Last weekend I attended the
Los Angeles Vegan Potluck! It was such an amazing event. I learned so much about people I have connected with on Instagram, getting to finally meet them in person, and I was also able to share company with people that I had not met before, but am so glad that I did. You can read more about the event on my
previous post.
I brought two yummy dishes to the potluck.
The first was my Summer Squash Pilaf from my
Lunch & Dinner Ebook. My mom was actually the creator of this dish. She made it for me as my Raw Till 4 dinner entree when we visited my grandparents a few weeks ago. Everyone loved it at the dinner so I knew it had to be brought to the event.
The second was this Gluten-free Triple Berry Crisp with Sweet Vanilla Cashew Cream I came up with. I actually threw the tart together on a whim and I had no idea how it tasted until I sampled it at the event. It was definitely nerve wrecking, so thank goodness it was good! This cashew cream is my favorite, I wish I could eat it all day everyday, its that good!
