July 2021 potluck

 Today's theme is dishes one would bring to a BBQ.  The theme for August will be summer favorites.

Carrot Dog

Toppings offered were sauerkraut, slaw, mustard, ketchup, relish, pickled red onions on a gluten free bun. Coconut aminos were used instead of soy sauce, soy and gluten allergies.

Bean Burger
topped with red onion, in a lettuce wrap

Broccoli, Cauliflower, Orange, Rice Salad

Heat 1 1/2 tbs olive oil and sautee 3/4 cup diced onions and teaspoon minced ginger. When onions are translucent add broccoli and cauliflower and sautee to desired crunchiness. Squeeze orange wedge over veggies and serve over rice.

Slaw

Potato Salad

Dilly Beans

Watermelon Berry salad with basil and mint and a balsamic lime drizzle

Watermelon 

Spaghetti Squash Lasagna

 

Our garden has an ABUNDANCE of spaghetti squash. 

Roast a small spaghetti squash, split it in half and remove the seeds. Placing the cut side down in a pan of water. Roast at 400 for 45 minutes.

Make chickpea ricotta

• 1 (15 oz) cans of chickpeas, drained and rinsed
• 1/3 cup soaked pinenuts
• 1/4cup nutritional yeast
• 2 TBS lemon (juice)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
  

place all the ingredients in a high speed blender. Add water if needed to obtain the consistency desired.

Sauté vegetables of choice, we used onions, garlic and peppers in marina sauce. We used jarred from Aldi's.

shred 1 cup of Violife parmesan cheese

Layer half the spaghetti squash
All the ricotta
Half vegetables in marina sauce

The second half of spaghetti squash
The remaining vegetables in marina sauce
Top with the violife parmesan cheese

Bake at 350 for 30 minutes