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

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