“Not Bad for a Vegetarian” (Or, How to Feed Your Book Club)

Cloud Room Menu, Seattle

One of the first things I did when I began serving at First and Beckville was accept an invitation to join the Beckville book club.  The group includes, as you might imagine, six ladies from Beckville, as well as a woman from another Lutheran congregation and even a Methodist.  (I know.  It’s radical.)

We meet monthly, and we read all kinds of books.  Everything from The Good Earth to The Immortal Life of Henrietta Lacks to The Girl with the Dragon Tattoo.  I love being  a part of this group, where the discussion is lively and the food is fabulous.

This month, it was my turn to host.  Since I only managed to read about twenty pages of the book (Vilhelm Moberg’s The Emmigrants, which was just not for me, at least right this minute), I felt the least I could do was provide a nice spread.

McCall Magazine Homemaking Cover

Sometimes, when entertaining, I still feel like this.

Also, since my house is too small to host a sit down meal for eight (at least, to host it comfortably), I did my hosting at the church.  So the food I served was all easy to transport and serve chilled or at room temperature.

Here’s the menu:

Artichoke Salsa with Tortilla Chips

Broccoli and Carrots with Lime Dressing

Mom’s Mexican Roll Ups

Texas Cowpoke Trail Mix

Edy’s Frozen Fruit Bars (pineapple, pomegranate, or coconut)

In other words: four things I had never made before and one frozen treat I had never bought.  A recipe for success, right?

As it happens: it was!  All four recipes were easy, and all were at least moderately tasty.  (The lime dressing could have been limier.)  As one of the ladies said, “Not bad for a vegetarian.”

Coloured illustrations of meat and poultry piled onto elaborate silver serving stands, 1901

So: which recipe should I share first?  

And, what are your go-to entertaining foods (or your most spectacular flops)?

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13 Comments

Filed under Taste and See

13 responses to ““Not Bad for a Vegetarian” (Or, How to Feed Your Book Club)

  1. Mom’s Mexican Roll Ups! That is the recipe I want to see first. As for go to party food: always chips and salsa and chips and sour cream based dip. Every one loves these old stand bys.

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    • You are the winner! And now, please send some sour cream / french onion soup mix dip and chips to me through the internet. Surely WordPress has a way to do that.

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  2. Kate

    Artichoke salsa please 🙂

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  3. Pingback: Mom’s Mexican Roll Ups | Never Done It That Way Before

  4. Sue

    For a while, this couscous salad from Greens cookbook. Veggie sushi always impresses and really isn’t that hard with access to the right ingredients. Richard does amazing stuffed mushrooms.

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  5. purpleowltree1234

    Your menu sounds delicious! 🙂
    I like taking a sweet potato and cashew salad to parties. Chop the sweet potato into small bite-sized chunks, throw it in a baking tray with oil in the bottom. Roll it around so they get covered in oil. Bake til tender but not mushy. Take out of oven, cool.
    Mix lettuce, shredded carrot (best just peeled over and over with a potato peeler so it’s nice thin strips but not grated), cucumber and a good dose of cashew nuts (at least several generous handfuls), with your cooled sweet potato. Drizzle with whatever salad dressing you like. I love Italian salad dressing on this.
    Serve! 🙂
    Delicious! And it’s good for vegetarians too! 😉
    Love from Rach.

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    • Thanks! I was pretty pleased with it, and the ladies seemed to like it, too! That sweet potato cashew salad sounds delish! I will have to give that a try this summer. YUM.

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  6. purpleowltree1234

    PS I’d like to know how you make the lime dressing! 🙂
    Rach.

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  7. Pingback: How to Take a Tropical Vacation without Leaving Home | Never Done It That Way Before

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