Bitter Melon Salsa and Gluten-Free/Grain-Free Crackers/Chips

I was looking through my produce I got in my box from the Farmers Market and there was something in there I never tried before.

It looked like this but I'm not sure. Anyone know of anything else that looks like this?

Mom identified it as bitter melon. I think she was right. Anyway I peeled it and tasted it. It tastes kinda like a cucumber but the seeds are not really edible. I thought it would be great in a salsa. I got a ton of fresh sage in my box as well so I added that in and I have to say it's pretty good.

Bitter Melon Salsa:

1 large bitter melon 

1 yellow pepper

1/4 C onion chopped

1/4 C fresh sage chopped

2 cloves of garlic minced

juice of one lime. 

Peel remove seeds and chop your bitter melon and pepper. Add in the chopped onion and sage and minced garlic mix it all up with the juice of one lime and this it. Simple. 

Crackers/ Chips:

1/2 C yellow flax seeds

1/2 C almond meal

1/4 C water

juice from 1/2 a lime

salt as desired

Mix the flax seeds, almond meal, lime juice and water. Let stand about 10 minutes then flatten  the mixture into crackers or chips and place on a piece of parchment paper. For best results, use a rolling pin to flatten the dough. You can dehydrate  them if you want them to be raw or cook them in the oven on 350 degrees Fahrenheit for about 10 minutes or so. Remove from oven or dehydrator when firm. I used to have a dehydrator but sadly I left it when I moved so I had to cook my crackers but that best dehydrator I owned was the Excalibur. It was fantastic and had a lot of room. However, it's really expensive. I used to have the Ronco version from Ron Popeil and that one is ok (though on occasion it seemed the temperature got a little high and seemed to dehydrate the food unevenly compared to the Excalibur but it only costs like $39. So, I'm in the market for a dehydrator sometime soon. Anyone have any other recommendations? 

Unemployment Pie (aka Chocolate Banana Coconut Cream Pie)

I'm so sad the haunted house where I work closed down temporarily. On the bright side we decided to have a "Bye Bye Pie Potluck" and I made a tasty pie! So, I'm sharing the recipe with you! This one is a little labor intensive but mostly because you have to crack open a few coconuts. Yikes! That's hard work but maybe you have a machete or a buzz saw or drill.... there's got to be something that makes opening a coconut easier. I am not suggesting you use a buzz saw. I mean you can try to do it at your own risk I have no idea if it will work. If you do try it and it works without injury, let me know. :)

Anyway, even though no one else who works in my maze is vegan, besides my sister who brought a delicious "chicken" pot pie (which will be blogged at a later date) I still like to bring my tasty vegan creations to share. Besides, there has to be something I can eat there!

 Bye Bye, Pie. You were tasty. 

So, here it is: 

Raw Chocolate Banana Coconut Cream Pie

Crust:

2 C almond meal

3 T Coconut oil

2 T maple syrup or raw agave or date butter

Mix all ingredients into a bowl and press into the bottom of the pie tin. If you like a thicker crust, you can double the recipe.

Filling:

(Layer 1)

2 bananas chopped and spread on top of crust

(Layer 2)

Meat of 2 young coconuts

2 T raw cacao powder or raw cocoa

1/4 C maple syrup or raw agave or date butter

1/4 C cashews

2 T coconut oil

Mix above ingredients in a juicer fitted with a blank or vitamix, blender, etc and puree. Spread this layer over crust and bananas. Place in freezer while you prepare the next layer.

(Layer 3)

2 bananas chopped

1 C dates

1/2 C water

1/2 tsp vanilla extract

In blender or food processor puree dates with water and vanilla spread over layer 2 with the chopped bananas. Place pie back in freezer.

(Layer 4)

Meat of 2 young coconuts

1/4 C maple syrup or agave or date butter

2 T raw cacao powder

Puree above ingredients together in blender and spread over layer 3 then sprinkle shredded coconut over the top or if you prefer a sweeter topping, make more of layer 3. Keep in refrigerator until it's time to serve.