We had an unusual experience this week. There was a missionary preparation party we held for a young man going on a mission soon, and Alicia and I decided we would go ahead and prepare our raw vegan food for them. I was really worried that people might not like it, even though one of my favorite phrases is, "What's not to like?" Here's what we made for them:
Unfried no-beans served on a bed of lettuce
Ensalada
Guacamole
Salsa
Cashew Hemp sour creme
Corn chips
The avocados and cilantro were so amazing this week that we have been eating it all week long. We can't get enough of either.
The people attending all seemed to like the food very much including the Spanish people which was surprising. I guess you never know.
Showing posts with label mango salsa; pesto. Show all posts
Showing posts with label mango salsa; pesto. Show all posts
Wednesday, June 17, 2009
Sunday, May 24, 2009
Sunday Must Have - Mango Salsa
Let's see. Saturday we worked the market all day. The red flame grapes are wonderful, and we are all so glad to see them again after about 6 months with no grapes. I'm not a big fan of blueberries, but we got some very nice ones. I was going to make some parfaits, but we have very few left, so we'll see.
I had a lot of lemons left over, so I decided to try a tip I got from a dehydrator newsgroup. I sliced some up very thinly and dehydrated them on a teflex sheet. When we tasted the finished dry product, they taste like a lemon drop candy without the sugar. There is a small amount of sweetness there anyway. It was a very surprising discovery because I was going for a dried product I could whirl up in the food processor to make a lemon "powder". It will be fun to experiment with it.
I also put some sliced yellow peppers and zucchini in there. Today I did some tomatoes. I like snacking on these items, and the peppers work great in recipes - they add flavor to wet product without diluting it.
Last night we had our pesto on shredded zucchini. Oh my, that is good stuff. I have a pound of basil left over from market I am going to make into pesto. I'm excited to do a little more experimenting with it.
We are going to step up the rejuvelac production. We are using a lot of it - about a half gallon a day. I want to do some videos of that this week.
Today we made a delicious salsa for lunch that involved 1 yellow pepper, chopped; 2 mangos cut in small pieces; 1/2 onion, chopped; parsley; lemon juice; 1 cup corn; tomatoes, chopped, as desired for color and taste. It was fantastic! We used it as a filling with lettuce leaves or tortillas. We also had some ensalada which rounded our lunch out well.
I had a lot of lemons left over, so I decided to try a tip I got from a dehydrator newsgroup. I sliced some up very thinly and dehydrated them on a teflex sheet. When we tasted the finished dry product, they taste like a lemon drop candy without the sugar. There is a small amount of sweetness there anyway. It was a very surprising discovery because I was going for a dried product I could whirl up in the food processor to make a lemon "powder". It will be fun to experiment with it.
I also put some sliced yellow peppers and zucchini in there. Today I did some tomatoes. I like snacking on these items, and the peppers work great in recipes - they add flavor to wet product without diluting it.
Last night we had our pesto on shredded zucchini. Oh my, that is good stuff. I have a pound of basil left over from market I am going to make into pesto. I'm excited to do a little more experimenting with it.
We are going to step up the rejuvelac production. We are using a lot of it - about a half gallon a day. I want to do some videos of that this week.
Today we made a delicious salsa for lunch that involved 1 yellow pepper, chopped; 2 mangos cut in small pieces; 1/2 onion, chopped; parsley; lemon juice; 1 cup corn; tomatoes, chopped, as desired for color and taste. It was fantastic! We used it as a filling with lettuce leaves or tortillas. We also had some ensalada which rounded our lunch out well.
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