jamaican curry.

1 can coconut milk
1 can chickpeas
potatoes
kale
Half a can of diced tomatoes (pureed in a blender unless you want it chunky)
2 T jamaican curry powder
1/2 onion, diced
3-4 cloves garlic minced finely.

Add onions and garlic to pot and cook in coconut oil until soft. Combine everything but the kale in a pot and cook until potatoes are tender, about 15-20 min. add kale the last 5 min of cooking.

Serve with coconut rice.

moon pies.

these came together easier than I thought they were and they are great!

• 1/2 cup earth balance, melted
• ½ cup light brown sugar
• 1/4 cup white sugar
• 1 T ground flax, mixed with 3 T water
• 1 1/4 cup flour
• 1 cup graham crackers blended into fine crumbs
• 1 t baking powder
• pinch of salt

Marshmallow filling:

• 15 vegan marshmallows
• 2 T agave or maple syrup
• 2 T coconut oil
• pinch of cream of tartar

Glaze:

• 2 cups semi sweet chocolate chips, melted
• 1 T coconut oil, melted.

Instructions

1. Preheat the oven to 325 degrees.
2. On the stove, make a double boiler by filling a medium-sized pot with a few inches of water. Put a bowl on top of the pot and simmer the water on medium heat.
3. Add the marshmallow filling ingredients to the double boiler. Cover and melt the ingredients, stirring occasionally until the marshmallows are melted and kind of gooey. This will take about 20-30 minutes.
4. In the meantime, make the cookies by combining the melted butter, brown sugar, white sugar, and flax egg. 
5. In the same bowl add the graham cracker crumbs, flour, pinch of salt, and baking powder. Mix until a dough forms. Add water if dough is too dry.
6. On a floured surface, roll out the dough so it is ¼ inch thick. Using a glass or a circular cookie cutter, cut out the dough into 2” diameter circles. 
7. Bake for 12-15 minutes until golden brown on top.
8. In a small bowl combine the chocolate chips and coconut oil. Melt in the microwave by heating it for 2 minutes, stopping to stir the chocolate every 30 seconds. 
9. To make the moon pies, spread a tablespoon or two of the marshmallow filling onto the flat side of a cookie. Place another cookie on top and press down lightly to flatten the filling.
10. Dip the pies into the melted chocolate, spooning chocolate on the tops and sides until completely covered. 
11. Chill the pies in the fridge for 30 minutes to 1 hour until the chocolate is set. 
12. These kept in the fridge for about a week or so, just take out about an hour or so before you want to eat them so the marshmallow gets gooey again.

avocado chia seed pudding.

Blend together in a vitamix or high powered blender:

• 1 small ripe avocado
• ¼ cup cocoa powder
• 1 tsp vanilla
• 2 T chia seeds
• ¾ cup non dairy milk
• pinch of salt
• about 4 dates
  
  put in a jar and refrigerate.

kale cesar salad.

• 2 small sweet potatoes, cut into 1/2 inch circles
• olive oil
• 1/2 tsp chipotle powder
• 1 tsp chili powder
• 2 tsp smoked paprika
• salt and pepper
• 1 can chickpeas, drained
• 1 large head kale, shredded
• avocado

Dressing

• 1/8 cup olive oil
• juice of 1 lemon
• 2 T dijon or honey mustard
• 2T tahini
• 2 tsp Worcestershire sauce
• 2 cloves garlic, chopped very finely
• salt and pepper

Instructions

• Preheat oven to 425 degrees
  
• Combine the sweet potatoes, olive oil, chili powder, chipotle, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas, salt pepper and a little oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
• Prep your kale and set aside.
• Make dressing. Combine all ingredients in a jar and shake until smooth.