March WFPB potluck 2022

 This month the theme was green and the food was amazing. Next month is skipped due to my mom's birthday.

Frittata

Bean Soup

Buck-eyes with spinach added

Corn muffins with cilantro added 

Engine 2, p 111

Menu 3/7-3/11

 Monday: Torero's with friends

Tuesday: Roasted Tomato and Sweet Potato Soup with sour dough bread

Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!
My note: I added Great Northern Beans.

Wednesday: Pizza

Thursday: Tuscan Soup with sour dough bread 

We used a sweet potato instead of potatoes. We also added chickpeas.

HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):

•  2 tablespoons smoked paprika
  1 tablespoon garlic powder
  1 tablespoon dried oregano
  1 tablespoon onion powder
  1 tablespoon dried basil
  2 teaspoons dried thyme
  1 1/2 teaspoons freshly ground black pepper
  1 1/2 teaspoons fine grain sea salt
  1 teaspoon white pepper (optional)
  1 teaspoon cayenne pepper

Friday: Black Bean Soup with Engine 2 corn muffins (p. 111)

Menu 2/28-3/4

 Monday: Pitas filled with falafels and hummus with saffron rice (without the butter or oil) and autumn root salad. We replaced the oil with water from our olive jar and subbed sunflower seeds instead of walnuts.

Tuesday: Curry and Rice 

Wednesday: No Tuna Salad on BFree Brown Seeded Loaf

Thursday: Taco's out with friends

Friday:  Chili with Engine 2 corn muffins (p 111)

2/21-2/25 Menu

We are cutting our last Candy Roaster Squash this week, only 7 pounds.

 

Monday: Pizza

Tuesday: Taco Tuesday

Wednesday: Lasagna with gluten free noodles, chicotta, onions, peppers, garlic, home-canned spaghetti sauce, Daiya mozzarella, VioLife Parmesan, and Hempe Italian sausage.

Thursday: Lentil Loaf and Candy Roaster Squash
I am allergic to nuts, so we altered the filling recipe.  We cubed the squash, sprinkled the cinnamon and drizzled the vanilla and maple syrup over the squash and roasted it

Friday:  Snobby Joe's with slaw and Candy Roaster Fritters

Squash Fritters
Ingredients:
3 cups candy Roaster Squash shredded
2/3 cup Parmesan cheese alternative
2 scallions/green onions, chopped
1 tsp garlic powder
2 TBS flax  meal and 6 TBS water
3 tsp baking powder
2 TBS chopped rosemary
1/2 cup GF flour
1 tsp salt blend

Combine above ingredients. Bake at 400 for 10 minutes each side.

 

Menu 2/14-2/18

 

Monday: bean burgers, slaw and baked beans

Tuesday: Taco Tuesday

Wednesday: BBQ stuffed sweet potatoes 

We used black beans instead of lentils.

Thursday: Blood Orange Salad 
We used millet instead of farro

Friday: Biryani 

instead of frozen, we used fresh veggies (broccoli, onion, carrots, peppers, garlic, ginger) and adzuki beans instead of kidney. We added the following spices - turmeric, cardamon, cumin, paprika, cinnamon,  

February 2022 Potluck

 No covid this month, thanking God for natural immunity!!! We kept the same theme, comfort foods. March's theme is something with a green ingredient.

Mac and Cheeze (recipe to come)

Chik'n Tortilla Soup
We used vegan Chik'n strips. We used Bfree tortilla, no oil and baked them at 350 for 8 minutes. We water sauteed all vegetables.

Chicken Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Zucchini Casserole (recipe to come)

Blueberry Muffins

Menu 2/7-2/11

 Lentil week: I found organic lentils at Aldi's for a good price this week and this popped up in my feed from Yahoo Life. I have had a busy week and forgotten to take pictures this week. They all looked similar and tasted different due to the spices.

Monday: Red Lentil Soup with Saffron Recipe 

Tuesday: Taco Tuesday

Wednesday: Vegan Lentil Stew Recipe 

Thursday: Lentil & Vegetable Soup with Parmesan Recipe 

Friday: Chilean Lentil Stew with Salsa Verde Recipe