Remember Valentine’s Day? I reneged on my promise to make dessert. Rob had no problem coming up with an alternative. In fact, he was happy when I said I didn’t have the time to make my dessert of choice. He had already planned the whole meal!
The week post-V-Day is always special for us because we celebrate Rob’s birthday and our anniversary, so I eventually made my planned dessert, too. Our stash of avocados were perfectly ripe and could I really ignore an excuse to try out a new coconut flour-based dessert?
I cobbled together a delicious dessert from a few places. The base is inspired by Emma’s Raw Brownies but I topped it with a chocolate avocado frosting, based on my chocolate avocado mousse. To get a firm frosting, I used juicy Medjool dates as the sweetener (with a dash of agave only because I ran out of dates) along with a touch of lemon juice to balance the flavours. Next time, I might try a spiced version with cinnamon and cardamom again (like in my mousse).
Because I smushed this into a springform pan, this is more like a brownie cake. The brownie was delicious and it was amazingly fudgy and moist for a raw/no-cook dessert. Unlike my walnut-based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin). Plus the frosting just sealed the deal: delicious decadence. I highly recommend this. Although make no mistake, this is a decadent and filling treat.
PS. Here’s a shout-out to my Mom who got me a small off-set spatula. Which I totally used to frost the brownies. :)
What will you make with it? What’s your plan?
It may seem like I have a plan for most of my purchases, but not this one. Reading through a new cookbook with coconut flour recipes, I envisioned running through my coconut flour fairly quickly. And while I have been pretty good with making a few recipes with coconut flour, the recipes only use a small amount.
I did the math. I
don’t think know I will not be able to finish all of my coconut flour before I leave Houston. That would be over a pound per week. No. Can. Do.
Instead, I am having a lot of fun experimenting. This dessert intrigued me as it asked for a lot of coconut flour compared to the nut flour. I wondered how it would bind together without dates or oil. I tried it out. And true enough, it did not stick together. It was dry as a bone. Natasha told me to have faith, it would clump if I pressed it really hard in my pie plate.
I pressed and pressed. And then gave up. Perhaps the secret was the refrigerator chilling. I opted to try remedy the recipe myself: I added more sweetener, some oil and lots of almond milk. Coconut flour is thirsty, give it some liquid! I added and added until I felt the batter come together. I pressed it into a 6″ springform pan (unpictured), topped it with the radacious raspberry puree and sprinkled more of the batter overtop.
With still some batter and puree leftover, I created these mini versions. Too cute not to photograph and share.
The larger pie pieces stayed together easily, but that could be because I left it in the fridge longer. These were inhaled within a few hours. Don’t wait too long to eat your dessert, though. The coconut flour will dry up (sucking it from your raspberries perhaps) and taste a bit chalky. However, with a crumbly base, it is akin to a linzertorte, the Austrian cake with a pastry base, a fruit jam topping and the classic lattice topping. Delicate lattices are for chumps when you can much easily make a delicious, delicate crumb topping. ;)
Do you have any recipes you love with coconut flour?
Vegan coconut flour recipes I love:
This is my submission to Raw Food Thursdays.
Hope everyone had a nice holiday. Back at work for me, already.
Rob and I returned to Canada, in all of its ice storm, power-deficient
stateprovince. Over half a million people lost power in the days leading up to Christmas and just before we scooted back to Houston, my brother lost his power, for the second time, on Boxing Day.
With a few short days in the GTA, we explored Toronto as tourists: fast and furious. We met up with many friends and family, reminding ourselves why we love Toronto so much. Despite the cold, the warmth comes from our social network. We cooked, we ate at both new and old (favourite) restaurants and relished in multiple Christmas feasts.
As I said, I didn’t have enough forethought to bring any treats with me from Houston. Nothing lost, as I was oftentimes filled to the brim with good food, and had no desire to cook. However, while in Woodstock, I spotted a few pantry staples that could easily be whipped into a shockingly simple dessert. I could not resist. I am shocked I am sharing another dessert with you all, but in case you are looking for a fun party dessert, this could be your treat.
