Have you ever heard the phrase “embarrassment of riches?”
Well, presenting the food from our Plant-strong Pot Luck feels like just that.
I’m doing it anyway. ‘Cause what kind of blogger would I be if I held back on you?
So here it is, complete with recipes or links to recipes where available.
|2 cups carrots cut into thick strips/chunks
1-1/2 cups thickly sliced celery
1 cup fresh sliced fennel bulb
about 2+ whole roasted red peppers sliced
1/2 cup quartered & then cut-up artichoke hearts, water-packed & drained
2 Tbsp or more rinsed and quartered Kalamata olives
2 Tbsp capers, rinsed
Press garlic and let sit for 5 minutes.
Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives.
Whisk all dressing ingredients together.
Toss with vegetables and marinate for at least 15 minutes before serving.
Optional: Serve on pieces of whole-grain (sourdough is best) bread as an appetizer
2 medium onions, roughly chopped
4 garlic cloves, minced
1 can (14 ounces) fire roasted diced tomatoes
1/2 cup raw almonds, chopped or slivered
21/2 cups cooked rice – example: combination long grain brown rice and Trader Joe’s Basmati Rice Medley
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons golden raisins
3 tablespoons ground almonds
Thai Spring Rolls
Rice roll wrappers found in Asian market or Whole Foods
optional: prepared thin rice noodles
any other veggies that you like
Soak the rice roll wrapper in a shallow dish in water (it doesn’t need to be hot). When the paper is pliable, transfer to another plate. Place veggies in the middle. Wrap like an egg roll. Dip in the sauce recipe below. Enjoy!
Toby’s Peanut Dipping Sauce