Dear fellow foodie friends,
I had intended to create this lavish meal as a send off to my trip to South Africa. Unfortunately the holiday and last minute stresses got the best of me. I hope you still utilize this page as a guide to some really great meals. This summer has brought, by far, the most culinary excitement. I look forward to getting back into the kitchen once I return from my travels. Until then, I invite you to join me in my journey at my new blog South African Hotdish.
Remember to keep your pantries stocked and your taste buds curious…
The Veg Way
Lettuce wraps are the best of both worlds. You don’t have the heavy gluten weighing you down and it’s just enough greens without it being all about a salad. The recipe for these wraps are simple and easy. I had it ready in under 30 minutes. It makes for a great picnic treat or a quick lunch on the go.
- 1/2 pkg of tempeh, cubed
- 1/2 c vegan mayo
- 2 tsp mustard
- 2 tsp bragg’s aminos
- 1 tsp minced garlic
- 1 pickle, diced
- 2 stalks of celery, chopped
- Steam the tempeh for 15 minutes
- While the tempeh is steaming, prep your dressing
- After the tempeh has steamed, cool it in the fridge for at least 10 minutes
- Mix everything together, season to taste, and add to your favorite bread, greens or have it on its own!
Dessert is not something I take lightly. My passion with food began as a baker. I can’t begin to tell you how excited I get when the first bite results in your eyes closing and rolling towards your brain while your taste buds do a gangnam like dance. If I ever open a cafe, this will certainly be on my menu. Couldn’t be happier with it. I really hope you are able to try this recipe over the summer. It is truly spectacular!
- 1 c raw pecans
- 3/4 c raw walnuts
- 1 c pitted dates
- ¼ tsp (scant) sea salt
- 1/4 tsp cinnamon
- 3 c fresh strawberries (extra for garnish)
- 3/4 c raw cashews, unsoaked
- 3 Tbls raw agave nectar
- 1 tsp freshly squeezed lemon juice
- Couple pinches sea salt
- 1 tsp lemon zest (stir in after pureeing)
- Pulse crust ingredients in a food processor. When the ingredients start sticking together, press into an oiled pie pan
2. Blend filling ingredients until smooth, stir in zest. Pour over crust
3. If using strawberries for garnish, add them to the pie after it has set. Freeze for 5-6 hours
My apologies for the low quality photo. It’s been a long day. Zucchini pasta was a nice way to end it though. I simply spiralized two zukes and poured the following sauce on top:
- 1/4 c tahini
- 1/8 c lemon juice
- 1 Tbls olive oil
- 2 tsp fresh dill
I processed all dressing ingredients in a blender and added water to thin out. About 1/2 cup gave a good consistency.
This was my last dish I made at the Green Scene. It was totally bittersweet. In just a few short weeks, the women at the shop opened their arms, minds and kitchen in allowing me to get creative. I’ve focused primarily on raw foods, but my peanut butter graham cups were a huge favorite, along with the sweet potato noodle dishes. I honestly never had more fun at work and it’s incredibly difficult leaving this wonderful work environment behind.
Using local kale and greens blend, I made a simple salad with a chickpea dressing. Here is the recipe for the dressing: