Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp…
Vegan Chocolate Peanut Butter Cups These simple and delicious chocolate peanut butter cups, adapted from a recipe found online, were a big hit at our full moon dinner. They incorporate nutritional yeast, which was an ingredient we focused on in our last superfoods cooking workshop.…
With tomatoes, garlic, and peppers abundant at this time of year, this quick recipe will jazz up any Mexican inspired dishes. Try it with organic tortilla chips or on black-bean burgers.
Yield: 1 cup (250 mL)
¼ teaspoon (1 mL) salt
Pinch of cayenne
1 tablespoon (15 mL) freshly squeezed lemon juice
2 green onions, diced
2 medium tomatoes
1/4 cup finely diced sweet or hot peppers, to taste (optional)
1 clove minced garlic (optional)
¼ bunch of cilantro, chopped
Put the date, salt, cayenne, and lemon juice in a food processor with the S blade and blend to combine.
Add the onions and tomatoes and pulse until the mixture is saucy but still chunky. Add peppers and garlic, if using. Transfer to a bowl and stir in the cilantro.