The March 2nd theme is using a green ingredients preparing for those Saint Patty's Day gatherings.
Vegan Artichoke Dip
Pumpkin Trail Mix Energy Bits
Chips and Salsa
Pinwheels
Creamy Kale Bites
Basil Bites
Zesty White Bean Chili
Chips and Bean Salsa
1 part beans, 1 part corn, 1/2 part salsa
Chickpea Salad (waiting on recipe)
Roasted vegetables (waiting on recipe)
Apple (recipe to come)
Veggies Wraps with peanut sauce
The wraps were BFree brand from Publix which are Quinoa and Chia Seeds with Teff Seeds and Flaxseeds. The wraps were made with hummus, cut-up vegetables and served with a peanut sauce.
Oil Free Hummus
Peanut sauce
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 (I used Coconut Aminos)
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
1/3 to ½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water until desired consistency. Keeps for weeks in the refrigerator.