I threw together almonds, coconut and dates for a simple raw pie crust. The salt and vanilla accentuate the sweet maple syrup and dates. You could replace the coconut with additional nuts, but I enjoyed the textural foil next to the rich smooth filling. The filling was super simple: a bag of melted chocolate chips mixed with canned coconut milk and lots of peanut butter. At first I thought the peanut butter was a bit odd, but when you consider that the majority of raw cheesecakes are made with an abundance of cashews whipped into a butter, the leguminous peanut butter made sense. Combined with chocolate, you have a winning treat. It is rich and filling without being cloyingly sweet. And I even used semi-sweet chocolate.
Are you back at work, too? This is my shortest Christmas holiday yet.
This is my submission to this month’s We Should Cocoa.
As I prepare to return to Canada for the holidays, Houston tugs dearly at my heart. With glorious December weather, it has taken less then 6 months for me to not miss snow. At all. Certainly, it does not feel very much like winter, but each time I cycle to work in shorts, I am positively beaming.
Life has been a terribly wonderful busy whirlwind lately, so I apologize for being behind on replying to comments and for my disappearance next week.
I have one fabulous treat to share before the end of the year, though. December is probably the only month I could get away with sharing so many treats.
This is dedicated to all those looking for the perfect homemade protein bar. In brownie form. Is there anything you can not improve by adding chocolate?
These brownies are so good for you, you wouldn’t even know it. Although I haven’t had time to make them for my Canadian excursion, I had a bit of forethought before flying to Mexico City. I was not certain of the vegan options, so I tried to cover myself with a protein-packed treat. I thought of making my chocolate mint protein bars again, but of course, I wanted to try something new.
Still based on cocoa and protein powder, this was a treat that wasn’t heavy on nuts and dates. Gooey and dense from zucchini, apple and a touch of oats and coconut flour with a heap of protein powder. Chocolate chips also added a great textural foil and bursts of sweetness. Rob decreed the chocolate chips essential to the recipe and confirmed you could not taste any hemp undertones.
While they may not be the best brownies, compared to all other brownies, they are definitely wonderful and possibly my favourite protein snack, to date. (For those interested in their stats: 219 calories, 7g fat, 26g carbs and 16g protein). I successfully halved the original recipe into my small 6″ springform pan, and it made enough for a short weekend trip.
Make sure to flatten the brownies as best you can, because there is no settling of the batter… and thus they may not look the most appealing.
Perhaps that is for the best. If you bring them to a holiday party, there will be more for you!! :)
Happy holidays everyone. :)
PS. The winner for Soup’s On was Move Eat Create.
I swear, I wasn’t planning on sharing yet another dessert. But once I made these (uber wonderfully, possibly, yes, confirmed, the best chocolate I have ever made) treats, I knew I had to share them. Chocolate in January usually doesn’t fly…. and I simply could not wait until Valentine’s Day to share this with you.
But, before I tell you about the chocolates, let me tell you where the recipe hails. While in Montreal last year, I explored a variety of vegan restos. I was initially wooed by Aux Vivres, a vegan resto with cooked foods, and quickly recreated their macro veggie and tempeh bowl and their raw vegan smoked salmon. I also stumbled upon Crudessence, a longstanding raw restaurant and really enjoyed my meal. I was *thisclose* to buying their cookbook. It had the recipes for many of the same dishes I had just eaten and loved at their restaurant: Kombu mojito, raw tiramisu and raw cinnamon buns. Many of their other highly praised dishes are included, such as their Om burger, pad thai, Caesar salad, Tibet fat-free dressing, maki rolls, eggplant bacon, raw parmesan (crumesan), chocolate banana pie, chocolate mouse, lime pie, banana split with chunks of raw brownies, blueberry un-“Cheese”cake and Hippocrates juice.
So why didn’t I buy the cookbook? It was in French only. I can read French but since it is not my first language, it would not be as easy to decipher all the cooking terms. So I put it back.
Fast forward a year and their cookbook has been reprinted in English. Lucky for us, because this is a drop-dead gorgeous cookbook with delicious recipes.
