un-cooking

thursday night was dessert night at my place: lots of lovely friends and one very yummy torte: here's how:

crust:
1 tsp veggie oil
1 c raw almonds
2 T raw honey
1 T raw peanut butter
1/2 tsp cinnamon

filling:
2 c raw cashews
2 tsp vanilla
2 T water
2 T raw honey
4 very ripe strawberries
a pinch of salt
1 tsp nutritional yeast
1 tsp melted coconut oil (optional for thickening)

topping:
assorted chopped strawberries and blueberries

for the crust:
in a blender grind the almonds into a fine meal. pour into a bowl. add the honey, peanut butter, and cinnamon and mix well until it's a sticky ball. press the pie-crust "dough" into the bottom of a lightly oiled glass pie pan.

filling:
rinse the cashews and soak for 5+ hours. rinse again.
blend the cashews with 2 T water, stirring frequently. add the other filling ingredients and blend well. it should be a thick pudding consistency. scoop into crust. top with chopped berries and refrigerate overnight or freeze for 2 hours.

enjoy!
this was a HUGE hit at my place. it slices so beautifully and tastes sooooooo good.

Recipes...

So, this is manly for Becca but obviously because I'm posting it on here it's for any of you..
This is my recipe for the week, Rebecca. Sorry I didn't post one last week. It's very simple, very loose, and very versetile.

1/2 of an onion, chopped
1 can of chick peas, almost completely drained
1/2 - 3/4 of a cup of chopped up brocoli (there's really not much measurement as far as the brocoli goes...)
1/2 tsp. ground cumin
1/2 tsp. curry powder
a small dash of crushed red pepper (only a very little bit of this...alittle goes a long way...)
a handful of peanuts
oil for cooking
salt and pepper to taste

In a frying pan, cook the onions with a minute or two, then add the brocoli and the peanuts. Cook for another 3 minutes or so, or until the vegetables are starting to get soft. Add the spices, cook for a few seconds then add the chick peas with their liquid. Cook until chick peas are done, the vegetables are soft, and almost all the liquid in the pan is gone. Add salt and pepper.

Now, like I said, you can switch this up alot. Add more or less spices as you like it, cashews are good if you don't have peanuts (although I really prefere peanuts). Change it up to fit what you want at the moment. I like this alot because it's reallly simple, the taste isn't hard to get, and it's really just the two flavors but mixed together they make one yummy dish.

Enjoy this! I have a really good recipe for a chocolate-cinnamon cookie which is really just chocolate cookie dough rolled in cinnamon sugar. They make delicious chewy cookies I just have to vegan-proof the recipe before I share it with you.

I hope you have a great weekend!

stumbled on this blog...

...and LOVED it! (Thanks Charlene!)

new favorite

so all of alexi murdoch's music is great, but this one...this one, song for you, is very precious. just thought i'd share...

http://www.lala.com/#search/Alexi%20Murdoch

a recipe

sweet and salty staple: granola

preheat the oven to 250

mix together a baking pan:
3 T honey
2 T oil
1 tsp cinnamon
1 T brown sugar, crumbled
1 tsp freshly ground sea salt
2 tsp flax seeds
1/4 c nuts (optional)

add 3 C rolled oats, mix very well
bake for 45 minutes, stirring every 15 minutes.
mix in 1/2 cup raisins (optional)
bake another 15-20 minutes, until the oats are golden brown and crisp.

enjoy warm or store in an air-tight container and sprinkle over chopped apples, bananas, soymilk....
this has been my staple for the past two weeks. the sea salt is delicious.

love and kisses, from the icefloat

i miss you all!
thank you for the wonderful splendid stool and delicious cooking times. the little stool looks so pretty in my apartment. you should all come visit it. and me.
love love love,
becca