family, food, and fun.
that sums up the holidays for me. my annual company Christmas party went down last weekend at my boss’s home.
he and his wife ALWAYS throw down, always. i didn’t even get a pic of the buffet table:( but just know that i made 4 trips to it. these snacks and desserts were on the kitchen island.
homemade chocolate and vanilla cake balls 😯 so rich and decadent.
posin’ by the tree with Sonny.
my lovely homie & co-worker, Monica, makes THE best vegan pumpkin pie i have ever tasted and i’ll love her forever for sharing the recipe! you should make it for Christmas- i know i am. thank you, Monicaaaaa
Monica’s Vegan Pumpkin Pie
- 10 oz silken tofu
- 1 can pure pumpkin
- 3/4 cup maple sugar*
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch of salt
- 1 tsp vanilla
MIX! then pour into your pie pan and cook for 45-50 min on 350 deg. keep an eye on it as cooking times and temps vary per oven. you can even go crustless with this- it’s up to you. and no, nobody will EVER know there’s tofu in there long as you zip your lips 😯
for 1/8 slice:
gotta love those stats! i added a layer of cool whip and crumbled a few sheets of graham cracker on top after the pie was done. did NOT miss the crust one bit. i’ll take pics when i make it again for Christmas.
*tip per Monica: you can switch our your sweeteners and do granulated stevia, honey, agave nectar, etc…you choose your favorite one. just convert your amounts and adjust your nutritional stats accordingly.
fast forward. who had a Chiso-less date night recently? we diiiiiiid! i had seen this mexican restaurant countless times and finally paid Diego’s Cantina a visit. why does my hand look SO BIG?
they seated us by this big bay window and even though it was night time, the view of the lake behind us was excellent. just across the water was the hospital where Chiso was born. we just can’t escape him. LOL.
as if we hadn’t already eaten like 3 baskets of chips and salsa, Sonny ordered nachos for our appetizer 🙄
nachos mayas: crisp corn tortillas topped with refried black beans, creamy lump crabmeat, mozzarella, jalapeños, served with guacamole, sour cream and pico de gallo. mucho points for presentation! yummy? YES.
Sonny got the lamb chops: grilled marinated lamb rib chops with queso oaxaca topped with tomato and chili guajillo sauce served with nopales, onions and grilled corn.
and i got the mahi mahi. when the waitress came over to check on us, she gave my plate a puzzled look and said ‘wow, it looks so different without the sauce!’ i’m guessing it’s normally submerged in it *shrugs*. anyway, the sauce tasted like lime garlic butter and was fantastic. however, i want to be in control of how much goes on my plate, please and thank you! per the menu: grilled mahi filet marinated in garlic and butter on a bed of grilled vegetables and sautéed spinach, served with a pineapple papaya avocado pico-de-gallo with wine butter sauce drizzled on top.
my usual sugar-free vanilla and chocolate fro yo with sprinkles, chocolate chips, and whipped cream.
family foto of the evening with my boys.
gumbo and bbq tilapia recipes are headed your way! nite.