Saturday, March 4, 2017

WFPB March Potluck

This month's theme for the Whole food plant based gluten free potluck was using at least one green ingredient. Next month's potluck is April1st with a theme of "using an unexpected ingredient."

Cinnamon Apples

Cucumber Sandwiches
1 container of Daiya cream cheese
1/4 C vegan mayonnaise
Onion powder to taste
Garlic powder to taste
English cucumber sliced
Dill Weed

Let the cream cheese soften and mix with the mayonnaise, onion powder, and garlic powder.  Spread on a gluten-free cracker, top with a slice of cucumber, and sprinkle the dill weed on top.

substituted a cucumber for the zucchini

Spinach Salad

Roasted Brussel Sprouts with mushrooms'

Pumpkin seed dressing and snapea crisps

Green Smoothie

1 cup total of fresh orange and carrot juice; big handful each of greens (like spinach and kale) sunflower sprouts and parsley or cilantro; herbs of choice; cut up fresh veggies or fruits like fennel, peach, pears, apples, red or yellow peppers. Whir in blender till as smooth as you like, then add; frozen bananas and other fruit of choice, like mango or berries. And then you can add flax seed meal and/or chopped candied ginger (optional).
Avocado Cucumber Sandwiches
Cucumber slices
mashed avocado with salt


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