Memorial weekend and barbeque get-togethers come hand in hand so we were excited to spend our Saturday night at a friends house for a BBQ. Usually when we go to a friend’s house to eat we bring stuff we can eat since we are high maintenance gluten free vegans, however, not at this BBQ! This was our type of BBQ! For starters our friend and chef extraordinaire, Leslie, brought ingredients for raw vegan sushi rolls. Not only did she bring all the fresh fixings and made some for everyone to eat, she taught a couple of us how to make rolls. Matt and I have been making brown rice/quinoa, cucumber and avo rolls for several years but she took my sushi making skills to the next level! Oh, and have you ever held and cut with a real sharp chef knife??? I am now ruined for the next time I use knives out of our knife block! Her knife cuts like butter! Smooth! I will definitely incorporate the forbidden (black) rice, zucchini ribbons, shitake mushrooms and beets in the rolls we make during the summer. We won’t need as much of our homemade shiracha veganise dipping sauce with these flavorful and filling ingredients!
Our host, Julie, crafted vegan beet burgers which I enjoyed on a colorful salad from our friend Liz. Great blood building fuel for our group bike ride tomorrow! What does a group of triathlete friends do as an intermission between dinner and dessert? Julie is a coach and has a challenge going on with her athletes so a plank challenge it was! Only Julie and I part took (oh and the dogs joined in too to keep us company) but rocked out a 3 minutes 30 second plank before enjoying some raw mango and strawberry dessert cups. I am thankful I have been taking 2x/week pilates classes this year (thanks to the great company I work for!) as I don’t think I’ve ever gone beyond 2 minutes planking!
“Raw Mango Pie” from Cooking with Trader Joe’s Cookbook (all plant based recipes):
- 1.5 c almond meal (I used 1 c. almonds and 1/2 c. buckwheat groats in food processor)
- 6 Medjool dates (soaked in warm water for 10 min.)
- 1/8 tsp sea salt
- 1 – 16 oz bag organic frozen mango chunks (thawed) or can use 4 fresh mangos 2 bananas (didn’t have enough mango filling so I improvised for three with strawberry/banana filling made the same as mango filling)
- While dates soak, blend almonds and buckwheat groats in food processor
- Process almond/buckwheat meal, dates and sea salt. Press into a freezer-safe pie pan or baking dish or individual dessert cups
- Blend mangos and banana until smooth
- Pour mango/banana mixture into dish or individual dishes and freeze for about 6 hrs or until firm
- Let pie sit about 30 min. at room temperature before serving
Great evening visiting, laughing and enjoying delicious plant based food that everyone contributed to. Wishing everyone a special Memorial Weekend taking time to connect, honor and remember those that have served our country.