our inspired vegan potluck club completed the menu celebration: chisholm.
this menu was part of the autumn chapter of the book, but the spice on the jerk tempeh was just the heat we needed on this cold winter evening. another incredible meal- bryant terry does not disappoint!
meal break down:
(juan and laura made)
fiery ginger beer/black star lime
purple slaw with toasted pecans
(susan made)
creamy chard soup with tostones
(kolin made)
jerk tempeh with cilantro sauce
(adam made)
double garlic rice
citrus-hibiscus sorbet
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