Fall Apple Salsa
Ingredients:
SALSA:
2 Granny Smith apples
2 honey crisp or gala apples
juice from one lemon
splash of maple syrup
generous sprinkle of cinnamon, cloves and nutmeg
pinch of salt
2 cups unsweetened apple sauce
CHIPS:
pack of 10 flowers tortillas
3ish T of butter or coconut oil
cinnamon
brown sugar
OR…. Siete churro chips
whatcha do:
slice apple thinly and dice up (small bits are good because they are more scoop-able haha)
Add everything to a bowl
mix
taste test, you may need some more spices
CHIPS!! pre heat the oven to 400
spread a thin layer of softened butter or coconut oil on both sides of every tortilla, sprinkle a little cinnamon and brown sugar on both sides as well
with a sharp knife or pizza cutter, slice the seasoned tortillas into pieces the size of chips
spread out the chips on a sheet pan
bake for 10 ish minutes, flip in the middle
you may need to stick them back in the oven depending on how crispy you want them
when they first come out of the oven they’ll take sec to harden… keep that in mind
DONE! woo so simple right
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 :)
