Good morning! I hope you had a nice end to your week. The 4th of July holiday occurring on Wednesday this year threw me off for a bit, but I’m happy it’s the weekend now.
Remember the sweet potatoes I roasted for my yet-to-be determined salad for the 4th of July party? I ended up throwing the potatoes into a coleslaw with a can of black beans. It turned out like this:
It was a combo between a coleslaw and a potato salad, but I loved it and there was hardly any left at the end of the party, so I’ll take that as a good sign. (My dressing can be found here).
My friend Janet made these adorable fruit and jicama kebobs for the party, along with an amazing peanut butter-roasted tofu that I’m going to re-create at home:
I had a bit of a stressful day yesterday because it was the day for our brokers’ open house as Alan and I attempt to sell our home on the Central Coast. The combination of making the house look nice, gathering the cats to go in the car and knowing that strangers would be in our house was stress-producing for me.
I packed some really easy wraps for Alan and me to eat in the car while we waited for the open house to finish. I simply piled on avocado, beans, some Veganaise, onions and sliced bell peppers onto a brown rice tortilla for me and a sprouted wheat tortilla for him:
For dessert, I made a version of Gena’s Raw Strawberry Vanilla Pudding. Mine is more chocolatey and substantial because I use carob powder and silken tofu.
I started with the tofu:
Thrown in my Vitamix:
I added all my other ingredients including avocado:
I had some mint on hand so I used that, too, along with a pint of fresh strawberries. Here’s the mixture pre-blended:
I LOVE this pudding!!! It turns out all creamy and delicious:
This recipe is very similar to my Blueberry-Avo Chocolate Pudding, with the addition of strawberries.
Strawberries & Chocolate Pudding
1 large ripe avocado
1 pint fresh strawberries
1/2 cup frozen blueberries
1 teaspoon vanilla extract
1 12.3 oz. box of silken tofu
2 tablespoons carob powder
1/2 cup + 2 tablespoons granulated ZSweet or 10 large dates (or sweeten to taste)
1/4 cup fresh mint
Combine all ingredients in a high-speed blender and whirl until smooth. Taste during blending process for sweetness.
Have a great weekend, and I’ll see you back here on Monday!