There's camping and then there's livin' large!

I don't know why people think camping is a time to eat just hot dogs and beans. These are some small pumpkins i wrapped in foil and baked on campfire coals for about 20 min. We even toasted the pumpkin seeds on the fire! We filled our pumpkin bowls with lentil soup heated on my coleman. Chicken sausage and broccoli both wrapped in foil and cooked on the fire. I have a great travel spice kit so we seasoned everything with lots of garlic powder, cayenne, salt, and varing between curry, sumac, ginger, and nutritional yeast... and olive oil.

Dinner with my sister :)

My sister is in town and I made us a lovely and hearty mostly RAW dinner.
Herbal riced cauliflower topped with a hearty mushroom ragu. :

1)  I processed/shredded cauliflower, seasoned with italian seasoning, porcini salt, and nutritional yeast.

2) I food processed mushrooms, coconut milk, garlic powder, salt, black pepper, nutritional yeast and white truffle oil.

* I LOVE WHITE TRUFFLE OIL!!!!!!

Dessert was a chocolate vanilla cream pie I made from leftover frosting and fillings from some cupcakes I made the other night.

 

Crust: food processed sprouted/dried peanuts, oats, cinnamon, nutritional yeast, pureed coconut.

Chocolate ganache: cocoa, fruit smoothie, maple syrup, coconut oil, coconut cream, 100% cacao.

Vanilla frosting: whipped coconut cream; banana caramel made from a reduced bananas blended with water, salt and cider vinegar; and whipped topping made from agar agar and coconut cream and coconut "sugar"

Custard (whipped topping): 2 TB agar agar heated with 2 cups coconut milk. Cool. Mix in blender with 1 tsp vanilla and more liquid as needed for whipped creamy consistency.  

Garnish: grated 100% cacao, whipped coconut cream and berry! :)