June 2016 Potluck

This month's theme is fruits and veggies. The dishes didn't have to contain both but both needed to be brought to the potluck. Everything was wonderful!!! Next month is living lasagna.

Balsamic Salad
cut mushroom, sweet peppers, strawberries and marinade overnight in balsamic and a little maple syrup. The next day added green peppers, sweet peppers, cranberries, and broccoli






Cream of Cucumber Soup
Ingredients:
1 cucumber, peeled and rough chopped

1 stalk celery, chopped
1 TBS lemon juice
1/2-3/4 cup water
2 tsp chickpea miso
1 clove garlic, chopped
dash cayenne
1/2 avocado, chopped
1/2 tsp dried dill weed or 2 tsp minced fresh dill

Directions: add all but the water, avocado and dill to blend. After blended add the avocado and dill. Thin with water.

Curried Sprout Salad with Onion Bread. September Morn Mix Sprouts were used, containing alfalfa, mung and broccoli certified organic sprouts.









Mango Miso Salad The tofu was omitted from the recipes peaches and mango were added.

Beet and Apple Salad













Butternut Squash Soup
1/2 small butternut squash (2 cups) peeled and diced

1 apple, peeled, diced and cored
1 cup water
1/2 cup orange juice
1/4 cup cashews soaked for 2-4 hours and drained
2 TBS olive oil
1 chipotle chile, seed removed
1 tsp cumin
1/2 tsp salt
Directions: place all ingredients in a high speed blender

Tossed Salad with blueberries with a pumpkin pesto dressing

watermelon slices

Chocomole using avocado, prunes, maple syrup and cocoa powder