raw carrot cake

6 carrots, peels and shredded
8 dates, pitted
1/2 c nuts (i used peanuts but it's your choice)
1/4 c maple syrup
1/4ish c coconut flour

blend everything except the flour in a food processor. add coconut flour by the tbspful until the batter easily rolls into a little ball and stays.

form the batter into 3 inch circles on a plates.

frosting:
1/2 c cashews
1/4 c cashew butter
1/4 c maple syrup

food processorize

spread on top of the little cakes.

eat.

Aioli Potato Salad (Vegan)

Many vegan recipies have waaaaay to many spices that I dont have on hand and substituting one for another doesnt always work (says my garbage disposal )  So here, a tasty simple vegan recipe.

Aioli Potato Salad

5 or 6 medium potatoes, peeled and chopped into small cubes
Tap water for boiling plus a Tablespoon of white vinegar
2 stalks of celery, sliced vary thin
½ a small onion, minced
About 6 baby dill pickles, chopped
½ can whole black olives, diced **canned pre-dicted olives are squishy and salty**
½ a cup Zesty Garlic Aioli (Wildwoods)
1 - 2 Tablespoons Veganaise
2 teaspoons mustard
Salt to taste




Put a pot of water + the vinegar on the stove to boil.

Peal and cube the potatoes and add to the water once its started boiling. Boil for 15 minutes *Set the timer*

While the potatoes are boiling dice your celery, onion, baby dills and black olives. Place them in a large bowl and add the Aioli, Veganaise and mustard. Stir well and set aside.

When the timer goes off drain the potatoes immediately and run them under cold tap water until they are cool to the touch. Drain for a few minutes to dry them out well.

Dump the potatoes in the bowl with the veggies and Aioli. Stir gently to cover everything with the Aioli. Taste and salt as needed.

Cover and put in the refrigerator to chill for at least an hour before serving. Makes 6 servings (ish)