February Whole Food Plant Based Potluck

 This month's theme is superbowl finger foods. Everything was so good. I don't think I could pick a favorite. March's theme is breakfast ideas...

Sweet potato avocado appetizers 

     Sweet Potato slices
     Guacamole
     Paprika

Cauliflower wings with Daiya Ranch and Daiya Blue Cheese. Hemp seeds ground were used instead of almond flour.

Chili (waiting on recipe)

Smoky Beans on Toast. Thanks Pam for the recipe, praying you are feeling better

Carrot Dog Bites in a blanket 

Power Bites 

1 1/2 Cups Rolled Oats
1/2 Cup Almond Butter
1 scoop Pea Protein Powder
1 TBS Vanilla
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.


1 1/2 Cups Rolled Oats
1 Cup Peanut Butter
1/2 Cup Cacao
1 TBS Vanilla
1/4 Cup agave
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.

No queso queso 

1/2 cup raw cashews

1/2 cup sugar free salsa 

2 tbsp water

1 tbsp nutritional yeast 

2 tsp taco seasoning (homemade)

1/4 tsp fine sea sat 

In a high power blender, combine all ing and blend on high until combined and warm, approx 5 minutes 

Vegan spinach artichoke dip 

1 tbsp olive oil

1/2 yellow onion chopped 

4 garlic cloves 

1 14oz can artichoke hearts - drained and rinsed 

5oz fresh spinach or 10 oz frozen spinach 

1.5 tsp sea salt

1 cup whole cashews

1 cup water

1 tsp lemon juice 

1 tsp apple cider vinegar 

Black pepper to taste 

Preheat oven to 400F. 

Heat oil in large cast iron skillet and sauté garlic and onions for about 5 minutes.

Chop fresh spinach or squeeze frozen spinach and add to pan. 

Chop artichokes very small and add to pan with 1 tsp salt. Stir well  and take off heat. 

In blender, blend cashews, vinegar, lemon, water and .5tsp salt. 

Add sauce to pan, mix well, and cook for about 15 minutes. Serve warm with chips.