Fall 2019 Public Health Nutrition Potluck

If you love food, you would love a Public Health Nutrition potluck. At the beginning of every fall semester, first and second-year students get together with faculty at Dr. Kris Madsen’s beautiful Larkspur home. The first-year students enjoyed chatting, drinking, and eating with the amazing UC Berkeley PHN community. The table was filled with delicious and healthy dishes. This year’s hits were vegan buffalo dip, coconut curry soup, and Sunday gravy. YUM!

Vegan Jackfruit Buffalo Dip

Ingredients:

20oz can of jackfruit (sold at Trader Joe’s)

1 cup vegan mozzarella

1 cup buffalo sauce (any brand, just check ingredients to make sure it’s vegan)

Vegan ranch: 

  • 2 cups soaked cashews
  • ½ cup unsweetened plan milk of your choice
  • ½ cup water
  • 2 tbsp lemon juice
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried dill
  • Salt & pepper to taste
Instructions:
  1. Preheat oven to 375
  2. Shred and break up jackfruit into a large bowl
  3. Mix all vegan ranch ingredients into a food processor and blend until creamy
  4. Add and mix together vegan ranch, shredded jackfruit, cheese, and buffalo sauce to a baking dish
  5. Bake for 25-30 minutes
  6. Serve with chips, bread, pretzels, or whatever your heart desires!