NYC Vegan EatupTown Picnic Potluck

This afternoon, I went to a wonderful picnic potluck at St. Nicholas Park here in NY. After a long ride on the subway, it was time to EAT!!!

The great vegan feast! (Clockwise from the bottom: broccoli/cauliflower/cabbage slaw, Multi-grain tortilla chips and homemade guacamole (Thanks Betty!), orzo/beans/rice, summer vegetable whole wheat couscous with vegan chicken (I made this one), green lentil salad, fresh berries (blackberries, strawberry and blueberries), chocolate cake, tofu/broccoli with pasta, quinoa with apples, tomato salad, mint tea, ginger/carrot and sesame noodles, medjool dates,black bean salad, blueberry/radicchio/romaine/peas and onions, haricot vert with chickpeas and fresh oranges.

All of the attendees brought a vegan dish (enough to share for at least 8 people). Undecided on what to bring, I searched through my vegan cookbook collection for inspiration. I finally settled on making a summer vegetable couscous.

Summer Vegetable Whole Wheat CousCous with Vegan Chicken

More pics...
Carrot ginger sesame noodles

Tomato bean salad
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And more...

Broccoli Slaw

My plate: Green Salad, ginger sesame noodles, tofu broccoli pasta, bean salad, and guacamole with chips.

Everyone was asked to bring their own reusable plate, utensil, and cup. Therefore, I brought my laptop lunch container, which was perfect for the potluck!

Leftovers that I brought home.

Great food, great people, and lots of fun. Next post...the recipe for my Summer Veggie CousCous:)

Lastly, at the picnic, I found out about a great opportunity to participate in a cooking competition called the Veggie Conquest Challenge.

To participate in the Veggie Conquest Challenge #1 click here. I think I'm going to try it:)

Vegan Chicken Parm

This dish was made with vegan chicken, homemade tomato sauce, tofutti mozzarella cheese, couscous and red swiss chard.  Add a little nutritional yeast on top and you have yourself and very tasty meal. 

Three Grain Tempeh with Couscous

For dinner I made couscous with tempeh and roasted brussel sprouts.  I enjoy making cous cous because it only takes about 7 minutes. 

Recipe for couscous:

1 cup french couscous

1  1/2 cup of water

extra virgin olive oil

2-3 T nutritional yeast

1/8 tsp garlic powder

1/4 tsp dried parsley

salt & pepper to taste

Boil water with 1 TB of olive oil.  

Add couscous and bring to a boil.  Then turn the heat off, remove the pot to another burner, and cover for 5 minutes.

Next, remove the lid (I used a small plate) and fluff cous cous with a fork. 

 Then add the seasonings and finish with an additional tablespoon of olive oil.  

Fold all the ingredients together and enjoy!

I also had a side of BBQ sauce for dipping:)