Lentils and Rice

Our last day in the Pocono's and all we have left is a can of tomatoes, rice, lentils, peppers, onion, garlic, cinnamon and ginger, so we made this lentil and rice dish. It could have used cumin and turmeric, but we used what we had with us.

Ingredients:
1 can tomatoes
1 cup red lentils
1/2 a large sweet onion, diced
1 red pepper, diced
1 tsp garlic powder
1 tsp ginger powder
1 tsp cinnamon
1 tsp maple syrup
2 cups water
1/2 tsp black pepper
1/2 tsp salt

Directions: Water saute the onions, peppers, tomatoes, and spices. Stir in spices. Add water and lentils. Bring to a boil, reduce heat to simmer and cover until liquid is absorbed, ~ 20 minutes. Serve in 1 tsp maple syrup.

1 cup brown rice
2 cup water
1/2 tsp salt

Directions: Bring water to a boil, stir in rice and salt. Reduce heat to simmer and cover until liquid is absorbed, ~ 40 minutes.

Pineapple Fried Rice

We were able to purchase a pineapple for $1 and have only eaten half of it, so........... we made pineapple "fried" rice in the instant pot. 1-2 cups of protein (beans, lentils, shrimp, chicken, pork...) could be added. We opted out as our son has had too much protein in the last couple of days, quinoa and beans just thrown him over his threshold.

Ingredients

• 1/2 ripe sweet pineapple, cored, peeled and diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 1 cup brown rice 
• 1 bell pepper, diced
• 1 cup frozen mixed vegetables 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1 tsp apple cider vinegar
• 2 tablespoon coconut amino
• 1 1/2 cups broth

Granish

• green onions for garnish
• 1/2 cup cashews for garnish

Directions:

Everything in the instant pot with the manual setting for 25 minutes. Use the natural release. Stir in scallions and cashews and serve.

WFPB Pad Thai with Quinoa

We are participating in the Food Matter's Challenge this week. Tonight's meal is Pad Thai. We altered it to lower the fat content and fit our needs.

Ingredients:
Sauce
1 cup vegetable broth
2 TBS umami sauce (from Dr Greger's How Not to Die cookbook)
1/4 cup coconut aminos
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp sriracha sauce
1/4 cup sunflower butter

Vegetables
1 cup snow peas (the end of our garden harvest)
1/2 cup red pepper
1 cup broccoli
1 cup carrots
1 cup scallions

Directions:
Whisk together the sauce ingredients.
Add the vegetables in the sauce and cook until the vegetables are desired texture, we like them crisp and warm.
Served over cooked quinoa

Father's Day 2018

The five of us were together for Father's Day. We celebrated with a vegan lunch without a lot of complaining. We are thankful to have another Father's Day with Al, after the last couple of years, we don't take things for granted.

We had pome de sec,

vegan lasagna (green lentil noodles, daiya cheese, pinenut parmesan, herb ricotta, homemade spaghetti sauce, and sauteed vegetables), tossed salad, homemade, gluten-free vegan bread (from a mix), fresh cantaloupe,

Herb Ricotta
Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

blueberry cobbler (from Forks over Knives cookbook), and berry chia pudding.

Summer Berry Chia Pudding

We are looking for easy recipes for our berries. This is a plant based pudding recipe.

Serves 4
Ingredients:
1 cup berries
1 cup almond milk
2 TBS maple syrup or honey
3 TBS chia seeds
1 tsp lemon or lime juice
1/2 tsp vanilla

Directions:
Combine everything in a bowl and gently stir. Pour 1/2 cup of mix into serving dishes. Chill for ~ 2 hours and serve.

June 2018 potluck

This month's theme is, "Something someone who eats the SAD would like". The food was amazing. Jyl gave a wonderful and informative talk on glyphosate and GMO's.
Next month July 7th is Living Lasagna. Each person is responsible for a layer of the lasagna. It will be made on site. Here is the link to the recipes used last year. There will be a sign-up for this potluck.

We had

Raw Mediterranean Pasta

Corn Chowder 

1 t. garlic

1/2 t dried thyme

4 c corn kernels (organic)

1 T extra virgin olive oil

2c organic vegetable broth (low sodium)

1 mango

1 seeded jalapeno

4 mint leaves

Place ingredients in a food processor and process to a chunky chowder.

Hemp Tabouli from Raw Foods for Dummys
cauliflower was added















Bean Melenge

Ingredients:
1 can black beans
1 can kidney beans
1 large onion
several cloves of galric
mushroom broth
coriander, cumin, cilantro leaves
canned tomatoes with jalepinos
2 TBS tomato paste
water to desired consistancy
Directions: broth saute vegetables
stir in beans and tomatoes
add herbs

served of brown rice

Raw Vegetable Salad

Kale, Romaine, red cabbage, radishes, cauliflower, broccoli, carrots, red, yellow and green pepper, cucumbers, zucchini, green onions, celery, cooked beets
Dressings: lime, salt, garlic powder, mint, red wine vinegar, balsamic







Green Salad with blueberries and avocado dressing

Antipasto

the recipe was altered to fit the needs of the group
Dressing:
1 cup orange juice
2 TBS lemon juice
2 TBS water
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Vegetables:
1 pound frozen broccoli
2 cups frozen green beans
1 yellow squash, sliced
1 zucchini, sliced
2 cups snow peas
1 orange pepper, sliced
1 leek, sliced

Directions:
place all the vegetables in a large bowl, add whisked dressing over the vegetables, toss and allow to marinade overnight.

Mandarin Orange Cacao Cheesecake
mulberries were used int he crust instead of almonds

Hibiscus tea

Raspberry Pineapple puree