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This is the vegan "butter" Susan made for our Summer Potluck. It was delicious and convincing! (Susan had it in rectangular bricks, but by the time I got my sample home for a photo it had become blobby. No problem, really.) The author, Bryanna Clark Grogan, prefers that we simply link to her website. Here it is:


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Beets, Squash and Compassion

At the last NWVEG potluck here I got to taste Beet Tartare with Cashew Cheese. It was so good I had to find the recipe. I'm sure the name relates to Steak Tartare, a dish made with raw beef, so I wasn't surprised that I found Beet Tartare on a raw food website--- but, oddly,...

Newest Recipes

  • Beet Tartare with Cashew Cheese, added 2 weeks ago
    An excellent combination of tangy chopped beets and smooth cashew sour cream.
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    Crêpes are thin French pancakes that can be served savory or sweet with any filling combination you can think of. They are easy and delicious!
  • Boston Baked Beans, added 3 weeks ago
    David makes this dish without baking and adds an arrowroot-water mixture to thicken the rich bean “gravy.” I like the slight crust formed by the baking process, so I did not use arrowroot and baked the beans in a casserole dish at 350F—15 minutes with lid and 15 minutes without.---Susan B.
  • Asparagus Delight, added 1 month ago
    Asparagus and red pepper enhanced with fennel, garlic, and balsamic flavors. Margaret brought this dish to our Winter Potluck.

Recipe of the Week

Beet Tartare with Cashew Cheese

An excellent combination of tangy chopped beets and smooth cashew sour cream.

Major Ingredients: 

The Five Contemplations

Our Fall 2013 Potluck — Portland, Oregon, USA

The Contemplations are spoken before meals in the Order of Interbeing:

  • This food is a gift of the earth, the sky, numerous living beings, and much hard and loving work.
  • May we eat with mindfulness and gratitude so as to be worthy to receive this food.
  • May we recognize and transform unwholesome mental formations, especially our greed and learn to eat with moderation.
  • May we keep our compassion alive by eating in such a way that reduces the suffering of living beings, stops contributing to climate change, and heals and preserves our precious planet.
  • We accept this food so that we may nurture our brotherhood and sisterhood, build our sangha [community], and nourish our ideal of serving all living beings.

These principles guide our mission on this website: to facilitate cooking and eating with mindfulness in such a way that we help to reduce the suffering of living beings, preserve our planet, and reverse the process of global warming.