Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
Ani's Raw Food Essentials (67 page)
Try adding a cup of dried fruit, such as raisins or cranberries, for color, texture, and flavor, along with such flavorings as a tablespoon of alcohol-free vanilla extract or a couple of teaspoons of ground cinnamon.
For other delicious variations, try tossing fruit with your favorite Fresh Fruit Jam (page 96), Vanilla Butter (page 98), Lavender Butter (page 98), or Chocolate Butter (page 100).
4 to 5 cups sliced fruit, such as apples, persimmons, strawberries, or
peaches
¼ cup agave syrup
peaches
¼ cup agave syrup
Place the fruit and syrup ingredients in a mixing bowl. Toss to mix well. If you have time to spare and are using firmer fruit such as apples, set your filling aside for a few hours to release water, soften, and marinate. This will give your filling more of a cooked fruit texture.
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Spread in your piecrust, and enjoy.
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Will keep for a couple of days in the fridge.
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OPTIONS:
Some of my favorite combinations include apple slices with a cup of raisins and a tablespoon of alcohol-free vanilla extract; blueberries tossed with agave syrup and a teaspoon each of ground cinnamon and grated nutmeg, for a spiced flavor; and sliced peaches tossed with agave syrup and Lavender Butter.
Some of my favorite combinations include apple slices with a cup of raisins and a tablespoon of alcohol-free vanilla extract; blueberries tossed with agave syrup and a teaspoon each of ground cinnamon and grated nutmeg, for a spiced flavor; and sliced peaches tossed with agave syrup and Lavender Butter.
FILLS 1 PIE
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Fill your favorite Basic Piecrust with Whipped Cashew Kream, and top with beautiful strawberries.
1 recipe Basic Piecrust (page 263)
2 recipes Whipped Cashew Kream (page 266)
2 cups halved strawberries
2 tablespoons agave syrup
2 recipes Whipped Cashew Kream (page 266)
2 cups halved strawberries
2 tablespoons agave syrup
Spread the whipped kream in your piecrust, in a single, even layer.
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Toss the strawberry halves in the agave syrup, then arrange the strawberries, sliced side down, on top of the kream.
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Will keep for 2 or 3 days in the fridge.
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SERVING SUGGESTION:
Serve with Chocolate Fudge Sauce (page 282) or Strawberry Sauce (page 280).
Serve with Chocolate Fudge Sauce (page 282) or Strawberry Sauce (page 280).
MAKES 1½ CUPS
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A white, rich kream to enjoy on top of your pie, ice kreams, and as a dip for berries and sliced fruit.
1 cup cashews
½ cup coconut oil
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
½ cup filtered water
½ cup coconut oil
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
½ cup filtered water
Place all the ingredients in a high-speed blender and blend until smooth. Transfer to a small bowl and place in the center of a serving tray or platter.
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Will keep for 4 to 5 days in the fridge.
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SERVING SUGGESTIONS:
Serve with 1 pound of strawberries, blackberries, or sliced peaches or apples. Spread the kream inside your piecrust, then top with the fresh fruit to make a kream pie.
CUSTARD TARTLETSServe with 1 pound of strawberries, blackberries, or sliced peaches or apples. Spread the kream inside your piecrust, then top with the fresh fruit to make a kream pie.
MAKES ABOUT 6 TARTLETS
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To make tartlets, which are traditionally small pastry crusts, divide and press Basic Piecrust into the compartments in a tartlet pan to make individual mini pies. These tiny pies are filled with Whipped Cashew Kream, and topped with a variety of fruits for a beautiful display.
1 recipe Basic Piecrust (page 263), made with almond meal
2 recipes Whipped Cashew Kream (page 266)
2 recipes Whipped Cashew Kream (page 266)
Your favorite small fruits for topping each tartlet, such as 1 blackberry, 3 blueberries, 1 raspberry, or cacao nibs
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Line the compartments of a tartlet or multiple brioche pan with plastic wrap first, then press the piecrust firmly into the pan. Remove by gently lifting up the plastic wrap.
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Next, spoon the whipped kream into each tartlet. Top each tartlet decoratively with one type of fruit or the cacao nibs.
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Serve immediately, or keep in the fridge.
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Will keep for 2 or 3 days in the fridge.
The cakes in this book are inspired by the texture of baked flourless cake. It's a dense, moist, and gooey consistency similar to that of fudge or a brownie. The cake tastes guilt laden, but in reality, is packed with antioxidants that are healthy and good for you, our animals, and the planet.
I like to leave small bits of nuts in my cake mix for more texture visually and for a more interesting mouthfeel. If you prefer a smoother cake mix, you can process your nuts into a powder first, before adding dates to bind it all together.
My recipe calls for Medjool dates because they have a higher moisture content and are soft and sticky. If you use a drier date, soak them in warm water for 20 minutes or more before using to add moisture.
To make your cake, nuts are bound together with the stickiness of the dates. If your cake is too crumbly, just add a few more dates to the mix. You can even add a tablespoon or two of water or agave syrup, to add more moisture that will help bind, if needed.
3 cups nuts, such as walnuts, almonds, or Brazil nuts
¼ teaspoon sea salt
1 cup pitted Medjool dates, packed
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
1 to 2 tablespoons agave syrup (optional)
¼ teaspoon sea salt
1 cup pitted Medjool dates, packed
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
1 to 2 tablespoons agave syrup (optional)
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