I’m delighted by Kim’s choice of cherries as this week’s theme for Menu plan Monday. We’ve been getting beautiful ones, and some Ranier cherries too, which are beyond delicious. Although I think cherries are perfect as is, I did make an easy and yummy raw, sugar free, vegan cherry pudding and the recipe is below.
I also posted the Daring Baker challenge of Orange Milan Cookies…they worked beautifully, and I can’t wait to do them in mint.
My DH is out of town traveling, which makes cooking much easier and has me lean toward more vegan options and a lot more play. As much as I love to cook, it’s nice not to have responsibilities from time to time, too.
Also, if you’re interested, check out an article on Celiac and autoimmunity.
Sea’s Chickpea and spinach curry
quinoa with pesto
Salmon and roasted peppers
Indian Spiced Cauliflower with papads
Chicken in a mint sauce with artichokes
Southwestern quinoa and some sort of dessert
Some dessert for a potluck–maybe a raspberry mousse? I will likely change my mind a bunch of times
banana cupcakes with chocolate frosting
Chocolate cherry “pudding”
Chocolate cherry pudding:
2 cups pitted cherries
1/4 cup agave
1/3 cup cocoa powder
1 Tablespoon chia seeds (Salba)
“meat” of one young coconut
Put everything in a vitamix or good blender. Blend until smooth. Chill, top with cocoa nibs if desired and enjoy!