Leftover Makeover Mother's Day Edition: Key Lime Tart For Two

On Wednesday, I shared a delicious Key Lime Coconut Cashew Butter recipe with you. Tart and sweet, it's makes a great fruit dip or breakfast topping.

But what about a creamy layer to a super quick and easy tart-for-two? Put this recipe in an adorable mini dish and it makes the perfect personal Mother's Day treat for the special lady in your life.

Key Lime Tart For Two

Top Layer:
1/4 cup Key Lime Coconut Cashew Butter (recipe found here)

Crust:
1/3 cup pecans
2 tablespoons shelled pistachios
2 dates
1 teaspoon coconut oil, melted and slightly cooled
1/2 teaspoon cinnamon
pinch of salt
1/2 teaspoon vanilla extract

To make the crust, blend all ingredients in a food processor until it forms a sticky consistency.

In a 3x5 ramekin (I found mine here), smooth crust into an even layer. Let chill in freezer for at least 30 minutes.

Take prepared crust out of freezer and add 1/4 cup pre-made cashew butter on top, smoothing evenly. 

Top with chopped pecans, pistachios and/or lime zest. This recipe tastes best chilled, so keep it in the fridge until ready to serve. 


Wishing all the mothers out there a lovely day filled with awesome people, delicious food and your favorite me-time activities! Happy Mother's Day!

Throwback Chickpea "Tuna" Salad

"Kids should be seen and not heard."

We are all familiar with that old saying, right? Well, this recipe is kind of like that except for it should be eaten and not seen. Hey, not all of us can be beauty queens.

Nope, this recipe certainly isn't very photogenic but I promise you it's very tasty.

I adapted this recipe from a very foggy memory of my mother's classic tuna salad sandwich she made me for many weekend lunches when I was a little one. I'm not sure if I nailed it but I am pretty proud of the flavor combination. It's got something for everyone: sweet, tart and savory.

I kept the dressing pretty simple, making sure to give it a nice balance of creamy and sweet and then mixed in some delicious chickpeas, sweet apple and carrots and a little bit of pickle for a special surprise. If the pickles scare you, I totally understand - omit that stuff or add them on later while assembling your sandwich or wrap.

And now on to the recipe!

Dressing:
1/3 cup vegan mayo
1 tablespoon white miso
1 tablespoon nutritional yeast flakes
1 tablespoon lemon juice
1 tsp agave or maple syrup
1/8 teaspoon paprika
1/4 teaspoon garlic powder with parsley (or 1/8 teaspoon each)
Pepper to taste


"Tuna" Mix
1 can chickpeas, drained and rinsed
1 small apple (a little over 1/2 cup), diced
1 large carrot, peeled and chopped
2 1/2 tablespoons walnuts, finely chopped
Optional: 1/4 cup sweet or dill pickles, finely chopped

For the dressing: In a small bowl, mix all ingredients together until combined.

In a large bowl, add rinsed chickpeas and dressing. Mix together with a fork, smashing about half of the  chickpeas until mixture is a chunky consistency. Add apple, walnuts, carrot and pickles and mix until everything is coated with the dressing. Spread on whole grain bread or a tortilla wrap and top with greens.

Bonus tip: Let salad chill in the fridge for at least an hour before eating - this gives the flavors time to marinate together and the result is extra delicious.



Since becoming vegan or vegetarian, are there any recipes you have recreated from childhood? Did you nail it or was it a big ol' disaster? I've had my fair share of both.