Did you know you can revitalize stale chips and crackers with a dehydrator? We were skeptical, but when Rob and I unearthed some stale chips we had forgotten about, we put the dehydrator to the test. After an hour at 145F, we had fresh chips once again! I guess it just goes to show you that it is the moisture that sucks the life out of stale goods.
I don’t think my mom really approved of Rob buying me a dehydrator for Christmas. Figured it would be a passing phase and end up being a dust collector.
Never fear, it is still being used for many different things, even though I haven’t shared them on the blog. I’ve become pretty adept at making apple chips, although dehydrated pineapple is quite good, too (very chewy!). My naked and maple-sweetened cranberries didn’t work out so well, unfortunately. Kale chips have also been great. Rob and I enjoying the polar opposite kinds. He loved the chocolate kale chips, whereas I preferred the Sarah’s maple sesame version. I’ve made raw chocolate macaroons and raw chocolate mint brownies with delicious results. Zucchini wraps, too.
Next up: Crackers.
Looking for a healthy dessert alternative, I decided to make cinnamon flax crackers after spotting them at Vegan Culinary Crusade. I increased the cinnamon for a bigger burst of flavour but otherwise followed her recipe. I mixed together the soaked flax seeds, water and dates in the food processor to create a thick gooey dough. Spread as thinly as possible for a crispy cracker.
Even with 1/2 cup of dates, this wasn’t a sweet cracker. But it was sweet enough to release its prowess with me. I gobbled these crackers up so quickly with their warming hug of cinnamon. I used brown flax seeds but will try golden flax seeds next time since they have a milder taste. In any case, while I originally planned to eat these for dessert, I found they paired beautifully with a butternut squash soup.
My Mom doesn’t think I should post recipes that I don’t eat myself. I have to trust others to tell me how it tastes but I can tell you how easy it was to make. Although even Rob and I can disagree on whether we like a dish, considering both Rob and my parents liked the Tel Kadayif, the Turkish shredded phyllo dough dessert, I deemed that a quorum for a good recipe. And with its stupid-easy simplicity, definitely blog-worthy.
This is another dish I made for others at a party, with no intention of eating myself. In fact, I had planned to use half of the stuffing for the phyllo rolls, and just eat the remainder of the filling myself, without the phyllo dough. Somehow, though, I just kept wrapping the phyllo rolls and by the time I looked down, there was no more filling left. Plus, we were already late for the party, so we brought half the rolls with us and left the other half at home to bake later.
These Moroccan phyllo rolls were so good that I ended up eating them for a few meals.
The filling was very nice, filled with roasted vegetables (zucchini, red pepper, onion and fennel) and spiced with all my favourite savoury Moroccan flavours – ginger, paprika, cinnamon and cumin. I have become scared of roasting veggies with spices, so I added the spices to the veggies right after they were finished roasting. The dried apricots added a touch of sweetness and weren’t overpowering in the slightest. The fresh basil added a nice twist, as well. While the original recipe from Eat, Drink & Be Vegan suggests serving these more like a strudel, because this was for a party, I made them into little appetizer phyllo triangles.
These are nice as is, but let me tell how you awesome these rolls are with the Balsamic Maple Sauce. The sauce was so simple to put together, yet filled with flavour. It didn’t even seem like a lot of dressing but a little bit goes a long way. Actually, refrain yourself, because too much sauce could easily overshadow the subtleties of the rolls.
I still have some sauce leftover and wondering what else I could use it with… Dreena suggests drizzling it over steamed veggies, baked sweet potato or using it for anything that needs to be dipped. Sounds like a good plan!
This week, kabocha squash was on sale. Half price. Score for me!
I had two problems, though.
2) When I made it to the grocery store, the sign was labelled as BUTTERCUP squash, though. The squashes had kabocha stickers, the flyer advertised kabocha squash, but the sign clearly stated buttercup squashes were on sale.
I haven’t tasted a kabocha, let alone really noticed them before (the one I bought at the Farmer’s market, that is still sitting in my kitchen, is a light shade of blue… and 8 lb.. and looked nothing like these squashes!). Furthermore, there was no way I could discern any differences from a buttercup squash. What to do???
If I had a cell phone, I could have done an emergency internet search… but I don’t have a cell phone. So I bought a bunch of squashes, drove home and then did my emergency squash search.
