TRAVERSE CITY – Grand Traverse Pie Company presents the “Give Your Voice” Pie through Election Day, November 3. The blueberry cherry dessert is topped with a cake batter that features stars and stripes. Whole pies, mini pies, and wedges are available at both Front Street locations. A portion of the profits went to the National Writers Series.
TRAVERSE CITY – Right Brain Brewery serves roast pork from noon to 9pm. October 24th. Pay $ 20 for pork and an additional 6 ounces. Buy tickets at the pub or order online for collection.
Ride a donut
TRAVERSE CITY – Norte hosts the annual Traverse City Donut Ride on the afternoon of October 25 at Timber Ridge. Drive 1 to 15 miles. People of all skill levels are welcome. Norte supplies snacks from local stores Peace, Love, and Little Donuts. Question: [email protected].
Sunday meal to go
TRAVERSE CITY – Pick up food from the VFW Cherryland Post starting at 3pm October 25th. Menu: breaded pork, baked potato and carrots, applesauce, butter biscuits, and desserts. It costs $ 9. One hundred meals are available and usually sell out.
Roadside pickup starting November 1. Dinner will be available on the first and third Sunday of every month. It costs $ 10.
TRAVERSE CITY – MSU Extension is offering Preserving Your Harvest classes from 1-2: 30 pm Oct 29 at the Traverse Area District Library. This free program includes preserving venison using a pressure canner. Freezing and dehydration are also discussed. Further information: [email protected] or [email protected].
The YMCA offers treats
TRAVERSE CITY – Grand Traverse Bay YMCA hosts Trunk or Treat from 5-7 p.m. 29 October. Families are invited to this free remote event. Wear a Halloween costume, if desired.
Pumpkin Carving Competition
TRAVERSE CITY – Traverse Area District Library invites families to take part in a Pumpkin Carving Competition. Share the pumpkin photo on TADL Kids’ Facebook page or email [email protected]. Delivery is due at 18:00 29 October.
TRAVERSE CITY – TART Trails is holding a Volunteer Appreciation Party at 6 pm October 29 via Zoom. Visit traversetrails.org for the meeting link.
Eating TCAPS continues
TRAVERSE CITY – TCAPS offers meals for students during the “no school” days in November. Meals for Election Day, November 3, can be picked up from 8-10 am on October 31 at West Middle School. Meals for Thanksgiving recess, Nov. 25-27, available from 8-10 am Nov. 25 at West Middle School. Regular Saturday weekend service resumes November 28 for Saturday and Sunday meals. The weekly meal schedule remains the same.
Trunk or Treat
TRAVERSE CITY – The Old Mission Peninsula United Methodist Church holds a Trunk or Treat from 2-4pm. October 31st. Children can receive snacks outside. The COVID-19 security protocol has been implemented. The event will be canceled if it rains.
The foundation accepts donations
TRAVERSE CITY – The Elks Lodge recently raised $ 3,000 in cash donations and nearly a truckload of food and other goods during Father Fred Foundation’s Fall Food Drive. This is the club’s second food drive organized.
Autumn farm visit
TRAVERSE CITY – Northern Michigan is home to several farms and markets. Fall activities and seasonal treats are available at Farmer White’s in Williamsburg, Gallagher’s Farm Market in Traverse City, Jacob’s Farm in Traverse City, Pahl’s Pumpkin Patch in Buckley and many others.
GLEN ARBOR – Art’s Tavern collects nonperishable food until November 9th. Unload the trailer. Donations are beneficial to Empire Area Food Bank.
A few years before I stopped cooking meat, I would make pork sausage rolls, apples and fennel and bring it to almost every house party or social event, because they were very well liked and requested. I have been secretly screwing the vegan now, and although it feels a little different, the request still comes.
I made it using textured vegetable protein (TVP) which, if you have never cooked it before, will shake your world. It absorbs whatever liquid is cooked in it, so it is the perfect container for any flavorful sauce. These are very cheap and can be purchased in large quantities and stored forever. You will find it in most health food stores, but if you can’t track it, just use 300 g (10 ½ oz) chopped vegan or tofu that is destroyed and leave stock.
Make 30 party size sausage rolls
To make rolls 3 pieces of vegan puff pastry 3 tablespoons selected bean milk (or 1 egg, beaten) Fennel seeds, for watering (optional) Tomato sauce or chili sauce, to be served
To prepare chopped “sausages”, heat the olive oil in a large oil-based saucepan.
Add the onions and cook on low heat for about 10 minutes, stirring constantly, until browned and clear. Add garlic, walnuts and sage, along with a little salt and pepper. Cook for a few minutes. Stir in apples, Worcestershire sauce, soy sauce, paprika, thyme and nutritional yeast, then heat to medium. Cook for a few minutes, until it feels hot.
Add TVP and stock and mix well to combine. Bring the mixture to low heat and cook for 2-3 minutes, to give TVP the opportunity to absorb liquid.
Turn off the heat and add breadcrumbs, and parsley if using. Mix well to join. Taste the mixture and add seasonings to taste. Let the mixture cool for about 30 minutes, until it is cool enough to handle.
Preheat the oven to 180 ° C (350 ° F). Cover a large baking sheet with baking paper.
