- DINING GUIDE (283)
- * Receive discount with VSSJ membership (14)
- New Jersey (242)
- Atlantic County (9)
- Bergen County (3)
- Burlington County (38)
- Camden County (43)
- Cape May County (14)
- Cumberland County (2)
- Millville (2)
- Essex County (5)
- Gloucester County (3)
- Hudson County (1)
- Jersey City (1)
- Hunterdon County (7)
- Mercer County (16)
- Middlesex County (40)
- Monmouth County (25)
- Morris County (6)
- Ocean County (8)
- Somerset County (17)
- Union County (5)
- Warren County (1)
- Phillipsburg (1)
- Pennsylvania (38)
- Restaurant reviews (3)
- Veg Level (260)
- DISCOUNT COUPONS (2)
- EVENTS (6)
- Intro (5)
- RECIPES (10)
- VSSJ's 25th ANNIVERSARY Sept 18, 2011 (27)
- DINING GUIDE (283)
Category Archives: POTLUCKS
Below is the recipe for one of the donated items for our Vegan Bake sale held at our Spring potluck on Saturday April 16th. This recipe is adapted from the “VegNews Cookie Cookbook”. You can substitute orange juice for the bourbon.
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
1. In a medium bowl, stir together pecans, graham
cracker crumbs, brown sugar, and salt until well
combined. Add maple syrup, bourbon, and vanilla,
stirring thoroughly. Use your hands to make sure the
mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a
cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel
bowl set over a pot of gently simmering water, melt
chocolate. Line a baking sheet with parchment paper.
Dip the frozen balls into the melted chocolate, then
place onto prepared baking sheet. Let sit for 15 minutes
or until firm.
You can purchase this book and any other items from Amazon and support VSSJ. All you need to do is go to Amazon from our website and VSSJ will receive a % of your total order. This is a great way to support our organization at no cost to you. Just click here.
For information on our next vegan bake sale click here.
Hopefully you were one of the lucky ones to attend our spring potluck on Saturday, April 16th. If not, you missed a great event! Despite the torrential downpour 28 members and friends celebrated Earth Day with a nice variety of great tasting vegetarian/vegan food, a recycle swap party & a vegan bake sale. Baked goods were donated by the officers of VSSJ and were sold out in the first 15 minutes! (see photo) Proceeds were donated to EarthSave. For more info on EarthSave click here.
GREAT NEWS!!! Next month on Saturday May 21st we are having another great event! Our theme is Here comes summer “ice cream” social potluck & bake sale. Proceeds from the bake sale will be benefiting the cow sanctuary. Besides bringing a dish to share for the dinner part of the evening you can help raise funds by bringing some of your favorite desserts to add to the bake sale and/or bring some extra change to purchase some tasty treats. Just remember to bring along the recipe or a list of the ingredients. For details click here.
If you have been wanting to play a more active role in our organization but don’t have time to regularly commit – I have the perfect opportunity for you! Right now we are looking for helping hands at our potlucks. We need help setting up and then with clean up. E-mail Janet and let her know what upcoming potlucks that you are able to assist with. Janet@janetrerickson.com
For the dates of future potlucks please click here.
In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!