Turns out I am not the only person with the buttercup-kabocha quandary! Heather outlined the very subtle differences, focusing mostly on the butt of the squash.
Tell me how my squash butt compares. Did I buy a kabocha or a buttercup?
I suppose the proof is in the pudding. Or wrap, in this case.
I decided to roast the squash so that I could really taste it. Drizzled with a little hazelnut oil and only salt and pepper, this was a delicious squash. Denser, yet drier than a butternut squash. I found it had more flavour though and possibly a bit more sweet. Plus, the definitive bonus of the kabocha squash is that you don’t need to peel it!! I buy butternut squashes because I have become pretty adept at peeling it, but eating the peel is even easier! (FYI- the buttercup squash tends to cook up softer and falls apart quite easily).
Next, I went just a bit more fancy and stuffed the roasted squash into a collard wrap smothered with mashed avocado and cucumber, an idea that I borrowed from Gena at Choosing Raw. Gena has a wonderful way with pairing seemingly odd ingredients together, yet they work so well (remember the delectable apple and zesty cashew orange spread wrap?). Anyways, this was a very decadent wrap with the seasoned avocado working as a dressing, the cucumber conferring crunch all highlighting the hazelnut-flavoured roasted kabocha squash.
How do you prefer to eat your kabocha squash?
Rob can be bad at keeping secrets. He leaked that he wanted to buy me a dehydrator for Christmas in September.. or maybe October. I rationalized that it was in both our interests to get it while we were still brimming with autumn harvests (mainly our herbs and peppers). Hehehe… Rob had tried drying his chili peppers in the oven on the “keep warm” setting and it took many days to dry completely. Not that energy or time efficient. So…. the dehydrator arrived early and we dehydrated our summer bounty of chili peppers. Then moved on to apple chips, dehydrated pineapple and kale chips.
But it wasn’t much of a surprise when the dehydrator arrived. Rob didn’t even hide when it was available to be picked up from the store.
What was a surprise was when my first issue of the Nutrition Action Health Letter arrived in my mailbox this week. I’ve written about this fabulous publication three times before, which I describe as the Consumer’s Reports of healthy food. I usually read my Mom’s leftover issues, but this time she bought me my own subscription. Yahoo! However, someone goofed (not my Mom) and I received the December 2011 issue. Not really a problem because I love this issue, but it arrived before Christmas.. totally spoiling the Christmas Day surprise.
The December 2011 issue, itself, was a great issue. The feature article is all about which foods actually improve your health based on scientific research. Want to lower your cholesterol? Your best bet in to focus on foods high in unsaturated fats like oils, nuts and fatty fish. The second best option is to consume foods high in soluble fibre like beans, oats and psyllium. As they explain, it is important to replace foods with trans- and saturated fats (meat, butter, cheese, cream, etc). It can be too easy to add additional calories through nuts, which are caloric-dense, but if you increase your refined carbs as a result of decreasing your fats, your triglycerides could increase, too (not good). They also talk about the best foods to protect your eyes, prevent colon cancer, staying regular and lowering your blood pressure (yes, the DASH diet is better than any single medication on the market).
Previously, my favourite article has been their ratings of vegetables where kale tops their list. I know all veggies are good for you, but I am such a numbers girl. However, with my new subscription they sent me a small pamphlet with ratings of other staples: fruit, beans (!!!), grains, lean meats and spreads. Of course, I was drawn to the best of the beans ratings.
While I know each bean is different, I always thought they were nearly similar nutritionally – full of fibre, folate and other vitamins. Only Nutrition Action would rate them! They based their ratings on the percentage of daily value of that each cup of cooked bean possessed for fibre, protein, folate, magnesium, iron, copper, zinc, vitamin B6 and potassium.
Interestingly enough, at the top of their list was edamame and at the bottom of the list was tofu, both soy products. Compared to other beans, edamame (soybeans) are unique because they contain more iron and protein (also fat!) with decreased levels of folate and fibre. This explains why they are so creamy.
In honour of winning the title of “best bean”, I thought I’d share a fabulous avocado-edamame dip: guacamole with edamame… guacamame? Or, as Tess called it in Radiance 4 Life: Green Velvet Guacamole. I modified the recipe slightly by increasing the lime juice and garlic for some added zip. If you like bits in your guac, feel free to add chopped tomatoes and onions.. or whatever floats your boat. The edamame adds creaminess and body to your dip but more importantly, additional fibre and protein than you would get from an extra avocado.
