Yes, yes we did. Pies savory and sweet. Pies, pies, pies.
I made the Scalloped Potato Pie from Hearty Vegan Meals for Monster Appetites.
And, the Gingerbread Apple Pie from Vegan With A Vengeance.
More pie goodies…. quiche, I think.
My plate o’ pie
Of course there’s a dessert plate. Duh. Steph made two different ice cream pies. Both needed to be tried. Plus the gingerbread apple pie. With ice cream. *BLORT*
We’re pretty much potluck crazy. Since vegan brunch options are limited in Atlanta, it’s always a good choice.
In the back, biscuits, gravy, cheezy grits with sausage. In front, apples, banana waffles and, uh, another waffle type.
Two quiches, coffee cake, banana chocolate chip muffins, beverages.
My plate of goodness.
Since Boston Terriers were welcome, I brought Tak over. Slayer spent the whole time chasing her around the loft trying to hump her. One day we’re going to have to get all 4 BTs in one place. That’ll be ridiculous.
Afterwards most of us headed over to Octane which has now opened a location convenient to us. Yay!
The next potluck post has a goatse theme. Why yes, there might just be something wrong with us.
I’m not sure why I don’t make vegan frittata or quiche more often. It’s delicious. It’s easy. It makes great leftovers. You can easily switch up the add-ins.
This week I made a Vegan Zucchini Frittata. It’s a good time of year to find ways to use up zucchini anyway. I only made minimal changes to that recipe. I added a small amount of oil to the pan to fry up the shallots and added an extra tablespoon of nutritional yeast because it is delicious. This one probably could have cooked a little longer. It was a bit soft in the middle but still held its shape. I was just impatient for dinner.
I ate it with some pretty lazy sides: tater tots and steamed broccoli.