Friday, June 25, 2010
Happy Friday! How's your week been? It's been a whirlwind around here. I've been preparing for a special event on Sunday - I'm having a raw vegan dessert party! This is something I've been wanting to do for years, and is finally happening. I've got a fun, over-the-top menu planned - you know - various chocolates, moonie pies, cake, truffles, balls, bars, pie, ice creams/sorbet with toppings to make sundaes, parfait...I can barely think straight at the moment, but lets just say it should be a mighty fine and scrummalicious time!
OH! And check out a recent video I filmed with Philip and Alex, where we make raw apple raspberry pie! This is one of the items on the dessert menu this weekend. It's quick, easy, and super delicious!
In the midst of the party prep, I found a bag of organic dried, unsulfured pineapple yesterday which had been sitting in the cupboard for a while. Looking a little more than dried, I decided to rehydrate it for a few hours, and voila, it was begging to be used in a recipe! Use this as a guideline... frozen banana would work nicely in here too!
2.5 oz dried pineapple (~ 3/4 cup roughly chopped)*
1 cup water (or enough to cover the pineapple, plus a bit extra)
1/3 cup cashews
2-3 tablespoons pure maple syrup
1 1/2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract
2 cups ice cubes
1. Soak the dried pineapple in the water for at least 2 hours, or until is hydrates.
2. Blend the pineapple and soak water with all but the ice cubes, until smooth and creamy.
3. Add the ice and blend again until frothy.
4. Taste, add a bit more sweetener if necessary.
*Or try with fresh pineapple (about 1 cup) and omit the water and use a few more iee cubes.
Oldie??? Blueberry Sorbet from a post in August, 2008, after picking wild blueberries! Since then I've adjusted the recipe slightly.
2 cups blueberries
1 1/2 cups water
1/2 cup pure maple syrup
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
Pinch of salt
1. Blend all ingredients until completely smooth.
2. Chill the mixture for a few hours.
3. Process in an ice cream maker according to the manufacturers instructions.
4. Alternatively, pour into ice cube trays and freeze.
Note: The mixture should seem a little too sweet before freezing it. The freezing mutes the sweetness.
Have a fabulous weekend! I'll report back next week with goodies from the dessert party, including a video! Stay tuned...