Photos from our fun night!

A veritable feast!!



YUM!



My Honey :)!!

One down...

So our very first Sangha Supper Club was a great success! At least, my husband Mark and I see it that way... We had a lovely group of folks who came together to share some seriously great food and an intensely good time :) Now the reference to great food is not a toot of our own horn, but rather an homage to the fact that all dishes served were free of any animal products, while at the same time including some fine, pure, organic ingredients that were lovingly assembled with others in mind - not just the others whom we did not harm for the sole purpose of pleasing our palates (i.e.any animals), but as well the others whom we fed with our efforts to create an enjoyable dining experience that was healthy for body/mind/psyche-soul. We hope that this is indeed the start of something very beautiful that will continue for a long, long time! As for the specifics of the meal, our menu remained unchanged from its original publication (see last post), but for one exception. I was not too pleased at how the tofu "ceviche" turned out, so instead we replaced with a simple dish of steamed & sauteed green beans with pan roasted pine nuts covered in Spanish paprika... and, if you are interested, read on for the recipe of Sauteed Garlic Mushrooms, which we served and shared with all who attended. Hope you enjoy!

SAUTEED GARLIC MUSHROOMS

Serves 6 as part of a tapas meal

1lb. white mushrooms

5 tbsp. Spanish olive oil

2 garlic cloves, finely chopped

Squeeze of lemon juice

Salt and pepper

4 tbsp. chopped fresh parsley

Crusty bread, to serve

Wipe or brush clean the mushrooms, then trim off the stalks close to the caps. Cut any large mushrooms in half or into quarters. Heat the olive oil in a large, heavy-bottom skillet; add the garlic and cook for 30 seconds-1 minute, or until lightly browned. Add the mushrooms and sauté over high heat, stirring most of the time, until the mushrooms have absorbed all the oil in the skillet.

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again, and sauté for 4-5 minutes, stirring most of the time, until the juices have almost evaporated. Add a squeeze of lemon juice and season to taste with salt and pepper. Stir in the parsley and cook for an additional minute.

Transfer the sautéed mushrooms to a warmed serving dish and serve piping hot or warm. Accompany with chunks or slices of crusty bread for mopping up the garlic cooking juices. YUM!

Our MENU!!

Get ready, cause here it is... the menu for our very first Sangha Supper Club meeting! The theme for this  event is "tapas" which not only describes a certain style of Spanish cuisine, but also a practice in yoga that is related to the concept of fire. Keep in mind that we do not use any ingredients derived from animals so regardless of the name of the dish, there will be no meat, etc. in any of our offerings:

Nibbles
Cracked Marinated Olives
Tortilla Espanola

Salad Course
Sauteed Garlic Mushrooms
Roasted Red Bell Pepper Salad

Main Dishes
Tiny Spanish Meatballs in Almond Sauce
Garlic Pan-fried  Bread & Chorizo
Spanish Spinach & Tomato Pizzas
Ceviche

Dessert Course
Almond Ice Cream
Apple Empanadas

Yay!! Can't wait.... Afterward, we will be posting recipes and other information  to help you prepare some of these delicious vegan dishes for yourself :)

love all ways world,
Anne

p.s. You can click the photo of me on my head to visit our website for more information about our supper club concept and what we do at Yoga4Joy in little ole Fallston, NC!

The Yoga of Eating

So the impetus for this blog is a long-held desire to share with others what I have learned over my 35 years as a vegetarian/vegan about how creating a relationship between yogic principles and what we choose to put into our bodies can dramatically enhance our quality of life.The number one most important element of this approach to eating is MINDFULNESS! Paying attention not only to what we eat, but where it came from, how it is prepared and how it is consumed.

As this blog gets rolling, my husband and I are also rolling out the "red carpet" at my yoga studio in Fallston, NC for the Sangha Supper Club. This new venture will allow us to share one-on-one with others our knowledge and experience related to these ideas. In time, I will be posting menus and recipes and other pertitent information in support of our activites with the supper club.

If you don't already know, Sangha is a Sanskrit word that refers to a community of like-minded individuals who come together for a common purpose - in this case, to explore how we can nuture ourselves spritually through the foods that we eat, in order to create and sustain health and happiness. Stay tuned...

We are LIVE!

Okay guys... after two days snowed in at home, I have managed to direct my energy (finally) into beginning this blog that I have been toying with for a good year now -the idea of, anyway :) "Almighty Meals" is meant to represent my ideas and inspirations on how to create and maintain health by and through the food that we eat. My husband and I have recently begun holding a supper club at the yoga studio I own in order to try and promote this idea and to support others who are interested in learning more about how to nuture body and soul with food.

Won't you join us on our journey and become a part of the Almighty Meals community?