Monday, May 14, 2018

WFPB Mediterranean Snow Peas

Our snow peas are becoming abundant, so looking for healthy recipes other than stir fry or raw on a salad. We altered the Mediterranean Snow Pea recipe from Allrecipe.com to fit our needs and it was amazing!!!

Ingredients:
1/2 pound snow peas, trimmed
~ 1/4 cup vegetable broth
2 garlic cloves, minced
2 scallions, thinly sliced
1 tsp Italian seasoning
1 tsp lemon juice
salt and pepper to taste
Pinenut parmesan  cheese

Directions:
1. heat 1-2 TBS vegetable broth to saute the garlic, less than a minute
2. add Italian seasoning, snow peas and scallions
3. add, ~2 TBS vegetable broth, sauteing the snow peas and scallions until they are bright green (~2 minutes)
4. add salt, pepper and Pinenut Parmesan cheese to serve.

Sunday, May 6, 2018

May Taco Bar potluck, 2018

This month's theme was a taco bar to celebrate cinco de mayo. As always everything was delicious, this may have been my favorite Taco Bar. We watched and discussed Dr Joel Fuhrman's youtube on his new book Fast Food Genocide,
June's theme is something that is vegan, whole food plant based, and gluten free for someone who LOVES the SAD. One from our group will be giving a presentation on glyphosate, thanks Jyl!

Sweet Pepper crackers and zucchini hummus both from the cookbook Raw Food for Dummies

Homemade corn tortillas and sprouted corn tortillas
2 cups Organic Masa Harina Corn Flour
1/2 tsp Sea Salt
1 1/2 to 2 cups hot water
Mix salt into the masa harina corn flour.  Slowly pour the water into the dough to reach a good consistency.  The dough should be firm and springy when touched, not dry or sticky.  Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface pan to medium high heat.  Divide the dough into 2-inch balls.  Press dough between two piece of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.  Flip to the other side and cook for another minute.

Walnut meat or black beans (can't find the picture)
Walnuts processed with taco seasoning mix of choice
Black beans, onions, peppers with taco seasoning mix of choice


Lettuce and tomatoes

Guacamole and Pineapple salsa

Jicama mango rice
added another cup of diced mango and 1/2 cup black beans

Salad with a homemade avocado lemon dressing

Vegan gluten free cake with mango coconut yogurt from wholefoods

Wednesday, May 2, 2018

Mexican Potato Pie

Ingredients:
1 pound potatoes, sliced thin for the crust
salt and pepper to taste
Directions:
line a large pie dish with parchment paper.
Overlap the potato slices first the bottom the sides using the nicest slices for the side.
Bake at 350 for 10 minutes

Filling
1.5 cups Adzuki beans
3 TBS taco seasoning mix of choice
1 cup vegetable broth
1 onion, diced
1 pepper, diced
2-3 cloves of garlic, minced
1 squash or zucchini, sliced thin
2 cups sliced kale

1 cup Garlic Alfredo Sauce from the film Eating You Alive (the remaining we added to pasta for another meal)

Directions:
broth saute the vegetables with the taco seasoning mix.
add beans and kale to heat throughly
place the vegetables on the cooked potato crust
top with 1 cup Garlic Alfredo Sauce
Bake at 350 for 30 minutes


Wednesday, April 25, 2018

Jicama Mango Rice

We love jicama and made Jicama Mango Rice as a side for our taco dinner tonight. It is delicious!!! With a food processor this is so easy and only took 10 minutes.

Ingredients:
1 jicama, cut with the "S" blade of the food processor
1 cup mango, diced
1/4 cup cilantro, sliced
2 TBS lime juice
1/4 tsp cumin
salt and pepper to taste (but not needed)

Directions:
1. peel and large dice the jicama. Using the "S" blade chop the jicama into rice like pieces. Put into a bowl.
2. dice the mango and add tot he jicama
3. stir int he cumin, lime juice, and cilantro
4. Serve or refrigerate until ready to serve.

Thursday, April 19, 2018

Oil-free Greek Salad Dressing

I went to a wonderful Greek restaurant this week and was disappointed to see the salad dressing on the table 3/4 olive oil, red wine vinegar and spices. Before I go again I wanted to have my own. This is what we made


ingredients:
1/2 cup red wine vinegar
1/4 cup lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp onion powder
3 cloves garlic or 1 tsp garlic powder
2 TBS tahini
1/2 tsp salt
1 tsp pepper
1/4 cup water

Place all ingredients in a blender. Blend until smooth. If using garlic powder instead of cloves, it can be hand-shaken.

Tuesday, April 17, 2018

WFPB Vegan Corn Muffins

Ingredients:
1/2 cup aquafaba
1/2 cup applesauce
1 cup almond milk
1 cup gluten free flour
1 cup corn meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup corn kernels
2 TBS date or maple sugar


Directions:
1. Preheat oven 375. Line 12 muffin tins with parchment liners
2. lightly whisk the aquafaba, applesauce, and almond milk (wet ingredients)
3. fold in the corn meal, gluten free flour, baking soda, baking powder, salt, sugar (dry ingredients). Don't over mix
4. fold corn kernels
5. Pour batter into 12 muffin tins
6. Bake 20 minutes

Saturday, April 7, 2018

April 2018 Whole-food, Plant-based, Gluten Free Potluck

This month's theme is wraps. As part of our education, we watched Olive Oil & Artery Function
May 5th, our next potluck, the theme is Whole Food, Plant based, gluten free Cinco de Mayo. Jyl will be presenting on glyphosates in our food.

Our menu consisted of

Falafel Wraps
The Falafels were a mix from Trader Joe's. They were served on romaine leaves with a cashew based tzatziki sauce

Curried Chickpea Wraps
This recipe was from How Not to Die Cookbook by Dr Michael Greger

Hummus  Wraps
Hummus served on Endive leaves topped with pea sprouts and paprika


Moroccan Wraps
This recipe is from Dr. Neal Barnard's Cookbook for Reversing Diabetes.
MOROCCAN BEAN SALAD
Cookbook for Reversing Diabetes by Dr. Neal Barnard, pages 90 and 91
Makes 4 servings
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked grain, such as brown rice
or quinoa)
1 cup diced red pepper
½ cup diced raw zucchini (can substitute cucumber)
1/3 cup chopped dried apricots
1/3 cup green onions
2 cups roughly chopped baby spinach
½ cu Moroccan Salad Dressing
Sea salt to taste
Freshly ground black pepper to taste
In a large bowl, combine the chickpeas, beans, red pepper, zucchini, apricots, onions, and
spinach. Toss to combine. Add the dressing, and toss to coast. Taste, add more dressing if
desired, and season to taste with salt and black pepper. Serve, or cover and refrigerate for
several hours.
Nutritional Facts per serving: 278 calories, 13 g protein, 50 g carbohydrates, 15 g sugar, 4 g total
fat, 15 g fiber, 527 mg sodium
MOROCCAN SALAD DRESSING
Makes 5 servings (about 2/3 cup)
¼ cup lemon juice
¼ cup water
1 tablespoon tahini
1 ½ tablespoons pure maple syrup
2 teaspoons roughly chopped fresh ginger
1 very small clove garlic
¼ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon sea salt
Combine all ingredients in a blender and puree until smooth.
Nutritional Facts per 2 tablespoon serving: 36 calories, 1 g protein, 6 g carbohydrates, 4 g sugar,
2 g total fat, 1 g fiber, 227 mg sodium

Dessert Crepes 
These are topped  with all fruit raspberry preserves