Pistachio Melon Cake (from RaisingJane)

“How difficult can it be?” I asked myself. Slice some melons, make some coconut cream, shell some pistachios, and tidy up the kitchen.

I’d had my eye on this beautiful cake from raisingjane.org for quite a while. (The recipe was originally published a year ago and re-published again just recently.) 

I practically had the entire recipe and method memorized because I’d studied it and read it and deliberated over it for so long. Slice melons, whip up coconut cream, shell pistachios, tidy kitchen.

(This is where I mention that I was hosting a small dinner party in a few hours.)

The stumbling block would be the coconut cream. I’d tried whipping coconut cream on various occasions before – all great failures! In my experience, the fat in the chilled can never separated and rose to the top, leaving me with a watery mess. Everyone in ‘perfect internet world’ has great success with whipped coconut cream, but not me.

According to the original recipe, I HAD to use Native Forest full-fat (not low-fat) Organic Coconut Milk, but of course, my tiny town barely carries any coconut milk at all. So being the ridiculous person I am, I ordered 6 cans and had them ‘rushed’ to my doorstep.  You can see from the photos, that even after a few days in the fridge, the coconut cream was really weird….. more like grease and solid fat. Bleck.

I tried and tried to whip it, but eventually ended up adding lots of powdered sugar and milk and maybe even a bit of Earth Balance. In the end, it tasted great, but so frustrating! I will NEVER try coconut cream again.

The other weird thing about the coconut cream was that it did not cling at all to the melon slices. Not a pretty presentation. No one cared, of course, but still after all the effort, I was expecting a nice slice of cake with the frosting attached!

Anyway, if you’re looking for a beautiful fruit dessert, and you don’t mind cleaning up a huge mess, and you can live with frosting that falls off, give this a try. Original recipe and beautiful photos HERE.

Berries and Cream Cheesecake – vegan and awesome

Better than any argument is to rise at dawn and pick dew-wet red berries in a cup. Wendell Berry

I was extremely nervous to serve this at a recent dessert party. I don't know if I was more worried about the sloppy appearance or about how much I diverted from the original recipe. Silly me! Every bite was gone and folks raved. Seriously, they raved. 

The original recipe comes from an old magazine and calls for blueberries and full heavy cream and of course dairy cream cheese. See how perfect the professionals can make their cake and their photo look? I made this years ago for a Boy Scout banquet and I remember people raving then also. (Look closely and  you can see I gave it two 5 star ratings.) 

So if you have time to kill and want to bring a most impressive dessert to a party then look no further.

Here’s what you need:

2 T sugar

Zest from one lemon

2 T fresh lemon juice

¾ C black berry preserves

¾ C fresh blackberries, plus more for garnish

¾ C fresh strawberries, plus more for garnish

8 ounces room temperature non-dairy cream cheese (Tofutti brand)

¼ C powdered sugar

1 t pure vanilla extract

1 can full fat coconut milk stored in the fridge at least 24 hours

¼ C powdered sugar

½ t pure vanilla extract

24 ounces pound cake, sliced 1/3 inch thick

Coconut cream straight from the can - Chilled 24 hours

Here’s what you do:

Make the coconut whipped cream: Make sure the coconut milk has been chilled thoroughly in the fridge for at least 24 hours. Turn the can upside down and open – this will allow all the liquid to easily pour out. Scrape the thick part out and place in a small bowl which has also been chilled for 15 minutes in the fridge. Whip with hand mixer or stand mixer until light and fluffy. (I have read that if you use a brand without guar gum, it will fluff up better. Look in an Asian market.) Don’t be afraid to let it whip up for a good long time. Add ¼ C powdered sugar and ½ t vanilla and whip again. Delicious!

Whip until light and fluffy. 

Make the lemon glaze: In a small pot bring 1/3 C water to a boil. Add the 2 T sugar and the lemon zest. Stir until the sugar is dissolved. Remove from heat and add the lemon juice. Allow to cool.

Make the berry syrup:  In a medium pot combine ¼ C water, the preserves and the berries and cook over medium heat until thick – about 15 minutes. Stir often. Remove from heat and strain out any seeds. Allow to cool.

Prepare all the necessary ingredients before beginning to assemble. Note: the berry syrup is chilling in an ice bath. 

Make the coconut cream cheese: Using an electric mixer or stand mixer, mix the cream cheese, ¼ C powdered sugar and 1 t vanilla until light, smooth and fluffy. Carefully fold in the prepared coconut whipped cream.

My store bought cake was  pre-sliced, which created layers that were too thick. 

Assemble the cake:   Arrange one layer of pound cake in the bottom of a 9 inch spring form pan, cutting to fit as needed. Brush with lemon glaze. Spread half of the berry mixture over the cake. Spoon half of the coconut cream cheese mixture over the berries. Repeat this layering process one more time, ending with cream cheese. Cover and chill for at least 4 hours. Remove from spring form and decorate with remaining berries.