The first recipe I tried were these truffles. In the cookbook, they are called “dark nougat”. I am not entirely sure what nougat is supposed to taste like. I thought it might be kind of chewy and sweet (I am only familiar with the nougat that studs Toblerone bars), but this was nothing of the sort…. it was creamy, smooth and divine. Honestly, I had made the middle of creamy truffles. Akin to the middle of Lindt truffles. YES!! And it was dead simple: whizz all the ingredients in a food processor or blender and then allow to set in the freezer.
I tried to be a bit fancier by freezing them in silicone ice cube trays, but since they were still so creamy after setting, they stuck a bit to the molds. The light dusting of flaked coconut or matcha helped to make them less gooey for your fingers. I was rooting for the pretty matcha-dusted truffles, but they were still a bit bitter for my liking. The coconut-flaked ones were great and if I had enough coordination, the chocolate-and-hazelnut-coated truffles sound incredible. I think these are a bit too fragile to gift, unless you coat them in a hard chocolate shell.
There is one special ingredient for this recipe, I apologize. Lecithin. I plan on writing more about this ingredient in a later post, but I can definitely assure you that it makes the most creamy chocolate to date.
PS. Other recipes shared from RawEssence:
Panela and I were first introduced in Colombia. An unrefined sugar, typically sold in block form, it is commonly used in South American desserts. I brought some back to Canada and was interrogated by the US immigration officer as we transferred in Miami. I told him I had bought panela (pa-nell -la), a type of sugar. He explained to me that I wrong. It was pronounced pa-ney-ya. The women in the market that sold it to me spoke Spanish, and I heard her loud and clear: it was panela. With an L. In any case, when he told me I could bring my sugar across the border, I scooted right on out.
I rarely see panela in Canada, but have seen it countless times in Houston. Oftentimes, it is labelled as piloncillo, the Mexican name as panela is also a type of Mexican cheese. A small cone can be found for 70 cents or so, at most supermarkets but it can also be found in large blocks and possibly ground.
In the spirit of holidays, candies and confectionaries, I broke it out for my latest treat: Indian Burfi. It sounds more dramatic, but really it is similar to my maple pecan shortbread cookies because it is simply nuts and sweetener with an Indian twist from cardamom and saffron. I used panela as my sweetener of choice, but you could substitute brown sugar (likely coconut sugar, and possibly maple syrup or agave, too) which imparted a delicious molasses undertone.
I called these Indian Cashew Pistachio Bars or Kaaju Pista Burfi, as this was what Raghavan Iyer called them in Indian Cooking Unfolded. I have told you about this lovely cookbook earlier, but it bears repeating because I really like it. Iyer has taken Indian cooking to its elemental components and teaches you how to cook Indian from the ground up. The recipes span meat, vegetarian and vegan options, with limited ingredients. He has capped himself at 10 ingredients, and many recipes are far more simple. While he may sacrifice in authenticity, he does not sacrifice in taste, coaxing the most from limited ingredients.
I bring up authenticity, but I lay no claim to being an expert in traditional Indian cuisine (although we make killer dal). Iyer openly admits burfi is typically much more sweet than this recipe and is actually an adaptation of a raw recipe from Jugalbandi who seemed to have sinced moved to Nitrivore, but it too, is an abandoned blog. Soma’s recent post makes me think these treats are closer to katli instead of burfi, which she describes as a sugar-nut treat. Truthfully, my fusion spin with panela, makes them even less authentic but no less delicious. As Iyer promised, these are not uber sweet. There is a subtle hint of cardamom among the molasses-infused treat. Rob thoguht it needed more saffron but I thought it was perfect. I can not really taste the saffron, so feel free to omit it.
While I typically shy away from Indian desserts, I am thrilled that I tried these. They were delicious. While Diwali has come and gone, this would be equally suited for something different on a holiday cookie spread. I blame it on the cardamom. Or the molasses. Or the nuts. They all taste like hugs. :)
I really want to share this cookbook with you and I am thrilled because the publisher is letting me give a cookbook to FOUR lucky readers living in the continental United States. To be entered, please leave a comment here, telling me about your favourite Iyer recipe (he has also penned our favourite Indian cookbook, 660 Curries). If you haven’t made anything by Iyer yet, have a look through Indian Cooking Unfolded on amazon or google books (or my list below) and tell me what you want to cook the most. I will randomly select a winner on December 24, 2013. Good luck!
