Coconut Lime Sorbet from Relish Cooking Studio

I’m back! I took a few much needed weeks away from blogging to focus on end-of-term papers and such. Feels wonderful to wrap up the last of my courses, well, until September that is.

But enough about school, I’m very excited to have the opportunity to return to the topic of food! You may remember that I’ve been blogging recently about the Thai Culinary Adventure class I attended at Relish Cooking Studio.

This is my last post from this class. However, I attended a second class and have many more fantastic recipes to come!

Today, I’m excited to share their dessert recipe! I’ve mentioned this before, and I’m sure it’s not the last time I will mention this, but I’m not a huge fan of sweets. Which means I will usually pass by a dessert, or enjoy the obligatory small serving. I’m excited about sharing today’s recipe because it’s one that I enjoyed, it’s sweet, but not too sweet. Also, it’s simple to prepare (albeit a bit time consuming) and I can actually picture myself making this at home.

What is your favourite dessert to prepare at home?

coconut lime sorbet

Coconut Lime Sorbet

Recipe by the lovely ladies at Relish Cooking Studio

Ingredients

  • 500 grams (about 2 1/2 cups) superfine sugar – approximate cost $1.50
  • 2 cups coconut water – approximate cost $1.50
  • 1 lime, juiced and zested – approximate cost $0.75
  • 2 cups coconut cream – approximate cost $2.00

coconut lime sorbet

Method

  1. Preheat a sauce pan over low heat.
  2. Combine sugar and coconut water in the saucepan and cook until the sugar is completely dissolved.
  3. Add lime juice and lime zest, then simmer for 5 more minutes.
  4. Stir in the coconut cream and remove from heat.
  5. Allow the mixture to cool completely.
  6. Pour the mixture into a shallow stainless steel container (alternately, you can use an ice cream maker and skip the next set of steps).
  7. Freeze until the mixture is frozen at the edges.Remove from freezer and beat with an electric mixer.
  8. Return the mixture to the freezer.
  9. Repeat steps 6-8 (2-3 times) until the mixture has a sorbet/ice cream-like consistency.
  10. Serve and enjoy!

Makes about 4 servings  (approximate cost: $1.44 per serving).

coconut lime sorbet

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Curried Squash and Coconut Cream Soup

A month or so ago, we came up with some reason to splurge and go out for lunch. Honestly, I can’t remember the reason, it wasn’t a very good one.  Oliver & Bonacini, one of our favourite restaurants, had their Winter Fixe menu out and the deal was ending that Friday. So we splurged. And we don’t regret the splurge. The meal was, as expected, fantastic. Bryan ordered the salmon appetizer, I ordered the soup, and we shared our appetizers. Coincidentally, we both ordered the pizza with prosciutto. For dessert, he had the carrot cake and I enjoyed a fantastic bread pudding.

I (CouldEatSoupForEveryMeal) really enjoyed the soup. Bryan (NotVeryFondOfSoups) enjoyed it too. I enjoyed it so much that I decided to try to make it myself. I found a soup that Bryan enjoys enough that he will eat it as leftovers the next day!!!

My version of the soup is lactose-free. It also adds chives as a garnish, because I thought it sounded good at the time (and it did indeed taste good).

It was a bit spicy. I could only eat small bowls. Bryan, on the other hand, could enjoy the soup as an entire meal. Adjust the amount of curry according to your taste preferences.

Have you ever tried to recreate a dish that you enjoyed at a restaurant? How did it turn out?

