Mexican beans that will rock your socks off.

Ahhh. My papa's here. Now, he is not vegan, but he is sure is an amazing cook. He cooked us a yummy vegan Mexican feast a couple days ago of Southwestern Cilantro lime beans, Mexican rice and grilled fajitasss!

The fajitas were similar to the Chili Lime fajitas I made a while back, and these beans are the PERFECT compliment. I'm telling you, best beans I've ever had.

♥

SOUTHWESTERN CILANTRO LIME PINTOS
All Natural Diabetes Cookbookby Jackie Newgent
Ingredients
• 2 tsp peanut or canola oil
• 1 large garlic dove, minced
• 1 small jalapeno pepper with some seeds, minced
• 1 (15-oz) can organic pinto beans, drained
• 1/4 cup natural vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 Tbsp lime juice
Directions
1. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeno and cook, stirring, for 30 seconds. Add the beans and broth and cook, stirring occasionally, for 3 minutes or until the liquid is nearly evaporated.
2. Remove from the heat and stir in the cilantro and lime juice. Serve hot as a side or cool as a salad.

Today's Ramblings :

It's November, it's getting cold... good thing I knit all those beanies in the summer.
River woke up this morning saying Ohhhh Shit.... I started cracking up because it was completely out of nowhere and he's never said it before... bad idea, he's been saying it all day. I'm sure that's gonna go over real well at the library.

Peace.

Autumnal Veggie Bake with Pasta

Yesterday was a windy day. A very windy day. I live on top of a hill and I was literally wondering if my house would stay put. So being such a blustery day I decided we needed some comfort food. I made this up to suffice... needless to say... it was fabulous (and easy) so I must post.

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Ingredients:

1 Butternut Squash (cut and cubed)

2 heads of broccoli (cut into smallish pieces)

1 bunch of spinach

1 red onion

2 or 3 large cloves of garlic (crushed)

1 carrot

1 can of coconut milk

1/4 cup sunflower oil (or whatever)

1/2 cup nutritional yeast

2 teaspoons salt

2 teaspoons pepper

(more to taste if needed)

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~Combine all ingredients in a large bowl and mix well~

Pour into a glass baking pan and sprinkle a little nutritional yeast on top.

Bake at 375 for about 30-40 min.

Serve with pasta or rice.

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I ♥ live apple pie!

So I apologize for not posting in two months. Honestly I haven't made anything exciting... mostly just been making stuff I've already posted, and life has been very hectic lately. It seems now things are starting to die down a bit.

The apples on our apple tree are as big as our heads this year so I'm sure I will be making this pretty much every day until they're gone. This recipe is one of the best I've made. It's also very simple, which is very important to me. Here goes:

Ingredients:

Crust:

See Rawberry cheesecake

Or you can use any raw pie crust recipe. (They are VERY easy.)

Filling:

2 or 3 green apples

1 cup of raisins

5 dates

1 orange

2 tsp cinnamon

1/4 cup coconut

1 tbsp raw agave

What to do~

Make your crust and pat it into the pie dish as evenly as possible. If there's any left over you can save it and sprinkle it on top of your pie once it's done. Put the pie crust in the freezer to set while you make your filling.

In a food processor or blender, mix the orange, agave, dates and 1 tsp cinnamon and set aside in a bowl.

Put apples and Cinnamon in the food processor and pulse until they are chopped in small pieces but not a smoothie. If you don't have a food processor you can just slice really thin pieces.

Mix apples, coconut and raisins well into the sauce. Pour filling into the pie crust and top with whatever you want. I used leftover crust to sprinkle on top with some coconut. Refrigerate until ready to serve.

Happy pie eating to you!

♥

Almond Pesto and Sweet mushrooms

For lunch today we had zucchini pasta and spinach, topped with raw almond pesto and raw sweet marinated mushrooms.

Almond Pesto

1 1/2 cups fresh basil

1/2 cup soaked almonds

1/4 to 1/2 cup Olive Oil (depending on how thick you want it)

1 large clove of garlic

sea salt to taste

* combine all ingredients in the food processor

Sweet Marinated Mushrooms

1/2 cup sliced mushrooms of your choice

Marinade:

1/4 cup olive oil

2 tbsp Bragg's Liquid Aminos

1 tbsp raw agave

* Mix marinade well before adding the mushrooms.

*Add Mushrooms and let rest for 30/45 min

**If you have a dehydrator, you can put them in to warm them. I was dehydrating bread so I put the mushrooms in for this time and served them warm.

Serve on zucchini pasta or raw crackers and enjoy. :)

♥

Sun Dried Tomato Pizza!

Ok I'm now officially buddies with my dehydrator. I made sun dried tomato's yesterday.... YUM!

This pizza was just supposed to be a little snack but it is SO good (I'm eating it right now) that I just have to share. I was really skeptical of raw pizza, because I LOVE pizza. How could it possibly be as good as the real thing? Well in my humble opinion.... it most definitely is. :)

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I used the Sesame Sunflower Bread I made the other day as the crust, layered the Basil Sun Cheeze I made yesterday, chopped red onions, avocado, and my sun dried tomatoes with a little sea salt on top. I feel bad I'm eating this without Trent... I'm gonna have to make him one when he gets home.

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The sun dried tomatoes are really easy if you have a dehydrator.... or I suppose you could use the sun too... lol. I put them in while I was making bread to be sure not to waste to much energy, even though dehydrators are total energy suckers.. bummer.

Anyways I just marinated them in a little olive oil and some italin seasoning with a little extra basil and oregeno. They turned out awsome. I

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♥ Basil Sun Cheeze ♥

This is a simple and light "cheese" I came up with when I found a bowl of soaked sunflowers in my refrigerator this morning that I forgot about yesterday. It reminds me of a much lighter and creamier version of pesto. We made warmed ricotta and apple sandwiches that were amazing with this. We used the sesame sunflower bread, sun cheeze, apples, marinated tomatoes (just olive oil and Italian seasoning), avocado, a little dash of sea salt, a few sprigs of basil, red onion and spinach. Then we just heated it in the dehydrator until it was warm. Beautiful. I would have posted a picture of it but didn't think about it until we were halfway done with them. Lol.

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Basil Sun Cheeze:

1 1/2 cups soaked sunflower seeds

1 large garlic clove

2 tsp nutritional yeast

1 tsp Bragg's liquid amino's

1 tsp sea salt

1/4 cup fresh basil

1/4 cup lemon juice

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Blend everything together in a food processor or blender. You can dance with the ingredients a little to get the taste right for you. That's what I always do. Hope you enjoy.

Peace Loves

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