PS. Recipes from Indian Cooking Unfolded spotted elsewhere:
This is my submission to this month’s Cooking with Herbs.
I have embraced being a (temporary) Texan.
Summer in November? Yes.
Biking year round? Definitely.
I have obviously already forgotten about the hot, humid summer..
One problem, though: my dates are all messed up. Time is literally flying by. I saw an event for the end of November and thought it was weeks away. It was warm and sunny at the time… my internal clock had not registered that yes, it is indeed almost winter. At home, they’ve received more snow and cold weather than I can recall seeing in November.
I would be hard to pity me, though.. That warm spell disappeared and it is cold again. It will be a low at freezing point tonight. And I forgot (or did not pack?) my winter cycling gloves in Canada. Either that, or they are lost. :( I hope it is the former.
The warm weather partially explains my penchant for raw eats despite the season. The other, is that raw is easy to make and this was a recipe I knew would be fabulous. When Rob and I visited Ellen and Andy on our road trip to Houston, we shared a veritable feast for breakfast and these were my favourite treat. I have made raw (chocolate) macaroons before, but these were simply delightful. Apple, cinnamon and caramel-like dates are pulsed together with almonds and coconut for an autumn/winter-inspired treat. A touch of maple syrup and a sprinkle of salt made the flavours veritably pop.
These are so simple to make, but absolutely delicious.
Are you building your holiday treat roster yet? What are you excited to make?
This is my submission to this month’s Bookmarked Recipes.
I noticed this when the weather dipped to cooler temperatures. With the recent swing back to Houston’s humid summer temperatures, I noticed it again.
My kitchen barometer is the coconut oil.
During the summer it was a liquid and during the cooler days, it becomes solid.
Other things that melt in Houston: massage bars, solid hair conditioner and chocolate. Those warnings about using expedited shipping so that your items don’t spoil? Well, let it be known: chocolate will melt en route to my home. Thank goodness it still tasted great. That massage bar, unfortunately, could not be salvaged.
Wipe away your tears with these fantastic raw peppermint patties. They were delicious and you would never have known they were raw. A buttery mint filling courtesy of ground cashews and coconut flour with a touch of coconut oil is enveloped by a thick chocolate coating.
They may look like lumps of coal, but they certainly did not taste like it. ;)
I don’t know whether it was the temperature or the humidity, but I had a bit of trouble making these homemade peppermint patties. I have made chocolate truffles before – classic lemon bittersweet chocolate truffles, chocolate peanut butter truffles and even raw maca chocolates – but this was the first time my chocolate turned out more like play dough instead of a thinner liquid! This meant I had a much thicker coating for my peppermint patties which I wrapped around with my hands. Double the chocolate, which was great, since they tasted fantastic.
Also a note about coconut flour (again): it is defatted ground coconut so it lends a different texture. It also absorbs a lot of liquid, which is why it is so different than regular dried coconut. I am also convinced that different brands absorb more, so adjust the recipe as you go. I ended up adding more coconut flour since it was too liquidy with the original recipe. If you don’t have coconut flour, try these recipes that use dried coconut instead.
This recipe is courtesy of The Simply Raw Kitchen. The cookbook is from a raw restaurant in Ottawa, Simply Raw Express, and features both cooked and raw recipes (despite what the title may suggest otherwise). All vegan and whole-foods based. All gluten-free. With a bit of Austrian in her background, some of her Eastern European-inspired dishes really called to me: Austrian Blaukraut, Krautfleckerl, Lovage (Chickpea) Dumplings, Mushroom Goulash as well as Lemon Dill Cheeze and Aged Peppercorn Cheeze. However, it was her collection of (mostly raw) desserts that I could not shake from my mind: Better Pecan Pie with Shortbread Crust, Austrian Linzer Squares, Cloud Lime Pie, Orange Chocolate Blossom Tart, Holiday Nut Nog.
I know I say it all the time, but I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Natasha that you recommend). Have a look through the index of The Simply Raw Kitchen on amazon (or my list below) or pick something from her website and tell me what you want to cook the most. I will randomly select a winner on December 7, 2013. Good luck!
Other recipes shared from The Simply Raw Kitchen:
Which food makes you giggle? An automatic response because you just don’t want to eat it.
