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Garden Tomato Salsa 

Serving sugestions:

Posted by Alexis Goes at 6:43 PM No comments: 


Vegan Chocolate Mousse Parfait This delicious dessert will fool just about anyone.  It is Vegan, Gluten Free and healthy all while being chocolate?  The secret ingredient for the creamy texture?  Avocado.  Ssssshhh, don't tell.


2 large ripe avocados
1/2 cup raw cacao powder or unsweetened cocoa powder
1/4 cup raw agave or brown rice syrup
1/4 cup ground flaxseeds
1/4 cup chopped walnuts
2 dates. pitted and chopped
2 Tbl unsweetened shedded coconut
Fresh fruit (raspberries or strawberries are best)


1. In a food processor or coffee grinder* combine flaxseeds, walnuts, dates, coconut, cinnamon, and salt.  Pulse until the texture is to your liking.  You can store up to a week in a sealed container.  If you have extra is would be great in yogurt or ice cream.
2. Puree avocado,  agave or syrup, and vanilla in a food processor or blender* until smooth.  Refrigerate until chilled.  It will keep for up to 3 days in a tightly sealed container.
3. Using a wine glass, martini glass or a small ice cream dish layer the mousse and the dry topping until the glass is full.  Add your fruit on top.

*Serves 4
*A food processor works best, but a blender will do.
*I have also used a Zyliss chopper and it worked fine
*Vegan and Gluten Free

Posted by Honky Tonk at 5:39 PM No comments: Labels: chocolate, dairy-free, desset, gluten free, healthy, milk free, parfait, reciepies, vegan

Chocolate Marshmallow Treats I love this super easy but impressive dessert and
it won't take you more than 20 minutes!


Bag of large marshmallows
Bag of chocolate chips (I prefer dark chocolate)
Topping of your choice (ideas include Heath toffee bits, pretzels, almonds or peanuts) the options are endless

Chop your desired toppings and set aside.  Pour desired amount of chocolate chips into a microwave safe bowl.*   Heat according to package directions but usually 30 second intervals and stir until smooth.  Dip marshmallow into chocolate about half way and then place on your serving dish or into roomy storage container.  Before the chocolate starts to harden sprinkle on a small amount of your chosen topping.  Refrigerate until chocolate is matte and firm (usually about 20 minutes).

*You can make this dessert any size based on the occassion
* Make sure with the quantity of chips and your bowl selection you can dip the marshmellow in about a 1/2 inch.
*Have your serving dish or roomy container ready before you start so the chocolate can solidify without being disturbed.
Posted by Honky Tonk at 4:34 PM No comments: Labels: chocolate, dessert, dinner party, easy, fast, Marshmallow, treats


Cucumber Feta Salad 

Posted by Honky Tonk at 11:26 AM No comments: 

Shell Necklaces 

If you want to make your own:

Sheet Metal
Metal Cutting Tool
Sand Paper

Posted by Honky Tonk at 6:20 PM No comments: 

Home Made Ginger Ale 

What You Need:

Posted by Honky Tonk at 5:56 PM 2 comments: 


Stuffed Yellow Bell Pepper 


Pumpkin Custard Super easy dessert or even breakfast! 

Vegetarian, Gluten- Free, Milk free

Posted by Honky Tonk at 5:41 PM No comments: 

Butter Bean Salad 


1 - 2QT microwave safe dish
1 small cup or bowl

*Squeeze lemon in a seperate dish to catch seeds


Vegan, Gluten Free 


Vegetable Curry 2 servings of Quinoa (or favorite grain)
1 small sweet potatoe, cubed
1 large carrot,chopped
2-3 garlic cloves, minced
1 cup vegetable stock
1/2 small red pepper
1/2 small zucchini, chopped
1 14 oz can chickpeas(garbanzo beans), rinsed and drained
1 tsp tumeric
1 tbsp curry powder
3/4 tsp cayenne
1/4 cup raisins
1 cup spinach, roughly chopped
Prepare all vegetables, mix all of your spices (and salt) into a small dish and set aside, rinse and drain chickpeas.
1. In a medium pot, cook the quinoa,rice, or other grain accordingly.
2. While that is cooking, in a large rimmed skillet or large sauce pan(at least 3 QT) saute the onions on medium heat, in olive oil until translucent.
3. Add sweet potatoes, carrots, and garlic and saute for 2 minutes; stir occationally to avoid sticking.
4. Add the stock, red peppers, zucchini, chikpeas, dish of spices, stir well. Reduce heat, cover with lid.
5. Cook for 10-15 minutes or until vegetables are tender. Check sweet potatoes for the best gauge.
6. Stir in the raisins and spinach, remove from heat and cover, and let sit for 5 minutes, until spinach is wilted down.
Makes 4 servings or about 6-8 side servings.
Great with tofu, though not necessary. I cook the tofu with garlic, olive oil and a little curry powder seperately.
I don't advise adding the tofu into the vegetable curry pan because the tofu will absorb all of the liquid and your dish will be lacking flavor.
Great with tofu
Rewritten from La Dolce Vegan! By Sarah Kramer

Posted by Honky Tonk at 3:40 PM No comments: Labels: curry, dinner, gluten free, vegan, vegetarian, veggie


It's Steaming Day! 


Curried Butternut Squash Soup Labels: butternut squash, cilantro, coconut, dinner, fall dishes, gluten free, soup, thanksgiving
