Tuesday, 22 April 2014

Dexter's Key Lime Pie

Key Lime Pie titles

OK so I admit it. 

I am 100% obsessed with the television programme Dexter.

I am 100% in love with the character of Dexter.

I am also a cat lady (how is that relevant? keep reading!!)


I love cats. My mother, grandmother, rest of family hates cats. I was brought up in a cat-hating environment. The house I lived in wouldn't allow pets. So I've never really had the oppurtunity to have a cat. Until now. 

I've decided to name my ginger cat. Dexter. Because I am just that cool!

Anyway. What does Dexter and Cats have to do with Key lime pie you ask? well. There is an episode of Dexter (read :best show ever) where the character of Dexter hunts for the best key lime pie before his friend dies.


I had a yearning for damn key lime pie after that.

but. . . . 


Traditional key lime pie, which was created for the sailors, used condensed milk (Uber sugary. . .eek) and other such ingredients you could get hold of. . . on a boat!

But my scurvey preventing dessert called to be made healthier, and sans dairy products!


Plus, we have a glut of coconut ice cream hanging around now from my ice-cream projects!


And what goes well with ice cream?! yea, you know, pie. 


Traditional pies have pastry (which I really hate) so, I'm really quite OK with key lime pie, no pastry and all that. 
If I had a little more patience I would totally have made some thick soy cream and piped something round the edge, 1980's dinner party style (which I think is the best era for dinner parties, this was totally not a dig!)

We are currently decorating our bathroom and hallway, trust me when I say you really do not want to see it before. It has never (in 5 years) been decorated, and the woman who lived there before, really had zilch decorating taste.

As I was sanding off the bright red (!!) paint from every visible surface in the hallway (splatted on woodwork, doorframe, ceiling) I found a pencil drawing of a cat (it also said "F*** off underneath, what a lovely person right?!) and I am taking that as destiny for me to have my cat! Pete has agreed, and shook on it, so there's no going back now! There is just something comforting about having another life force around, especially since I work from home, and Pete works CRAZY (and I mean crazy) shifts.

Anyway, here's my recipe for Key lime pie, #AccidentalVegan style! 

Recipe :
1/2 block of Tofu (approx 1 cup) (see notes)
Juice of 2 limes
1 tbsp Agave
1 Tbsp Coconut Oil
1 cup Oat flour
1/4 cup Almonds (see notes)
1/4 cup coconut oil
1 tbsp stevia (see notes)
zest of 2 limes

1. first prepare the base by pulsing the Almonds in a food processor until they are roughly pea sized.
2. Mix the oat flour, almonds and stevia in a bowl. Add the coconut oil. The mixture should resemble wet sand. Press this into a greased 7" loose bottomed tin.
3. Add the tofu and lime juice to a food processor and process until combined.
4. Stir in the coconut oil and agave, then pour over the base.
5. Bake in the centre of a 180C oven for approximately 20 minutes.
6. Remove from the oven and let completely cool, before transferring to the fridge. Chill for a couple of hours before removing from the tin.
7. To serve, sprinkle the lime zest over the top and serve with coconut icecream (or any other ice cream!) and soy cream!!

Substitutions :
Almonds - Walnuts would be really nice here, or hazelnuts. I wouldn't suggest anything too strong in taste as it may play oddly against the lime taste.
Stevia - Sugar, Aspartame, or any other form of sweetener could be used, I would even say that liquid sweetener such as agave, maple syrup or honey for non-strict vegans could be substituted.

Notes :

Tofu - I understand that there are many different types of tofu. The only type I can get is . .  .Tofu! It doesn't specify the type, however from what I can ascertain, it is really close to silken tofu.

Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan  

Thursday, 10 April 2014

Coconut Ice Cream

Ice cream titles

OK, so it may not quite be the time of year for ice cream yet. . . but it sure is close!


If anyone has seen my old blog. .  . before I became fully vegan, way back in the beginning when I began exploring different vegan food, you will have seen my first attempts at vegan ice cream.

I made one with coconut milk, and one with rice milk (I called it "rice cream" ; yeaa I know, I'm witty!).


I'd managed to get the texture about right, but when it lived in the freezer, you needed to let it defrost for about 15 minutes before you served it, mainly because it froze SOLID almost like a sorbet.


Then a couple of weeks ago I saw Ashley's post on ice cream and I had a bit of a "dammit! why didn't I have that genius idea??!?" moment. 


What a bloomin genius move!


in adding the alcohol (it's only a minute amount) the freezing point is lowered slightly, and doesn't freeze like a block.

In all honesty as much as I love Ashley's blog. . . I was slightly jealous I hadn't thought that one through. 


I didn't decide to make ice cream to keep in the freezer until summer. . . oh no!. I'm currently having a few problems with my wisdom teeth *sad face*! They've been coming through for yeeearrrsss. . and every now and then decide that they want to come through a little more. 

To be honest with you, I've been getting a little bored of eating on one side of my mouth. . it's awkward! (a lot of banana smoothies have been consumed of late!)

So whilst everyone is still waiting for summer. . . I'm going to eat ice cream! . . . in spring!

Recipe :
1 tin coconut milk
400 ml Soy milk
(see notes)
1/3 cup Kithul treacle (see notes)
1 tbsp Arrowroot powder (see notes)
1 tbsp vodka

1. Stir the arrowroot powder with a couple of tbsp's of the soy milk in a small bowl.
2. Add the remaining milk to a pan with the coconut milk, heat gently over a medium heat.
3. Pour the Kithul treacle into the pan with the arrowroot powder mixture, stir well and continue to heat until the mixture thickens. This won't take long.
4. Remove the pan from the heat and cool the mixture to room temperature. This will take about an hour.
5. Stir in the vodka and add the entire mixture to an ice cream maker.(see notes)according to your machines instructions (see notes).
6. When frozen, transfer to a freezer safe container and place in the freezer.

Substitutions :

Soy milk - I have used rice milk in the past which works really well because it is naturally sweeter than soy milk. I think it would be possible to use any non-dairy milk here.

Kithul treacle - Non-strict vegans could use honey, you could also use maple syrup, agave or coconut nectar.

Arrowroot Powder - Cornflower works really well here too.

Notes :

I have an ice-cream maker which doesn't require the bowl part being pre-frozen (it's a bit of an industrial model) but I know a lot of home ice cream makers do require the bowl to be frozen overnight before hand. If you don't own an ice cream maker it is still completely plausible to make this ice cream.
When the mixture is cooled transfer to a freezer proof tub. At hour intervals for the first three hours, take a fork and whisk the mixture to break up large ice crystals forming.

Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan 

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