Vegan No Bake Carrot Cake Cups!!

INGREDIENTS:

Cake Cups

• 1 cup shredded carrot

• 1 cup walnuts

• 1+1/4 cup dates

• 3/4 cups shredded coconut

• 1/3 cup plant milk

• 1.5 tsp cinnamon

• 3/4 tsp nutmeg

• 1/2 tsp ginger

• 1/4 cup almond flour - or coconut flour

Cashew Icing

• 1 cup soaked cashews

• 1/2 cup plant milk

• 4 medjool dates

• 1 tsp vanilla

• Pinch of salt

DIRECTIONS:

1. Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tbsp at a time of plant milk as needed & scrape down the sides while blending but try to add as little liquid as possible!

2. Divide into 6 or 7 cups and make a small hole in the Center. Make sure to grease your muffin tins!!

3. Blend together the ingredients for the cashew icing then add to the Center of your carrot cake cups

4. Top with crushed walnuts & freeze for a minimum of 3 hours to firm up.

5. Store in the freezer and take them out 5-10 minutes before you’d like to eat them!

Enjoy!

Salsa Verde (tomatillo sauce)

Here’s a super easy recipe for salsa verde!

Use the tomatillos and jalapeños from your CSA box to whip this up in no time. 

INGREDIENTS:

• tomatillos

• jalapeños (or mild pepper if you prefer)

• salt

• cilantro

• garlic

• lemon juice

• fresh onion

• avocado (optional, if you prefer a creamy texture)

DIRECTIONS: 

1. Remove the husks of the tomatillos, wash and rinse them and boil them for 10-15 minutes.

2. While the tomatillos are boiling, roast your peppers in a skillet with a tablespoon of oil. Roast until they are cooked thoroughly and blistered to your liking.

3. Add cooked tomatillo and peppers to the blender.

4. Add salt, cilantro, garlic, lemon juice, and fresh onion. (For a creamy texture add an avocado!) 

5. Blend for about 15-20 seconds. 

Now you have a fresh tomatillo salsa or sauce, perfect for a dish of green Chilaquiles! Use it with a burrito bowl, tacos, or on your eggs at breakfast.

Or simply add it to any dish where you would like a spicy, creamy and tangy flavor.

Enjoy!

Stuffed Poblanos

Here’s a classic late summer recipe made with pasilla (aka poblano) peppers from IG's @netocraves

Here’s his recipe in modified form:

INGREDIENTS:

Stuffing:

• potatoes

• garbanzos

• green peas

• red onions

• squash

• carrots 

• sweet corn 

Seasoning:

• garlic

• onion powder

• salt

• pepper

• cumin 

Directions:

1. Dice up all of the stuffing ingredients and sautee to soften.

2. For the salsa, roast tomatoes, onions and jalapeño mixed with cilantro, salt and lime juice, then mash or mix in blender if you prefer a thinner salsa. 

3. Roast poblanos at 400º for 35 minutes or until they begin to blacken.
   When the peppers are almost blackened, place them in a plastic bag, seal, and allow the peppers to steam as they cool. Once cool, remove the skins. 

4. Place stuffing ingredients inside peppers and top with salsa, cream, etc.

Enjoy!

Lemon Zucchini Pasta

A light and bright pasta to celebrate summer harvests!⁠ This is from @playswellwithbutter. Google  PWWB Lemon Zucchini Pasta for more detailed directions.

INGREDIENTS: 

• 8 oz spaghetti noodles

• 3 zucchini

• 1/4 cup extra virgen olive oil

• 6 cloves garlic⁠

• 1 tsp crushed red pepper flakes⁠

• 1 C sliced basil leaves⁠

• ½ C grated parmesan⁠

• 2 lemons, juiced⁠

• Salt and pepper ⁠

DIRECTIONS:

1. Boil water. Meanwhile  chop the garlic & basil, grate the parmesan, juice the lemons, & prepare the zucchini. Thinly slice zucchini into strands and season with salt. Place in colander.

2. Cook spaghetti, preserve pasta water, drain noodles over zucchini (do not rinse). 

3. In skillet, heat oil til shimmering, then add garlic and pepper flakes - cook for 30 seconds.

4. Add noodles to skillet, add lemon juice, basil, parmesan, salt and pepper to taste.

5. Place on plates and add parmesan and herbs as desired.

Potato Flautas

Check out these delicious potato flautas (or potato tacos) made by @ellenmariebennett on IG.

INGREDIENTS (for 4-6 servings):

• 1 lb of J.R.’s potatoes

• 1/2 stick butter

• 1/2 cup sour cream

• 1/2 cup Mexican crema

• Kosher salt

• 8 ounces Oaxaca cheese, freshly grated

• 8 small corn tortillas

• vegetable oil, for frying

• kewpie mayo, for serving

• salsa verde, for serving

• 1 small red radish, thinly sliced, for serving

• 1/2 cup cabbage, thinly sliced, for garnish

• fresh cilantro, for garnish

DIRECTIONS:

1. Chop potatoes and boil over high heat until fork tender (10-15 minutes). Drain and set aside.

2. In a large bowl, mix cooked potatoes, butter, sour cream, crema, and kosher salt to taste. Smash the potatoes until smooth. Add Oaxaca cheese and stir until evenly combined.

3. Heat a large skillet over high, and warm up tortillas (about 2 minutes on the first side, 1 minute on the other).

4. Spoon the mashed potato mixture into the tortillas. Fold the tortillas in half, closing the potato mixture in (or roll for flauta shape).

5. Heat oil in a large pot, to 350º F. Carefully fry tortillas about 15 minutes, until deep golden brown and crispy. Remove and place on a paper towel-lined plate. Immediately season with some kosher salt.

6. Top the flautas with kewpie mayo, salsa verde, radish slices, cabbage, and cilantro. Enjoy immediately!

Pickled Kirby Cucumbers in lime and garlic juice. 

Check out this super yummy and healthy pickle recipe from IG's @plantbaselatina

INGREDIENTS

• 2-3 organic Kirby cucumbers

• 1 clove of organic garlic

• Juice of 2-3 large organic limes

• 1/2 cup of iced filtered water

• 1/4 teaspoon of Pink Himalayan salt

Optional: sliced Serrano pepper or sliced habanero to make spicy pickles

INSTRUCTIONS

1. 1. Spear the cucumbers (cut in quarter lengthwise)

2. Place them in a glass jar

3. Add minced garlic

4. Add hot peppers (optional)

5. Pour lime juice and water into the jar

6. Add salt and mix well

7. Refrigerate 3-6 hours then serve

Enjoy!!