Merry Christmas! By the time you read this, I hope everyone had a lovely holiday. We had a blessed day, and I wanted to share with you all a few things I made today.
Above is a raw veggie cheese steak. I got it from an e-book called Recipes Made with Love by Jody Allen. Her website is www.lovinglifecafe.com. She gave me a copy of her book as a Christmas gift, so I don’t feel right giving the recipe out without her permission. Visit her site and show her some love.
This cheese steak is incredibly rich and tasty. And so is her apple crisp.
I served it with Rice Dream Vanilla Ice Cream, but that had a yucky aftertaste. In haste, I made a vanilla cream sauce to go with the apple crisp.
The sauce is 2 cups cashews, 2 teaspoons vanilla extract, and agave nectar, to taste. Put them all in a blender, and add water just to the top of the cashews. Blend. You’ll create a lovely whipped creamy vanilla sauce. It went PERFECTLY with the apple crisp. It was heavenly good.
2 cups couscous, cooked
1 cup TVP, cooked
1 tablespoon cumin
1 tablespoon Spike seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
½ cup nutritional yeast
pinch of sea salt
¼ cup liquid amino
3 tablespoons vegetable oil
½ cup water
BBQ sauce, to moisten
Mix all ingredients in a large bowl thoroughly. Shape into loaf in a bread loaf pan, or an 8 x 8 baking pan. Cover generously with BBQ sauce. Bake at 350 degrees for one hour.
Be well, and don’t eat too much!