While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. I know it isn’t just me, because the folks in California have been rebranded prunes as “dried plums“. So many less connotations, while using different words.
Dried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. It wasn’t until I picked them up on a whim that I remembered how nice they taste. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust.
If you’ve been reading my blog for a while, you know I love to explore new breakfasts, although I rarely share them these days. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal.
I was drawn to this recipe for stewed prunes because there is no added sugar and the sweetness comes entirely from the prunes and orange. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. A dash of cinnamon permeates the succulent compote and melds seamlessly. I halved the original recipe since I didn’t have a pound of prunes. I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. Don’t be off-put by including the entire orange, peel and all. It works. Really well.
(I’ve done something similar before, years ago when I made Nigella’s Clementine Cake in which you boil 5 whole clementines (peel and all) for two hours until meltingly soft, add half a dozen eggs, sugar, ground almonds with a dash of baking powder before you throw it into the oven. The cake is oh so moist, not super sweet, but wonderful. Gluten-free baking at its finest, although obviously not vegan.)
Just as Molly suggests, the silky prunes develop a complex flavour throughout its hour-long simmer. Overnight, in the fridge, the flavours meld further. It was a delicious topping for my morning oatmeal and could easily top some yogurt or ice cream, if you are into that, for a delicious dessert. Warm and cold, I loved it both ways.
Other prune recipes that have caught my eye:
Tagine of Yam, Carrot and Prune from Moroccan Food and Cooking
Butter Bean, Prune and Tomato Tagine from Sanitarium
Georgian Red Beans in Sour Prune Sauce in Olive Trees and Honey
Spinach and Prunes with Beans in The New Book of Middle Eastern Food
Prunes Stuffed with Walnuts in Orange Juice in The New Book of Middle Eastern Food
Quinoa Tagine with Chickpeas, Olives and Prunes (Quinoa and Chickpea Marbella) at Diet Dessert n Dogs
Chickpea and Sweet Potato Stew in A Year in a Vegetarian Kitchen (recipe here)
Masala Chai Poached Prunes at In Praise of Sardines
Orange-Scented Hazelnut Prune Truffles at Anja’s Food for Thought
What are your favourite ways to enjoy
prunes dried plums?
How do you feel about ridiculously easy recipes? Love them? Hate them?
I wanted to call this a 2-ingredient ridiculously easy chocolate protein bark but I.just.could.not.do.it.
While it could be as easy as mixing 2 (or 3) ingredients together, it is not altogether a 2-ingredient recipe. One of the ingredients is made up of a bunch more. I would hate to mislead you.
My photos will not deceive you, either. Almost psychedelic, the protein bark morphs from a light beige to a darker brown on the other side. Courtesy of the not-quite truthful ingredient: chocolate protein powder.
The simplicity of this treat is simply chocolate protein powder and maca stirred into melted coconut oil which is left to freeze. Protein powders, especially the flavoured varieties, tend to include a bunch of ingredients that may contribute to the different settling rates that occur as it freezes. Or perhaps it is the maca, which is a lighter colour.
I will save my rant about protein powders for another day, but suffice it to say, my preference lies within simple, natural protein powder without any flavours or sweeteners. In times when the expensive Vega chocolate protein miraculously goes on sale, that is when I may try out something new… and then bust out these treats. Just make sure you pick a chocolate protein powder in which you enjoy its taste.
This recipe is courtesy of Amber from Practically Raw Desserts. I have mentioned her cookbook before, gushing over her light raw carrot cupcakes and inherent flexibility to her recipes. I really enjoy her cookbook because through her variations, you learn how to cook (or bake, or unbake as in this case). She has lower fat options, grain-free, nut-free, lower sugar and baked options, depending on the recipe. Some of my favourite recipes from her cookbook include this chocolate protein bark as well as protein power pudding, individual cherry crumbles, raw pecan shortbread cookies, goji berry granola bars, jingle balls and cherry-carob bars. My only gripe about the book are the photos. When compared to some other books, like Isa Does It (with gorgeous photography that I forgot to highlight in my review), they are lacklustre. While there are a lot of colour photos, the colours are off and framing could be improved (yes, says the one with the oddest photos for this post, HA!). At least the recipes are great and that is what counts.