(printable recipe)

Coconut Cardamom Rice Casserole – from Cook’s Illustrated

Here’s another recipe I used in my Cuban Christmas menu – it’s a good one, especially if you want to serve rice to a big crowd. Nothing worse than fiddling with food on the stove at the last minute. This goes into a casserole and then into the oven.  Super easy and perfect with my Ropa Vieja.  I did not garnish this with cilantro and lime because I also served a mango salsa which was loaded with both cilantro and lime. The cashew topping on this dish was outstanding! I would never have thought of this! Crunchy and salty and buttery.

Here's my Cuban Christmas meal. Ropa Vieja. Mango Salsa.
Cardamom Rice. And off to the side- Pineapple Coconut Layer Cake
with Pineapple Curd. 

Cook’s Illustrated has the very best recipes and methods, in my opinion.  The research that goes into every recipe is incredible and I can’t even imagine how many repetitions they must do to get the perfect end product.  If you’ve ever seen their TV show then you know that they treat every recipe like a mini science experiment, explaining how every protein, fat, spice and temperature contribute to the recipe.

I found this recipe in a huge hard cover cook book called “Cover and Bake,” but I see it all over the internet also. This makes a huge 9x13 casserole, so maybe cut everything in half if you don’t want too many leftovers.

Here’s what you need:

For the topping:

1 C roasted, unsalted cashews

4 slices good white bread, torn in pieces

2 T melted Earth Balance non-dairy butter

For the rice:

2 T Earth Balance non-dairy butter

1 medium onion, minced

2 jalapeno peppers, stemmed, seeded and minced

1 T fresh ginger, minced

2 cloves garlic, minced

1 t cardamom

4 C vegetable broth

4 C coconut milk (Silk brand beverage)

2 C water

3 C rice

Salt and pepper to taste

(cilantro and lime for garnish)

Here’s what you do:

Process the cashews in a food processor until crumbly – not too long. Add the bread and melted Earth Balance and process until crumbly.  Set aside.

Melt 2 T Earth Balance. Saute the onions and jalapenos until soft, but not brown – about 5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes – stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top with cashew bread crumbs. Bake 350 degrees for about 20 minutes.

(printable recipe)

For the rest of the recipes, click below:

Ropa Vieja,     Pineapple Layer Cake with Pineapple Curd,     Simple Mango Salsa. 

Pineapple Coconut Layer Cake with Pineapple Curd – revisited

Here is the first in a series of recipes which I used for a Cuban Christmas meal. I think having  a theme for a menu can be fun, plus it makes it easier to decide what to include. Ropa Vieja was our main course alongside Coconut Cardamon Rice. I also served a mango salsa. When you include a great dessert like this cake, you really don't need many more things on the dinner plate. Everyone has to save room for dessert! 

Here's the entire meal.... Cake is over there somewhere. 

I have made this cake before from scratch, following the recipe to the letter. This time I used a boxed cake mix, and it was much improved. It was extremely tender and was perfect after a huge meal. I also used fresh pineapple this time, which was a wise move on my part.  For the original recipe (Eating Well website) click here. For my previous version of this gorgeous cake click here.

I actually made this cake the day before I served it and stored it in the fridge. Before serving it, I allowed it to come to room temperature. Excellent! Rave reviews all around! Not many leftovers.

Here’s what you need:

Boxed white cake mix – the kind you only add egg whites to

2 T Dark or spiced rum

3 t Coconut extract - divided

Fresh pineapple

3 eggs – separated

¾ C canned pineapple juice

¼ C sugar

5 t cornstarch

12 ounces reduced- fat cream cheese – room temp

1/3 C powdered sugar

Pinch of salt

1 ½ - 2 C fresh pineapple chunks – divided

Toasted coconut for garnish

Here’s what you do:

Prepare the cake mix by following the directions on the box. Add 2 T rum and 2 t coconut extract to the cake batter. Bake according to the box. Allow to cool completely.

For the curd: whisk together 2 egg yolks, pineapple juice, sugar and cornstarch. Place over medium heat and whisk constantly until thick and shiny. Remove from heat all allow to cool completely.

For the frosting: mix the cream cheese, powdered sugar, 1 t coconut extract and pinch of salt  until smooth and spreading consistency.

To assemble the cake, place one layer (top side down) on a plate, spread the curd over this stopping short of the edge. Sprinkle small pineapple chunks over the curd. Place the second layer on top (top side up). Dump the frosting on the top of the cake and carefully frost. There was not any extra frosting, so plan carefully as you go.

Decorate with pineapple chunks and toasted coconut.

For other recipes from by Cuban Christmas Menu, click below: 

Ropa Vieja,    Coconut Cardamom Rice,     Simple Mango Salsa

Two Soups: Borscht and Coconut Curry Red Lentil

I received a subscription to Chickpea magazine for Christmas and I also treated myself to all the back issues. It’s a beautiful publication, full of gorgeous photos and recipes. It’s the type of magazine that you keep for years to read and re-read every page. This perfect White Zucchini Pizza comes from the Summer 2012 issue. I am a pizza snob, and I know a great pizza when I see one. This one is more than great. You must try it, even you non-vegans out there.

