There were scones with homemade blueberry and strawberry jam, chocolate and banana pancakes, sweet potato tacos with sweet pickled onions and cashew cream roasted poblano crema, and there was Mexican rice and beans. I brought chives and cilantro from my garden, we had food donations from Chez Latina and Cuisine Soleil, and plate after plate came out of our small open kitchen for five straight hours. Here are the photos, and the gluten-free, vegan scone and pancake recipes:
Gluten-Free Vegan Scones
1/2 or 1 cup homemade nutella (roast 1 cup blanched hazelnuts for 5 minutes in a 425F oven, or until aromatic and slightly browned. Grind in a blender for 2 minutes. Add 1 tbsp olive oil and a pinch of salt, a tsp or two of honey or agave nectar or your sugar of choice, and blend two more minutes. Stir in 1 to 2 tbsp cocoa powder. Taste and adjust sugar and cocoa).