Part of the allure for travelling to Madagascar and South Africa, other than the interesting animals (LEMURS! elephants! giraffes! rhinoceroses!) was the plant-life as well. I don’t like to scope out flowers (much) but I was excited to visit a tea plantation. Sadly, we were not in the right areas to visit vanilla plantations (Madagascar is the world’s top producer of vanilla) or cocoa plantations but we serendipitously stumbled upon fields and fields of macadamia trees in South Africa. Turns out South Africa is the second largest producer of macadamia nuts, after Australia where it is indigenous.
So in addition to the chocolate, vanilla pods and tea, Rob allowed me to bring home some macadamia nuts too. A nice change from cashews, they bring a brilliant white to its sauces and possibly more creamy with all its fat. This is great news for those without a high-speed blender: silky sauces are just macadamias away.
While the blogosphere feasts on the beginning of the fall produce (apples, pumpkin and my favourite: brussels sprouts), enjoy this berry-filled salad spruced with mint and topped with a creamy whipped macadamia cream. The vanilla is a pronounced flavour which countered the sweet berries well. Feel free to use it on top of your morning oats (see below), or as part of a parfait, or perhaps, more in keeping with fall, on top of a vegan pumpkin pie or fall-spiced hot beverage (pumpkin latte, pumpkin chai tea or hot chocolate, anyone?).
Are you ready for fall yet?
I am sharing this with Bookmarked Recipes.
Whipped Macadamia Cream
Adapted from The 30-Minute Vegan
1 cup raw unsalted macadamia nuts
1 tbsp agave, or to taste
3/4 – 1 cup water, or to reach your desired consistency
1/2-1 tsp vanilla extract
1. In a blender, combine all ingredients and blend until smooth. Add more water, to thin to your desired consistency. Store in fridge. I served it with berries and slivered mint.
Makes 1.5+ cups.