Our November pot luck was last night, and this month’s theme, as set by friends Ben and Annie, was breakfast for dinner. It was over the top. Ben made plum clafoutis and scrambled eggs studded with scallions from his garden, and the rest of the pot luckers did not disappoint, either: homemade pumpkin butter, savory and sweet casseroles, baked oatmeal, quiche, banana bread with chocolate chips and homemade scones.
As for my dish, I made a recipe from a new cookbook that I’m really excited about: Vegan Holiday Kitchen by Nava Atlas. Though the pot luck crowd doesn’t include any vegans, it does include a fair amount of vegetarians and one gluten-free friend. I’m always on the lookout for food I can bring that meets everyone’s needs, and the Baked Tofu Tortilla Extravaganza was a prime example. It’s vegetarian, gluten-free and could be easily prepared vegan if you used vegan cheese and sour cream. It turned out better than I could have hoped for. I foresee using this book a lot during the holidays this year.