149th meeting. Backyard garden gourmet

Where? G's
Attendants: C, M, A, G, and D

Menu:
1) Sunflower seed pate on homegrown cucumber slices
2) Creamy pepper soup
3) Homegrown Zucchini Towers
4) Homegrown kale chips
5) Refrigerator pickles

1) Sunflower seed pate on homegrown cucumber slices (Pate adapted from the Thrive book)
2 cups sunflower seeds
1/2 cup walnuts
1/3 cup olive oil
1 cup rehydrated sundried tomatoes
Juice of 1 orange
Salt and pepper to taste

Process until smooth in food processor

2) Creamy pepper soup (adapted from the Thrive book)
1 avocado
1 cup cashew milk
1 cup water
1 red bell pepper
1 roasted red pepper
Splash of apple-cider vinegar
Liberal seasoning with dulse flakes and oregano
Salt and pepper

Process until smooth in food processor or blender



3) Zucchini Towers with quinoa-chipotle and fresh tomato filling, and topped with roasted red pepper strips, pimento-cashew sauce and fresh basil

Quinoa-chipotle filling:
Sautee onion, garlic and chipotle powder in olive oil. Add cooked quinoa and correct for salt.

Garlic, onion, chipotle in olive oil


Quinoa added


Pimento-cashew sauce. Soak 1 cup of cashews overnight. Throw away the water and process with 1 cup fresh water until smooth in blender. Add tamari, 1/3 cup nutritional yeast, juice of half lemon, 2 roasted red peppers, and salt and pepper to taste. Let sit overnight at room temperature for the cashew to ferment and become yummy.

Grill zucchini for the towers

Assemble the towers.
1) Put a base

Add quinoa filling

 Add sliced fresh tomato (we got it from the Glade Farm at the farmers' market)

 Put a new grilled zucchini divider

 Decorate with roasted red pepper strips

 Top with pimento-cashew sauce

 Repeat until your back hurts

 Dinner for 6