Diablo Eggs

If your mom is a southern woman, then pretty much you were immediately taught in the kitchen how to make good sweet tea, a good casserole out of leftovers, and deviled eggs. But just in case you weren't raised by a southern woman, here's my take on the last one, without cow's dairy. It's so easy I am almost embarrassed for blogging it. This recipe also includes cayenne, which is one of the most beneficial spices you can add to your food. Cayenne can fight inflammation, boost immune system, is a pain reliever, a decongestant, and is full of vitamin A, and so much more! Look it up.

Collect:

3 large farm eggs (or more. Your call)
Giant spoonful of Veganaise
Mustard
Dijon
Ground cayenne pepper
Dill
Salt & Pepper
Paprika

I have a hard time using measurements on spices. Takes the fun out of it, and it makes it seem more like a science project than art! Keep in mind, if you mess up by adding too much, you just learn for next time.

Boil your eggs. (unsure how? ... google it)
Once the eggs are completely cooked and peeled, slice them in half lengthwise. Pop the yolks out into a bowl.

Use a fork to break up the yolks and then add-

the giant spoonful of Veganaise
some mustard - about 2 Tablespoons ish
dijon - about 1 Tablespoon
a dash of cayenne or more. How brave are you? These are DIABLO eggs after all!
about 1 Tablespoon of dill
a dash of salt and pepper, to taste

Mash it all up properly and then spoon back into the egg halves. Dash the tops with paprika OR more cayenne!

Serve to your hungry friends. These are perfect for picnics or bar-b-q's or any southern type gathering!

Smile, Sweet Teeth!

Today we're making wheat-free...


Josh's face wrinkled and writhed and snarled in all sorts of ways when I told him I wanted to make a sweet potato pie. Maybe yours did too. It's cool, not taking this personally. I will tell you that this pie is DELICIOUS even though the notion of a squash pie logically is ridiculous! So let's make a little squash pie shall we.

First, a little prep. Get a large yam / sweet potato. Make it organic. No GMO's in our pie! Boil that sucker for about 40 minutes- no need to peel it, because when it's done boiling, the skin will practically fall off.

While it's boiling let's go ahead and make the crust. I chose to make mine out of almond meal, since I adore a good graham cracker crust, and almond meal seems to be the closest texture-wise to that.

Crust Ingredients:
1 cup almond meal
1/2 cup brown rice flour
4 tablespoons MELTED coconut oil (or butter)
3 tablespoons succanat (or sugar, or honey, or what have you)
1 1/2 tsp. cinnamon

Combine in a bowl until it seems consistent. I used a springform pan, and molded the crust against the bottom and sides, like you would for a cheesecake. (OOH! Cheeeesecake...) Stick it in the fridge for now.

Preheat your oven to 350 degrees Fahrenheit.

Now, here's your pie filling ingredients.

1 boiled large sweet potato / yam
5 tablespoons butter or coconut oil, melted
3/4 cup succanat (my "sugar" of choice, but you can use sugar or anything else)
1/2 cup almond milk (or regular milk, or soy if you must)
2 eggs (I eat eggs, but dear Vegan friends, use some egg replacer)
1/3 cup Vegan cream cheese- Tofutti brand, softened
1 tsp each nutmeg, cinnamon, ground cloves, allspice, and a pinch of ginger
1 tablespoon Vanilla extract

Mash up your potato with the butter or coconut oil.
Add everything else!
Pour batter into your lovely crust

Bake for 55 minutes, or until your can stick a knife in the middle and it comes out clean.

Top with what ever you feel like! We felt like Ice cream and chocolate chips!