I love frozen edamame (ok only the pre-shelled kind, otherwise I start to curse), because they are easy to throw into all sorts of dishes- stir fries, soups and salads. Need only a cup? Not a problem!
Here are some of my favourite recipes with edamame:
This is my submission to Ricki’s Wellness Weekend.
As I said, I typically make my meals on the weekends and munch on leftovers during the week. One perk, especially for me, is that my photographs benefit from the daylight. Sometimes, though, I may take a photo of a meal prematurely.. before I have it nailed down.
This recipe is all about the sauce. A mojo sauce. A creamy, yet light and zippy sauce filled with roasted red peppers, cumin, almonds and cilantro. Inspired by Sarah at My New Roots, I used less oil but otherwise true to her recipe.
Reminiscent of my favourite Chickpeas Romesco, I originally ate this smothered over chickpeas with a lettuce base. After an overnight marinade, it was nice. Except I didn’t think it worked that well with the lettuce (sorry, lettuce greens!). I used half of the sauce for two cups of chickpeas, but mid-week I became creative (sadly, without a camera).
It just goes to show you how diverse this wickedly addictive the sauce was… because it was devoured in no time. I enjoyed it unadorned with crackers and raw veggies as well as smeared overtop some veggie burgers (recipe to come!).
We had lofty garden plans. We can grow herbs and hot peppers very well, but some of the veggies never materialized. Some just died like the zucchini, cucumber and rhubarb. I harvested some Swiss chard but not enough to make a whole salad. And the only thing I really wanted to grow from the garden was the kale. I planted different kinds of kale- dinosaur or lacinato, Red Russian, and Vates blue curled kale. The vates blue curled kale grew the best, but even then, it wasn’t much. A handful of leaves, tops.
Imagine my surprise when we went to Rob’s parents place over the (Canadian) Thanksgiving weekend and they had this monster of a beauty in their backyard:
Lacinato or dinosaur kale is an heirloom variety of kale that is dark green with textured leaves. It is more tender and sweet than your standard curly kale, and works really well in salads. Armed with oodles of kale and a couple hours before the Thanksgiving feast, I quickly made myself at home in their kitchen and got to work making a salad. It sure is fun to cook in a well-stocked kitchen and garden! Lacinato leaves are more narrow, as well, but they can easily be removed with gentle traction (as seen in this video). I rolled all the leaves together and then cut them into thin slices, akin to a thick chiffonade. I grabbed some dill from their backyard and added it to a simple lemony vinaigrette, inspired by Ricki. Topped with grated carrots, julienned raw sweet potato and toasted pumpkin seeds, there was a nice orange visual with a serious satisfying crunch. The lemon-dill dressing complemented the salad without being overpowering.
I will likely be known as the kale salad girl by Rob’s family. Two holidays, two raw kale salads. For Easter, I brought the raw kale salad with beets, raisins and almonds. Thanksgiving, was this raw kale salad. Personally, I have no qualms sharing my joy of kale.
They urged me to take home the rest of the kale. I didn’t want it to go to waste, so I left them the leaves at top so the plant would continue to grow. Kale apparently tastes better after the first frost, so I have hope there is still more kale to come!
While Rob snacked on the local Icelandic delicacies including sweet rye bread, fish and lamb (not the fermented shark meat!), he still thought his best meal was at Glo. I went nearly every day and sometimes he would join in for a meal. His favourite meal was a totally non-Icelandic Moroccan vegetable tagine with couscous. I am still impressed at how wonderful Glo was, considering Iceland has a total of 300,000 people living on the whole island and nearly all produce needs to be imported.
I was warned that I may only find tomatoes and cucumbers in the grocery stores, but trust me, there was much than that available. There were lots of (although at times underripe) fruit at my breakfast buffet in Rekjavik, and the veggies were unparalleled at Glo. In the rural areas, the food was a bit more slim picking, but I had stocked up while in the city. Glo even sells day bags, where you can buy 3 raw meals encompassing breakfast, lunch and dinner with juice and snacks. All for the same price as a fancy dinner Rob would enjoy.
