BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Whipped Into Shape

So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…

CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.

Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.

Berry Froyo Chiffon Pie

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted

Berry Froyo Filling:

1 9-Ounce Container Light CocoWhip, Thawed
1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

Original CocoWhip, Thawed
Fresh Berries

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.

To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Makes 8 – 10 Servings

Printable Recipe


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By Bread (and Chocolate) Alone

As far as dietary sacrifices go, I can imagine far worse conditions than living by bread alone. Anyone who says otherwise must not know of the wonders of flour, water, and yeast, and the incredible range of flavors such a humble combination can produce. Of course, a smidgen of chocolate would turn the whole affair into a genuine treat rather than a trial, but the same could probably be said for any sort of cocoa-infused pairing.

Let’s keep this one short and to the point: If you like bread and/or chocolate, together or separately, this is a recipe you should take for a spin. Crunchy croutons take the place of bland wafer cookies in this classic no-bake bar cookie. Accented with chocolate and hazelnuts, the whole mixture is bound with a dark, toasty caramel. Finally, a touch of salt and pepper sets this unique treat apart.

Bread and Chocolate Slice

8 Ounces Fresh Baguette, Diced into Very Small Cubes (1/4 – 1/2 inch)
3 Tablespoons Extra-Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/2 Cup Dutch-Processed Cocoa Powder
1 Tablespoon Flaxseeds, Finely Ground
1 Tablespoon Cornstarch
1 Cup Toasted Hazelnuts
1/4 Cup Unsweetened Shredded Coconut
1/2 Cup Coconut Oil, Melted
1 Cup Turbinado Sugar

5 Ounces Semi-Sweet Chocolate, Melted
1/2 Teaspoon Coconut Oil
Flaky Sea Salt, Optional

Preheat your oven to 400 degrees and have a baking sheet at the ready.

Slice the baguette into very small cubes, between 1/4 – 1/2 inch, as long as they’re equally to ensure that they’ll bake evenly. Toss the pieces with the olive oil, salt, and pepper until full coated, and then spread the bread out in one even layer on your waiting baking sheet. Bake for 15 – 20 minutes, rotating the sheet halfway through, until golden brown all over. Let cool completely.

While the oven is still hot, place the hazelnuts in a small baking dish and slide them into the oven for 5 – 10, until lightly toasted and aromatic. Let them cool for about 5 minutes before rubbing them in a kitchen towel to remove the papery skins.

Measure out 3 cups of croutons and set them aside. Place the rest of them in your food processor along with the cocoa powder, ground flaxseeds, and cornstarch, and pulse until coarsely ground. Transfer the mixture to a large bowl along with the reserved whole croutons, skinned hazelnuts, and shredded coconut, stirring lightly to combine. Set aside.

Line an 8 x 8-inch baking dish with foil and lightly grease.

Combine the melted coconut oil and sugar in a medium saucepan over moderate heat on the stove. Resist the urge to stir again once the sugar has dissolved, swirling the pan gently instead to mix the contents. Bring to a boil and let cook until the sugar caramelizes and turns a deep amber color. Quickly pour the hot caramel into the bowl of dry ingredients, stir thoroughly to incorporate, and transfer the whole thing into your prepared pan, spreading it out into as flat a layer as possible.

Finally, mix together the chocolate and 1/2 teaspoon of coconut oil in a small pitcher, and pour it all over the top of the bars while they’re still warm. Use a spatula to smooth it over and distribute it evenly across the whole pan. Sprinkle lightly with flaky sea salt if desired.

Let cool until the chocolate has set. Slice into bars and store in an air-tight container at room temperature.

Makes 12 – 16 Bars

Printable Recipe


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Summer’s Sweet Bounty

Much has been said of California cuisine, and as it remains a nebulous and often contentious concept at best, I won’t even begin to add my two cents to that short-changed conversation. Rather, I can’t help but marvel at the availability and variety of raw ingredients that make it all happen. It’s easy to see how a chef could be inspired to try anything once, maybe twice, when the basic components are all so accessible, to say nothing of their inherent flavor or beauty. Each trip to one of the many farmers markets is guaranteed to yield a cornucopia of edible inspiration. Where else can you find locally grown pistachios, two or three dozen distinctive varieties of peaches, and rainier cherries for an unbelievable price of $2 per pound, all in one place? San Francisco has developed a reputation as being a farm-to-table foodie’s paradise, and it sure is working hard to keep that title.

Of course, I took this opportunity to positively gorge myself on ripe seasonal fruits. The siren song of those soft, explosively juicy nectarines was impossible to resist, no matter how messy they were to eat. Apricots came home with me in aromatic, golden heaps, piled so high on the kitchen counter that it seemed impossible to eat them without aid. Somehow, I always managed.

That’s to say nothing of the berries. Despite missing out on the prime berry bounty, it was still a real treat to enjoy locally grown options, and at such bargain basement prices. As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on hand, along with the famed sourdough that beckons irresistibly in every reputable bakery’s store front. Fresh mint plucked straight from the tiny windowsill garden completed this little love note to my temporary, adoptive home state.

