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Central
Jersey Vegetarian Group PO Box 952, Manville, NJ 08835
(908) 281-6388 ¨ cjvg.org ¨ [email protected]
Calendar of Events
August - December 2009
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August 22 (Saturday, 5:00 PM): Saladworks. Start with a Saladworks huge salad base. We'll add more toppings with our own vegan
salad bar (tofu, sunflower seeds, croutons, etc.). Share with us what you like to add to your
salad: bring your favorite vegan salad toppings for our salad bar. 30 Falcon Rd., Hillsborough (908-874-0022). [VF]
September 12 (Saturday, 4:45 PM): Kaya's Kitchen. A shore favorite. Eclectic cuisine. Early arrival requested so that we can have
more time before the dinner crowd arrives.
817 Belmar Plaza, Belmar (732-280-1141). [V]
October 10 (Saturday, 5:00 PM): Sukh Sagar. Southern
and northern Indian cuisine. 1347 Stelton Rd., Piscataway
(732-777-9595). [V]
November 1 (Sunday, 5 PM): Annual Fall Potluck Dinner. For
each person in your party, bring a vegetarian potluck dish to serve at least 6
people. Please bring an ingredient
list. Bring your own place setting
(plate, fork, cup, etc.) so that we can reduce using disposables. Vegan is preferred to serve as many as
possible. Bring something you want to
recycle for our raffle (must be in excellent condition). To help cover hall rental: $3 CJVG and UUCP
members, $7 non-members. Unitarian Universalist Congregation of Princeton (50 Cherry Hill
Rd., Princeton). RSVP to CJVG by October 31.
November 26 (Thursday, 3:00 PM): Veggie Heaven. Enjoy a vegan Thanksgiving dinner. Chinese cuisine. 57 Bloomfield Ave., Denville
(973-586-7800). [V]
December 13 (Sunday, 5 PM): Chao
Phaya. Annual holiday dinner. Thai cuisine. 9 Davenport St., Somerville (908-231-0655). [VF]
For all restaurant events,
please note the following guidelines.
[V]
indicates completely vegetarian (often mostly vegan). [VF] indicates vegetarian-friendly.
Restaurant
telephone numbers are provided only for directions. Reservations must be placed with CJVG,
preferably no later than 24 hours before the event. Call CJVG at 908-281-6388. Cancellations
are requested at least 24 hours in advance.
In fairness to the restaurant, we do not pay by credit card so plan to
pay in cash. The total bill is split
among all attendees (with extra contributions requested from those who order
extra items). When we dine at
non-vegetarian restaurants, out of respect for all attendees, only vegetarian
dishes may be ordered. Know about a vegetarian-friendly
restaurant (with at least 6 or more vegan entrees)? Let CJVG know.
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Mom's Baked Macaroni and
Cheese – Made Vegan! |
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Jim's Black Bean and
Butternut Squash Chili |
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Ingredients: |
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Ingredients: |
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Vegan
margarine: 4 tbs and some extra to dot top of the casserole |
Flour:
1 cup |
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Butternut
squash (peeled): One and a half cups (1/2-inch pieces) |
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Diced
tomatoes: One 14 1/2-ounce can (save juice ) |
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Plain
breadcrumbs: enough to sprinkle on top of casserole |
Unsweetened
soy milk: 2 cups |
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Black
beans (rinsed/drained): One 14-ounce can |
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Salt
and pepper: to taste |
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Vegan
Worcestershire Sauce: 4 tbs |
Salt:
½ tsp |
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Olive
oil: 2 tbs |
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Cumin
(ground): 1 tsp |
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Elbow macaroni: 1 lb box |
Cayenne
pepper: ¼ tsp |
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Vegetable
broth: 2 cups |
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Garlic:
2 cloves, chopped (optional) |
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VeganRella
- Cheddar: 1 package |
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Chili
powder: 1 tsp |
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Onions:
1 small, chopped (optional) |
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Directions: |
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Directions: |
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Cook macaroni and add to a greased
casserole. In medium saucepan, melt margarine and remove from heat. Add
flour and stir. Add soy milk. Stir until creamy (no lumps). Add
seasonings and cheese. Heat over low flame until thick and cheese is
melted (no lumps). Add cheese mixture to macaroni in the casserole dish
and mix
well. Top with bread crumbs and dot with margarine. Bake 20 minutes at 400 degrees.
Source: Adapted from Stacey's
mom's recipe. |
Heat
oil in large pot over medium-high heat.
If using onions and garlic: add onions and garlic; sauté until tender
and golden, about 9 minutes. Add
squash. Cook for 2 minutes, stirring
frequently. Stir in chili powder and
cumin. Stir in beans, broth, and
tomatoes with juices; bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 20
minutes. Source: Adapted from numerous recipes, including from the International
Vegetarian Union, http://www.ivu.org/recipes/chili/black.html |
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CJVG MEMBERSHIP INFORMATION FORM Date _____________________