There is so much to catch up on, but I think I know where I want to start for this post. Hmm… let’s see what part shall I rewind back to next? Aha!
My lovely mother really spoiled me this time. I think I barely cooked while I was there, which is unusual!
It was my first time trying them, and I couldn’t help but notice how beautiful the the shells were.
I’m going to share her recipe with you. First she sautés some chopped onions and garlic. Then add diced tomatoes and sauté for a bit. Add some bay leaves, the beans, sea salt, and pepper. Then cook it all in almond milk until the beans are thoroughly cooked. Lastly, garnish with cilantro!
I like to make the oatmeal in a pot and spoon it into the jar little by little while stirring so the nut butter is distributed evenly throughout–not just at the bottom.
She obviously doesn’t use nut butters as much as I do! I don’t think it would take me a year to finish a jar.
The cous cous was cooked in vegetable broth and ghee giving it so much more flavor. Seriously, ghee is a staple in my kitchen. When that was done cooking we threw in some chopped red onions, garlic, carrots, tomatoes, and other random veggies. Stir in some lemon juice, olive oil, spices (curry, cumin, and paprika), and salt to taste. Before you’re all done you can add some diced avocado and cilantro for that last touch of flavor. Cous cous is such a versatile grain to work with. You can make it sweet or savory. Cook it in juices, milks, or broths. Mix in whatever you’d like and voilà! A tasty dish.
In Virginia I’m usually in the mood for soups. I know that’s usually weather related though. Anyhow, this salad was incredibly tasty! I tossed sweet potatoes, apples, brussels sprouts, broccoli, carrots, and onions in a mix of coconut oil, honey, and cinnamon. Then I roasted them till they were done, and tossed them over a bed of Tuscan kale, letting the kale wilt from the warmth of the other veggies and fruits. To seal the deal I topped it off with pomegranate arils, and the beans my mother had made bandeja paisa style (cooked with plantains) and vegetarian friendly!
I made Ful Medames, a traditional breakfast in Egypt. Actually, fava beans are eaten at all times of the day over there, and it’s said that even the pharaohs enjoyed these beans.
I took Ani Phyo’s oatmeal raisin cookie recipe to another level by adding peanut butter. The idea for adding the nut butter came from Laury’s adapted recipe for no-bake oatmeal cookies. Here’s the recipe for the cookies I made for my step-dad!
Peanut Butter Oatmeal Raisin Cookes (High Raw Vegan)
1 cup raw or old-fashioned oats
1 teaspoon ground cinnamon
1/2 cup pitted Medjool dates
1/2 cup raisins
2 Tbl Creamy peanut butter (creamy is better for binding)
1. Process the oats and cinnamon in a food processor into small pieces.
2. Add dates and process till it’s mixed well. Throw in the raisins and pulse.
3. Place in a bowl and mix the peanut butter in with the batter.
4. Now roll them into balls and enjoy!
Remember “The Flexitarian Cookbook” I mentioned in a previous post? Well, this was another delicious recipe from that cookbook! Everyone at the dinner loved it, and the lovely host even asked me to share the recipe. Now that says something, doesn’t it?
I’ll be dedicating a full post to “The Flexitarian Cookbook” featuring more recipes, and a review!
He made me raw vegan treats with figs, dates, walnuts, and gingerbread spices–very yummy!
When I saw this it seemed familiar, and that’s because Katie once featured their pasta made out of black beans.
This was actually yummy and had an interesting texture! I was very much pleasantly surprised.
Don’t forget to participate in my giveaway, in case you haven’t already or you missed it! Click here to check it out. You have until Tuesday to participate, so my fingers are crossed for you!