Raw Key Lime Pie

MMMMmmmmm.......there's nothing like a dessert that's good for you and there's no guilt afterwords. This pie is so simple and can last for a week in the fridge or stick it in the freezer for longer. To make crust just use a Cuisinart to grind up a cup of pecans, a cup of almonds, and then 1 1/2 cups of soaked dates with some vanilla extract. Mix them all together by hand in a bowl and press into a pie pan or tart shell. Then in a Vitamix blender mix until creamy - 4 c soaked cashews, 1/2 c agave, 1/2 c coconut oil, and 1 c key lime juice. (yes there is bottled key lime juice available for those who have actually juiced 30 of those tiny freaking things and cramped up your hand for days, but that's a story for another time) or you can use regular limes.....anyhew, pour onto pie crust and chill over night. Best served with raspberries or blueberries. And make your slices are thin since it can be quite filling. Enjoy :)

Waffles w/ Banana

Sunday mornings growing up for me was my dad making waffles, didn't matter if it was Christmas morning or the morning after a concert. Even now when I go home to visit - he still makes waffles. So of course in my house I've continued the tradition (not as often as my son would like). But I make mine vegan and usually wheat free. There are so many great mixes out there these days that you can find your favorite at the local store. I  use egg replacer in place of egg, I also try to use less oil and add some flax meal in place of it. Soy milk is my favorite to use because it's creamy in place of milk. Earth Balance, fresh fruit and Local Maple syrup are the toppings of choice around here. Yay for traditions that are yummy!

Portebello Mushroom Burger

One of our most asked for foods here at Thunder Mountain. Perfect summer food for a backyard barbecue. I serve it with arugula, tomato, and vegan garlic mayo on a bun. Just marinate your mushrooms for 10 min. in a marinade of 1c Tamari, 1/2 c Olive Oil, 1/4 c Balsamic Vinegar, 6 cloves of Garlic chopped, and fresh Black Pepper. Dip each mushroom in it and set into a bowl. Then fire up your grill, I cook them upside down until the juices bubble then turn them over for a minute or so. Bring a LOT of napkins cause this will be very juicy in a good way.......

Virgin Mint Mojito

My kid friendly version of the classic mojito is super easy and really yummy. Take 1 32oz bottle of seltzer (chilled), 1/2 c fresh lime juice, a good handful of fresh mint leaves, 1/3 c agave nectar, few slices of limes, toss into a large pitcher and stir vigorously - fill with ice and enjoy! Perfect for a day like today....whew!

Raw Collard Salad

I Love Greens.
Steamed, sauteed, shakes, salads, soups.....any way. One of my favorites is this simple salad with collards. Wash and stack the leaves, roll then up and slice thin. Put into a bowl, add some EFA oil or olive oil, Bragg amino's, little apple cider vinegar....toss well and then add nutritional yeast. That's it. Simple, tasty, raw, and did i say tasty?

Vegan Mac & Cheese

Comfort food, kid food, carbs.....whatever you want to call it - it's still an American favorite staple on the dinner table. If you have a favorite recipe from childhood that you don't eat because it's not vegan I am here to say that you can have it by just changing the ingredients. So I use Earth Balance instead of butter, soy milk in place of dairy and soy cheddar replaces the regular cheese. I like to make a rue with earth balance, olive oil & flour. I add spices of salt, pepper, tumeric, garlic powder, paprika & bragg aminos. Then vegetable broth and soymilk, heating and whisking until smooth & hot. I add shredded Follow Your Heart vegan cheese and continue whisking until melted. Then I add it to my cooked pasta and bake until done. You can add nutritional yeast or truffle oil to make a different version. But as far as I'm concerned Mac & Cheese is probably one of my favorite foods EVER!!

Fresh Pineapple Dressing

Sweet salad dressings are so great when it's hot out and breaks up the monotony of vinaigrette that we sometimes get into. This dressing is sweet, refreshing and spicy! Take a whole ripe pineapple, cut it up into cubes, put into a blender. Add juice of 2 lemons or limes, a 1/2 tsp. of celtic salt, 1c of sunflower oil, 1/4 c agave and 1/2 tsp. of cayenne. (can add fresh mint if you want) Blend until smooth and creamy. Serve with salad or spring mix. Enjoy :)