Southwestern Mac and Cheese

We altered this recipe from David Wolfe to create ours.

Ingredients:
Dry Roasted vegetables:
2-3 Sweet potato, peeled and diced
1 onions, diced
3 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper

Direction: Toss onion, sweet potatoes and garlic with cumin, salt and pepper
Dry roast at 375 for 20 minutes

Sauce:
3 cups unsweetened almond milk
1/2 cup tapioca starch
2 tsp salt
1 tsp black pepper
1 tsp sriracha sauce
1 tsp dijon mustard
2 tsp tamari sauce
2 tsp lime juice
2 TBS nutritional yeast
2 cups of above roasted vegetables

Directions: While the pasta and broccoli are cooking prepare the sauce. Add the sauce ingredients to a blender and blend until smooth. Pour into a large frying pan over medium heat whisking until thick.

Pasta and broccoli:
1 pound pasta
4 cups broccoli

Directions: bring water to a boil for the pasta. Cook according to the package directions. Add the broccoli abou t1 minute prior to the pasta being done. Drain both.

Bread crumbs topping:
1/2 cup bread crumbs
1/4 cup vegan parmesan cheese
1 tsp Italian seasoning

Directions: combine the topping ingredients.

To asssemble:
Preheat oven to 350
Transfer the pasta, broccoli and extra roasted vegetables to a large 9x13 baking dish. Stir to combine well.
Pour sauce over the the pasta mixture. Stir to evenly coat the pasta mix. 
Sprinkle the topping over the pasta
Bake for 20 minutes with a piece of parchment paper of the top to keep it from drying out.

Vegan Italian Sausage

We made the Italian Sausage from the Engine 2 cookbook. For us the spices were lacking but the texture was great, so we found an homemade Italian Sausage Seasoning recipe

This is what we did

Ingredients:
1 14.5 oz can Adzuki beans, drained, rinsed and drained
1 14.5 oz can Chickpeas, drained, rinsed and drained
1 cup oatmeal
1/2 cup cooked brown rice
2 TBS sundried tomatoes soaked in water (just covering the tomato slices, save the soaking water to add to the recipe
1 cup sliced kale, large stems removed
2 tsp dried parsley
1 TBS dried oregano
2 tsp Italian seasoning
1/2 tsp fennel seeds
1/2 tsp paprika
1/2 tsp red pepper flakes
1 TBS minced garlic
1 1/2 tsp back pepper
1 1/2 tsp salt
1 tsp minced onions

Directions: Combine all the spices in a separate bowl.
Place everything in the food processor, scraping down the sides as needed until everything is incorporated to your desired consistency.
Allow to rest in the refrigerator for at least 15 minutes.
Set up a wrap station for 8-10 brown rice spring roll wrappers. Use a container large enough for the wrapper to fit. Fill with warm to hot water. Place the wrapper in the water until soft. Once soft remove the wrapper from the water, spreading out. Place 1/3 cup of fillingrolled into a sausage shape, on the wrapper. Fold over the ends and then roll the sausage tightly. Repeat utilt he filling is gone.
Allow to rest 15 minutes prior to grilling
Rotate the sausage every couple of minutes until the wrapper bubbles.
Place the sausage on a third of a Schar Baguette, covering with vegetable rich tomato sauce and Violite Provolone cheeze. We placed it under the broiler for 5 minutes for the cheeze to melt.

August 2019 Potluck

This month's theme is seasonal fruits and vegetables. Everything was delicious as always.
Next month's theme is Buddha Bowls. Everyone is to bring an ingredient (enough for 12+) to make a Buddha Bowl.

Cantaloupe Soup
Cantaloupe, almond milk and honey. Garnish with a raspberry and chocolate mint leaf.

Kale, blueberry and Quiona Salad

Kale and Quinoa Salad from Vegan Community Kitchen. It also had dried cranberries.

 I added some local, seasonal  blueberries.

