October’s Potluck was in honor of the harvest season, that time of year when there’s so much to eat you couldn’t imagine eating it all. When you stock up on hearty food for your own winter fuel, and stuff your pantry with canned goods (if you’re lucky). AND IT’S ABSOLUTELY MAGICAL!
The dishes were heavy in the apple and pumpkin arena, but is that really all that bad? Here’s the menu of what our friend’s thought screamed autumn:
Appetizers/Main Dishes/Drinks: vegetarian chili, pumpkin black bean soup, mulled cider, caramel apple sangria, pumpkin dip with apples and food should taste good chips, yams with marshmallows, butternut squash and black bean toquitos, rice, and black beans cooked with sausage.
Dessert: caramel and chocolate covered apples dipped in sprinkles/nuts/coconut, gluten free chocolate cake with sprinkles, gluten free apple pie, gluten free pumpkin cupcakes with cinnamon cream cheese icing, and baked apples.
The top dish of the night without question had to be the Pumpkin Pie Cheesecake dip. Originally from The Glowing Fridge this recipe is both gluten free and vegan. I’ve pasted it below:
Pumpkin Pie Cheesecake Dip
INGREDIENTS
1 cup raw cashews
1 can puréed pumpkin
1/4 cup + 1 tablespoon almond milk
1/4 cup pure maple syrup
2 tablespoons raw cane sugar (or any sugar)
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
INSTRUCTIONS
In a food processor, pulse the cashews until they become finely chopped. Transfer to a blender and the rest of the ingredients. Blend until smooth and creamy. Transfer to a small bowl and serve with apples, graham crackers, chocolate, cookies, or even celery. You could also use this dip as a topping to your favorite ice cream. The possibilities are endless.
