mix and match Buddha Bowls

This is a wonderful site for mix and match Buddha. A second great site is from nutritionstudies.org

Shiitake Risotto

Our neighbors (thanks Debbie and Craig) grow shiitakes and blessed us with some. With half we made stroganoff and the remaining we used for the risotto.

Ingredients:
1 cup wild rice
4 cups vegetable broth
Directions: Boil water add rice. Simmer 50 minutes

1/2 pound shiitake mushrooms, sliced
2 leeks, sliced
2 garlic cloves minced
1 zucchini or summer squash (we used leftover pieces from zucchini manicotti)
Directions: Saute the garlic, carrots, mushrooms and leeks.

Once the rice is cooked, stir in the vegetables and

2 TBS nutritional yeast
1/4 raw vegan Parmesan cheese
2 TBS fresh sage leaves
1 cup Daiya cheddar cheese

Prickly Pear

We purchased Prickly Pear at the farmers market today. What a delicious fruit!

Kebabs

This recipe for Kebabs is from Jiyo. We altered it to fit our pantry and needs. We served them with a Ginger Apple Bok Choy Slaw

Ingredients: serve 8

1 can chickpeas, drained, rinsed and drained

1 onion – finely chopped

8 cloves of garlic – finely chopped

vegetables: 2 potatoes, 2 carrots, 2 medium sweet potatoes

1/2 tsp salt

1/2 tsp pepper

2 TBS parsley 

1 TBS coriander powder

1 tsp turmeric

1 tsp chili powder

1 tsp cumin

How You Make It

Boil vegetables and strain out the stock (this can be used in soups). Add the chickpeas and the cooked vegetables to the food processor. Process until smooth.

Use 1/4 cup batter for each patty.

Bake on seasoned stoneware at 350 for 20 minutes flip and bake another 20 minutes.

Veggie hash browns

This recipe is from Grow Your Own Groceries's Newsletter. We also used spiralized sweet potatoes and/or butternut squash. We used the almond pulp from when we make almond milk instead of flour. We baked them at 400 for 10 minutes each side instead of frying, so we didn't use any oil. Here is a photo of the carrot and beet "hash brown". We added cinnamon and salt to the beets and carrots and served with homemade pear sauce.

Carrot & Beet “Hash Browns” and Waffles Recipe

• 1 1/4 cups packed spiralized beet, carrot, or a combination of both
• 3 TBsp flax + 9 TBsp water
• 1 heaping TBsp chickpea, almond or coconut flour
We added 1 tsp cinnamon and 1/2 tsp salt
• Coconut oil, for frying

Directions: Add altogether in a bowl and let sit for 5 minutes for the flax to gel. Squeeze the dough together and divide into 4. Heat a frying pan on medium-high heat and add coconut oil. Squeeze each hash brown to hold its shape and place in the frying pan. Fry for 5-8 minutes, gently pressing down on each hash brown, then flip and do the other side. Serve and eat on up!

Notes: 1) The coconut and almond flour lend a sweeter dough than using chickpea or a grain flour. That means you can make these sweet or savory: if you want to go the sweet “root,” top with fresh fruit and a low calorie sweetener like stevia and eat on up! If you want to go the savory “root,” consider adding in 1/2 tsp each garlic and onion powder (or more, as you like), and salt and pepper to taste. 2) You can also use these savory hash browns as a burger patty or to eat as a side of veggie “bread” with soup. Enjoy!

Variation: To turn these into waffles, grease a waffle maker and scoop the “dough” across the top. Close waffle maker and press down for 1 minute. Cook for 12-15 minutes, until there is no more steam being released. Repeat. Top with fresh fruit and stevia, or whatever catches your fancy.

Loaded Sweet Potato Fries

We saw this recipe for Loaded Sweet Potato Fries and thought YUM!!! We have altered the recipe to our taste and needs.

Ingredients:
Fries
3 large sweet potatoes peeled and cut into fries
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp olive oil

Toss the fries and the seasoning together in a bag. Spread on a cookie sheet and bake at 425 for 25  minutes

Salsa
2 cups tomatoes, diced
1/2 red bell pepper, diced
1 shallot, minced
2 TBS fresh cilantro
1 tsp lime juice
1/2 tsp salt

Place in a bowl, toss

Black beans
1 can black beans, rinsed and drained
1 tsp chili powder
1 tsp cumin
1 tsp lime juice

Heat on stove until warm

Cashew Sour Kream is from Ani's Essential
1 cup cashews, soaked, drained, rinsed and drained
1/4 cup lemon juice
1/2 cup water

To assemble:
place the sweet potato fries as the base. Top with black beans, then the salsa, and then the cashew based sour kream

September Potluck 2016

Our theme this month is appetizers. What a great theme to kick off college football weekend!!!!
Next month is a breakfast theme.

We had to start with petite desserts

Blueberry Cacao Cups

frozen blueberries
dates
cacao powder
shredded coconut

Oat Cranberry Truffles

She used pistachios, almonds, and pine nuts, cranberries, molasses (did not have maple sugar),coconut oil, and  oats.  No chocolate outside as she did not have the ingredients.  :(

Roll-ups
She uses jicama as the "wrapper"
asparagus and dill with an Avocado Dip
carrots and cucumber with an Asian Dip

Mini Buckwheat Pesto Pizzas
Macadamia & Cashew Herb Cheese

This is a fresh herbed cheese similar in flavor to a herbed Boursin ™ cheese. You can use it in
lots of ways: as a dip, spread, in ravioli and in our zucchini cannelloni (see page 188). Make
time: 20 minutes | Soak time: 2– 4 hours | Equipment required: blender or food processor
1 cup cashews (soaked 2– 4 hours)
1/ 2 cup macadamia nuts (soaked 2– 4 hours)
1/ 2 cup filtered water

1/ 4 cup lemon juice
2 tsp nutritional yeast
1 tbsp finely chopped chives
1 tbsp finely chopped tarragon
1 tbsp finely chopped parsley
1 tbsp finely diced shallot
1 tbsp finely chopped chervil
1/ 3 tsp sea salt

Drain the soaked nuts and rinse thoroughly. Place in a food processor (you could use a blender but this will require more water to get it moving and create a runnier cheese) with the water, lemon juice and nutritional yeast and mix until smooth. Finely chop all the herbs and fold in, add sea salt. Add any additional sea salt and cracked pepper to taste. Will keep in the refrigerator for 3– 4 days.
May, Megan. Raw Organic Goodness

Tapenade with baby bell peppers 

She added broccoli to the second one and adjusted the spices a little. 

Ants on a Log

Celery sticks

almond butter
organic raisins

Watermelon Gazpacho

3 lbs Watermelon, (or as much as you want)  rind removed

1 unwaxed cucumber cut in small chunks

1 yellow or red tomato cut in chunks

1 seeded red or yellow bell pepper cut in chunks

1 or 2 c. fresh orange juice

1 T fresh lemon juice

chopped cilantro or basil (fresh)

DO NOT USE FOOD PROCESSOR FOR WATERMELON!!!!!  Chop watermelon into very small pieces to get around 3 cups including juice and place in a large bowl.

Chop the cucumber, tomato and bell pepper finely (you can use a food processor but I chopped by hand) and add to the watermelon.  Stir in the orange and lemon juices and stir well.  Top with the chopped herb.  You can serve immediately or refrigerate up to 24 hours.

This recipe is from Fully Raw Christina

Artichoke Dip with onion crackers, carrot and jicama chips