Creamy Mango Ginger Licuado

Serves 1-2

1 ripe mango
1/2 cup yogurt
1/2 cup milk
1 tsp vanilla extract
2-3 pieces crystallized ginger, chopped (about 2 tbsp chopped)

Blend all ingredients in blender until smooth and thick. Pour into individual glasses, and chill in freezer for 20-30 minutes. Serve cold.

Anarchy Cake

Vanilla vegan cake with yogurt + frozen mangos + Chunky Monkey ice cream + Betty Crocker vanilla birthday cake frosting + crushed jolly ranchers = Anarchy Cake

Benefits: Perfect cake to celebrate a birthday or 4/20.

Disclaimer: Anarchy Cake is not intended for grandparents, uptight parents, tightwads, diabetics, naturally hyperactive children, or junkies. May cause a taste bud rebellion/cavities/diabetes/upset stomach/etc...

Ingredients:
3 1/2 cups flour
1 1/2 cups brown sugar
1 tsp salt
2 tsp baking powder
1 egg's worth of egg replacer (or an egg, this IS an anarchy cake...)
1/2 cup yogurt, any flavor
1/2 cup soy, coconut, almond, cow, sheep, or goat milk
2 tsp vanilla
2 cups chopped mango, fresh or frozen

1 pint Ben and Jerry's chunky monkey ice cream (or any other flavor you desire)
1 can Betty Crocker's vanilla frosting
Small bag of jolly ranchers
Party poppers

For cake:
Combine first four ingredients. Add next four ingredients. Stir to combine. Mix in mango, and spread evenly over a 13x9 inch pan. Bake at 350˚ for about 30 minutes, or until brown on top and firm to touch in the center. Cool completely. Freeze for at least an hour.

Stir ice cream until smooth, softening in microwave if necessary. Divide cake in half. Place one half on plate or tray. Spread with ice cream. Place second half on top. Freeze entire cake until firm, about an hour.

Frost cake with vanilla icing. Crush the jolly ranchers and sprinkle them on top.

Decorate and serve appropriately, setting off party poppers for the sake of celebration.

Guacamole Rice and Beans with Mango Salsa

Serves: 2-3

I realize this picture does not do this recipe justice, but the only camera I had available at the time was the Photobooth camera on my Mac. It really was a beautiful plate...













Mango Salsa:

2 mangos (I like them even if they are still slightly under-ripe and firm)
1/2 red onion
1/2 green bell pepper
1 jalapeño
1 large clove of garlic
juice from 1/2 a lemon (the other half can be used in the guacamole)
1/4 tsp salt
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp chopped cilantro

Dice mangos, onion, and pepper and toss in medium bowl. Mince jalapeño and garlic and add to bowl. Stir in the lemon juice, salt, and sugar. Heat oil in skillet. Toss in the mango salsa and cook briefly, for about 3 minutes, or until the peppers begin to change color. Remove from skillet and refrigerate until cool.

Black beans:

1 can black beans, or 1 1/2 cups cooked
1 tsp ground cumin
1/2 tsp garlic powder
pinch of cayenne
1 tbsp water
1/4 tsp corn starch

Combine all ingredients in small saucepan. Bring to a simmer. Cook for about 5 minutes, or until sauce begins to thicken. Cool slightly.

Guacamole rice:

2 avocados
3 cloves garlic
1/4 tsp cayenne (or more to taste)
juice from 1/2 a lemon
1/4 tsp salt (this may be too much if you plan to serve the guacamole separate from the rice)
1 cup rice, cooked

Mash avocados, until nearly smooth. Add garlic, cayenne, lemon juice and salt. Add to warm rice, and combine.


Garnish with sprigs of cilantro. Serve rice, beans, and mango salsa on the same plate, and try each combination (rice and beans, salsa and rice, beans and salsa, or all three!) or enjoy separately.


BRUNCH OPTION: Serve with a side of scrambled eggs or topped with a fried egg.