WFPB Mediterranean Snow Peas

Our snow peas are becoming abundant, so looking for healthy recipes other than stir fry or raw on a salad. We altered the Mediterranean Snow Pea recipe from Allrecipe.com to fit our needs and it was amazing!!!

Ingredients:
1/2 pound snow peas, trimmed
~ 1/4 cup vegetable broth
2 garlic cloves, minced
2 scallions, thinly sliced
1 tsp Italian seasoning
1 tsp lemon juice
salt and pepper to taste
Pinenut parmesan  cheese

Directions:
1. heat 1-2 TBS vegetable broth to saute the garlic, less than a minute
2. add Italian seasoning, snow peas and scallions
3. add, ~2 TBS vegetable broth, sauteing the snow peas and scallions until they are bright green (~2 minutes)
4. add salt, pepper and Pinenut Parmesan cheese to serve.

May Taco Bar potluck, 2018

This month's theme was a taco bar to celebrate cinco de mayo. As always everything was delicious, this may have been my favorite Taco Bar. We watched and discussed Dr Joel Fuhrman's youtube on his new book Fast Food Genocide,
June's theme is something that is vegan, whole food plant based, and gluten free for someone who LOVES the SAD. One from our group will be giving a presentation on glyphosate, thanks Jyl!

Sweet Pepper crackers and zucchini hummus both from the cookbook Raw Food for Dummies

Homemade corn tortillas and sprouted corn tortillas

2 cups Organic Masa Harina Corn Flour

1/2 tsp Sea Salt

1 1/2 to 2 cups hot water

Mix salt into the masa harina corn flour.  Slowly pour the water into the dough to reach a good consistency.  The dough should be firm and springy when touched, not dry or sticky.  Let rest for about an hour, covered with a damp towel.

Preheat a griddle or flat surface pan to medium high heat.  Divide the dough into 2-inch balls.  Press dough between two piece of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.  Flip to the other side and cook for another minute.

Walnut meat or black beans (can't find the picture)
Walnuts processed with taco seasoning mix of choice
Black beans, onions, peppers with taco seasoning mix of choice


Lettuce and tomatoes

Guacamole and Pineapple salsa

Jicama mango rice
added another cup of diced mango and 1/2 cup black beans

Salad with a homemade avocado lemon dressing

Vegan gluten free cake with mango coconut yogurt from wholefoods

Mexican Potato Pie

Ingredients:
1 pound potatoes, sliced thin for the crust
salt and pepper to taste

Directions:
line a large pie dish with parchment paper.
Overlap the potato slices first the bottom the sides using the nicest slices for the side.
Bake at 350 for 10 minutes

Filling
1.5 cups Adzuki beans
3 TBS taco seasoning mix of choice
1 cup vegetable broth
1 onion, diced
1 pepper, diced
2-3 cloves of garlic, minced
1 squash or zucchini, sliced thin
2 cups sliced kale

1 cup Garlic Alfredo Sauce from the film Eating You Alive (the remaining we added to pasta for another meal)

Directions:
broth saute the vegetables with the taco seasoning mix.
add beans and kale to heat throughly
place the vegetables on the cooked potato crust
top with 1 cup Garlic Alfredo Sauce
Bake at 350 for 30 minutes