There were some traditional Icelandic products that I enjoyed. They have some fabulous homegrown herbal teas and I brought some home. We also spotted some new Yogi teas, including a delicious Aztec Sweet Chili and Mayan Cocoa Spice that we’ve already finished (eek!). Sadly, I don’t think they even sell them in Canada.
In anticipation of not finding much to eat, I made another batch of hummus for the trip.
A creamy tahini-based hummus is given the royal treatment with red pepper and pomegranate molasses. Muhammara meets hummus.
While I am happy to have found a new recipe for my red pepper paste, substitute a roasted red pepper for the red pepper paste. The paste is just so much easier since it comes out of a jar.
And yes, pomegranate molasses makes the world so much tastier.
This is my submission to Ricki’s Wellness Weekend.
Sorry for keeping you all in suspense about Iceland.
I haven’t even gone through all (6000!) photos Rob and I took while we were away. Suffice it to say, we absolutely adored our trip and a week wasn’t nearly enough time to do everything. We packed it all in though.
We went horseback riding with Icelandic horses into the countryside, were mesmerized by numerous waterfalls, eagerly awaited the next spurt from the geyser, hiked between the separating North American-European tectonic plates, attempted to hike up a volcano (yes, THAT volcano) but instead ended up in a magical land possibly filled with elves. We hiked up other hills, treated by natural hot springs at the top. We touched a glacier and then had fun watching where icebergs merged together before heading out to sea. We visited a lava tube, more lava fields and even a pseudo crater. The windy south-west peninsula brought us to steep black cliffs, isolated lighthouses and beaches.
Everyone is amazed that I managed to keep up with my vegan eats while in Iceland. It was actually quite easy, since our hotel had a fabulous breakfast buffet and it was right next to a glorious restaurant, Glo. Each day, Glo has 3 main meals: one raw, one vegan/vegetarian and one meat. You get to pick another 3 salads to complete your meal… along with as much hummus as you want.
Suffice it to say, Rob and I ate a lot of hummus while we were away. Not only because their hummus was incredible, but also because we brought our own. Security made us check it into our luggage (apparently hummus = paste and cannot go through security), but it makes for a very portable snack while travelling.
I made two batches of hummus before we left. This was Rob’s favourite. Adapted from Rebar (also posted here), it adds a unique twist to traditional hummus, using cashews and chickpeas as a creamy base, spiced with ginger, cumin, coriander, cilantro, mint and lime. Use it as a dip for fresh veggies, or roll into into your next Swiss chard wrap.
I am sharing it with you so that you learn from my mistakes.
A High Protein and Oil-Free Basil Pesto sounded delicious to me. The creaminess and protein came from a whipped white bean puree packed with loads of basil. Like the last bland dish from Angela, I ended up adding even more nutritional yeast and miso to up its appeal. Creamy, salty and full of basil.
Not everyone agreed with me. They didn’t even try the dip, since it looked like green frank-o-monster goop… and ended up oxidizing to an unappealing brown over the course of the afternoon.
My parents and I ended up polishing it off after all the guests had disappeared. I think it would work better as a sandwich spread than a dip with veggies anyways. Not only because the colour wouldn’t matter but that’s the way pesto works best. Slather it onto some crackers topped with roasted veggies. Crostini may be better next time.. but then I would have had to be in charge of appetizers for the party. Now we’re talking.
Thankfully, I made sure the hummus was in tip-top shape so we didn’t have too many naked veggies.
Hummus, hummus, hummus….
So many different recipes, why even bother following one?
That’s how Rob thinks… and my Mom…
Me, I like to follow recipes.. This way I know I have reproducible results. Not a one-hit wonder.
In fact, my Mom made this first, following the low-fat recipe from Radiant Health, Inner Wealth. My family devoured it. My Dad said he’d gladly eat it any time.
The next time my Mom made hummus, she ad-libbed it. It wasn’t the same.
The hummus looked the same, but it wasn’t as bright and flavourful. It wasn’t as creamy. It just wasn’t as good.
And to be honest, this photo doesn’t match my recipe (it is still hummus, though!). I didn’t even photograph the party hummus, because why would I blog yet another hummus recipe? Well, let’s just say there was no hummus left by the end of the party and I had a few recipe requests. That doesn’t happen very often for traditional hummus. Healthy, lower fat hummus, at that.
Who doesn’t love a good massage? Veggies love them, too. Show them your love. They will love you back.
