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

July Potluck - Living Lasagna

This month's theme was living lasagna one of our all time favorites.
The recipes are from years past
Each person brings an ingredient to make the lasagna. Someone brings a salad, dessert and appetizer. We had mint and lemon balm infused water.

The appetizer was basil, tomato, cashew based sour cream with a reduced balsamic vinegar on a gluten free crisp bread.

Dessert was a watermelon sorbet 
3 dates
watermelon slices frozen and then processed with the dates
lime juice of 1 lime
a few springs of chocolate mint

freshly picked blackberries

fruit salad

set up for living lasagna #1 and finished product
zucchini, mushrooms, peppers and onions, pine nut based cheeze, sauce, herb mix

set up for living lasagna #2 and finished product
zucchini, peppers and onions, pine nut based cheeze, sauce, herb mix

Next month's theme is summer fruits and vegetables

May Potluck

This month's theme was fruits and nuts. June we are going to Your Pie for our gathering.

Everything as always was delicious.

Vegan Broccoli Salad

Black Bean Salad

Cocoa Mint Fruit and Nut Bars

Makes 8-10 bars

• 3/4 C almonds
• 3/4 C Medjool dates
• pinch salt
• 1/4-1/3 C packed fresh mint leaves
• 1/4 C unsweetened cocoa powder

Blend in the food process. Press into a pan. Chill and then cut to serve.

Cherry brownies

2.5 cups walnuts
6 dates
1/4 cup dried cherries
3/8 cup cacao powder
1-3 TBS water

Using a food processor grind the walnuts to a powder. Then add the dates to incorporate. Then add the cherries and process until smooth. Add the cacao powder and process. Add 1-3 TBS of water to smooth out the mixture. Press into a 8x8 lined pan. Refrigerate until ready to cut and serve.

Banana muffins

Blackberries were used instead of the chocolate chips

April Potluck

Today's them is foods that can be stored well. One of our members fractured her hip and we made meals she can freeze.

Artichoke Bean salad

liquid from olives was substituted for the oil. 








Mulberry Fruit Salad

Mango or peaches were substituted for the papaya
used apple juice instead of cherry








Chickpea Fritters

no garlic, no hot seasoning. Used flax seeds and oatmeal. No bread crumbs.










Roasted Butternut Squash Soup

no oil, no butter, but will add a 1/4 cup of coconut milk









Quiona Salad
Bring two cans chickpeas and 1/2 box (1/2 cup) of Earthtly Choice quinoa to a Light boil.
Simmer until quinoa expands, about 15 to20 minutes.Let cool, while still warm stir in four heaping tablespoons of nutritional yeast.Once completely cooled, add 3 to 4 cups of chopped cooked broccoli.Salt and pepper to taste.I recently started adding 1/2 or more container of Bitchin sauce but I think it's very good even without the Bitchin sauce.





Tex Mex Casserole
Crowd-pleasing Tex-Mex Casserole
Page 149 The Oh She Glows Cookbook by Angela Liddon
Serves 6; Prep time: 30 minutes; Cook Time: 20 minutes (plus rice cooking time)
For the Tex-Mex Spice Blend:
1 tablespoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon smoked sweet paprika, or ½ tsp regular paprika
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground coriander (optional) Note: I did not use
For the Casserole:
1 ½ teaspoon olive oil (I did not use, I water sautéed)
1 onion, diced
3 cloves garlic, minced
1 orange pepper, diced
1 red pepper, diced
1 jalapeno, seeded, and diced, if desired
Fine grain sea salt and freshly ground black pepper
½ cup fresh or frozen corn
1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2 to 3 cups chopped kale leaves or baby spinach
1 (15-ounce) can black beans, drained and rinsed
3 cups cooked wild rice blend or brown rice
½ cup vegan shredded cheese, such as Daiya (I made a cashew cheese)
Directions
Make the Tex-Mex Spice Blend: In a small bowl combine the chili powder, cumin, paprika,
cayenne, salt, and coriander (if using). Set aside.
Make the Casserole: Preheat the oven to 375. Spray a large casserole dish with a cooking spray.
In a large pan or wok, heat the oil over medium heat, or use water. Add the onion, garlic, bell
peppers, jalapeno if using and sauté for 7 to 8 minutes, until softened. Season with salt and black
pepper.
Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale or
spinach, beans, rice, and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and
season with more salt and black pepper, if desired.
Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the remaining
¼ cup cheese. Cover with a lid or foil and bake 15 minutes.

Freezing instruction from her blog:
This freezes well in an oven/freezer safe glass dish with a layer of tin foil pressed tightly on top
of the casserole to prevent freezer burn. Tips: For this specific casserole, I skipped the 15-20
minute oven cooking because I knew I would be cooking it after thawing. I let the skillet mixture
cool before adding it into the container. When you are ready to eat it, thaw it completely (this
takes well over 24 hours in the fridge – FYI), remove the tin foil, sprinkle on the corn chips, and
pop it in the oven at 350F for about 30 minutes. Easy! Serve it with sliced avocado, cashew sour

cream, sliced green onion, salsa, etc

Spicy Cabbage Soup

Steamed Squash and onions

sliced squash
diced onions
minced mint leaves
pepper
Saute the onions, then add the squash, mint, and pepper








Green Salad

March WFPB GF potluck

This month's theme is using a green ingredient to prepare for St. Patty Day parties. Next month's theme is Fruit and Nuts.

Veggie Spring Rolls

carrots, scallions, peppers, red leaf lettuce, cucumbers, herbs (dill, marjoram, tulsi, sweet basil, parsley) using a ginger almond butter sauce from Rainbow Spring Rolls

GF Tabouleh Salad

Mediterranean Pasta

Sauteed Zucchini 

Tossed greens with an avocado dressing

I don't have a picture of the green salad.

February Super Bowl Potluck

This month's theme was Super Bowl Foods. Everything was so delicious. This month's theme gave all several recipes to try for tomorrow's game parties.
The March 2nd theme is using a green ingredients preparing for those Saint Patty's Day gatherings.

Vegan Artichoke Dip

Pumpkin Trail Mix Energy Bits

Chips and Salsa

Pinwheels

Creamy Kale  Bites

Basil Bites

Zesty White Bean Chili

Chips and Bean Salsa
1 part beans, 1 part corn, 1/2 part salsa

Chickpea Salad (waiting on recipe)

Roasted vegetables (waiting on recipe)

Apple (recipe to come)

Veggies Wraps with peanut sauce
The wraps were BFree brand from Publix which are Quinoa and Chia Seeds with Teff Seeds and Flaxseeds.  The wraps were made with hummus, cut-up vegetables and served with a peanut sauce.
Oil Free Hummus
Peanut sauce
Peanut Sauce
From: This Can’t Be Tofu by Deborah Madison
½ C peanut butter
1 large clove garlic, coarsely chopped
3 TBLS soy sauce (I used Coconut Aminos)
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
1/3 to ½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water until desired consistency. Keeps for weeks in the refrigerator.