christy
1 lb thin linguini or angel hair
¼ c peanut butter
2 cups sesame Mayonnaise (below)
Szechuan hot chili oil (optional)
8 green onions, sliced thin
Blanched asparagus, broccoli, or snow peas
Cook pasta in salted water until tender, but not mushy. Drain and toss with enough peanut or olive oil to keep it from sticking together. Cool completely.
Whisk together sesame mayonnaise and chili oil to taste. The noodles will absorb heat, so use however much “hot” you prefer.
Add green onions to pasta, pour in sesame mayonnaise and toss gently.
When ready to serve, toss in peas, or other things….even mushrooms are good in this, or grated carrots. Arrange in serving bowl and garnish with cilantro, sesame seeds….etc.
2 egg yolks
2 ½ T rice vinegar
2 ½ T soy sauce
3 T Dijon mustard
¼ C sesame oil
2 ½ C corn oil
Hot and spicy oil (optional)
In a food processor, process egg, yolks, vinegar, soy sauce, and mustard for 1 min. With motor running, dribble in sesame oil, then vegetable oil in a slow steady stream. Season with drops of spicy oil if you use it. Scrape the mayonnaise into a bowl. Cover and refrigerate. Makes about 3 ½ cups
KHLAT (Middle Eastern beet salad), made by Nancy
Roast 6 medium-size raw beets until tender.
When cool, peel and grate by hand or in a food processor.
Set aside to add to the following mixture:
2 small cloves of garlic, minced
½ cup fresh lemon juice
¼ c tahini paste
⅓ cup Greek plain yoghurt (or substitute vegan, such as cashewgurt
Salt, pepper to taste
Optional: Add sesame seeds
After adding grated beets to the above mixture (and adjusting taste), shape onto a long oval plate; drizzle Khlat with 1 T olive oil; garnish with chopped Italian parsley.
Option: top with plain yoghurt (or cashew yoghurt); drizzle with 1 T olive oil; sprinkle with Zahtar.
Serve room temperature, with pita or flatbread.