But have you heard of massaging your mushrooms, too?
I like non-button mushrooms, but only if cooked. I will shun all raw mushrooms you throw at me. But now I know how to enjoy them raw. Massage your love into them with a delicious marinade.
This recipe is courtesy of Ani’s Raw Food Asia and I think it is pretty ingenious. She replicates Korean bulgogi, which describes the way Korean cuisine uses an open flame to cook their food. The food is usually marinaded in a Korean-style BBQ sauce. Ani does this all without turning on a flame.
A salty-sweet marinade is combined with meaty king oyster mushrooms. Massaging them allows the marinade to permeate the mushrooms but also tenderizes them. Slightly chewy, sweet-salty shrooms. Oh yeah. As king oyster mushroom are fairly meaty, when chopped into non-mushroom shapes, you could possibly fool mushroom haters completely. The marinade is that masking. They won’t think it is meat but they may not know it was a mushroom.
Next, you make a Korean hot chili pepper paste, but mine was more of a salty-sweet paste as the main component was miso with toasted sesame oil. I tamed the paste to my palate by using Aleppo chili flakes but definitely add to taste.
To complete the lettuce wraps, fill the wrap with julienned cucumber, carrots, raw garlic, a smidgen of the Korean chili paste and of course, your marinaded bulgogi mushrooms.
Wrap and roll, guys!
This is my submission to this month’s Simple and in Season, to this week’s Raw Food Thursdays, to E.A.T. World for Korea, to Ricki’s Wellness Weekends, and to this month’s My Kitchen, My World destination Korea.
While in Iceland, I must admit that I didn’t try many traditional Icelandic meals. My Icelandic finds mainly consisted of Icelandic herbal teas, whereas Rob tried the beer-boiled Icelandic hotdog and other traditional fish- and lamb-based dishes. He also discovered chocolate-covered licorice, an Icelandic candy! Licorice is actually a popular flavour for Icelandic candy. Yucko I say!
I have a few food aversions. Celery. Coffee. And yes, licorice.
And what do I buy from Sunny’s on a whim when I return?
A new-to-me herb.
You know what’s coming up…. It tastes like licorice! Like anise! Oh no! But I decided to forge ahead.. otherwise I would have wasted a $1.
I spotted this simple soup with tomato and tarragon in Rebar for my first taste of tarragon. It was a wonderful introduction to the herby epitome of French cuisine. It has a regal taste, in that it is not so harsh as licorice. The light flavour is delicious. It pairs great with tomato in this soup which is zippy from the garlic and chili flakes. I also wanted to add further creaminess and bulk, so I added in white beans prior to pureeing it.
People love CSAs because they are introduced to new veggies and are forced to use them in creative ways. I get the same trippy feeling whenever I go to Sunny’s and scour their bargain section. I have no a clue what I will come home with… and this time, tarragon was a winner.
My Mom had suggested serving a leafy salad. She figured that was a simple thing to make, but instead, I stressed. I was worried about wasting soggy leftovers and truthfully, I don’t have a go-to salad dressing yet. I eat what you see on my blog, and I rarely make simple side salads with a meal.
Salad dressings are a simple ratio of oil to vinegar. My family’s traditional vinaigrette employs a 3-2-1 ratio, with 3 parts extra virgin olive oil, to 2 parts vinegar, to 1 part sugar with salt and pepper to taste.
However, fortuitously, earlier this week Dawn told me about her new favourite salad dressing, excited because it was oil-free. Super simple. Just as easy with a different 3-2-1 ratio omitting oil.
3 parts balsamic vinegar
2 parts strong mustard
1 part maple syrup (or agave)
I am sure most people don’t need much guidance in the simple salad dressing component, but I thought this was definitely worthy to share. It is a healthy and vibrant dressing, so totally Janet-style. Throw it on top of your favourite leafy greens and enjoy!
While I didn’t snap too many photos of the food during the party, I still hope to share some of the recipes. I decided the best way to avoid the Rob-veto (just kidding!) was to simply try some seemingly simple recipes at the time of the party. Thankfully, it all paid off!
