I'm back from the potluck, which was really nice. It was low-key, there were some delicious vegan dishes - including a coconut-y, spicy, vegetable stew of which I took leftovers - and we talked about our Educator experiences. It was pretty cool to converse with similarly-minded folks, which I don't often do, opting rather to hide in my head.
Anyway, my contribution to the potluck was intended to be Alice's Onion and Zucchini pie with capers, pine nuts and mint to keep with the MoFo theme. Yet, somehow, as obsessive as I am, as many times as I checked the recipes page, I managed to not buy zucchini. Yeah. And only realized that last night, as I prepped for the pie. I frantically subbed in some roasted sweet dumpling squash that I had hanging around (thank goodness for squashes that are hearty enough that they can just "hang around" until inspiration - or desperation - strikes) and added some kale because I wanted something green.
I also threw in some roasted carrots because as long as I was bastardizing the recipe, why not go all the way? Plus we have a lot of carrots.
Um, also, I left out the mint and used a premade Wholly Wholesome piecrust because I do not deal with rolling out piecrusts. So anyway, this is pretty far from Alice's lovely original recipe but BESIDES all that, I followed her directions, only eyeballing and guessing from metric measurements to standard. What I'm trying to say is, I think this came out well despite everything. I may actually make it again and post the very adapted recipe, though I still want to make it the original way!
Please, please check out the beautiful Cotto e Crudo site. Her recipes blow me away.