June 2017 Potluck

This month's theme is Italian. Everything was amazing!!! This is our favorite lasagna!!!
Next month, July 1st the theme is picnic items such as WFPB, gluten free, vegan potato salad, GF pasta salad, bean burgers, watermelon, vegan baked beans, tossed salad, corn on the cobb...

Vegan Lasagna

Beet Tossed Salad
Ingredients:

lettuce
tomatoes
cucumbers
bell pepper
beets
shredded carrots
red onion

dressing:
olive oil
balsamic vinegar
salt
pepper
Italian herb blend


Pesto with Black Sesame Crisps

Ingredients:
Purple and Italian Basil
1.5 cups walnuts
3 cloves garlic
1 vine ripened tomato
sea salt

Directions
Blended in the food processor



Watermelon juice
watermelon and ice blended

Brownies (the recipe is from my upcoming cookbook Got Nuts)

Low Fat Vegan Potato Salad

We wanted a low fat, vegan, healthy version of potato salad.

Ingredients:
2 pounds red potatoes, cooked until sliceable soft. We used the instant pot on manual for 3 minutes with 2 cups of water).
1/2 cup fresh parsley (dill would also be good, but we have a lot of parsley at the moment)
8-10 green onions, we used leeks (they needed to be thinned in the garden)

Directions:
Place in a large bowl the
sliced potatoes to desired thickness and size
chopped parsley
sliced green onions

dressing:
1 can garbanzo beans, drained all but 3 TBS of the aquafaba
2 TBS Dijon mustard
2 TBS rice vinegar
2 cloves garlic
1 tsp fresh horseradish (optional)

Directions:
Place all the ingredients in a high speed blender and blend until smooth.
Gently fold dressing into potato, parsley and green onions

Vegan Vegetable Tart

I saw this recipe for a Rainbow Rosette Tart. Using chicotta, pinenut based parmesan cheese and aquafaba mozzarella  we can convert this to a vegan dish.

Ingredients:
1 gluten pie crust, no eggs and no dairy
1 recipe of chicotta
3 oz pinenut parmesan cheese
nutmeg
salt
2 TBS fresh oregano
2 TBS fresh parsley
1 TBS horseradish (the reviews stated it was too bland)
1 tsp miso
1/2 cup aquafaba mozzarella
2 large carrots
1 squash (zucchini or yellow squash)
1TBS olive oil to brush across the top prior to baking

Directions                                     

1. Bake the tart base in a preheated oven at 350 degrees F for 12-15 minutes. Let it cool.
2. In a bowl, add the chicotta, pinenut parmesan cheese, grated nutmeg and pinch of salt. Add the aquafaba mozzarella, horseradish, parsley, and oregano. Mix everything up until smooth.
3. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Using salt to soften the vegetables
4. Spread the cheese mixture on top of the tart base.
5. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. this is where we stopped, Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
6. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 20 minutes.

Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.

The chicotta cheese recipe we used is from Oneingredientchef.com We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:

1 zucchini shredded

2 carrots shredded

2/3 recipe of chicotta cheese

1 entire recipe of aquafaba mozzarella

1/4 cup of pinenut parmesan cheese

6 cups tomato sauce of choice

1 box gluten-free lasagna noodles, uncooked

1/2 bag beyond beef crumbles

We layered the lasagna

1. sauce and beyond beef crumbles

2. 3 noodles not touching each other or the sides of the pan

3. 1/3 chicotta cheese

4. 1/2 the shredded zucchini

5. 1/2 the shredded carrot

6. 1/3 the aquafaba mozzarella

7. repeat steps 1-6

the third layer is

8. 3 noodles

9. sauce

10. aquafaba mozzarella

11. pinenut parmesan cheese

12. Bake at 350 for 1 hour

Layered Mexican Crockpot Tostadas

Diane this is for you!!!

Ingredients:
8-9 tostadas
1 package of daiya cheddar cheese
1 package Beyond Fiesta crumbles
1 jar salsa

Mexican rice:
1 cup rice
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 small onion, diced
1 small red pepper, diced
2 cups water or vegetable broth
1 can diced tomatoes
Place the Mexican rice ingredients in a large saucepan. Bring to a boil. Reduce heat to simmer. Cook until the rice is done (30-45 minutes)

In the crockpot layer
1/4 cup salsa
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
Second layer:
1/3 the bag of Daiya cheese
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
1/3 the bag of Daiya cheese
Top layer:
the remaining salsa and the remaining cheese
Heat on the lowest setting on your crockpot.

Chickpea and Tahini Dressing Lettuce Bowls

At the farmers' market yesterday I was able to purchase a beautiful head of red leaf lettuce for $1. We also made aquafaba cheddar leaving a can of chickpeas to use.

Ingredients:
1 can chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 red pepper, diced
1 inch ginger, minced
2 TBS coconut aminos

Directions: water or broth saute the above ingredients until the desired tenderness (3-7 minutes)

Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice

Directions: blend all the ingredients

Lettuce leaves

To assemble:
Wash and pat dry the lettuce leaves
Place 2 TBS of the filling on the leaf
Drizzle with the tahini dressing
Serve

April's WFPB GF Potluck

This month's whole food plant based gluten free potluck theme was a mystery ingredient. 

Salad

The mystery ingredient was pickled watermelon rinds
The salad contained organic spinach, organic carrots, organic raisins, nutritional yeast and raw cashews. 
Mustard vinaigrette  
1/3 cup stone ground mustard
1/4 cup organic apple cider vinegar
1/2 tsp.maple syrup
1 tsp black pepper 
2 TBS. filtered water

Hummus

The mystery ingredient was stone ground mustard
Hummus 
chickpeas
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp. cumin
1/2 tsp. salt
2 TBS. organic extra virgin oil
organic stone ground mustard (dollap)
2 tsp. filtered water

Lentil Soup

The mystery ingredient was ginger turmeric

Lentil soup

I pkg organic French lentils (or any other variety) I soaked them for a few hours, but not necessary 

1 small chopped onion

3-4 celery stalks chopped

4 carrots chopped

1/2 c parsley chopped

3-4 minced garlic cloves

 ginger root (a few slices -about 1 tbsp)

1 1/2 tsp ground turmeric

1-2 bay leaves

8-9 c water 

Salt

Pepper

Olive oil

Sautée onion, celery, and garlic in a little olive oil. Add bay leaves  and lentils. Stir and add water and all other ingredients, except carrots. Bring to a boil. Then cover and simmer until cooked (about 30 min) Add carrots 10-15 min before lentils are cooked. 

Chana Masala

The mystery ingredient was cauliflower rice

3 14.5-oz cans of chickpeas  were used as well as 3 14.5-oz can of pureed tomatoes with only 1 jalapeno pepper.

Cauliflower Salad

The mystery ingredient was cauliflower

Kombucha 

The mystery ingredient was mango

The mystery ingredient was tumeric and ginger

Miranda's Dream Pound Cake served with almond ice cream

This recipe will be in the upcoming cookbook Got Nuts

The mystery ingredient was pancake mix