Hot dang! I made it into the first VeganMoFo roundup! And even without pictures (since I only linked you to the post from last year). Sadly, I have no recent pictures today either, because I was working, voting, working out, and am in the midst of trying to rearrange my entire kitchen so we have a place for our bikes to live during winter months. I will tell you that we had a tasty meal of tequila-spiked fajitas with onions, garlic, red and green bell peppers, cherry tomatoes, black beans, and fresh, handmade tempeh rolled up in organic whole wheat tortillas with avocado and some of Kim’s homemade hot sauce. I really, really think that meals made from ingredients sourced from your surrounding area are the absolute best! While I am planning on trying to make my own tempeh again, I’m happy in the meantime to be getting fresh tempeh from a local. Seriously, I will never buy tempeh from the store again…that stuff has NOTHING on the fresh stuff.
I’m excited by the response I got to the maple-glazed cornbread recipe, and am going to share another recipe I’ve been working on for my new zine: Creamy Pepita Cilantro Dressing. It’s rich, lime-y, cilantro-y, with just a hint of spice, and is great on salads, beans and rice, or in my favorite incarnation: atop warm, steamed sweet potatoes. Yum! In addition to being tasty, pumpkin seeds are also a great source of manganese, magnesium, phosphorus, iron, copper, protein, AND zinc! (Pepitas are one of my favorite additions to salads and raw cookies). I am constantly tweaking this, but here is my latest version. I hope you enjoy it as much as I do!
Creamy Pepita Cilantro Dressing
makes about 1 1/2 cups
1/2 cup pepitas, soaked in water for 30 minutes
1/2 cup water
1/2 cup cilantro, roughly chopped
2 cloves garlic, peeled and roughly chopped
3 tablespoons fresh lime juice
1 tablespoon agave nectar or other liquid sweetener
1/4 teaspoon coriander and cumin
a pinch (or more) cayenne
several grinds of fresh black pepper
1/4 teaspoon salt
3 tablespoons olive oil
Drain the pepitas, and place all ingredients into a blender. Blend until smooth and creamy. Pour over salads, use in burritos, or atop steamed sweet potatoes. (I recommend extra cilantro and chopped pepitas and even some gomasio for serving with sweet potatoes!)
Any recipe requests for upcoming posts? I will be as accommodating as possible.