Raw Key Lime Cheesecake
oOoOo baby you are in for a treat.
whatcha need:
crust:
6 pitted dates
1/4 cup of pecans
1-2 graham crackers
1 T coconut oil
very tiny splash of vanilla extract
small sprinkle of sea salt
filling:
8-10 key limes juiced (I used half of a 1 lb bag)
zest from 2 of your key limes^
1 1/2 C raw soaked cashews (boil some water, add cashews, remove from heat, rest for ~15 minutes) (*****SAVE 1 CUP of the water the cashews were soaking in!!!!)
1 tsp of vanilla extract
small pinch of sea salt
1 T coconut oil
more zest for garnishing (optional)
vitamix or food processor
p.s. you can use a pie pan, cake pan, some sort of flat container. I used cupcake papers this time and I would have used a muffin pan had I had one…. makes about 12 cupcakes.
I found that the cupcake wrappers(?) are most convenient because it’s difficult to cut through the cheesecake in a pan… if you have more patience than me this won’t be any issue.
whatcha do:
toss all of your “crust” ingredients into the vitamix or food processor. blend until its fined chopped and sticks together in your fingers. if its not sticky enough add another date or two
spoon crust into your choice of pan or cupcake paper (for cupcake paper about a tablespoon per paper) then using your clean fingers smush down the crust
in the same vitamix or food processor (no need to clean it out first) add all of your “filling” ingredients MINUS THE CASHEW WATER. You will slowly add in the cashew water if you notice your filling isn’t getting smooth enough. I used ~1/3 cup of this, but you may need a whole cup.
once its nice and smooth, taste test it
tastes good yes?
spoon filling onto the crust
zest a few limes on top (if you want)
freeze for at least an hour or up to 2 weeks (i’d be so surprised if these lasted more than a day)
Pesto Street Quesadilla
whatcha need:
corn tortillas
your preferred pesto
handful of shrimp
vegan mozzarella or non vegan mozzarella
olive oil
optional: hot sauce, salsa
whatcha do:
start by defrosting your shrimp you are using frozen… peel your shrimp
warm some evoo in a pan then add your shrimp.
cook for 1-2 minutes per side or until they are perfectly pink
remove shrimp from heat and chop to bits
prepare your preferred pesto… if your preferred pesto come in a jar………open the jar (you lazy bum, pesto is NOT that hard to make) anyway….
in the same pan you cooked your shrimp, you might need a tiny drizzle of olive oil, place 1 flowered tortilla in the center with, cover the top evenly with mozzarella
when the cheese starts to melt, sprinkle a few bits of shrimp
take a dab of pesto, spread it all over one time of a corn tortilla(Not the one currently in the pan) and place pesto tortilla, pesto side down, on the other tortilla
its probably time to flip your tort
keep in the pan until you can’t easily separate the tortillas - this means the cheese is nice and melty
remove from heat and plate. I like mine with a lil tabasco and a dollop of salsa :)
Stuffed Peppers
Ingredients (for 4 people or 4 servings for you if you don’t like to share) :
1 purple onion (chopped)
3 on the vine tomatoes (diced)
5 bell peppers (only chop up one!!!)
1 jar of your fav spaghetti sauce (my fave is the tomato basil)
1 bag of veggie meat (found in the freezer section, or you can use real mean, whatever suits your conscience)
handful of shrimp (optional)
1 bag of frozen riced cauliflower
salt and pepper
provolone cheese (optional)
whatcha do:
preheat oven to 350F
in a pot big enough for 4 bell peppers, add your 4 whole, uncut, bell peppers; fill with water. heat on high until the water begins to boil.
remove from heat, you don’t want them to be too mushy, they have to bake still.
take your peppers out of the water, chop the tops off and gut them.
you’ll need a casserole type dish or a bankable pot thats at least as tall at the bell peppers to bake them in once they are stuffed
OKAY now for the stuffing :
sauté diced onion until they’re soft
add 1 diced bell pepper
add diced tomatoes
sprinkle with salt for taste
dump all of this into a large mixing bowl
no need to clean the pan, drizzle with olive oil and cook your pealed shrimp
once cooked chop up the shrimp and add to the mixing bowl with the rest of the goods
SAME pan once again, evoo, sauté veggie meat until its no longer frozen
add the jar of sauce to the meat
when its warm, remove from heat and add to the bowl
STIR THAT BOWL
at this point you have your topless peppers in your baking dish
spoon the contents of the mixing bowl into your peppers
option to add provolone cheese on top of your peppers
cover each pepper with the top that you cut off
cover the pot with a lid or aluminum foil
bake for 25-30 minutes