Cut each sheet of cake in half to make two rectangles. Place one-sixth of the filling mixture in the middle of each piece of cake, forming it into a long sausage extending below the cake sheet. Fold firmly on top of the pastry sheet, and in one swift motion, roll it into a long tight roll, so that the end is at the bottom.
Repeat with all the remaining cake and filling.
Cut each roll into five equal pieces (or in half for larger rolls). Place it on a baking sheet with a little space between each. Apply a small amount of bean milk to each roll and sprinkle with fennel seeds, if desired.
Bake for 20 minutes, or until the pastry is golden and swollen. Serve warm, with tomato or chutney sauce.
Lentil curry shepherd pie with sweet potato top
Warm, simple, and very entertaining – who doesn’t crave good warm cookies this often? Curry powder, mustard seeds and coconut give a wonderful curry aroma, but you can also season the contents with other herbs and spices that you have. It tastes even better a day or so after making a pie, so this is good food to cook on weekends to keep you busy at night.
700g of starchy potatoes, peel and diced 2cm in size 700 g of sweet potatoes, peel and diced 2 cm 3 tablespoons olive oil 400ml (14 fl oz) coconut milk 1 large brown onion, diced 3 carrots, diced 3 celery sticks, diced 300g mushrooms, diced 4 cloves of garlic, crushed 2 teaspoons mustard seeds 1 tablespoon curry powder 2 tablespoons of Worcestershire sauce 3 × 400g cans of chocolate lentils 400 g tinned tomatoes 300g frozen peas ½ tie a lot of dill, chopped Fresh concoction, black sesame seeds or crispy fried onions, to be served (optional)
Place potatoes and sweet potato cubes in a large saucepan and cover with cold water. Bring to a boil over medium heat and cook until the vegetables are soft and tender. Dry the water. Add half of the olive oil to the pan, along with one third of coconut milk and seasonings of salt and pepper. Crush the mixture until smooth, then set aside.
Meanwhile, heat the remaining olive oil in a large saucepan. Add onions, carrots and celery, season with salt and pepper and cook for 10 minutes over medium heat, stirring constantly. After the vegetables turn brown and soft, add mushrooms, garlic, mustard seeds and curry powder. Cook, stirring constantly, for another 5-10 minutes.
Add Worcestershire sauce, lentils (including liquid in a can), tomatoes and coconut milk. Bring the mixture to low heat and cook for 10-15 minutes, or until thick and aromatic. Turn off the heat, then add the peas and fennel and stir until blended.
Pour the lentil mixture into a large baking pan. Spoon the sweet potato mixture on top and use a spatula to spread it almost to the edge.
Bake for 20 minutes, or until the topping is golden. Serve sprinkled with fresh herbs, sesame seeds or crispy fried onions if desired.
Peanut butter and honey brownies
Peanut butter and honey on toast are a comfortable breakfast and a snack of my choice as a child, and it’s still a combination of flavors that I like now. These brownies are amazing: the perfect pick-me-up or treat for someone you love. Cook a lot – everyone will want to.
Make 20 brownies
200g (7 ounces) crispy peanut butter 3 tablespoons milk 2 tablespoons honey 225g of ordinary (all-purpose) flour, or 200 g of almond flour 1 teaspoon baking powder 90g good quality cocoa powder 100g of butter, soft 125ml vegetable oil 345g of caster sugar 165g brown sugar 2 teaspoons natural vanilla extract 4 eggs 150g pieces of dark chocolate or chips ½ teaspoon sea salt flakes
Preheat the oven to 180 ° C. Cover a large baking sheet with baking paper.
Add peanut butter, milk, and honey to a small saucepan over low heat. Stir gently to combine, until the mixture becomes thick and slightly darker. Turn off the heat and set aside.
Mix flour, baking powder, and chocolate in a bowl.
In a large bowl, beat with butter, vegetable oil, caster sugar and brown sugar for two to four minutes, or until thick and pale. Add vanilla, then beat the eggs one by one, shake after each addition.
Add the flour mixture and stir gently until it is combined, then fold the chocolate chips.
Pour the mixture into a coated baking pan. Spoon the mixture of peanut butter on top, then stir it evenly. Sprinkle sea salt flakes on top.
Bake for 25-30 minutes, or until the dough is ready and doesn’t waver anymore. Be careful not to overcook, to make sure the brownies have a fudgy consistency.
Allow to cool before slicing brownies. Best to eat fresh, with a glass of cold milk.
Extracted from The Shared Table by Clare Scrine, published by Smith Street Books, RRP AU $ 39.99. Photography, design and layout: Savannah van der Niet / Savvy Creative, Cover Design: Michelle Mackintosh, Food Styling: Clare Scrine, Styling Prop: Issy FitzSimons-Reilly and Monika Correa
CHICAGO – A social mission fulfilling culinary art forms through making pie.
Justice of the Pies founder Maya-Camille Broussard knows food insecurity is now a problem. So he took a private workshop and made it virtual.
The aim is to teach children how to bake and feed themselves during protection around COVID-19.
He hopes, through his video, that children can educate themselves and at the same time, not worry about where their food will come from.
“This is the right time to do things that you never have time for that you can finally do,” he said. “Grilling is an act of love, when you share recipes and when you share techniques with people in your family. I’m happy to have that love.”