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San Diego Cookbook Club
a crowdsourced feast since 2016

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Food with Soul

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Open faced BBQ Tempeh Sandwich with Carrot Cayenne Coleslaw
from Vegan Soul Kitchen
prepared by Jackie

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Balsamic Peaches with Creamed Cashews
from Vegan Soul Kitchen
prepared by Linda

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Molasses Vanilla Ice Cream with Candied Walnuts
from Vegan Soul Kitchen
prepared by Jackie

Pickled Black-eyed Peas
from The Welcome Table
prepared by MaryLou

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Peanut Soup
from Jubilee
prepared by MaryLou

Pineapple Upside-down Cake
from Jubilee
prepared by MaryLou

Shrimp Creole
from Jubilee
prepared by Becky

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Smashed carrots with curry oil
from Carla Hall's Soul Food
prepared by Jen

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Double Watermelon-Strawberry Slushee
from Vegan Soul Kitchen
prepared by Jackie

West African Groundnut Stew
from Jubilee
prepared by Shelley

Brunswick Stew
from The Welcome Table
prepared by Linda

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Caramel Layer Cake
from The Taste of Country Cooking
prepared by Sue

Chicken with Dumplings
from The Taste of Country Cooking
prepared by Adele

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