March WFPB gluten free Potluck

This month's theme is Irish and/or a green ingredient. Everything was amazing!!! Next month's theme is one's favorite meat substitute recipe. The potluck will also be at Debbie's home April 4th at 1 PM.


Irish Beefless Stew

Modified from a recipe in the March 2020 issues of “Forks Over Knives” Magazine, page 64
3 C onions, sliced ¾ inch
16 oz baby Portobello mushrooms
6 cloves garlic, minced
1# baby red potatoes, sliced into ½” pieces
8 oz no salt tomato paste
1 TBS dried Italian seasoning
1 TBS paprika
1# frozen mixed vegetables, or fresh vegetables of your choice
5 C no salt vegetable broth
1/3 C chopped fresh parsley
In a Dutch oven, cook onions with 1 TBLS water over medium heat about 8 minutes, stirring
frequently and adding water 1 to 2 TBLS at a time to prevent sticking. Add mushrooms and
garlic, stirring frequently and adding 1 to 2 TBLS water as needed. Cook around 8 more
minutes. Remove from the pan and set aside.
Add potatoes, vegetable broth and tomato paste. Bring to a boil and reduce heat to medium-low.
Cook uncovered 15 – 20 minutes, stirring occasionally until potatoes are tender.
Add cooked onions and mushrooms, mixed vegetables and cook until vegetables are done. Stir
in parsley.
Note: I added a little more tomato paste to make it thick and more like a stew. You can add
more broth to make it more like a soup.

Irish White Bean and Cabbage stew

used millet instead of barley












Irish Potatoes

Used red potatoes instead of white potatoes. Also eliminated the butter and lemon and added fresh thyme and rosemary.

Sprouted Lentil Salad (recipe to come)

Zoodle and Pesto (recipe to come)

Garlicky Kale Salad 

Salad

Cucumber guacamole sandwiches

Chocolate Coconut Mint Candies from Wholefoods