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March 23, 2018     Heritage Florida Jewish News
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March 23, 2018
 

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HERITAGE FLORIDA JEWISH NEWS, MARCH 23, 2018 PAGE 19A By Sonya Sanford 1 cuprawunsaltedcashews, soaked in water for 6-12 hours (The Noshervia JTA)--I first tried raw vegan coconut cream 3/4 cup sliced strawberries, fresh pie years ago at Caf Gratitude, one of the popular plant-based or thawed if frozen restaurants in Los Angeles. Caf Gratitude is a quintessential 1/2 cup coconut cream, refriger- healthy L.A. eatery. The menu features dishes with titles like ated overnight (or use a can of "I am bountiful" and "I am cosmic" (which you are semi- refrigeratedwholefatcoconutmilk forced to say out loud as written). Those dishes might include andskim off the top layer of cream heirloom grains, fermented vegetables, turmeric or seaweed, that solidifies) The servers often have ethereally glowing skin and offer you 1/4 cup coconut milk (or the re- an inspirational "word of the day" to think about when they maining liquid from the can) take your order. 3 tablespoons light agave nectar, All new-agey West Coast things aside, the food is good and or your preferred sweetener I have a soft spot for the place, especially when it comes to i teaspoon vanilla extract their dessert menu. juice of 1/2 a lemon, about 2 When Passover comes around, I look for desserts that could tablespoons be enjoyed beyond the eight days of the holiday and do not pinch of salt involve matzah meal of any kind. We live in a golden era of 1/3 cup melted coconut oil grain-free dessert innovations, and in the past few years this 1/4 cup shredded unsweetened wealth of creativity has greatly enhanced the offerings at my coconut Passover table, including this rift on Caf Gratitude's vegan For the coconutwhipped cream: coconut cream pie. I've added strawberries for their bright- I cup coconut cream, refrigerated ness, both in color and taste, which complements the rich overnight (or use a can ofrefriger- creaminess of the coconut, ated whole fat coconut milk and This recipe is also easy to modify with your own favorite skim off the top layer of cream that soh'difies) flavorings or ingredients. You could swap strawberries for I tablespoon agave syrup, or your favorite sweetener (sugar another berry or a mix of berries. You could add a few table- or maple syrup work fine) spoons of cocoa powder to the filling and chocolate shavings 1/2 teaspoon pure vanilla extract to the garnish. Or you could add caramel and chopped nuts For the garnish: to the mix. Coconut is an easy base to enhance, sliced fresh strawberries In all fairness, this dessert is a departure from the classic shredded coconut coconut cream pie you may be familiar with, and if you are Directions: a dessert traditionalist and like pies sugary and plenty sweet 1. To make the crust: Spray a 9-inch springform pan or a (not that there's anything wrong with that), this may not be pie pan with oil. Line the bottom of the pan with a round of for you. What this does offer is a creamy, smooth, coconut- parchment paper. rich treat without grains, refined sugars, dairy or any baking 2. In a food processor, pulse the pecans, coconut, soaked required.Italsooffersawaytoendarichsedermeaionalighter dates and a pinch of salt together until the nuts are finely note, and it sneakily satisfies both a wide range of potential ground and the mixture forms a paste-like consistency and dietary concerns as well as the laws of kashrut for Passover. sticks together when pressed between your fingers. Press the And maybe, after a few bites, you might just feel slightly more raw crust into the pan in an even layer. Place the crust in the bountiful and cosmic, freezer to set while you make the filling Ingredients: 3. To make the filling: Soak 1 cup of raw cashews for 6 For the crust: hours or overnight. If you forget to soak your cashews ahead coconut oil spray (or other cooking spray) of time, you can cover them with boiling water and let them I cup raw unsalted pecans sit for 1 hour before using. 1/2 cup shredded unsweetened coconut 4. Combine the soaked cashews, fresh sliced strawberries, 1/2 cup good quality dates, such as Medjool ofKhadrawy (pitted coconut cream, coconut milk, agave, vanilla extract, lemon and soaked in water for 10 minutes and drained) juice and salt in a high-powered blender or food processor. big pinch of salt Blend until smooth and creamy. For the filling: 5. Add the melted coconut oil and blend unt!l incorporated. Add in the shredded coconut and pulse a few times until just mixed in; you still want that coconut texture. 6. Pour the ifilling into the crust. Place the pie back in the freezer and let it set for 2 hours or until very firm. Transfer to the refrigerator and store there until ready to garnish and serve. Can be made up to one day prior to serving. 7. Just before serving, make the coconut whipped cream. Make sure the coconut cream is very cold, and then combine all of the ingredients together and whip using an electric hand mixer or immersion blender until thick and whipped topping-like. If you find your coconut cream is too stiff, you can add a few tablespoons of liquid from the can to the cream. If it's not whipping up and is too loose, you can place the mixture in the freezer in the mixing bowl for 15- 30 minutes and try again. There are also many dairy-free whipped creams and toppings available to use if you prefer to skip this step. 8. Top the pie with the coconut whipped cream. Garnish with strawberries and shredded coconut and serve. Makes 6-8 servings. Sonya San ford is a chef, food stylist, and writer based out of Los Angeles. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www. TheNosher.com.