This is it – the day I have been looking forward to for weeks have finally arrived! The Virtual Vegan Potluck

– The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! I brought you some flowers from my garden

How it works: 

The virtual vegan potluck is a gathering of enthused foodies, lovely people who have created amazing dishes that they have “virtually brought” to this party. Please come and mingle, enjoy and visit with all the amazing bloggers and indulge with your eyes and soul in these fantastic creations. I feel like I am in heaven – this is a vegan gourmet feast! And a perfect way to be inspired!

I hope you enjoy it and visit all the bloggers and see their delicious creations.

There are two buttons below – a beautiful forward and backward button created by Annie. Click one of them & you are on your way!

For this amazing feast I have created a grilled pepper and zucchini salad with pine nuts – it is served on a piece of homemade roll with a deliciously tangy humus that I have specially created for today.

The Grilled Pepper and Zucchini salad with roasted pine nuts:

4 peppers

4 small zucchini

pine nuts

Fresh big leaved parsley

Split in half and grill the peppers on the BBQ on the skin side till they are literally black on the skin. I added some fresh oregano and rosemary inside while they were grilling. Leave them to cool in a closed container to help loosen the skin. Peel off the skin.

Slice the zucchini and toss them in a bowl with a dash of olive oil. Put them individually on a baking try and bake them at 360F till they are lovely and golden. Check them and remove from the tray as they are ready. They will not all be ready at the same time so keep an eye on them – have patience. Season with sea salt and freshly ground pepper when they are done.

Dry roast the pine nuts on a frying pan – just slightly gently browned.

Cut the red peppers into smaller bite sized bits. Mix with the golden baked zucchini slices. Pick the leaves of the parsley, rinse well and add to the salad. Serve with roasted pine nuts.

Deliciously tangy and homemade humus

1 1/2 cup of chick peas – garbanzo beans

3 bay leaves

3 springs of fresh thyme

3 table spoons of organic Tahini

juice of 1 lemon

small bunch of big leafed parsley, rinsed

5 small cloves of garlic

Sea salt and freshly ground pepper

1 1/2 cup of olive oil

small teaspoon of ground cumin

Soak the chick peas for 24 hrs. Cook in plenty of water with bay leaves, thyme sprigs and sea salt – for about an hour but check along the way – they need to be soft, not crunchy.

Strain them and leave them to cool. When they are cool put them in the blender, add 1 & 1/2 cups of olive oil, squeeze in the juice of one lemon, add 3 tablespoons of organic tahini, the garlic and a small teaspoon of ground cumin, chopped parsley. Blend it all together, add some filtered water if it is too thick. Taste with sea salt and freshly ground pepper.

Homemade humus is easy to make and it tastes so good – you can really taste the difference!

This is it – ready to serve and enjoy!

This salad taste so good! And being a true Dane I like to serve it as an open-faced sandwich on a freshly made bread rolls with the humus and the salad on top, just like this

Oh by the way – those little flowers are edible sweet little rosemary flowers.

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came – and so the party continues the show goes on and on and on – click forward or backward as you please.                                                                                                                                                                     Enjoy and have fun