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VeganMoFo: Raw and Cooked – swell

VeganMoFo: Raw and Cooked

When I opened my cupboards yesterday, I looked up and saw all these brown pouches full of fancy raw superfoods I’d bought awhile ago.  And despite my claim in #24 here, I thought I’d give raw chocolate a go.  I’ve added nibs to smoothies, but apparently all the wrong kinds of smoothies, because I always thought they just added a rather bitter flavor.  I wanted something quick and easy, and a little internet searching brought me to this recipe for Raw Cacao Maca Ice Cream.  Maca root has also not been a favorite flavor of of mine – an extremely earthy malty taste that I could never seem to mask with fruit.  But raw cacao and maca together = supermagic!  This ice cream was amazing, and made me start to think I understood that crazy chocolate love people have.  It gave me a crazy boost of energy (yikes! caffeine!) so it’s nice for a healthier pick-me-up.

I’ve been doing well with most of my mini-goals today: just finished my 8th cup of water, had a quart of DELICIOUS strawberry-mango-spinach green smoothie at work, and dressed real cute, even though I was going to work anyway and wearing cute clothes there is a waste of time.  I’m hoping to be in bed by 11pm tonight, as last night I was closer to my usual midnight hour, and after work tomorrow I’ll be headed to the Y.  While I haven’t written down a meal plan, I decided last night that I was going to tackle a couple of recipes for Terry, which I’ve been really slacking on for awhile.

Lucky for me, I picked a real winner (they’ve all been good, but some I’ve really loved)!  It was Quinoa Roasted Pumpkin Risotto, which has lots of onions, garlic, a roasted poblano pepper (a sub I made), and aji amarillo paste, a condiment which I just picked up at the supermercado down the street today (along with other delightful treats).  When I found the aji amarillo, I was excited to see this bottle of aji rocoto simply because of the amazing packaging and the font spelling out “Inca’s Food” in particular:

Yes, I bought something just based on appearance, which is often my method of choosing wine/alcohol and the way we ended up with a jar of mango pickle that seriously says “Sweet Mango Tit Bits” on the label (yes, I am immature like that sometimes).  Anyway, back to the “quinotto.”

This was both rich and savory while some fresh lime juice and cilantro freshened it up a bit.  A medium-wee bowlful filled me up and made me happy with all its perfect protein goodness and homebaked pumpkin seeds!  I roasted my own pumpkin for this and ended up with quite a bit leftover, so you know what that means… Round two for maple glazed pumpkin cornbread!

No Responses to “VeganMoFo: Raw and Cooked”

  1. amanda says:

    Your ice cream looks amazing! I love cacao nibs. I’ve never made anything with them myself, but when I was in New York a couple years ago, this awesome coffee shop/juice bar made delicious smoothies with nibs. I got an Elvis, which was organic peanut butter, bananas, nibs and rice milk. I added strawberries to it and it was the best smoothie of my life.

  2. kittee says:

    oh! i meant to tell you that you inspired me to add squash to a XgfX cornbread recipe i’ve been fiddling with. the squash gave it a gorgeous yellow hue and nice crumb, but i also added roasted garlic, which was a miserable FAIL. i am still eating it, but dazee won’t touch it. garlic cornbread is just wrong.



  3. Mo says:

    I can’t believe that’s raw ice cream! It looks so rich and creamy. Good for you for keeping up with your goals!

  4. Jes says:

    That ice cream looks rockin’–and mango tit bits? You can’t go wrong!

  5. cookingforaveganlover says:

    wow i want ot mkae that quinoa it looks amazing

  6. DJ says:

    That ice-cream sounds delicious!

  7. leslie says:

    Your goals sound great- and the food looks wonderful!

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