espana y russi

paella:

borscht:
oh, and donut peach cobbler:

aunt april's rum raisin mousse, take one

1 cup raisins
3/4 cup rum

1 cup raw cashews
1/2 cup unsweetened soy milk
1 tbsp coconut oil
1 tsp vanilla extract

12 oz light silken tofu
6 tbsp sugar
1 1/2 tsp pumpkin pie spice
1 1/2 tbsp nutritional yeast
1/4 tsp turmeric

combine 1 cup raisins and 3/4 cup rum, to begin the soaking.

combine cashews, soy milk, coconut oil, and vanilla extract in blender. blend to a nut butter. set aside.

pour 1/4 cup of the rum from the raisins and the sugar into the blender. blend for 2 minutes, scraping the sides occasionally. add pumpkin pie spice, nutritional yeast, and turmeric. blend 1 minute, then add tofu. puree until mixed completely through.

add in 1/3 cup cashew butter, blend til smooth. add in another 1/3, blend; add in remainder, blend.

pour in remaining rum from raisins. blend until smooth, then pour into medium sized bowl. fold in raisins, cover, and put into freezer for 1 hour.

makes 1 quart (eight 1/2 cup servings).

per 1/2 cup:

Cals	Fat	Cholest	Sodium	Carbs	Sugars	Fiber	Protein
269	9g	0mg	44mg	29g	24g	2g	7g

cookerings

tofu ricotta stuffed cannelloni in cherry tomato sauce:


celariac chowder with pomegranate wine seitan:


spicy eggplant:

santa mierda!

not to brag or anything, but...

this dia de los muertos, i will be in punta el custodio, sleeping in this house:


and my personal chef, Ismael, will be preparing me comidas deliciosas grown in the bountiful surrounding lands.

also, the coffee is roasted, like, an hour away. so it's pretty fresh.

sometimes, my life is pretty awesome.