Tuesday Bianca came over for another gym day and dinner. It’s fun to work out with her because she is gung ho for everything and fun to talk to during cardio. We worked arms, and I made her do some squats lol. I even have proof!
The other best part about Bianca coming over is I get to try out recipes that Jake wouldn’t totally be into. So I made vegan stuffed poblano peppers with fresh tomatillo salsa that I based off of a recipe I found in the Martha Stewart Meatlesscook book. Her recipe included goat cheese, which I don’t like at all, and really it didn’t need it so I skipped it. I also added the farro because i thought that would be a better addition.
I roasted the peppers on my gas stove which made my apartment smell interesting, luckily it was like 50 degrees outside and I could open my windows. After I roasted the peppers and peeled them, I made a batch of farro and sautéed it with fresh corn and black beans with a bit of the salsa and packed that into the peppers.
What is farro you say? It’s a gluten free grain. Now before you think I am hopping on the gluten-free diet trend I am not. I wanted to change up my quinoa obsession and I figured a heartier grain would be good for this dish. It has kind of a nutty taste and its just really good.
For the tomatillo salsa, I boiled 5 tomatillos to make them soft then drained them and put them in my blender with a couple cloves of garlic, half a jalapeño, a ton of fresh cilantro, and the juice from 1 and a half limes. I seasoned it with salt and pepper of course as well.
Of course no meal would be perfect without a dessert so I decided to try a raw carrot cake recipe that I found on a blog. And by recipe I mean an idea because you know I didn’t follow it.
For this I grated one giant carrot, then realized how juicy the carrot was, so I ran the second one through my juicer to get a dryer pulp. But I think I liked how it had two different textures, a coarse grated carrot mixed with the finer carrot pulp so if you can do that I would suggest it. If not grate both but squeeze out a lot of the moisture or it won’t stay together. Then I added about a cup of raw walnuts (soaked and dried in my oven of course) about a cup of dates, and 3/4 cup of unsweetened dried coconut. Blended that all together then pressed it into heart shaped baking cups. Oh! and don’t forget the cinnamon, ginger, and nutmeg! I did, and had to do it all over again lol. I know a lot of people think carrot cake isn’t carrot cake without the raisins, but I can’t stand raisins so they were omitted in my version (and it was still carrot cake to me!).
For the icing, the original called for cashews, which honestly sounded really good, but Bianca unfortunately is allergic to cashews so I made this out of coconut milk instead. Did you know that if you put coconut milk in the fridge over night it thickens the creamy part of the milk and it separates to the top. It ends up almost like being coconut cream (only without all the added junk when you buy it pre-made) I scooped out all the coconut cream put it in my blender with some maple flavored agave, vanilla powder and a little vanilla extract. Then I whipped it together and it made a super fluffy icing kind of like a cool whip consistency and it was A-M-A-Z-I-N-G!
I am totally making that raw carrot cake for like every occasion now, I think anyone would like it no matter what kind of diet they have, it didn’t need to be made with flour or baked, and it didn’t need any extra oil or hydrogenated fats to make it delicious. Give it a shot, you will probably really like it! Even if you are one of those people that don’t believe in mixing vegetables in with your sweets… you know who you are…