Strawberry Cream Pie. Minus the cream. If I was more ambitious (and I am not, ha) I would have done a raw crust. To save time I poured it into a store-bought whole wheat crust.
Dairy Free Strawberry Cream Pie
2-3 cups fresh strawberries
1 cup raw cashews
2 tablespoons vanilla extract
1/4- 1/2 cup agave nectar (depending on how sweet you like your treats)
1 pinch salt
1 cup coconut oil, melted down
Place all filling ingredients into food processor and process until smooth and creamy. Pour on top of crust and refrigerate for 3 hours.
3 cups cooked brown rice
1 (15oz) can black beans, drained and rinsed
1 (16oz) jar salsa
4 bell peppers, sliced in half (remove stems and seeds)
1/4 cup chopped cilantro (optional, but I am a bit obsessed with cilantro these days, so do it!)
Sliced avocado (for the side, optional but healthy, healthy, healthy)
Vegan cheese to top it (optional)
Preheat oven to 350
In large bowl, mix rice, beans, and salsa. Stuff mixture into pepper halves and place in a baking dish. Top with optional vegan cheese. Cover with aluminum foil and cook until tender. 30-40 minutes.
I plan to put these all on a bed of spinach. The leftover mixture I will use it tomorrow to stuff in whole wheat tortilla. Yummo!