Saturday, April 1, 2017

April's WFPB GF Potluck

This month's whole food plant based gluten free potluck theme was a mystery ingredient. 


The mystery ingredient was pickled watermelon rinds
The salad contained organic spinach, organic carrots, organic raisins, nutritional yeast and raw cashews. 
Mustard vinaigrette  
1/3 cup stone ground mustard
1/4 cup organic apple cider vinegar
1/2 tsp.maple syrup
1 tsp black pepper 
2 TBS. filtered water

The mystery ingredient was stone ground mustard
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp. cumin
1/2 tsp. salt
2 TBS. organic extra virgin oil
organic stone ground mustard (dollap)
2 tsp. filtered water

Lentil Soup
The mystery ingredient was ginger turmeric
Lentil soup
I pkg organic French lentils (or any other variety) I soaked them for a few hours, but not necessary 
1 small chopped onion
3-4 celery stalks chopped
4 carrots chopped
1/2 c parsley chopped
3-4 minced garlic cloves
 ginger root (a few slices -about 1 tbsp)
1 1/2 tsp ground turmeric
1-2 bay leaves
8-9 c water 
Olive oil

Sautée onion, celery, and garlic in a little olive oil. Add bay leaves  and lentils. Stir and add water and all other ingredients, except carrots. Bring to a boil. Then cover and simmer until cooked (about 30 min) Add carrots 10-15 min before lentils are cooked. 

The mystery ingredient was cauliflower rice
3 14.5-oz cans of chickpeas  were used as well as 3 14.5-oz can of pureed tomatoes with only 1 jalapeno pepper.

Cauliflower Salad
The mystery ingredient was cauliflower

The mystery ingredient was mango

The mystery ingredient was tumeric and ginger

Miranda's Dream Pound Cake served with almond ice cream
This recipe will be in the upcoming cookbook Got Nuts
The mystery ingredient was pancake mix

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