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.

January 2019 potluck

This month's theme was soups and salad or sandwiches. Everything was delicious!!! I can't wait to try some of the recipes.
The February 2nd potluck with be Super Bowl Foods.

Slow Cooker Curried Lentil Sweet Potato Soup

Ingredient

• 1 medium onion diced
• 6 garlic cloves minced
• 1/2 tablespoons fresh grated ginger
• 2 large
  
  sweet potato, about 1 pound, diced into 1/2 inch cubes
• 2 cups dried red lentils
• 6 cups vegetable broth
• 1 cup coconut milk
• 2 teaspoons ground cumin
• 2 teaspoons lime juice (about 1 lime)
• 1 (14 ounce) can diced tomatoes
• 1 Green Bell Pepper
• Salt and pepper to taste

Put all the ingredients in an instant pot, stir and put on 30 min.

Adapted from a recipe from Connoisseurus Veg 

No-Cream of Mushroom Soup

broth was used instead of oil

Jackfruit Jambalaya
30 minutes; Makes 8 cups
Forks Over Knives Magazine, Winter 2019, page 83
1 cup finely chopped yellow sweet pepper
½ cup finely chopped onion
½ cup finely chopped celery
3 small cloves garlic, minced
1 bay leaf
2 cups low-sodium vegetable broth or water, plus more as needed
1 15-oz. can no-salt-added diced tomatoes, undrained
1 15-oz. can unripe jackfruit (in water brine), drained, rinsed, and cut into 1-inch pieces
1 15-oz can adzuki beans, rinsed and drained
1 cup cooked brown rice
1 Tbsp. Creole seasoning
1 ½ tsp fresh lemon juice
Sea salt and freshly ground black pepper, to taste
1 Tbsp. finely chopped fresh parsley
1. In a Dutch oven cook sweet pepper, onion, celery, garlic, bay leaf, and ½ cup water over
medium heat 10 minutes or until onion is translucent. Add water, 1 to 2 Tbsp. at a time,
as needed to prevent sticking.
2. Add vegetable broth, tomatoes, jackfruit, beans, rice, and Creole seasoning. Bring to
boiling; reduce heat. Simmer, covered, 20 to 30 minutes to until jambalaya thickens,
stirring occasionally. Add more broth or water as needed to prevent sticking.

3. Remove and discard bay leaf. Add lemon juice and season with salt and pepper. Sprinkle with parsley.
Darshana Thacker

Plant Based Healing Soup

Walk on Top Thick Soup

 (with lentils, miso, mushrooms, collards and kale)

from the Esselstyn family, all of whom prefer ‘thick’ soups!

prep time 15 min. cook time 20 min. serves 8-10

Ingredients;

one 15 oz can lentils or 1 C dry lentils  1 T paprika

1 onion, chopped 1 T onion powder*

12 C sliced carrots 1 t garlic salt

12 C sliced celery 1 t ground pepper

one 8 ox pkg mushrooms, sliced 2 T miso

3 garlic cloves, minced 3 collard leaves, stemmed and chopped

4-6 C vegetable broth 4-6 kale leaves, stemmed and chopped

1 tomato, diced* 1/2 bunch fresh parsley, chopped for garnish

1 sweet potato, peeled and cut in cubes

If you are starting with dry lentils, begin recipe here. If you are using cooked lentils, go to next paragraph. Add lentils and 2 1/2 C water to a large pot and bring to boil. Decrease heat and simmer 10 min.

In a large soup pot, sauce the onions, carrots, celery, mushrooms and garlic. Add the stock, cooked lentils, tomato, sweet potato, paprika, onion powder, garlic salt and pepper and simmer 15 min. Ladle 1/2 C of warm broth from the soup pot into a small bowl, add miso and stir until it is dissolved. Return the broth/miso combination to the pot. Add collard greens and kale leaves and simmer until the greens are soft and deep green. Garnish with parsley and serve.

(* I forgot the tomatoes and didn’t have onion powder. I would have used a can of diced tomato and added it with the greens since it was already cooked.)

Garden Veggie Chickpea salad

Kale salad

Spinach salad with pomegrante dressing

Candy Roaster Quiona Salad

Fruit Salad

Strawberries, blueberries, blackberries, pinapple

Hibiscus tea

Pumpkin Soup and roasted seeds

Today was our last day at the Farmers market with the boys' pumpkins. We brought several home and the remaining were given to a farmer to feed his pigs. We used a Marina pumpkin for the soup and roasted pumpkin seeds.

Soup ingredients:

Roasting Pumpkin
Pumpkin, sliced and seeds removed
spray oil
salt
pepper
Spray the pumpkin slices with oil, sprinkle with salt and pepper. Roast at 400 for 45 minutes. Scoop out the pumpkin meat and place in the blender.

1 onion, large diced
4 garlic, large diced
Broth saute the onion and galic until soft. Add to the blender.

Add the following to the blender
1 14.5 oz can garbanzo beans, drained and rinsed (save the aquafaba for later use)
1 tsp cumin
1 tsp corinander
1/2 tsp nutmeg
2 cups vegetable broth
salt and pepper to taste.

