January 2015 potluck

This month's them was soup and salads. We had a wonderful assortments of dishes.

We had a raw tomato soup, an avocado and tomato salad, a mushroom dish, a leafy green salad, a super green salad, raw croutons and raw onion crackers.

The recipes are as follows:
Ruby’s Smokin' Hot Tomato Soup

Ingredients:
2 cups fresh tomatoes
1 1/2 cups sun-dried tomatoes, soaked (save the soak water, about 1+ cup)
1/3 cup olive oil
1/2 cup raw cashews, soaked for 1–2 hours
1 clove garlic
1/4 cup chopped shallot
1 Tablespoon red pepper flakes (these were omitted)
1 Tablespoon raw honey, coconut or agave nectar
1 teaspoon smoked sea salt (if you have it; otherwise substitute regular sea salt)
Fresh herbs for garnish

Directions: Blend all ingredients, including soak water from the sun-dried tomatoes, in your blender. Combine until the mixture reaches a creamy consistency.

Add pure water to thin as needed. If you want to reduce the spicy heat, use fewer red pepper flakes.

The Avocado and tomato salad:
Ingredients:

3 medium tomatoes

1 avocado

1 green pepper

1 red pepper

Dressing was:

Olive Oil

Lemon Juice

White pepper

Garlic

The marinaded mushrooms:

Servings: 4

Ingredients

• 1 tablespoon agave nectar
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 teaspoon sea salt
• 1 dash cayenne
• 12 medium sliced mushrooms

Directions:

1. Directions:
2. 1. Place all ingredients except for the mushrooms in a container with a lid that can store the mushrooms.
3. 2 Stir well.
4. 3 the mushrooms, and stir to ensure all mushrooms are coated.
5. 4 Store in the fridge, turning the container often so that the mushrooms remain coated.
6. 5 Marinate for at least 4 hours. Keeps for up to a week.

The link is from http://www.food.com/recipe/raw-marinated-mushrooms-317988


The leafy green salad contained pomegranate seeds and other
diced vegetables with a ginger dressing.

The super green salad contained super greens, blueberries and diced vegetables. The dressing was the orange marinade from http://heal-thy-self-cb.blogspot.com/2014/11/raw-vegetable-antipasto.html
1/2 cup freshly juiced orange
1 1/2 TBS freshly squeezed lemon
2 TBS extra-virgin olive oil
2 TBS cold-pressed flax oil
1/2 tsp Italian seasonings
1/2 tsp onion powder
1/2 tsp salt
1 garlic clove crushed
1/2 tsp powdered mustard

The raw onion crackers are from http://heal-thy-self-cb.blogspot.com/2013/12/raw-onion-bread.html

The raw garlic-herb croutons are from Raw Foods for Dummies, p 153 (we doubled the recipe)
Ingredients:
2 cups almond pulp
1 cup ground flax
1 zucchini shredded

3 TBS olive oil
1 TBS nutritional yeast
1 tsp minced fresh basil
1 tsp minced fresh parsley
1 tsp minced fresh oregano
2 cloves of garlic crushed
1/2 tsp salt
directions: mix all the ingredients together. spread on a nonstick dehydrator sheet until 1/2 inch thick. Cut the batter into 1/2 inch cubes and place cubes on the mesh dehydrator sheet. Dehydrate at 105 degrees for 18-24 hours.

The February potluck with be February 7th. The theme is the dish contains a "RED" ingredient.