Black Beans with Mango Salsa and Lime Cream
Oh my goodness it has been a couple of weeks! The construction on our house is almost done and oh…yes…I got married last week!
We had a beautiful, very small ceremony with just our children, their significant others, Peter’s sisters and his nephew. We were married at the Kenwood in close to Sonoma, right in wine country. The kenwood Inn* is a stunning, private hotel with gardens, and suites that look more like little houses than a hotel. It reminds one of walking the streets of Italy. I will happily share some photos when we get them back.
The weather was beautiful and the chef rose to the occasion, preparing what I believe was his first 100% vegan dinner he had ever made for a wedding party. The food was fantastic. More so, the wedding was wonderful. Just what we wanted. And the weather was stunning. Catherine Scott* provided the stunning flowers that decorated the Ivy arch we were wed under and also the bouquets and centerpieces. We sat under the strung lights, in the garden, listing to Carl Vast* and his jazz trio well into the night while we dined . It was divine. It just doesn’t get better than that.
Then it was back to reality when 2 days later, we hosted over 80 people at our home for an “After the Wedding Celebration”. We were so touched as people from all over the country came to celebrate with us. It doesn’t hurt that San Francisco is a destination city but I’ll take it. It was another magical evening.
The best part of the party, other than being surrounded by family and friends, was introducing everyone to just how delicious vegan food can be. The caterers, Carrie Dove Catering* did an exceptional job and the guests were delighted. I hope we made a couple of converts. Or at least provided encouragement to people to try to incorporate more plant based food in their diets.
*Please note: no compensation is being received for the links. I just wanted to share these special places and people with you.
Today I am bringing you a recipe that is from the Rawmazing Transitions Book. I am actually demonstrating this dish in San Francisco on Saturday at The World Veg Fest! So if you are in the area, come on down and say, “hi”!
This is a transitional recipe that includes raw elements and cooked elements. It is one of my favorites. And since I just harvested my first lime from my little lime tree (a really big deal for a Minnesota girl), I will happily be using my limes in the lime cream!
- 1 cup mango, cubed
- 1 cup pineapple, cubed
- 2 avocados, cubed
- 1-2 teaspoons finely chopped Anaheim or jalapeño pepper
- 1/2 cup chopped onion
- 1 lime, juice from
- pinch himalayan salt
- 2 tomatoes, cubed
- 1 cup corn
- 2 cups cooked black beans
- 1/2 cup chopped sun dried tomatoes
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon himalayan salt
Lime Cashew Cream
- 1 cup cashews, soaked overnight, drained, rinsed
- 1 lime, juice and zest from
- 1 tablespoon liquid sweetener of choice
1. Mix all salsa ingredients together and set aside.
2. Stir together cooked beans, fresh corn, tomatoes, sun dried tomatoes and spices and salt.
3. For the lime cashew cream, place all ingredients in blender, blend until smooth.
4. Serve a base of the bean mixture, top with salsa and lime cream.
Raw Elements: Salsa and Lime Cashew Cream