February Potluck

The theme was red for Valentine's Day today. The dishes contained a red ingredient. As always everything was amazing!
Our next potluck will be March 7, 1 PM. The theme is using a green ingredient.

Hemp Tabouli

Ingredients:
1/2 cup hemp seeds
1/2 cup tomato, diced
1/2 cup cucumber, diced
1/2 cup parsley, minced
2 TBS olive oil
2 TBS green onion, sliced
2 tsp mint leaves minced
1 TBS lemon juice
1 clove garlic, minced
1 cup chickpeas, canned, drained
salt and pepper to taste

Mediterranean Pasta the recipe can be seen here http://heal-thy-self-cb.blogspot.com/2014/02/raw-mediterranean-pasta.html
We used the sundried tomato soaking water instead of oil and topped with red bell peppers, grape tomatoes and black olives.
We also added almond feta from http://heal-thy-self-cb.blogspot.com/2014/07/almond-feta.html
adding

1 cup almond feta
1-2 sliced green onion,
2 TBS chickpea miso
2 TBS chopped pine nuts
3-4 TBS herbs such as oregano, parsley, chervil, dill, thyme, basil....
2 cloves garlic minced
2 tsp nutritional yeast
2 TBS minced red onion

Cucumber Tomato Salad
Ingredients:
2 cucumbers

32 pounds Roma tomatoes
2 springs of oregano
1 tsp marjoram
3 TBS tahini
juice of 1 lemon

Directions:
Slice the cucumber and tomato into bite size pieces.
Whisk together tahini and lemon juice,
Fold the sauce in the tomato and cucumber salad.


Broccoli slaw with apples and a cranberry dressing
Broccoli slaw

apples sliced

Cranberry dressing:
1 1/2 cup fresh cranberries
6 dates
3/4 cup walnuts
1/2 cup water
2 oranges
salt and pepper to taste
Blend until smooth

Strawberries and wine

Cherry Crisp

Cherry Crisp (Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet)

4 c. fresh or frozen Cherries (thawed and drained if frozen)  I didn't measure, just filled dish

3/4 c pitted medjool dates, soaked

1 T fresh lemon juice

2 c. Crumble Topping
 

Place 1 1/2 c. cherries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth.  Remove from the food processor and mix with the remaining cherries.   Cover with Crumble Topping

Crumble Topping

2 c. raw walnuts or pecans, unsoaked

1/2 c. unsweetened shredded dried coconut (I used fresh, undried)

1/4 t. ground cinnamon

1/4 t. ground nutmeg

1/4 t. salt

1/2 cup raisins, unsoaked

8 pitted medjool dates, unsoaked

1/4 c. whole cane sugar or maple sugar (optional for a sweeter topping)  I left it out

Place walnuts, coconut, cinnamon, nutmeg and salt in a food processor fitted with the S blade and process until coarsely ground.  Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together.  Don't overprocess.  Add the optional whole cane sugar and process briefly.  Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Blackberry cheezecake
the recipe is at the following link http://www.choosingraw.com/raw-vegan-blackberry-cheesecake-bars/