Light, fresh, fast, it’s the kind of recipe that depends entirely on the quality of your ingredients. Consider it as a serving suggestion; more of an idea than a specific schematic, to be tailored to whatever fruits are fresh and in season in your neck of the woods.

California Dreamin’ Panzanella

5 Cups Cubed Sourdough Bread
2 Cups Pitted and Halved Cherries
2 Cups Seedless Grapes
1 Cup Blackberries
1/4 Cup Zulka Sugar or Light Brown Sugar, Firmly Packed
3 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1/2 Teaspoon Ground Black Pepper
1/2 Cup Roughly Chopped Walnuts
Fresh Mint Leaves, Thinly Sliced

To Serve:

Coconut Whipped Cream (Optional)

Preheat your oven to 350 degrees. Spread your cubes of sourdough bread out on a baking sheet in one even layer and bake them for about 15 minutes, until golden and lightly toasted all over. Let cool completely before proceeding.

In a large bowl, toss together all of the fruits and remaining ingredients. Toss in the toasted bread, right before serving, last to ensure that it stays crisp. Mix thoroughly so that everything is well distributed and entirely coated with the sugar mixture. Enjoy immediately with a dollop of whipped coconut cream, if desired.

Makes 6 – 8 Servings

Printable Recipe


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The Cold Shoulder

July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand. Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.

While the rest of the country prepares to celebrate our independence with the standard round of backyard barbeques, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60′s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.

One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.

Inspired by a generous gift of shelled pistachios straight from the nutty experts at Diamond of California, these glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.

Pistachio Ice Cream Truffles

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

Makes a Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

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Dollars to Doughnuts

Name any day of the year, and I’ll tell you what food the calendar advises us to celebrate. National food holidays have become more of a joke than ever, despite never having serious credentials or origins of real significance in the first place. Every food council wants to get their edibles on the map, from soup to nuts- Literally. Celebrating these obscure occasions used to be a fun diversion, a bit of trivia to share and an excuse to eat something different, but now it’s just too difficult to keep up. However, there’s still one event that I’ve been celebrating since junior high, marking the date every time I put a blank calendar on the wall: National Doughnut Day. The first Friday of every June has been designated as a time to indulge in these sweet fried rings or spheres, and not just because the United Fried Snack Cake Board of America* said so. No sir, this holiday goes back to the late 1930′s, when the Salvation Army began giving out free doughnuts to soldiers who served in the war. There’s real history behind this joyous, delicious affair.

*Totally fictitious organization, but someone really ought to consider establishing this, don’t you think?

Happily, everyone can join in on the fried festivities now, war veteran or not. Although there are quite a few shops giving away free oily goods to mark the day, you can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction. A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.

One of the greatest benefits of fabricating your own fried treats is the freedom to flavor them in any way your heart desires. Chocolate is always a winning pick, one that I couldn’t resist for this particular celebration. Do you really think I would choose just plain chocolate doughnut holes, though? Clearly you don’t know me very well…

Hidden inside of each tender sphere is a gooey, sticky marshmallow, turning these average munchkins into one-of-a-kind hot chocolate doughnuts, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top. The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia. To further the “hot” part of the theme, cinnamon sugar or even a spicy, cayenne-flecked sugar could provide the finishing touch, but a simple, straightforward sweetness was exactly what I was craving.

Hot Chocolate Doughnut Holes

20 – 30 Vegan Mini Marshmallows
1 Cup All-Purpose Flour
1/3 Cup Natural Cocoa Powder
1/4 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
3 Tablespoons Olive Oil

To Finish:

1 Quart Neutral Oil, for Frying
1/2 Cup Granulated Sugar

Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they’ll melt away completely! Allow at least 30 minutes before using your icy mallows.

The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.

Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly. Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.

When the oil hits 360 – 370 degrees, carefully lower 3 – 5 doughnut holes at a time into the pot. Cook for 4 – 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.

Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible. Doughnuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have any problem with leftovers!

Makes 20 – 30 Doughnut Holes

Printable Recipe


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C’est Magnifique!

Magic is what happens when impossibilities become reality.

Thus, this new development can only be explained as an act of magic. How else could France’s sole 100% vegan publisher, L’Age d’Homme, have picked my modest tribute to dairy-free ice creams out of a veritable ocean of cookbook options? Of all books, of all things- It’s still hard for me to believe! I don’t speak French and have only visited the country briefly, but this could be the start of a beautiful relationship.

I haven’t yet seen the translated and reformatted rendition, renamed Veganice Glaces VĂ©ganes, but I’m already thrilled by the adorable new cover. For all you Francophiles out there, keep you eyes peeled for the release on June 21st! Should any French-speaking vegans out there get your hands on a copy, please let me know how the the recipes read, since I wouldn’t know the difference whether the instructions ultimately make ice cream or bicycles. Plus, I just got word that Vegan Desserts and Easy as Vegan Pie will also be joining Collection V shortly… Stay tuned for more details as they develop!