Along with this salad, I also served the 11-Spice Lentil Salad with Capers and Currants, which is definitely morphing into my signature no-think potluck dish. Everyone really enjoyed it at the barbecue. (I also served it to a bunch of other friends, where I was delighted to see how often people dived in for more, despite eating it with chopsticks – now that takes skill!). I also boiled some fresh corn on the cob. Rob tirelessly tended to the meat at the BBQ, where he also perfectly grilled my roasted portobello mushroom which I served with sweet potato fries and a miso gravy (recipes to come!). My peach smoothies were also a hit. I had planned to serve watermelon with a mint pesto as dessert, but everyone was stuffed (and how can that compete with the macarons and other treats brought by Rob’s cousin?).
Anyways, now that I have this under my belt, it didn’t seem nearly so scary after all!
(Although I hate repeating recipes for guests, so these will have to make my rounds through my family’s side next!)
It is getting close to the actual barbecue, and I am still trying out new recipes.
I honestly thought I had a winning recipe here.
You have your typical coleslaw with a vinaigrette, and then you have this coleslaw on a Middle/Eastern/European kick. First, slivered green cabbage, much loved by the Poles, is lovingly infiltrated by kohlrabi. I really enjoyed the crisp, slightly sweet julienned kohlrabi which was a perfect match to the cabbage. If you don’t have any kohlrabi, just increase the cabbage. If you have kohlrabi, make it into a slaw, as you won’t be disappointed.
Next, we have a lemony vinaigrette, which I much prefer to a creamy dressing any day. Spiced with dill, we have the Eastern European flavour palate going again. Sprouts are added for more mouth feel.
But then Ottolenghi adds the wonderful finale, his Middle Eastern flair, the best twist to the mix: dried tart cherries.
Since it is cherry season in Ontario, I tried the salad with both fresh and dried cherries, and the latter are definitely the winner. Which means everyone wins, because then this becomes a year-round salad. I also decreased the amount of dressing while adding in more vinegar, increased the sprouts and substituted some dill seeds since I didn’t have enough fresh dill.
However, despite how much I loved this salad, and figured it played with the perfect palate for feeding Rob’s Polish family (cabbage, lemon, DILL), he vetoed the salad. Poof! Just like that, it disappeared from the menu.
Their loss is my gain, because I have been eating this salad all week and pretty content that I don’t have to share it with anyone.
The sad part is that I am still wondering what kind of salad to make for the Poles…
So when she made Spanish Chickpea Salad with Capers and Roasted Red Peppers for a potluck, I asked her how she liked it. “It was all gone!” But how did you like it? “It was great!”
When she made Bulgur and Cantaloupe Salad with Hazelnuts and Mint for her barbecue, I asked her how she liked it. “It was all gone!” But how did you like it? “I didn’t even get to try it, it was gone so fast!” Wowzas!
Personally, I don’t subscribe to the if-there-are-leftovers-they-didn’t-like-it camp. It all depends on how much food is available. I tend to err on the side of too much food so that no one can say they left hungry. Granted, this means I make dishes that will make great leftovers for me, and usually a large batch of the recipe, at that.
Recently, my brother and sister-in-law were over for dinner while Rob was out-of-town and trust me, I erred on the side of more food. I included this soup as an after-thought, after I had already decided to double the recipe for the main dish. They still demolished the meal, which was sad for Rob, because he wasn’t able to try any of the leftovers. Because I definitely had Rob in mind (mango lover extraordinaire) as I prepared this last-minute mango gazpacho.
Adapted from The 30-Minute Vegan, this is a wonderful chilled soup with summer salsa flavours. Gazpacho is a Spanish chilled soup typically filled with tomatoes, peppers and onions that is partially pureed to give it a chunky soup-like consistency. In this Thai-fusion version, mango is added to the traditional tomatoes and bell peppers, along with cilantro and parsley. The sweetness from the mango is countered beautifully by the zippiness from chili flakes and chile powder. It took me a bit longer than 30 minutes to chop everything for the soup, but it was a very simple soup to prepare. I found it tasted best after a long chill, almost 6 hours, which is a perfect make-ahead summer appetizer.
This is my submission to Deb for this week’s Souper Sundays, to My Kitchen, My World for Spain, to E.A.T. World for Spain, and to this month’s Simple and in Season, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required for raw salads/soups for Lisa’s birthday (I’d also serve this with Savoury Hemp Crackers as a side, Raw Tacos with Walnut Taco Meat, Cashew Sour Cream and Tomato Salsa as our main and Raw Tropical Mango Pie for dessert).