Below are most of the recipes from the potluck. Additional recipes are found on a previous blog entry.
Pasta Primavera
Recipe can be found on The Sunny Raw Kitchen. 
Recipe can be found on We Like It Raw.
Eggless Salad
Recipe by Matt Amsden from Rawvolution
Equipment: Blender
Wilted Kale Salad
Recipe by James Russell.
Equipment: Blender, however optional
Pasta Primavera
Equipment: Mandoline Slicer (or the like) & Blender
Mango Avocado Salad
Falafel
Equipment: Dehydrator & Food Processor
Pictures for... Mexican Patties, Tropical Pie, and Strawberry Pie
Russell James' Curried Cabbage Pillows with Dipping Sauce
Equipment for Cabbage: Food processor and Sprout Jars for Germinating (optional)
Equipment for Wrap: Dehydrator
Equipment for Dipping Sauce: Blender
First cold pressed olive oil and Braggs can be used instead of cold pressed sesame oil and tamari. Optionally, add one tablespoon germinated black sesame seeds.
Prepared by Pat
Equipment: Mandolin slicer (or something that slices thinly)
Ingredients:
8 cups cucumbers1 medium onion
1 medium red pepper
1/2 medium green pepper
1 cup fresh lemon juice
1 cup raw honey
1 Tbsp salt
1 Tbsp celery seed
1/2 tsp ground pepper (optional)
Slice cucumbers very thinly. Chop onions and green peppers. Place cuccumbers, peppers and onions in a bowl. Sprinkle with celery seed and ground pepper, if used. Mix honey, lemon juice, and salt. Pour over cuccumbers and mix. The hyperosmotic solution of lemon juice, honey, and salt will pull the water out of the vegetables. (It's how pickles are made!!) Mix several times before putting in the refrigerator. Best made 24 to 48 hours before serving for the flavors to blend.
Strawberry Parfait
Recipe is posted on Any Phyo's website.
Equipment: Blender
We did not add agave to the strawberries, nor did we blend the strawberries.
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