Vegan Potluck at Purple Hemp

This kid. Rylee has been coming to baking club for half her life. During this time she has learned how to quickly scan a well-laden potluck table for anything that might contain bacon. She understands the value of second dessert, and the practical economy of sturdy Tupperware. These are life skills not taught in school. I like to imagine her years from now, at university somewhere, organizing potlucks or bringing cupcakes to study meetups.

There is something about this simple act of sitting down and eating together, enjoying a good chat and a catchup over a resplendent quantity of home cooked awesomeness. In this era of online connection and real life loneliness, that craving for community can be just as strong as the appetite for the food.

Happy 5th Anniversary to our splendid little baking/cooking/potluck/eating club. Thank you to everyone who joins in the ridiculousness and makes this the fabulous group that it is. Thank for you indulging when I throw weird-yet-wonderful themes at you like Bookish Bakes and Full Fat February. Extra thanks to everyone who kept it all going and gave me amazing support when I had to step away. I squeeze you.

As a special anniversary event, we have our first road trip. On Sunday, May 27th, we’ll be carpooling our way down to Keremeos for a lavish picnic potluck at the Grist Mill Gardens. Join the Facebook event or email me at pleasebringcake@gmail.com to sign up. Let me know if you can drive or if you’ll need to join a carpool group.

Want to know what we ate in April?

Our Vegan meetup fell during Earth Week (not planned but still splendid) and was held at Purple Hemp. We learned about why Chris and Elaine started the business nearly a year ago, and about their products and the practitioners offering a variety of health services. Baking club member and whole foods aficionado Victoria was our host for the evening. Here she is introducing us to Purple Hemp’s new smoothie menu.

Then we got down to eating. We had salads, we had appies, we had hearty savoury dishes and multiple desserts. It was really a perfectly balanced potluck. I’ve tried to include links to recipes where I have them.

For salads, we enjoyed Tania’s Thai inspired coleslaw, Rosemary & Sandy’s Yin & Yang Salad with jalapeno/tahini dressing, and got our lone non-vegan indulgence by way of the cheese in Jean’s Quinoa Taco Salad. I’ve decided that my only way forward with quinoa is with cheese. Same goes for kale.

For our Dips & Chips course, we devoured Dorthea’s Rustic Italian Caponata with Belgian Endives and/or popped bean crackers, scooped great chipfuls of Chantelle & Rylee’s Oh She Glows Hummus & Pita Chips, used fresh veggies to load up on Gina’s Roasted Beet Hummus, and sprinkled the works with Laura’s Roasted Chickpeas. We also got to try some of the Okanagan Rawsome Carrot Crisps, which Purple Hemp carries in store. Both a salad and a dipping dish, Jan’s Thai Veggie Wraps with peanut dipping sauce. I didn’t get to try one but they sure looked tasty.Now we need to take a minute to talk about Kim. Who is this woman? After five years of baking club, what do we really know about her? That she makes a mean Schneckenbrot, yes. That she can construct a Battenberg Cake using homemade marzipan, certainly. But three month aged vegan cheese? Did she go to some secret culinary school, like Hogwarts but for kitchen wizards?

Behold her epic Fromage et Charcuterie board, featuring:

  • Fennel Salami (raw dried plums, raw almonds, fennel, balsamic vinegar, cognac, black pepper).
  • Smoked Fermented Cashew Cheese, made using traditional cheese making techniques (ie it takes several MONTHS to make) and cold smoked for 6 hours.
  • Rosemary Crisps (flour cultured cashew milk, pomegranate molasses, pumpkin seeds, black sesame seeds, flax seeds, fresh rosemary, baking soda, salt)
  • Pate faux gras with coronation grape and balsamic glaze (raw cashews, coconut oil, mhite miso, cognac, vegan nutritional yeast, tahini, shiitake powder, coronation grapes, balsamic vinegar, agar agar)

All topped off with a zinger of a Quince Paste.

It was amazing. I don’t know what else to say.

This is no time to stop to break – we have the main courses to attend to! In this case we ladled ourselves helpings of Denise’s Tofu Enchiladas and Karen’s Sweet Potato Chickpea Spinach Coconut Curry from Oh She Glows.

Then we ate no less than six desserts. I’m counting Ingrid’s Homemade Aussie Bites as a dessert because they were slightly sweet and would be nice with a cup of tea. We also had slabs of Wendy’s Banana Chocolate Cake (aka Wacky Cake, aka Most Excellent Breakfast Cake). The decadence continued with Victoria’s Chai Spice Chashew Cheesecake and Lory’s Avocado Sweet Potato Brownies. Rylee devoured several of Emily’s Ginger Cookies, and I once again hauled out my old Raw Mango Fruit Tart recipe, which never fails me. I don’t have a formal recipe but I posted a rambling version of a recipe on Instagram.

And that’s everything we ate! I hope you’ll save the date for our trip to the Grist Mill. Thanks for being awesome.

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4 Comments

Filed under Fruit, Healthy bakes, meetups, vegan

4 responses to “Vegan Potluck at Purple Hemp

  1. Yesterdays Gardener

    Sounds so yummy! Sorry I missed it. Cant wait to join the group and meet extraordinary cooks. Hopefully see you for the Grist Mill! I can drive from West Kelowna.

    • please_bring_cake

      I hope you can make it! We’ll also be meeting the the end of June at Bead Trails in Summerland, with the theme “British!”

  2. please_bring_cake

    Yes I think that one will be fabulous. 🙂

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