I combined soft veggie wraps
that were in the freezer from a while ago, along with some cashew cheese
I had in the fridge, squash cheese I made the other day, and smoked veggies. It was really quick and easy - the only thing I had to do was slice some veg, and assemble.
3 1/2 cups sliced mushrooms of choice
1 cup chopped bell pepper (I used red)
2 cups chopped spinach (my addition)
1/4 cup chopped green onions
2 1/2 tbs olive oil
2 1/2 tbs tamari
1 tsp liquid smoke
1 tsp garlic powder (or 1 garlic clove)
1/4 tsp onion powder
1/8 tsp black pepper
Toss all ingredients in a bowl and let marinate for a couple of hours - OR as long as you have, which was 30 mins in my case, and it proved to be enough time. Drain.
Based on an idea from Rainbow Green Live Food Cuisine, I made a dehydrated squash cheese.
I don't have amounts, but I blended Uchiki Kuri Squash (actually I think this is a cooking pumpkin but this was the name given on the sticker - really orange round, super delish and sweet), with some olive oil, ground yellow flax, water, sea salt, and nutritional yeast, until smooth. I spread it on teflex and dehydrated for about 6-8 hours, but it was still quite soft.
Yum yum, these really were deeeeeliiiish!!! You could just as easily use lettuce, collard, or chard leaves to make these wraps, if you don't have a dehydrator or the time to make the soft veggie ones.
So you know that I never have dinner without having dessert too (it's the very best part, right?)!
Here's a new cake and ice cream that I had fun creating. You see, it all started with the huge jicama that my mom carted back from Halifax...after making the mashed taters and eating it in salads, there was still so much left and my mind just couldn't help but think about turning it into something sweet. On first look at the pic, you might think it looks like my white chocolate orange cake
, sans the chocolate layer - or at least thats what came to my mind - but this is definately a Fall flavoured cake with the dates, maple, cinnamon, and oats. Mmmmm....
Oatmeal Date Cake with Orange Maple Filling and Cinnamon Orange Ice Cream
1 1/2 cups almonds, ground
1 1/2 cups diced jicama
1 cup ground oat groats
1/3 cup maple syrup (or agave)
1 tbs ground yellow flax
1 tbs melted coconut oil
1 tsp pure vanilla extract
1/8 tsp sea salt
1/4 cup minced medjool dates
In a food processor, grind the jicama. Add the remaining ingredients, except the dates, and blend until smooth. Transfer to a bowl and fold in the chopped dates, making sure to evenly distribute them. Let the batter chill while making the filling (it might seem a bit wet but will firm as it chills).
Orange Maple Filling:
1 medium orange
1 cup cashews
2 tbs maple syrup
2 tsp lecithin
1/2 tsp packed orange zest
Blend all ingredients until completely smooth.
Spread half the cake batter into a 6-8" spring form pan.
Evenly spread half the filling on top. Chill in the freezer until firm enough for the next cake layer.
Continue one more layer of each the cake and filling. Chill at least a few hours to set.
Cinnamon Orange Ice Cream
2/3 cup fresh orange juice
1 1/3 cup cashews
1/3 cup water
1/4 cup coconut oil
1/4 cup agave
1 tsp packed orange zest
1/2 tsp cinnamon
Blend all but the coconut oil, until smooth and creamy. Now add the oil and blend to incorporate. Chill and then process through an ice cream maker or freeze in an ice cube tray until firm. Most of all - enjoy! 😀