November 2016 Potluck

Our theme this month is holiday foods that are vegan and gluten free. As always everything was AMAZING! I love how all the courses for a holiday meal were provided. Our next gathering will be a Living Kitchen December 3rd at 1.

Pumpkin Hummus
Ingredients:

1 can organic garbanzo beans

1 can organic pumpkin
1/4 cup tahini

2 cloves garlic

dash of salt

dash of cumin

dash of turmeric

dash of cinnamon

dash of clove

dash of ginger

dash of allspice

dash of nutmeg

dash of maple syrup

Directions: combine in a food processor until smooth.

Our Salad:
Leafy Green salad

Our Soup:

ROASTED ACORN SQUASH BISQUE

INGREDIENTS

1 acorn squash

½ cup diced onion

2 - 3 carrots, diced

1 -2 stalks of celery, diced

1 clove garlic, minced

1 teaspoon fresh ginger, minced (optional)

¼ cup honey or maple syrup

4 cups vegetable broth

½ teaspoon salt

DIRECTIONS

Preheat the oven to 425° F. Halve the acorn squash. Scoop out and set aside the seeds. Place the cut sides of the squash down in a 13 x 9– inch pan with about one inch of water. Roast until the skin is pierced easily with a fork, about 40 - 45 minutes. Allow to cool, then remove the skin and roughly chop the squash.

Water sauté (or use a little vegetable broth) over low heat, the onion, carrots, and celery for about five minutes. Add the garlic and ginger and sauté another 30 seconds. Add the honey, broth, salt and squash. Raise to a boil, then lower the heat and simmer for 10 minutes. Blend the bisque in a blender or in the pot with an immersion blender.

Serve warm, sprinkled with a few pumpkin seeds or if you have follow the instructions below, a few of the roasted squash seeds.

Roasting the acorn squash seeds (optional)

Scoop out and set aside the seeds. While the squash is roasting, rinse the seeds and get rid of the excess squashy bits. Pat dry with paper towels. Spread out on a rimmed baking sheet. Drizzle with oil and sprinkle with salt. Stir to coat all of the seeds. After you take the squash out of the oven, let the oven cool to 325 ° F. Roast the seeds until golden brown, stirring every 5– 10 minutes. Set aside.  

Our Main Dish:
Wild Rice with Corn and Cranberries

Our sides:
Brussel Sprouts












Cranberry Relish
2 cups cranberries
1/2 cup raisins soaked in the juice of 1 orange
3/4 cups pitted dates
Process in food processor to desired consistency

add
1 apple cored and diced
1 orange peeled and slices
Process to incorporate


Green Bean Casserole
















Our desserts:

Butterfingers

Almond Butter Pie

Our Beverages:
Hot Cacao
Ingredients:
1 cup almond milk
1 cup water
2-4 dates
2 TBS cacao powder
1/2 tsp vanilla
Directions: Place it in a high speed blender and blend until hot.

Nutnog