Cauliflower Crust Pizza

This recipe is so easy and tastes good. We doubled this recipe because one of us will eat the entire pizza and part of the second. Our old girls lay x-jumbo eggs, so we only needed one with a double recipe for it to stick together. We topped it with a tomato based sauce, sauteed veggies (onions, red peppers, and mushrooms), and Daiya cheese.
http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html

Chickpea and Chicken Divan

 We used the following recipe, but exchanged the miso for chickpea miso and used no oil, just broth. We also added ground nutmeg to the cheeze sauce. The favor is outstanding. Next time though we would use less liquid and thicken it.
http://thevfk.com/chickpea-divan/





We have made a double recipe for the chicken divan, so one can be frozen for a later time.
For the doubled cheese sauce we used broth instead of cream to reduce calories and fat. Using the heavy whipping cream adds 200 calories and 22 grams of fat to each serving.
With the rue we used 2 TBS of soy free earth balance margarine, we don't have butter in the house, and 4TBS of arrowroot starch. Once thickened we slowly added the broth until all 4 cups were added whisking to assist with declumping. Once at the desired thickness add the 2 cups of white cheddar cheese. Once it is melted add the 1 cup parmesan cheese. Once it is melted add a teaspoon of nutmeg. The cheese is poured over the cooked diced chicken and broccoli. An additional 1/2 cup of parmesan cheese is sprinkled over the top.
Both Divan dishes are cooked at 350 for 30 minutes.

Raw Sauerkraut

The farmers market had cabbage heads for a $1 yesterday, so we are making raw sauerkraut, plus we need it. There are so many recipes for raw sauerkraut online, using many additional ingredients. We use mason jars with the BPA-free plastic lids.for fermentation.
We thinly sliced the cabbage using our food processor.
We used 2 TBS of kosher salt per head and massaged it to break down the cabbage cell walls. After the cabbage has excreted liquid covering the cabbage, it is pounded into a wide mouth mason jar. It is covered with an outer cabbage leaf. If liquid is needed add salt water (1 TBS salt and 1 cup of water) until the shredded cabbage is covered. It is left on the counter, in a container to catch overflow liquid, for a 3 days. Then it continues the fermentation process continues in the refrigerator. After 2 weeks, it is ready to eat.

Potato Leek Soup

With a surplus of leeks, garlic rosemary and thyme in the garden and 10 pounds of potatoes at the Farmer Market for $1, potato leek soup was on the menu. We used this recipe http://www.highinfatuation.com/vegan-potato-leek-soup/
Instead of using soy milk, we omitted it. Our favorite bouillon is Rapunzel bouillon cubes. We added 2 TBS nutritional yeast. We added sliced green onions, Daiya Cheddar and egg plant bacon as a garnish. The hubby even liked it, BUT will add REAL bacon and REAL cheddar cheese.

Ingredients:

6 tennis ball sized white potatoes (or any equivalent in size and color), washed but not peeled, and diced
2 large leeks, all the white and most of the green parts
1/2 yellow onion
2 cloves garlic
2 Tablespoons olive oil (omitted) 
3 Tablespoons white wine, if you have some
1/2 tsp thyme (fresh would be better)
1/2 tsp rosemary (fresh would be better)
4 cups vegan bouillon (that’s 4 cups of hot water with 2 cubes dissolved in it)
2 cups water
1 tsp salt, or to taste
fresh black pepper to taste
1 cup plain soy milk (omitted)

2 TBS nutritional yeast

eggplant bacon (from Ani's Essential Raw Food)
thinly sliced pealed eggplant, softened by salt, then drained
2 TBS liquid aminos (we use coconut)
2 TBS oilve oil
1 TBS agave
dehydrated

Butternut Squash Pizza's

This pizza crust is so easy!!! and sooo good!
Our son loves a white sauce, so we used a non-dairy "ranch" dressing, eggplant bacon and Daiya cheddar. The remaining butternut squash discs we have frozen for later use.

The recipe is from http://empoweredsustenance.com/butternut-squash-pizza-crust-gaps-paleo/


non-dairy ranch dressing (from Hallelujah Acres)
2 cups of soy-free vegan mayo
1/4 cup of raw apple cider vinegar
2 tablespoons of parsley
2 tablespoons of onion powder

eggplant bacon (from Ani's Essential Raw Food)
thinly sliced pealed eggplant, softened by salt, then drained
2 TBS liquid aminos (we use coconut)
2 TBS oilve oil
1 TBS agave
dehydrated

November Potluck

Today we were blessed with a Nut Mushroom Loaf, No Cream Mushroom Soup gravy, a cauliflower salad, and roasted vegetables. We also had raw girl scout cookies for dessert.
The mushroom recipes are from
Raw Nut Mushroom Loaf
http://www.addictedtoveggies.com/2010/11/easy-raw-vegan-recipes-thanksgiving.html
No Cream Mushroom Soup
http://kblog.lunchboxbunch.com/2012/11/no-cream-of-mushroom-soup-rosemary.html
The cauliflower salad contained cauliflower, carrots, peppers, herbs and spices with a cashew aioli mayo. The cauliflower was marinaded in lime and salt overnight.
The roasted vegetables were roasted with herbs and olive oil.

The raw Girl Scout cookies are from this link
http://rawdorable.blogspot.com/2008/01/chocotastrophy-do-try-this-at-home.html
Everything was delicious!!! Thank you all for the dishes you brought to share.

Sprouted Black Lentil Jicama salad

The farmers market this morning must have had 50 cents day. We were able to purchase the jicama, cilantro, and red bell peppers at that price as well as many other produce.
We were able to throw together this salad using produce from the refrigerator. The tomatoes, garlic, and scallions are from the garden.
A half of a cup of dried black lentils were soaked overnight, then drained, rinsed, and drained. They were rinsed and drained twice a day until the quart mason jar was completely full of sprouts. This takes 2-3 days.
For this recipe we used
1 jicama
1 cup sprouted black lentils
3/4 tsp cumin
1 lime
1/4 cup chopped cilantro
1 cucumber
2 small tomatoes
1 red bell pepper
2 sliced scallions
2 TBS olive oil
2 cloves of garlic
a couple of twists of salt

Nutritional information:  (serving 4)

calories: 146.6

fat: 7.5 g

carbs: 19.9 g

fiber: 7.7 g

protein: 3.1 g