Smoky Summer Stir-fry

vegan - grain free - whole food - soy free - corn free

Camping is great. But chances are you don't need to go far to have an outdoor dinner that seeps the smoky aroma into your clothes.DSC01108If you just can't get away as soon as you'd like, a stay-cation campfire cookout may be for you!!That's what we did!This was a spontaneous leftover dish that is good enough to be repeated. Best over a campfire.  A stovetop will do too. But let's assume the best (in my personal opinion.)Here's what you'll need:

IngredientsDSC01087For the Stir-fry
  • 4 organic sweet potatoes
  • 1/2 head of red cabbage
  • 1 head of broccoli
  • 1 can black beans

For the Sauce

  • 1/2 head of cauliflower
  • 1 cup of raw cashews
  • 3 tbsp coconut aminos
  • 1/4 cup coconut cream
  • 4 green onions
  • 1/4 cup nutritional yeast
  • Himalayan salt
  • Splash of apple cider vinegar

To make dinner come to life

  • A pan (I use cast iron)
  • Coconut or avocado oil for frying
  • Dishes and cutlery
  • Stuff to ignite the fire!

DSC01101I had leftover roasted sweet potato chunks. But you could alternatively roast them or steam them ahead of time.

Directions Simply put: add everything to a pan and go nuts!But for those who need more direction:
  • Steam florets of organic broccoli (you can keep the stem and use for soups!)
  • Add sweet potato and black beans to pan with coconut oil until hot
  • Add in freshly steamed broccoli
  • Add in cabbage
  • Stir until hot and ready!

But not as lovely as the sauce that goes with this dish (and pretty much anything -- or just on its own!)

How to make the cauli-cashew sauceDSC01116
  • Steam the cauliflower
  • Add the hot cauliflower and the steamy water into a Vitamix (or another high powered blender or food processor)
  • Add in cashews, nutritional yeast and coconut cream. Blend until smooth.
  • Add in onions, salt, aminos and apple cider vinegar.
  • Blend until smooth, again, and take a little swig to make sure all is well.
  • If you want it smoother, add more coconut cream a splash or 3 of water. Thicker and chunkier? Should be good to leave as is. You can even add extra nutritional yeast. Especially if you're exclusively plant-powered like me.

You can serve this on spinach, or not, either way, it's yummy.DSC01100 .

Eat with good company, and enjoy the smokiness and flavour!

DSC01114

Perfect Pie Crusts (Raw)

vegan - raw - grain free - ketogenic option

"I meant to text you! We were at our family's this weekend in Calgary and Becca's sister made this amazing vegan cheeze-cake. I thought of you."

cashewsI was stunned that the friend I bumped into at Bulk Barn had just said those words. Seconds earlier, I'd walked past the cashew bulk bin and thought "I should make cashew cheeze-cake."The next day, I laid on the chilled leather couch, of a warm-loving family."I've really been craving CASHEW CHEEZE-CAKE lately."What is IN the Albertan air????DSC01481I've played with raw-vegan-pie crusts, and came up with mouth-watering dishes. But I wanted to hold the oats this time. So voila!

Original Jo 2.0 CrustIngredients(quantities depend on size of pie, but 3/4 cup of walnuts for every 1 cup of dates)
  • Organic pitted dates (any kind of soft date, I used medjool)
  • Raw walnuts
  • Pinch of saltProcess all ingredients in a food processor, and remove a large mound. Mold into the size(s) you'd like, making distinct edges so the filling sits surrounded by towering walls of date-liciousness.

All you do is put all of these in a food processor. And turn it on. It's really fun to watch. Oh, and I should mention that told mold it (to whatever size you want) you use your hands. If that's an issue, I guess you could find an alternative with a greased spoon. But, I highly recommend the hands. It's just so fun.

This crust IS also delicious with oats, but it doesn't need 'em.To fill this pie, there are options.DSC01467I've done raw carrot, raw apple, raw pumpkin and raw chocolate before.But I'd yet to do cashew cheeze-cake.The proportions below are for medium sized pies. To make a full size you can double the recipe, and to make a JUMBO, you can triple it.

Wild Blueberry Cashew Cheeze-Cake FillingMake the white colour first. Use a high power blender (I used a Vitamix) to mix it all together. Once blended in Vitamix (food processor could work too, but I find it's better for the crust only) remove half of the portion and put into a small bowl.DSC01477
  • 2 cups raw cashews (soaked overnight in filtered water + rinsed)
  • 1/8 cup coconut syrup
  • pinch of salt
  • pinch of lemon juice

For the purple colour, use the remaining half in the blender and add 1/4 cup of wild blueberries, and a drizzle more coconut syrup.When you have both colours, you can swirl them into the crust. Top with tild blueberries.Fill the crust and chill in the fridge for a while. You choose how long.

Black Forest Cheeze-Cake FillingDSC01478For the pinkish colour:

  • 2 cups raw cashews (soaked overnight)
  • 1/8 cup of coconut syrup (or maple syrup)
  • 1 tsp of maca powder
  • 1/8 cup of dark organic cherries (I used frozen)
  • pinch of salt

Remove half of the cashew delight, and place in small bowl. With the remainder of the blended concoction, add in 2 tsp of raw cacao powder, and a drizzle more syrup (of choice.)Use both colours to swirl together in the mix of the crust. Serve with cherries on top. For reals.

These cakes are DELICIOUS!

And harm-less to most.They are free of grains, animal products, and processed foods.They are safe for people who care about eating:blogchecklist.jpgA great option to choose for a sweet treat. 

Still... maybe TOO sweet for some.

Dates are highly nutritious. A loaded source of fibre, and crucial minerals like magnesium, potassium. But they are also very sweet. In 100 grams of dates, there is over 60 grams of sugar. For some, this is too much to handle. Have no fear, there's a pie for YOU!

Keto-Crunch Crust
  • 2 cups raw shelled walnuts
  • 1/2 cup shredded coconut (unsweetened, unsulphurized)
  • 1 cup coconut oil (unrefined, organic)
  • Pinch of cinnamon
  • Dump of hemp seeds

Place all the following in a food processor and watch it work for you!

To fill this pie, try this KEY LIME CREATION!DSC01472

Keto Key Lime FillingBlend the following in a (vitamix) blender.

Decorate the pie with sliced lime and hemp seeds. Edible flowers would be nice too, but didn't have any.

I watched some fellow plant-based beauties try the vegan-keto pie, and here's what they had to say:

https://www.youtube.com/watch?v=OWVBXTWLZZE&feature=youtu.behttps://www.youtube.com/watch?v=UBzL6SmI8AM&feature=youtu.be