Curried squash and coconut cream soup

Ingredients

  • 1 butternut squash – approximate cost $2.00
  • 2 tablespoons olive oil + 1/2 teaspoon – approximate cost $0.25
  • 1 can coconut cream – approximate cost $1.50
  • 2 tablespoons chicken bouillon – approximate cost $0.25
  • 2 tablespoons curry powder – approximate cost $0.25
  • 2 teaspoons of dried chives (for garnish) – approximate cost $0.15
  • 1/3 cup raw pumpkin seeds (for garnish) – approximate cost $0.75
  • 2 cups water

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the squash in half and remove the seeds and stringy pieces.
  3. Slice the squash into pieces that are about one inch thick.
  4. Line the squash pieces on a baking sheet.
  5. Drizzle squash pieces with olive oil.
  6. Bake squash for 15 minutes, then turn each piece.
  7. Continue to bake for another 15 minutes.
  8. At this point, the squash should be very soft and beginning to brown (if it isn’t continue to bake for a few more minutes), remove the squash from the oven and allow to cool until it can be handled.
  9. Use a pairing knife to remove the skin from each of the squash pieces.
  10. In a large soup pot, heat 1 teaspoon of olive oil over medium heat (careful it doesn’t burn!).
  11. Place curry powder in pot and stir constantly for about 30 seconds to one minute (it will become fragrant).
  12. Add the squash pieces, chicken bouillon, and water, then stir well and bring to a boil (the squash pieces should start to fall apart).
  13. Turn the stove off and allow the soup to cool for a few minutes.
  14. Use an immersion blender to puree the soup. The soup should be relatively thick. If it seems thin, cook it a bit longer in the next step to evaporate some of the excess water. NOTE: If you do not own an immersion blender, allow the soup to cool completely and puree in batches in a blender.
  15. Return the soup puree to the cooking pot and bring to a boil.
  16. Add coconut cream and mix well.
  17. Remove soup from heat.
  18. Serve with pumpkin seeds and dried chives for garnish.

Makes about 6 appetizer-sized servings (approximate cost: $0.90 per serving).

Raw Banana Coconut Cream Cake

This was my favourite dessert that we/Renee prepared at the workshop. It’s sweet, as most desserts tend to be. But it isn’t overly sweet. The tartness of the lime adds just enough sour flavour to counter the sweetness of the dates and the agave nectar.

When I made this cake at home, I was so happy with the outcome that I decided to share it with my family. However, I didn’t tell them that the dessert was raw/vegan. The cake had become so frozen that I wasn’t able to cut it. So we had to wait almost an hour after dinner before we were able to enjoy the dessert.

Their reaction? Everyone ate their cake without complaint and the dogs begged for the cake. My stepmother shared her last two bites, one for each dog (this is not unusual). My dad, brother, and I enjoyed our cake, but didn’t share. Everyone said thank you and we went about our night. All of the plates were clean. I think they liked it too!

Raw Banana Coconut Cream Cake

Recipe by RAW food chef Renee Shaidle

Ingredients

Crust

  • 1/2 cup walnuts nuts (the original recipe calls for macadamia nuts, I substituted walnuts to helps keep down the cost) – approximate cost $0.75
  • 1/2 cup cashews – approximate cost $1.50
  • 1/2 cup shredded dry coconut – approximate cost $0.75
  • 1 tablespoon coconut oil – approximate cost $0.10
  • 10 dates (or ⅓ cup raisins) – approximate cost $2.75
  • Pinch of sea salt – approximate cost $0.05

Banana layer

  • 3-4 bananas – approximate cost $1.50

Filling

  • 1 cup fresh coconut meat (or 1/2 cup coconut cream and 1/2 cup cashews) – approximate cost $2.00
  • 1 1/2 cups cashews – approximate cost $4.50
  • 1/4 cup coconut oil – approximate cost $0.75
  • 2 tablespoon agave nectar – approximate cost $0.50
  • 1 lime – juiced – approximate cost $0.50
  • 1/4 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon pure vanilla – approximate cost $0.50
  • 2 bananas, sliced – approximate cost $0.75

