2. For our semi-monthly potluck with pals, polenta sticks (again, from The Vegan Table, but we omitted the sun-dried tomatoes and sliced our polenta into sticks, which we broiled, instead of cutting out squares and pan frying) with the decadent, thoroughly addictive mojo dipping sauce from Terry Hope Romero's Viva Vegan!
3. MSV's own baked old-fashioned mini doughnuts with vanilla glaze. For now, at least, this recipe remains a house secret.
And for our closest friends, the truly wonderful crunchy peanut butter bon bons from Spork-Fed. A few notes: we substituted coconut oil for the EB, reduced the powdered sugar to 1 cup, made our own bread crumbs from 4 slices of Flour Head's everyday wheat loaf (just toast well and process into crumbs), and used our go-to dark chocolate bars for the reasons stated in that post. These are incredible, a cross between Reese's Cups and a Butterfinger bar. But with ingredients of a much higher quality.