Since I can think of no better way to celebrate than with a big scoop of freshly churned ice cream, my recipe for Beurre Noisette Ice Cream, straight out of Vegan a la Mode, sounds like the perfect flavor to mark the occasion.

Beurre Noisette Ice Cream

Otherwise known as browned butter, the French have a much more elegant way of describing this rich nectar as “hazelnut butter,” alluding to the toasty, hazelnut-like flavor derived from a quick flash in the pan. The application of gentle heat transforms this everyday substance into something otherworldly, redolent with both salty and savory notes that heighten the sweetness of baked goods, or in this case, frozen treats. Many chefs would have you believe that this decadent substance can only be made with dairy, but au contraire, I’ve found that the same process works just as well with vegan “butter.” Taking the French term a bit more literally, a generous handful of hazelnuts cranks up the volume on that naturally nutty essence all the way to 11, so really, who needs the dairy anyway?

1/2 Cup Non-Dairy Margarine
3 1/4 Cups Non-Dairy Milk
2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
1/4 Cup Light Corn Syrup or Light Agave Nectar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt

1/2 Cup Toasted Hazelnuts, Finely Chopped

Cut the margarine into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Wait for all of the margarine to melt, then begin swirling the pan around to stir, as needed. In a fairly short time it should begin to look somewhat separated, with a foamy white top and yellow oil underneath that will gradually progress to a darker color. Eventually, the solids will settle to the bottom and begin to brown. The best judge of doneness here is to watch and listen to the bubbles; they will start making a more hollow pinging sort of sound near the end, and slow nearly to stopping.

At that point, quickly add in the sugar, whisking slowly but continuously. The mixture will be clumpy initially, but it will smooth out. Cook the sugar to a deep amber color, but do not be alarmed if it’s still not completely dissolved yet. Add in 1 1/2 cups of the non-dairy milk very carefully to arrest the caramelization process– Stand back, because it will sputter angrily. Things may look like a mess now, with the sugar solidified and clumped at the bottom of the pan, but do not panic! Continue stirring over gentle heat until the sugar melts and becomes smooth again.

Whisk cornstarch and remaining milk together separately before adding it into the pan with the corn syrup and salt. Turn the heat up to medium, bring the mixture to a full boil, then turn off the stove. Stir in the vanilla and let cool to room temperature before moving the cooked custard into your fridge. Chill thoroughly, for at least 3 hours, before churning.

Churn in your ice cream machine according to the manufacturer’s directions. In the last 5 minutes of churning, slowly sprinkle in the chopped hazelnuts so that the blades of the paddle incorporate and distribute the nuts throughout the ice cream. Transfer the soft ice cream to an air-tight container, and store it in the freezer for at least 3 hours before serving.

Makes 1 – 1 1/2 Quarts

Printable Recipe


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No Use Crying Over Melted Ice Cream

What initially looked like a terrible tragedy, a loss of incomprehensible proportions, turned out to be happy accident in the end. It was an average day, punctuated by various chores and assignments, with a considerable grocery shopping expedition in between. Distracted by all the to-dos and a rapidly shrinking timeline, something was bound to get overlooked. It’s just a sad shame that it had to be the ice cream.

Tucked haphazardly into the fridge and not the freezer, hidden slightly behind a bushy clump of kale, there it remained for a full day before my grave error had been realized. By then it was far too late, the previously frozen dessert fully liquified into a pale white puddle, sloshing around freely within the container. Re-churning the mess in my ice cream maker did cross my mind, but no doubt the texture would never be quite the same. Immediately searching for a solution, loath to think that such a precious treat would be wasted because of a careless mistake, my thoughts turned to the possibilities of a little kitchen alchemy. Melted ice cream is no more than non-dairy milk, sweetener, and some sort of thickener, so why couldn’t it function as such in another application?

Proving that the sum is so often greater than its parts, this humble pie requires a mere seven ingredients, from crust to filling, thanks to the convenient combination neatly packed up in the form of vegan ice cream. Strawberries and cream are a classic duo in the first place, and they truly shine together in this brilliantly simple ode to spring. The only baking required is a brief flash in the oven to set the crust, but this can be further simplified with a ready-made rendition if you’re especially pressed for time. Even more impressive than this recipe’s effortlessly delicious outcome is its versatility, easily adaptable for any season. Swap out the berries for just about any fresh fruit that’s ripe and ready, such as peaches or apricots in the summer, pumpkin puree in the fall, baked apples or pears in the winter; the potential for different flavors is practically endless.

But for now, I’m sticking with strawberry since spring is in the air and berries are on the table. Another serendipitous opportunity to come out of this initial disaster is that it became an ideal entry to the Spring Fling Dairy-Free Recipe Contest hosted by So Delicious and Go Dairy Free. Even if it doesn’t win any prizes, this quick save is definitely a winner by me. With this foolproof formula under my belt, next time, I might even let the ice cream melt on purpose.

Strawberry-Cream Pie

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

Makes 6 – 8 Servings

Printable Recipe

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