Potluck Number 3

Lidia from More to Love Vegan hosted another amazing potluck. Here are the yummy dishes we shared:

Rebecca's chocolate cupcakes baked in ice-cream cones

Claire's Potato Salad with 'Bacon' bits

Tim's secret family recipe veganized: caramelized onion tart

Lidia's lasagna

Lidia's maple cupcakes


Caroline's vanilla cupcakes, vanilla is under-rated!


Chantelle's first encounter with tofu- sweet pumpkin pie

Sarah's lemon coconut slice, recipe here

Rebecca's potato candy

Reece's 'sausage' rolls

Mr T's beefy seitan from Nonna's Italian kitchen or here (gravy not pictured)

Lidia's scones with jam and...

vegan clotted cream

And my contribution:

White and Dark chocolate Oreo truffles (with peanut butter version)

There are lots of recipes for these online so I don't think it matters if I write up the recipe here but before I do I just have to warn you that as simple as the ingredients are and the recipe sounds they are fiddly to make and take a while.

1 container of tofutti cream cheese
3 packs of oreos, broken into halves
About half a pack or 250 grams of sweet williams dairy free white chocolate chips and equivalent amount of dark chocolate

Using a food processor, grind cookies to a fine powder. Add cream cheese and mix together.

Freeze for about 15 minutes and then roll into small balls. Refrigerate for about an hour.

Melt one type of chocolate (either dark or white) in a makeshift double boiler and coat each one and then drizzle the other type of melted chocolate over them and then refrigerate.

Peanut Butter version: replace cream cheese with peanut butter.

So I made white and dark chocolate varieties of both the peanut butter and the regular version. My fav combination was the original version with white choc.

Potluck Number 3

Lidia from More to Love Vegan hosted another amazing potluck. Here are the yummy dishes we shared:

Rebecca's chocolate cupcakes baked in ice-cream cones

Claire's Potato Salad with 'Bacon' bits

Tim's secret family recipe veganized: caramelized onion tart

Lidia's lasagna

Lidia's maple cupcakes


Caroline's vanilla cupcakes, vanilla is under-rated!


Chantelle's first encounter with tofu- sweet pumpkin pie

Sarah's lemon coconut slice, recipe here

Rebecca's potato candy

Reece's 'sausage' rolls

Mr T's beefy seitan from Nonna's Italian kitchen or here (gravy not pictured)

Lidia's scones with jam and...

vegan clotted cream

And my contribution:

White and Dark chocolate Oreo truffles (with peanut butter version)

There are lots of recipes for these online so I don't think it matters if I write up the recipe here but before I do I just have to warn you that as simple as the ingredients are and the recipe sounds they are fiddly to make and take a while.

1 container of tofutti cream cheese
3 packs of oreos, broken into halves
About half a pack or 250 grams of sweet williams dairy free white chocolate chips and equivalent amount of dark chocolate

Using a food processor, grind cookies to a fine powder. Add cream cheese and mix together.

Freeze for about 15 minutes and then roll into small balls. Refrigerate for about an hour.

Melt one type of chocolate (either dark or white) in a makeshift double boiler and coat each one and then drizzle the other type of melted chocolate over them and then refrigerate.

Peanut Butter version: replace cream cheese with peanut butter.

So I made white and dark chocolate varieties of both the peanut butter and the regular version. My fav combination was the original version with white choc.