Key Lime Pie, Vegan Style

1 box Ginger Snap (vegan), crushed into crumbs

3 Tbs Coconut Oil

2 lg Avocados

4 Limes, juiced and zest

2 cans Coconut Milk, chilled

1/2 C Stevia for baking (approximately 1/2 oz)

Mix together coconut oil and ginger snap  crumbs.  Press into a pie plate and bake at 350 for 10 minutes.  Cool completely

Blend together avocados, lime juice and zest from 3 limes, stevia and the solids from 1 can of Coconut milk.  Pour into cooled ginger snap crust.  Chill for two or more hours.  Whip together the solids from the 2nd can of coconut milk, juice of one lime and zest and a bit of stevia to sweeten to taste.  Use as a topping for the key lime pie if you desire.

Chimichuri Sauce

1 Bunch Cilantro

1 Bunch Curley Leaved Parsley

2 limes, juiced

1 Jalapeno, roasted black and then skinned

1 clove garlic

1/4 C EVOO

1 tsp Sea Salt, coarse grind

1/2 tsp Black pepper, freshly ground

Loosely chop cilantro, parsley, garlic and jalapeno.  Add loose ingredients to a mortor and pestle and macerate adding salt, pepper and EVOO.  This keeps in the fridge for about 3 days.  Use as a condiment for chicken, beef or oily fish, or as a dip for Tortillas.

 

 

 

 

Pumpkin Seed Pesto

1 flat leaf parsley

1/2 oz Basil leaves

1/2 C Pumpkin Seeds

3 cloves garlic

1/2 C EVOO

Juice of 2 limes

2 tsp Sea Salt, coarse grind

1/4 tsp Black Pepper, Fresh ground

3 Red chili peppers, sweet

Loosely chop parsley and basil leaves place in blender with all the remaining ingredients, except EVOO.  Turn blender to smooth and slowly drizzle in EVOO.  Blend until quite smooth and rather thick.

Toss a couple of tablespoons in pasta, use on toast, serve drizzled over fish. . . . yummy no matter how you serve it!