Method

  1. Prepare the crust
    1. Blend the macadamia nuts, cashews, coconut, coconut oil, and sea salt in a food processor until finely chopped.
    2. Add dates slowly to mixture until the crust becomes sticky (use more or less than recommended depending on your crust).
    3. Line a cake or pie pan with plastic wrap.
    4. Press crust mixture into an even layer in the pan.
    5. Place crust in freezer and chill for at least 10 minutes.
  2. Prepare the filling
    1. Blend the cashews and sea salt in a food processor until finely chopped.
    2. Add the remaining ingredients one at a time (coconut or coconut cream, coconut oil, agave nectar, lime juice, vanilla, and banana slices)
    3. Blend all ingredients until the mixture is smooth.
  3. Prepare the banana layer
    1. Slice the bananas into bite-sized pieces.
  4. Put it all together
    1. Take crust out of the freezer and place the bananas slices evenly on top of the crust.
    2. Pour the filling on top of bananas and spread into an even layer.
    3. Place assembled cake into the freezer for 3-4 hours to set.
    4. Remove from freezer.
    5. Decorate with coconut flakes.
    6. Serve immediately.


Makes about 9 servings (approximate cost: $1.88 per serving).

The Dessert: Pumpkin Pie with Pecan Crust

Pumpkin pie is one of my favourites. It rivals my grandmother’s apple pie and nana’s lemon-meringue pie. I think I generally enjoy these pies because they’re not very sweet.Because Thanksgiving is a special occasion, it requires that I prepare a dessert. This is an infrequent task on my part. I usually don’t want sweets and am reluctant to make a pastry. It never seems to turn out quite right. I’m sure I’d get better with practice, or if I followed the directions a bit more closely. Or, I can opt for a recipe, such as the one I found on Oh She Glows, which omits the pastry altogether and uses a pecan-based crust.

I liked this pie and crust recipe because it was flexible. It allowed me to substitute ingredients I had on hand instead of buying something I would use just this once (e.g. honey instead of brown rice syrup). On top of that, it’s very easy to put together because both the crust and the filling are prepared in the food processor.

B and I enjoyed the pie so much that we ended up eating it for breakfast the next day.

Pumpkin Pie with Pecan Crust

Adapted from Oh She Glows (Note: The original recipe is vegan. This recipe is not.)

Ingredients

For the crust

  • 1 cup oats – approximate cost $0.75
  • 2 cups raw pecans – approximate cost $4.00
  • 2 tablespoon sugar – approximate cost $0.10
  • 3 tablespoon ground flax – approximate cost $0.25
  • 2 teaspoons ground cinnamon – approximate cost $0.15
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75
  • 1/2 teaspoon salt – approximate cost $0.05
  • 1/4 cup honey – approximate cost $1.00
  • 2 tablespoons coconut oil – approximate cost $0.75

For the filling

  • 1 large can of puréed pure pumpkin – approximate cost $1.75
  • 1/2 cup brown sugar – approximate cost $0.75
  • 1/4 cup coconut cream – approximate cost $0.75
  • 2 tablespoon coconut oil – approximate cost $0.75
  • 1/4 cup pure maple syrup – approximate cost $0.75
  • 3 tablespoons cornstarch – approximate cost $0.75
  • 1 teaspoon vanilla – approximate cost $0.75
  • 2 teaspoons cinnamon – approximate cost $0.75
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75

Method

  1. Preheat over to 350 degrees Fahrenheit.
  2. Prepare the crust.
    1. Place the oats in the food processor and process until they become a powder/flour.
    2. Add the pecans, sugar, flax, cinnamon, ginger, nutmeg, cloves, and salt and process until the pecans are chopped into fine pieces.
    3. Add the honey and the coconut oil. Process until the entire mixture is sticky and begins to form a ball.
    4. Divide mixture into two and press firmly into two 10 inch pie baking pans.
    5. Bake crust for about 10 minutes.
  3. Prepare the filling.
    1. Combine the pumpkin, brown sugar, coconut cream, coconut oil, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and cloves in the food processor and process until the mixture is smooth.
  4. Putting it together.
    1. Divide the filling into half and pour the mixture over the prepared crusts.
    2. Bake for 30-45 minutes (the top should start to brown slightly).

The original recipe suggests refrigerating the pie for at least 3 hours. We enjoyed the pie fresh out of the oven topped with whipped cream and it was fantastic. It was also great when served cold the next day.

Makes 2 pies, about 16 slices (approximate cost: $1.16 per slice).

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