Fall Butternut Squash Soup

Ingredients:
Millet:
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.

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.

Salad

Sweet Potato Rounds

Our Buddha bowls where made from:

Quinoa

Roasted Sweet Potatoes with Rosemary

Srirachi seasoned chickpeas

stir-fried onions, peppers, green bean and mushrooms

roasted Brussel Sprouts

Jackfruit

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