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