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A dollop of this potent pesto will add a boost of Mexican flavor and nutrients to any dish of veggies, starch and protein.
So fun to snack on alone or toss into salads. The original recipe makes about 3 cups, but they store well especially in the fridge for several weeks.
This grain-free, nut-based granola-like concoction is the perfect start to any long and crazy day. It would also be ideal for backpacking. For me though I love the fact that I eat it and don’t have a low-blood sugar drop an hour later as I sometimes do when eating a sugary sweet granola. Speaking of sugar, add as much or as little honey and juice as you might like. This can easily be completely sugar free or sweetened up as desired. Mix + match the nuts, too: pecans, walnuts, brazil nuts, pistachios, hazelnuts, cashews and more all could work well.
Using the thick cream at the top of a can of a coconut milk makes this beautiful topping for any vegan, plant-based Mexican dish. It also would serve well as a creamy accompaniment to an Indian dish, too. As soon as you bring the coconut milk home, place it in the fridge for it to chill the top. Open the can, scoop off the thick cream and it is ready to use.
The sweet & earthy essence of corn is celebrated in this chilled soup. Traditional vichyssoise features potatoes and leeks. Instead we are going all American with sweet corn & sweet onions. Even the cobs are used in this simple delight. The heavy cream is completely optional.