I really want to share this cookbook with you, especially as the holiday treat season gears up (share the vegan baketivism this season!). Thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Amber recipe. If you haven’t made anything by Amber yet, have a look through the table of contents of Practically Raw Desserts on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 21, 2013. Good luck!
Cocoa Crunch Clusters
Enlightened Raw Carrot Cupcakes (LOVED these!)
Devil’s Food Cupcakes
Coconut Heaven Cupcakes
Marzipan Buckeye Bars
Maple Streusel Coffee Cake Squares
Pecan Chai Spice Bars (only ok; I found the flavours a bit muted and the frosting too soft)
Pecan Shortbread (very good)
Salted Tahini Caramels
5-Minute Blondies (nice and simple)
Dulce de Leche Spooncream
Velvety Chocolate Mousse
Russian Tea Cakes
Tuxedo Cheesecake Brownies
Tropical Fruit Tartlets
PS. Have you entered my worldwide giveaway for Plant-Powered 15 yet?
Note: I was given a copy of the cookbook from Amber as I was a recipe tester. I was under no obligation to share a review. The opinions expressed are entirely my own.
What is better than a potluck with delicious vegan food? A potluck with delicious vegan food, complete with recipes!
Recently, some new friends invited me over for a Ripe-themed supper. Stephanie, the mastermind behind Ripe Cuisine, serves vegan eats at a few farmer’s markets in Houston but also has a recipe blog. I have gushed about her homemade coconut-almond ice cream before and since I knew her recipe for brownies was good, I was excited to see how her other recipes fared.
Broccoli “cream” soup with polenta croutons, baked zucchini chips, tahini mustard carrots, and cauliflower piccata were on the menu. Veggie extraveganza! Everything was delicious. I really enjoyed the carrots and polenta croutons.
My small contribution to the menu that evening was this cheesecake. I say small due to its size, not its taste. For my birthday, Rob surprised me with a smaller 6″ springform pan. I left my larger one in Toronto and brought this one so I could make smaller versions of dessert.
I love raw/no-bake cheesecakes. I have made them with cashews as well as tofu, but this time, I used them together. And I baked it. Both for synergistic results.
This cheesecake is a combination of a few recipes and both are knock-outs. The filling is courtesy of Ricki Heller‘s new cookbook, Naturally Sweet & Gluten-Free. Since these recipes are all gluten-free and sugar-free, they employ ingredients I don’t have in my (mostly) minimalist pantry. I tried to stay mostly true to her recipe, though, even scoping out lemon extract. I realized that having a concentrated lemon flavour without the sourness would be a good way to reduce the amount of sweetener needed, without resorting to Meyer lemons.
This was a delicious cheesecake. Possibly our favourite vegan cheesecake of all time. Very rich in a non-heavy sense, which can happen with raw cheesecakes, relying on cashews and coconut oil. However, sadly, after chilling in the fridge, it was no longer a lemon cheesecake; it morphed into a creamy, rich, vanilla cheesecake. Equally as good, just a different flavour. The lemon flavour disappeared considerably. I really like the tang from lemon juice, so next time I would add more lemon juice in addition to more lemon extract. It was a very nice cheesecake, though. I also liked how I had the height to really get a good size piece on my fork with the smaller pan. You’ll understand when you look at my (much more flat) lemon cheesecake squares. Rob agreed, and we both thought this was the best, most “real” vegan cheesecake we have eaten (albeit a fluffier European-style cheesecake, which is our preference).
And the crust? A perfect foil for the rich, more mellow filling. A salty-sweet cinnamon pecan crust with oat flour that I snagged from Angela’s pumpkin pie adventures. She tasted a few crusts and proclaimed this the winner. Definitely one of my favourite crusts, too. I liked that it was sweet and salty (no dates) and the cinnamon spike brought it over the edge. I was worried the crust was a bit crumbly but it held together well when serving from the fridge.
