mamachom(mm)p

(raw vegan) halvah.

I really really love these. like sit-next-to-the-freezer-so-I-don’t-have-to-get-back-up-for-another love these. they have a really awesome texture and a decadent, creamy flavor that is not overly sweet.

my only qualm is that they get messy the second you remove them from the freezer. don’t worry, I plan to make many more batches of this so I will try my hardest to perfect the sticky-finger-factor without losing the awesome taste.

ingredients:
3/4 cup tahini
3 medjool dates
2 spoonfuls of coconut oil
stevia (or other sweetener) to taste
handful of pistachios, chopped 

directions:
blend errything but the pistachios in a food processor.
(omit dates/add liquid sweetener and you can just mix by hand)
pour mixture into a small container, lined with plastic wrap.
sprinkle pistachios on top for extra fanciness.
stick into freezer for a few hours to harden.
remove from freezer and cut into bars.
(or just eat hamburger-style, face first. your choice.)

nom nom nom.

shizam!

(vegan) roasted eggplant pesto.

ingredients:
1 small eggplant
2 packed cups of basil
4 sun-dried toms
1 spoonful of [nooch]
3 cloves of garlic
1/2 small hot pepper (or dash of cayenne)
1 tsp salt
2 tbsp flax oil (or other cold-pressed oil) 
a splash of lemon juice

directions:
cut eggplant in half lengthwise and place cut-side down on a cookie sheet lined with parchment paper.
roast in oven at 350F until starting to fall into itself (45-60 minutes).
scoop out eggplant innards and throw into fp.
add the rest of the ingredients to the fp and pulse until desired consistency is reached.

shizam!

(vegan) olive pesto.

ingredients:
2 handfuls of kalamata olives
1 bunch of basil
12 sun-dried toms
 2 handfuls of spinach
2 heaping spoonfuls of light miso
juice of 1 lemon

directions:
pulse all dat together.
dump onto preferred dish.

(pictured on [spiralized] zucchini and [kelp noodles].
with 1 box of grape toms, halved and sprinkled with [nooch].)

shizam! 

(raw vegan) corn chips.

ingredients:
kernels from 6 cobs of corn
1/4 onion, chopped
juice from 1/2 lime
1 tsp cumin
1 tbsp oregano
1 tsp salt
1/2 c ground flax seeds

(note: this is [yesterday’s corn chowder] + 1/2 cup ground flax seeds)

directions (with dehydrator. for raw chips.):
puree ingredients together in a blender.
spread batter as thin as possible onto teflex dehydrator sheets.
dehydrate at 105-115F for about 6 hours.
flip sheets and score into chip-like shapes.
return to dehydrator and continue “baking” until desired crispiness is achieved.

directions (without dehydrator. for raw chips.):
spread batter as thin as possible onto cookie sheets lined with parchment paper.
set oven to lowest setting and bake until pliable, leaving the oven door open.
flip sheets and score into chip-like shapes.
return to oven and bake until desired crispiness is achieved.

directions (without dehydrator. for non-raw chips.):
spread batter as thin as possible onto cookie sheets lined with parchment paper.
set oven to 350F and bake for 20 minutes.
flip sheets and score into chip-like shapes.
return to oven and bake for another 20ish minutes, or until desired crispiness is achieved.

enjoy with some salsa & guac, or straight up.

shizam!