February 2020 GF, WFPB potluck

This month's theme is Super Bowl Snacks. OMGosh everythign was amazing!!!! March's whole food plant based, low fat, gluten free potluck theme is Irish or green.

Cucmber sandwiches 

1 English cucumber

Dairy free cream cheese

Dried Oregano, basil, garlic, to taste

Dried dill weed

Gluten free: crackers, crostini, or I used Bin Bin which were bought at COSTCO

Peel and slice the cucumbers into around ¼” rounds.  Mix cream cheese with the oregano, basil and garlic and spread on the cracker.  Top with the cucumber and sprinkle the dill over top.

Sweet Potato Fries
Sweet potato peeled and sliced
Seasoned with Italian seasoning
Bake at 400 for 35 minutes






Sweet Potato Discs
3 sweet potatoes Sliced and marinated w/ 2 tsp olive oil, a little pepper, garlic salt, and paprika 

Spread on cookie sheet and bake for about 25-30 min til done (Turn them over halfway)

1 mashed avocado —Add a little Himalayan salt and lime juice,

Sliced Roma tomatoes 

Spread avocado mix on top of sweet potato slices  and top sliced tomatoes

Cheese Fries
For the cheese the link was followed but omitted the coconut oil.
The Fries
8 Yukon Gold potatoes, washed and 1/8th and arrange on a baking sheet. Sprinkled  the potato slices with oregano (any spice will do). Bake at 400 for 40 minutes.
When ready to serve pour the cheese over the potatoes.



Tex Mex Potato Skins

Instant Pot Bread Bowl with Artichoke Dip
1 cup pinenuts (or cashews)
1 (15 oz) canned Cannellini beans, rinsed and drained
1/3 cup lemon juice
1/4 cup water
3-34 garlic cloves
1 tsp parsley
1 tsp oregano
1 tsp turmeric
1/2 tsp black pepper
1 tsp salt
1/4 cup nutritional yeast.

Directions: place all in a high speed blender and blend until creamy

Veggies:
2 cups water packed artichokes, drained
4 cups spinach
1 diced shallot or small onion

directions: place everything in a food processor and pulse
place everything in baking dish to bake at 350 for 15-20 minutes.
while the dip is baking, slice the top and remove, then hollow out the bread into a bowl. Transfer the heated dip into the bowl and use the bread pieces for dipping.

Lemon Bars

used half each of pine nuts and macadamia pieces in the filling.  For the crust, less coconut oil, may try vegan margarine next time.











No Bake Peanutbutter Bars