Raw Vegan Burrito
- “Meat” is made from soaked walnuts, carrot, zucchini, sun dried tomato, and seasoning.
- Then there’s guacamole (avocado and lemon juice with seasonings), salsa (roma tomatoes, cilantro, lime juice, cayenne and spices), strips of red & green bell pepper, sprouts, topped off with massaged kale and wrapped in collard greens.
Bite Size Pumpkin Funnel Cake Crispies (Recipe)
Mango Salsa
2 mangoes, peeled and chopped (mangoes are such a pain to cut. That giant seed! I hate that giant seed.)
1/2 cup grape tomatoes, cut in half
1 small red onion, chopped
1/3 cup of cilantro, chopped
1 clove of garlic, chopped or microplaned
salt & pepper to taste
1 jalapeno, minced (optional, cause some like it hot.)Mix all ingredients in a bowl. Easy as
piesalsa!
Kale Butter
1 bunch of kale, steamed
1/2 cup of walnuts
1/2 cup water (use water that kale was steamed with)
2 cloves garlic, chopped
salt to taste
In a food processor, combine all ingredients and blend until smooth. Serve on sliced baguette.
Blueberry Avocado Salsa (via Manifest Vegan)
1 1/2 cups fresh tomatoes, quartered
2 cups fresh blueberries
2 tbsp lime juice + extra for drizzling onto avocados
1/4 cup green onions, chopped
1/2 cup fresh cilantro
1 tsp sea salt
1 tbsp chopped jalepeno pepper
1 ripe avocado, cut into small chunks (I recommend two)
1/2 cup chopped red onion (I wished the salsa had a bit more bite to it, so I would add this in for next time)Directions:
Pulse all ingredients (except for avocado) a few times in a food processor. Cut up your avocado and drizzle with lime juice. Stir in chopped avocado with the rest of your salsa ingredients. Add a touch more salt if desired. Serve immediately. (no joke with the serve immediately part. It was beautiful the day I made it, but lost some of its glorious color by the next day.)
Mango & Chickpea Salad
1 can of chickpeas, drained
1 mango, chopped
1 cup grape tomatoes, cut into halves
1/2 red pepper, chopped
1/2 cup green onion, chopped
1 clove garlic, chopped
Cilantro (handful) chopped
1 lime (just the juice
salt & pepper to taste
Combine all ingredients in a bowl, mix and season to taste.
The French 75 (via Jelly Shot Test Kitchen)
Recommended Pan: Standard Loaf Pan (I used mini muffin tins)
1/3 cup lemonade concentrate (strained to remove solids)
1/3 cup water
2 envelopes Knox gelatin
2/3 cup gin
2/3 cup flat champagne
granulated sugar
Lemon zest garnish, (optional)Combine lemonade concentrate and water in saucepan (and sugar if using). Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Remove from heat, and stir in the gin and champagne. Pour into pan and chill until fully set, several hours or overnight.
To serve, cut into desired shapes. Garnish with lemon zest. Makes 18 to 24 shots.
(I rolled them in sugar to balance the tartness of the lemon.)
Lime & Cilantro Popcorn (inspired by Brooklyn Winery)
Grilled Portobello Mushroom With Chimichurri Sauce