I try to keep this blog real, and yes, this cheesecake was utterly delicious. However, it also cracked. This could be due to a few things, but next time, I will add a basin of water in the oven. I did that with the Meyer Lemon Cheesecake Squares, and it worked well. With some strategic slicing, you could hide the cracks. Or find a saucy topping. (Ricki suggested a blueberry compote which I think would have been divine!) But really, it doesn’t matter unless you are photographing it because it still tasted delicious. Do you have any other tricks for cracked cheesecakes? What is your favourite vegan cheesecake recipe?
Ricki has been travelling the interwebs with her blog tour and I have been enjoying seeing her recipes all over the place. With all the thoughtful Q&As, I feel like I am really getting to know Ricki, the chef/baker, but most importantly, the person behind her recipes. A trained chef with a former catering company, watching her on video is like a fun cooking class, with so many tips about ingredients and techniques. I also recommend these recipes from Ricki’s new cookbook:
Ricki’s recipes from Naturally Sweet & Gluten-Free shared elsewhere:
PS. Today is the last day to enter my giveaway for Isa Does It.
Now that I think about it, I know more vegans in Houston than I did in Toronto.
In Toronto, I never tried to connect with the vegan community. However, in Houston, this is where I am searching for like-minded souls.
In addition to the raw vegan meet-up potluck, I have connected with others at the Vegan Society of P.E.A.C.E. (VSOP)’s monthly potluck. While not all vegan (some vegetarians and veg-curious also come), a large crowd gathers each month to share tasty vegan eats and learn a bit more about other vegan issues. Lately, it has been about travelling as a vegan in Asia but they have been highlighting more issues surrounding animals. At the last meeting, an upcoming viewing of the documentary The Elephant in the Living Room was promoted. Turns out it was on Netflix, so Rob and I watched it later that week.
The Elephant in the Living Room is a quite powerful, yet humble documentary about exotic animals as pets. Did you know that there are more tigers in Texas than there are in the in wild worldwide? What do you do when you no longer want your python? The climax of the film surrounds the connection between an Ohio resident, Terry, with 2 lions and 4 cubs, housed in his backyard. It was a good movie and I recommend it. Another great documentary related to animals is The Cove, which won an Academy Award in 2010. That is a in a league of its own, though. That was a thrilling documentary!
In any case, chronically my life through the foods that surround these events, I present to you these quick and easy peanut butter and jam energy balls. Flavourful peanuts are key for this recipe, which is why I highly recommend using roasted peanuts. I didn’t want to be wrist-slapped if I brought them to a raw vegan potluck, so I shared it with this vegan potluck instead.
With such a simple ingredient list, you might not think too much about them. However, there was a nice balance of chunky peanuts and jam-like sweet raisins. The extra peanut butter kept the balls together nicely. Add salt to taste, but I guarantee you it needs some to make the flavours pop.
When Rob taste-tested them, he thought they were better than my typical date balls I bring cycling. At first, I felt bad for my date balls, but then took it as a compliment that these were just really good. :)
There is only one problem with the potlucks. Sometimes it seems like a tease to try so many great dishes, but not get a corresponding recipe. Thankfully, I connected with someone who shared the recipe for her fudgy black bean brownies. I look forward to following her blog and connecting more, because her MoFo theme is eating out as a vegan in Houston. I am impressed she can support a month’s worth of posts!! It may not be so bad as a vegan in Houston after all. :)
Have you seen The Elephant in the Living Room or The Cove? Any other documentaries you recommend?
I usually don’t like to play guessing games with my food. However, I had fun sharing it at work, letting people tell me what they thought. First yay or nay. I had 90% yay. Then I let them guess what they were eating. Not a single person guessed watermelon. I had a lot of votes for pepper (due to the seeds, methinks) and other fruit due to the sweetness. Lisa described them as bubble gum which comes from the sticky sweet consistency. But once I let out the watermelon secret, you can catch a glimpse of flavour in the background. Isn’t it funny how fickle our tastebuds can be?
It is certainly the special texture of the dried watermelon that I adored. Chewy and sweet. I made version plain and also salted with and without chile flakes. With a combination of hot-salty-sweet, the salted chile flake version was my favourite. Rob concurred. Rob mused it would be eerily similar to jerky if we added liquid smoke. Not that I know what jerky tastes like, though. ;)
I just realized that not only are simple recipes easier to make, but they are also a lot easier to type up afterwards. Enjoy! :)