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!)