Cousin Summit

Last night I hosted one of our regular ‘cousin summits’ which is when my sister and I get together with our beloved cousins Shawna & Tamara who live out of town!

We had dinner on the roof and I went with a couple of tried and tested recipes and one new one. The result? Full bellies and almost 6 empty wine bottles. Irish girls know how to have a good time!

Avacado Pesto Pasta:

This is from Chef Chloe’s website which I mentioned the other day, this recipe is creamy and really tasty.

Nopalitos-Style Chayote Salad:

I got this recipe from a Vegetarian Times magazine and tweaked it just slightly. The recipe is on their site so I don’t think I’ll be breaking any laws by repeating it here:


Whisk together

2 tbs lime juice

1 clove crushed garlic

1 tsp chili powder

1 tsp dried oregano

Then add 3 tbsp olive oil & 1-2 drops hot sauce

Give it a taste but I added about 1 tbsp of agave nectar to give the dressing a bit more depth.


1 bunch of radishes

Green Onions




*You can pit and boil the chayotes but I just steamed them over the pasta

‘Deviled Potatos’

This is from one of my favorite cookbooks: The Conscious Cook. It’s full of amazing and delicious recipes, you should buy it right now.

The Recipe is actually called ‘Twice Baked Fingerling Potatoes’ but I feel that ‘Deviled Potatoes’ fits much better. I also found the recipe online so I can post it here:

Boil about a pound of small yellow potatoes (Tal’s recipe calls for Yukon Gold or New Potatoes but you can use whatever you like):

After the potatoes are soft, ‘pit’ them by scooping out the centre and whisking them with:

2 tsp prepared horseradish

1 tbsp vegan mayonnaise

2 tbsps Cashew Cream*

Salt & Pepper

The add this creamy potato mix back into the potato shells and bake for about 20  mins at 350- add paprika and chives.

This is one of my favorite things to make!

*Tal uses cashew cream in many of his recipes as a thickening ingredient. To make soak cashews overnight in the fridge in cold water. Then strain and put in the blender with just enough water to cover the nuts. Blend until creamy.


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