Welcome to the Virtual Vegan Potluck! This event celebrates vegan and vegan-friendly food bloggers world-wide who “bring a dish to pass” at the potluck. We do this by simultaneously publishing our recipes so that you can travel across the world one click at a time via the linked blogs — starting with appetizers and ending with desserts.
Check out what Kat is serving up before me at Oh My Potluck.
Then swing over to Dana’s blog to see what’s on the menu at Vanishing Veggie.
If you want to jump around, click here for a list of all potluck participants.
My contribution to the potluck is a Tropical Fruit Salad. This will lift your spirits on a cold, cloudy, winter day. You can make just enough of this for yourself or a big batch for parties. I think my favorite ingredient is the mint which seems to bring all of the flavors together. Enjoy the potluck!
This is the second semi-annual Virtual Vegan Potluck I’ve participated in. Last year, I brought this Roasted Acorn & Butternut Squash soup!
Ingredients (makes 1 serving
1/2 cup diced pineapple
1/2 cup diced orange or clementine
1/2 cup diced granny smith apple
1/2 cup chopped green leaf lettuce
Juice of one lemon
1 tablespoon chopped walnuts
2 tablespoons pomegranate seeds
1 cup fresh of frozen raspberries (thawed)
- Place raspberries in a food processor or blender and mix until pureed. Add a tablespoon or two of water to get the consistency you like.
- Place the diced apple in the lemon juice and toss to coat it well. This prevents the apple from browning. Drain off excess juice.
- Mix the apple, pineapple, orange and pomegranate seeds in a bowl.
- Place the lettuce on a serving dish and top with the mixed fruit. Sprinkle walnuts and as much mint as you like on top.
- Serve chilled.