Eggplant ratatouille
Sautéed Eggplant and Squash
Ingredients varies depending on the amount desired
Eggplant
Yellow squash
Zucchini
Onion
Tomatoes, diced (can use petite cut canned tomatoes)
Mushrooms (I normally include mushrooms but didn’t in the dish I brought)
Garlic
Thyme
Oregano
Basil (I normally include basil but didn’t in the dish I brought)
Salt and pepper
Peel eggplant and cut into rounds and then either half or quarter, depending on size. Peel yellow
squash and zucchini and cut into rounds. Cut onion into thin rounds and then half or quarter
depending on size and then separate the pieces.
Spray with cooking oil the eggplant, squashes, onions, and mushrooms in a frying pan. Add
spices. Add a little water if the vegetables begin to stick or some more cooking spray.

In a separate pan, add tomatoes and cook them down. I added some tomato paste to make it thicker. When the eggplant and squash are cooked, add the tomatoes and stir to combine.



Summery Tomato Soup

 3 lb. tomatoes, chopped in food processor
 1 c. chopped sweet onion, such as Vidalia or Maui
 1 chopped red bell pepper
 3 cloves garlic, chopped
 1 15-oz. can no-salt-added chickpeas, rinsed and drained
 1 cup low-sodium vegetable broth
 juice of 1 lime
 Sea salt, to taste
 Freshly ground black pepper, to taste
 1 diced avocado
 2 small or 1 large chopped peach
 1 cup yellow cherry or grape tomatoes, quartered
 ¼ cup unsalted raw pumpkin seeds (pepitas), toasted
 ¼ c. chopped cilantro
 jalapeno to taste (I didn't use any)
Process 3lbs of tomatoes til smooth. Add other ingredients, stir and serve.



Watermelon Gazpacho 

Cucumber sandwiches
sliced cucumber with guacamole filling

Green Bean and Squash Salad

CUCUMBER, TOMATO, AND SNAP PEA SALAD WITH AN AVOCADO AND DILL DRESSING
AUTHOR NOTES
This is the epitome of the perfect BBQ side dish; crisp crunchy cucumbers and sugar snap peas
with heirloom tomatoes diced and beautifully dressing a decadent (guilt-free!) avocado and dill
dressing. No mayo, no dairy, gluten-free, and completely DELECTABLE. Extra protein and
flavor boost? Add 1 cup chickpeas, 1/2 large red pepper, zucchini/squash, and/or green beans. —
Stacy

 SERVES4-6
Ingredients
Salad:
1 large organic cucumber, diced
1-2 cups diced organic heirloom tomatoes (or cherry tomatoes)
1 cup organic sugar snap peas, quickly blanched and diced
Dressing:
1/4 organic avocado
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon green onion, chopped
1/2 teaspoon lemon, juiced and zested
1-2 tablespoons chopped dill, plus extra for garnish
1/4 extra virgin olive oil.
freshly ground black pepper, sea salt

Directions
1. Place all diced salad ingredients into a bowl.
2. Place all dressing ingredients into a blender, except EVOO. Blend and stream in the EVOO into
well incorporated.
3. Dress the salad, adjust seasoning with salt and pepper. Garnish with additional lemon zest and
chopped dill.


Watermelon juice

Hibiscus tea

Pears and figs

Pear and fig custard
replaced the apples with pears

July Potluck - Living Lasagna

This month's theme was living lasagna one of our all time favorites.
The recipes are from years past
Each person brings an ingredient to make the lasagna. Someone brings a salad, dessert and appetizer. We had mint and lemon balm infused water.

The appetizer was basil, tomato, cashew based sour cream with a reduced balsamic vinegar on a gluten free crisp bread.

Dessert was a watermelon sorbet 
3 dates
watermelon slices frozen and then processed with the dates
lime juice of 1 lime
a few springs of chocolate mint

freshly picked blackberries

fruit salad

set up for living lasagna #1 and finished product
zucchini, mushrooms, peppers and onions, pine nut based cheeze, sauce, herb mix

set up for living lasagna #2 and finished product
zucchini, peppers and onions, pine nut based cheeze, sauce, herb mix

Next month's theme is summer fruits and vegetables