October 2018 Potluck

This month's theme is "Something Simple" such as smoothies, wraps and salads. November's potluck theme is "Holiday Dishes"

Italian Wraps

For the Spread:

1 cup cooked or canned chickpeas, no salt added, rinsed and drained

1/4 C pine nuts 

4 tablespoons sun dried tomatoes (soak in hot water for around 1 hour, save liquid)

1 clove garlic

1 teaspoon Italian seasonings or more to taste

For the Filling:

Nori sheets (or gluten free wraps)

1/2 cup finely chopped red onion

1 can artichoke hearts drained, rinsed, liquid squeezed out, finely chopped

1/3 - 1/2 C finely finely chopped tomatoes

Combine spread ingredients in a high speed blender.  Add a little of the sun dried tomato water.  Adding more water as needed until smooth.  Spread on the nori sheets or wraps the spread.  Add the filling.

You can use any ingredients that you like such as finely chopped spinach, arugula, avacado.  The spread can be used as a dip.

Vegan Potato Salad

Spring rolls with rice paper and a peanut sauce

brown rice wrappers

chopped vegetables f choice

leafy greens of choice

Peanut Sauce
From: This Can’t Be Tofu by Deborah Madison
½ C peanut butter
1 large clove garlic, coarsely chopped
3 TBLS soy sauce, tamari or liquid aminos
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.peanut sauce 

Purple power smoothie

Ingredients:

Lemon juice

unsweetened organic almond milk

pea protein

almond butter

flax seeds

hemp seeds

chia seeds

cinnamon

spirulina

spinach

arugula

strawberries

blueberries

blackberries

Leafy Green Salad

Ingredients:

arugula

broccoli rice

avocado

frozen blueberries

sorrel leaves

Dr Fuhrman's raspberry vinegar as the dressing