This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!
A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil!
For a long time I eyed this Tahini at Gordon Food Store, but didn’t buy it because of the price $14.29 seemed like a lot. Sure it’s 32 ounces, but still… Then when reading the label, I realized that it was all ground sesame seed, nothing added. Or at least I’m assuming it is since there isn’t a separate ingredient label on the container.
Made in Israel it says. I wonder if it’s one of those products made in occupied territories? I recall several years ago Britain banning sesame oil, stating that it was poisonous. I threw mine away as a result. The boycott didn’t last long, maybe a year. I’m buying the oil again, also bought the seeds – white and black and yes roasted them with good result. And I have to think that Roland wouldn’t sell something known to be poisonous.
Most people eat Tahini in a dip with pita or flatbread as dippers. The recipe on the label calls for 1 c. Tahini, 1/2 c. fresh lemon juice, 3 cloves garlic – crushed, 1 t. salt, 1/2 c. cold water. Blend and serve with fresh parsley.
Well, vegans have been eating Tahini for decades and always raved over it, so it was time for me to give it a try. I started with adding it to soup. A creamy, nutty flavor in a soup. Nice. I like it. Different for my tastes, but I’ll use it again – for something else, maybe something nobody thought of yet, pushing some culinary boundaries, always reaching to satisfy the palate, while simultaneously expanding exposure, keeping my focus on pleasure without pain. Saving the animals, one at a time or a multitude at a time. One concentration death camp after another shut down forever, never to happen again. There’s a lot of them worldwide, and we’ll get every last one.
Thank you to the Israelis who participate in this endeavor.
Three RAW REV GLO Bars BY RAW REVOLUTION blended with a high fat coconut milk, white Balsamic glaze, and sea salt! That’s all you need to make one of the most exquisite creamy salad dressings on the planet!
“CLEO’S” Vegan Peanut Butter Cups by Go Max Go, processed with ripe bananas, Roland Classic Coconut Milk and maple syrup. Frozen to desired consistency. Topped with soy or coconut whipped cream. Sprinkled with shaved Thumb’s Up Go Max Go candy bar and topped with a fresh cherry!
Red Gold Diced Tomatoes with Chi-Chi Green Chilies, Roland Classic Coconut Milk, cilantro, garlic, coriander saffron. Ladled over JJ Wilk Potato and Onion Pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!
Tofutti Better Than Sour Cream and Roland Cold-Pressed Pumpkin Seed Oil create a perfect texture in this chocolate cake. The finely ground cocoa beans is an added bonus! Filled and iced with coconut orange creme!