February PB gluten free potluck 2018

The theme is Superbowl party food (snacks and appetizers). All the food is gluten free (several of us have gluten issues whether it is celiac, gluten intolerance, IBS, or UC) and vegan. The chips and chocolate are not whole food plant based. The theme for March is using a green ingredient for St Patty's Day. The Potluck is March 3rd at 1:00.

Baked falafels with a  cashew based tzatziki

Tzatziki is often served in Greek and Persian cuisine. It is traditionally made with strained yogurt and a mix of garlic, sea salt, cucumber and herbs. Here we use cashews instead of yogurt, but the rest remains the same, creating a versatile sauce that you can use to embellish many dishes.

Makes: 1 1/ 2 cups

1 cup cashews (soaked 2– 4 hours)

1/ 4 cup filtered water (add more as needed)

1/ 3 cup lemon juice

1/ 2 tsp sea salt

1 crushed garlic clove

2 tbsp chopped dill (I used around 2- 2 ½ dried)

1/ 2 cup finely diced cucumber

Drain the soaked cashews and rinse thoroughly. Place all the ingredients except the dill and the cucumber in a blender – blend until creamy and smooth. Now fold through the dill and cucumber. Leave to rest for 1/ 2 hour before serving for the flavors of the cucumber and dill to develop in the sauce. Add more salt to taste. Keep in the refrigerator in an airtight container for up 4-5 days.

May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3161-3164). Fair Winds Press. Kindle Edition.

Artichoke Dip with Omega 3 crackers (from the upcoming cookbook Got Nuts)

Super Bowl Strawberries

Chips and Salsa

Kettle Vinegar and Salt Chips

Queso
The queso is the cheddar aquafaba with mango, cilantro and tomatoes

Sweet Potato and Guacamole

Quinoa Stuffed Mushrooms
ingredients
mushrooms
quinoa
carrots
tomatoes
oregano
parsley
dill

Smoky Roasted Chickpeas from Dr. Greger's cookbook How Not to Die
Ingredients
1 1/2 cup cooked chickpeas
1 TBS date paste
1 TBS nutritional yeast
2 tsp miso
1 1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp Savory Spice Blend from the cookbook

Directions: preheat oven to 375. Line a baking sheet with parchment paper. Make sure the chickpeas are dry and remove any loose skin. In a medium bowl combine 2 TBS of water with the date paste, yeast, miso, paprika and onion powder. Toss with the chickpeas. Transfer the chickpeas to the baking sheet, spreading to a single layer. Bake for 30-35 minutes, stirring every 8-10 minutes. Sprinkle the roasted chickpeas with the Savory Spice Blend. They are best eaten the day they are made.

Coconut Chickpea
Ingredients:
chickpea
coconut
cilantro
onion

Fruit platter