Heat until warm. Top with a cream (animal or cashew based) to serve.


Pumpkin Seeds
Ingredients:

pumpkin seeds from the above pumpkin
garlic salt
worcestershire sauce
Preheat the oven at 350. Remove all the pumpkin from the seeds. Rinse the seeds and then boil in water for 5-7 minutes. Drain the seeds. Combine 2-3 TBS worcestershire sauce with 1-2 tsp of garlic salt in a bowl. Stir in the pumpkin seeds. We used the same pan that we roasted the pumpkin without washing it. roast for 20 minutes stirring every 5 minutes.

November 2018 Potluck

This month's theme is "Holiday Dishes".  Everything was OUTSTANDING!!!!
December 1st's gathering will meet in front of Juice Vibes (Cary) at 1 PM. If the group is small, we will eat there. If it is large, we will eat at Sassool's (Cary). We will have our annual White Elephant gift exchange at this gathering.

White Bean Pumpkin Hummus

Salad with a Basil Tahini Dressing

Basil Tahini Dressing

1/2 Cup Apple cider vinegar

2 Tablespoons tahini

2 Tablespoons tamari, low-sodium

1/2 teaspoons garlic

1/2 teaspoons basil

Cranberry Sauce
Ingredients
2 cups of raw cranberries
1/4 cup of dates dates 
1/2 cup apple juice
Directions: Place everything in the food processor. After well chopped, add 1 orange and 1 apple to pulse until well mixed. We also added the juice of one orange. 

Italian Bean Salad

Page 102, Dr. Neal Barnard’s Cookbook for Reversing Diabetes

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 tablespoon pure maple syrup

1 ½ teaspoon Dijon mustard

¼ teaspoon sea salt

½ teaspoon dried oregano

¼ teaspoon garlic powder

Freshly ground black paper to taste

1 can (15 ounces) chickpeas, rinsed

1 cup chopped red, yellow, or orange bell pepper

½ cup chopped tomatoes

1 – 1 ½ roughly chopped artichoke hearts

¼ cup chopped or sliced dry-pack sun-dried tomatoes

¼ cup sliced green portion of green onion, chives, or onions

1/3 cup sliced Kalamata olives

¼ cup chopped fresh basil leaves

3 tablespoons raisins or ¼ cup sliced grapes (optional)

In a large bowl, combine the lemon juice, vinegar, syrup, mustard, salt, oregano garlic powder, and black pepper.  Whisk to thoroughly combine. Add the beans, bell pepper, fresh tomatoes, artichoke hearts, sun-dried tomatoes, onion, basil, and raisins or grapes (if using).   Mix well to fully coat with the dressing. Serve, or refrigerate for up to 4 days.

Mushroom Gravy

Stuffed Blaze Pumpkin

Stuffing Ingredients:
Quiona cooked in instant pot (or on the stove top)
1 cup quiona
2 cup vegetable broth (for stove top - 3 cups broth)
Place in instant pot using manual setting for 12 minutes.

(for the stove top - boil, cover and reduce to medium heat for 40 minutes)
While the millet is cooking, broth sauté the onions, celery, herbs and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth

4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme

1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced

mix everything in a large bowl to finish stuffing

Stuffing Pumpkin

remove top as for a Jack-a-lantern and removed seeds

stuff the quiona stuffing into the pumpkin

make 4 slits in the outside of the pumpkin to vent while cooking

place top on pumpkin

oil the outside of the pumpkin

place on a baking rack with tray underneath to catch the juices.

Bake at 350 for 1 hour

October 2018 Potluck

This month's theme is "Something Simple" such as smoothies, wraps and salads. November's potluck theme is "Holiday Dishes"

Italian Wraps

For the Spread:

1 cup cooked or canned chickpeas, no salt added, rinsed and drained

1/4 C pine nuts 

4 tablespoons sun dried tomatoes (soak in hot water for around 1 hour, save liquid)

1 clove garlic

1 teaspoon Italian seasonings or more to taste

For the Filling:

Nori sheets (or gluten free wraps)

1/2 cup finely chopped red onion

1 can artichoke hearts drained, rinsed, liquid squeezed out, finely chopped

1/3 - 1/2 C finely finely chopped tomatoes

Combine spread ingredients in a high speed blender.  Add a little of the sun dried tomato water.  Adding more water as needed until smooth.  Spread on the nori sheets or wraps the spread.  Add the filling.

You can use any ingredients that you like such as finely chopped spinach, arugula, avacado.  The spread can be used as a dip.

Vegan Potato Salad

Spring rolls with rice paper and a peanut sauce

brown rice wrappers

chopped vegetables f choice

leafy greens of choice

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, tamari or liquid aminos
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.peanut sauce 

Purple power smoothie

Ingredients:

Lemon juice

unsweetened organic almond milk

pea protein

almond butter

flax seeds

hemp seeds

chia seeds

cinnamon

spirulina

spinach

arugula

strawberries

blueberries

blackberries

Leafy Green Salad

Ingredients:

arugula

broccoli rice

avocado

frozen blueberries

sorrel leaves

Dr Fuhrman's raspberry vinegar as the dressing