1 teaspoon coconut extract (optional)
1/3 cup plus 1 tablespoon confectioners’ sugar
1 cup fresh or canned pineapple chunks, pureed
3 tablespoons dark rum
1/3 cup toasted coconut
1. In a food processor or high speed blender, combine the drained soaked cashews and coconut milk, and process until smooth and creamy. Add the vegan cream cheese, coconut extract (if using), vanilla extract, and the 1/3 cup confectioner’s sugar. Process until completely smooth. Set aside.
2. In a small bowl, combine the pureed pineapple, rum, and remaining 1 tablespoon of confectioner’s sugar and stir to mix well.
3. Arrange a single layer of cake slices in an 8-or 9-inch square baking pan (you may need to cut some of the pieces to fit). Brush the cake with the pineapple-rum mixture, allowing it to soak into the cake. Sprinkle with half of the coconut. Spread the filling mixture evenly on top. Sprinkle with remaining coconut. Chill for 4 hour before serving.
I absolutely LOVE the cover of my soon-to-be-published slow cooker cookbook! Isn’t it gorgeous? That’s the Seitan Ropa Vieja on the cover. This new book is due to be released in early October, but is available for pre-order now on Amazon.
I’ve already posted a few tester photos here, but I thought you might like to see a few more. So, here is another sampling of the recipes that await you in Fresh from the Vegan Slow Cooker, photos taken during testing by a few of my fabulous recipe testers Sabrina, Lori, Lea, and VeganAide:
|Maple Dijon Root Vegetables|
|Creamy Polenta with Mushroom Ragu|
|Chocolate Truffle Cake|
So what do you think? Ready to get out your slow cooker and start cooking?
My latest post on One Green Planet is a recipe for Smoky Chickpea and Watercress Salad with Mango and Avocado. I strongly urge you to click on the link for the salad recipe. You’ll be glad you did and, I can tell you that although you may go for the salad — you’ll stay for those smoky chickpeas. They’re that good. So good, in fact, that I just had to tell you more about them.
As I mention on OGP, I’ve had a thing for roasted chickpeas since my grandmother introduced me to them when I was a kid. I couldn’t help but think that roasted chickpeas might be an ideal vehicle for the smoky flavors contained in the marinade I use to make vegan bacon. I thought about calling them “chickpea bacon balls” but decided “smoky chickpeas” was the better choice.
The inspiration for the smoky chickpeas came as I was thinking about the best spinach salad I ever had at a restaurant in my hometown. It was garnished with crumbled bacon and topped with a creamy dijon dressing. For my own part, I tend to make mustard dressing only when I have an almost empty mustard jar (so I don’t waste any), which happened to coincide with my spinach salad memory and my acquiring some lovely watercress which I wanted to pair with mango and avocado.
Suddenly the stars were aligning as I imagined how wonderful a smoky bacon flavor and a creamy mustard dressing would complement the watercress, mango, and avocado. I’ve been making vegan bacon out of everything but the kitchen sink these days, from the usual tempeh and tofu, to kale, and sliced mushrooms. Why not chickpeas? After all, I add chickpeas to virtually all my salads anyway, but giving them a smoky-bacony flavor would really take them over the top.
Instead of a regular creamy mustard dressing I wanted to play up the flavors of the mango as well as the smoky chickpeas, so I added a bit of liquid smoke to the dressing along with some mango. Oh yeah.
I predict that I will be making smoky chickpeas often. They’d be great tossed with cooked grains and greens, or even on their own as a snack. And I know for sure, they’re going to grace my salads from now on!
Are you going to try them? (If you do, let me know what you think of them!)
It’s my pleasure to turn this post over to Roberto who agreed to write a few words about his new book and share his recipe for Spring Rolls with Dipping Sauce from Vegan Cooking for Carnivores.
|Spring Rolls with Dipping Sauce, photo by Quentin Bacon|
Some of my favorite recipes have been developed on the fly. Combine a little of this with a little of that and often the result is something quite delicious. That’s what happened when I made these Butterscotch Figgy Bites. I usually don’t keep desserts in the house unless we’re having company, but Jon was in the mood for something sweet. So I stared at the pantry shelves for a minute until some promising ingredients revealed themselves to me: figs, butterscotch chips, and bran cereal flakes. I never combined figs with butterscotch before but somehow I thought their flavors would be wonderful match. And they really are.
Into the food processor went about 1 1/2 cups of figs (just cut off the hard tips). The first time I made these I used kalmyra, this time I used mission. The figs should be dried (as opposed to fresh) but moist, not all dried out. To the figs I added about 1/2 to 3/4 cup vegan butterscotch chips (the Food Lion store brand is vegan, although there may be other vegan brands available). To hold it all together I added about 3/4 to 1 cup of ready-to-eat bran cereal flakes. I processed the ingredients until everything was well chopped and would hold together when pressed.
When I made these the first time, I pressed the mixture into an 8-inch baking pan sprayed with nonstick cooking spray. For this batch, I pressed them into a mini muffin tin (also sprayed with cooking spray). They could actually be eaten as is but I think the flavor is better if you bake them for about 20 minutes at 350 degrees. The baking lets the butterscotch chips melt a bit and allows the flavors to combine.
For only containing three ingredients, these little bites are extremely rich-tasting with a great depth of flavor. If you can’t find butterscotch chips, they might be good made with chocolate chips, but I haven’t tested out that theory yet. If you try them (with either butterscotch or chocolate chips), let me know what you think.
P.S. Yes, that’s a glimpse of this year’s lilacs in the photo. They bloomed a full month earlier than usual and are now almost gone, when normally they’d just be starting to bloom!
1 (10-ounce) can Rotelle tomatoes with green chilies, drained
1 tablespoon cornstarch or arrowroot
1/2 teaspoon ground cumin
1 tablespoon olive oil or 1/4 cup water
1/3 cup chopped yellow onion
2 to 3 garlic cloves, chopped
1 1/2 tablespoons fresh lemon juice