Sunday, September 17, 2017

Fall Butternut Squash Soup

1 cup millet
1 2/3 cup vegetable broth
Place in instant pot using manual setting for 12 minutes.

While the millet is cooking broth sauté the onions, celery, and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth

When the vegetables are soft pour the vegetables into the instant pot of millet along with
1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced
4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme
butternut squash (1 medium), peeled and diced
6 cups vegetable broth
1 quart, canned tomatoes
1 TBS cumin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp turmeric

set the Instant Pot to slow cook for 5-6 hours.

Saturday, September 2, 2017

Whole Food Plant Based September 2017 Potluck

This month's theme was Buddha Bowls. Buddha Bowls are a great way to clean out the refrigerator. One needs a grain or pseudo-cereal, vegetables, starchy vegetable, protein source, and dressing. In addition to our Buddha bowls we had a salad, appetizers, and dessert. The theme for October is Northern African recipes, cooked or raw, definitely vegan, wholefoods plant based and gluten free.


Sweet Potato Rounds

Our Buddha bowls where made from:

Roasted Sweet Potatoes with Rosemary

Srirachi seasoned chickpeas

stir-fried onions, peppers, green bean and mushrooms

roasted Brussel Sprouts


Tahini Dressing, we added 2 tsp lemon juice & an extra 2 tsp of maple syrup

Hibiscus Tea

Jackfruit cheese cake using 4 cups if jackfruit instead of 2 1/2 cups of oranges