From the Winter 2012 issue, I recently made Borsch; never in a million years would I have dreamed of making it, but the color in the photo tempted me. I wanted to serve it at my St. Patrick’s Day party, but it wasn’t party-worthy in my opinion. The flavor was very thin and mild, which surprised me considering how many zillions of ingredients were in it. Also, if you want to know the truth  - let’s really bond, here – it went s.t.r.a.i.g.h.t. through me…. definitely NOT party-worthy! “Tracy, may I use your bathroom?” “Yes, me too?” Ah, but, that COLOR!

And since soup season is not over up here in Michigan, I also made this excellent Coconut Curry Red Lentil. I loved it, but I wish I had made it thinner. It was a bit too thick for my taste. What I am trying to imitate is the soup I had at Seva Restaurant in Ann Arbor. Why do restaurants always have such great and ‘secret’ ingredients??

And then I was messing around and decided to puree some it: 

 “Tastes like baby food,” said the family."

Here’s what you need for Borscht:

4 beetroots

2 cabbage leaves

2 celery stalks

1 sour apple

1 carrot

Some parsley stalks

½ leek

8 peppercorns

6 allspice corns (I used dried)

2 cloves

2 garlic cloves – unpeeled

3 dried mushrooms

2 dried plums

2 t dried marjoram

¼ C black currant juice (I used pomegranate juice)

2 t red wine vinegar

Here’s what you do:

Wash all the veggies but don’t peel them. Grate beets in a food processor. Cut the apple in quarters and remove seeds. Put all ingredients except marjoram, juice and vinegar in a large pot. Cover with 3 liters of water. Cover the pot and bring to a boil, reduce heat and simmer for one hour. When it’s done, add the marjoram and vinegar. Leave it alone for the night. ( I put mine in the cold garage)

Next morning, strain, heat, season with salt, pepper and juice. Serve piping hot. 

(printable recipe)

Coconut Curry Red Lentil Soup (adapted from Food.com website, Chef #437873)

Here’s what you need:

1 T olive oil

1 T hot curry or more to taste

½ t cinnamon

1 onion, chopped

2 carrots, peeled and chopped

2 t fresh ginger, grated or minced

2 cloves garlic, minced

1 t salt

1 t sugar

1 small can tomato paste

7 C water

2 C Silk brand coconut milk

2 C red lentils

15 oz cooked chick peas (drained and rinsed)

1 T lime juice

Cilantro for garnish

Here’s what you do:

Warm the oil in a large pot. Add the curry and cinnamon and cook until fragrant, about 2 minutes.  Add the onions and cook another 2 minutes. Add the carrots, ginger, garlic, salt, sugar and tomato paste. Cook 2 more minutes. Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered for about 25 minutes or until the lentils are very soft.  At the end, stir in the lime juice. 

(printable recipe)

Pineapple-Coconut Layer Cake

I'm still dreaming of the pineapple curd which is between the layers of this pretty cake. 

I found the recipe for this BEAUTIFUL cake here at the Eating Well website. When I read the words "pineapple curd" I knew I had to make it......printed the recipe......kept moving the recipe from pile to pile .........(I have places all over the house with piles of recipes that I just *have* to try)........had to  wait for an occasion.....finally decided to make it for a group gathering at our church. Wow! Really good. I admit that I did not use cake flour or white whole-wheat flour.... I just used regular flour and regular wheat flour. Those changes may have made my cake a bit more dense than if I had used the types of flour called for, but no one noticed. The recipe calls for a nifty trick of whipping the egg whites before adding them to the batter which keeps it light.

Using fresh pineapple would have put this gorgeous cake OVER THE TOP!

I had to keep hovering over the dessert table that evening to make sure there was a piece or two left to take home to my daughter!

Coconut and Banana Pancakes - See you on Social Media!

Well, I took the plunge. I entered Pinterest World, Facebook World and Google+ World– all in the same week.  Be patient with me as I figure out how to get the ‘follow’ buttons looking good on this site…. as I write this I am not too pleased with how the buttons look over there on the right hand margin. I am my own IT guy, which means trial and error.

At first I could not for the life of me figure out what the big deal with Pinterest was….. now I am totally hooked. I have all kinds of great recipes and food ideas pinned on my boards. And I totally cleaned out all the bookmarks I had hidden on my toolbar up there. So pretty to see all that great stuff pinned all together in one spot! Love it!

As far as Facebook goes – I already had a personal FB page where I used to post all my food stuff…. Now I have a brand new and very shiny ‘Tracy’s Living Cookbook Facebook Page’ where you can find and follow me. 

Google+ is a foreign field to me so far, but I am willing to learn. Who is using it already? Can you send me some tips??? Is it simple a copycat of Facebook? I certainly have met some great people over there!

In other techie news, I am no longer writing for Mlive, but I have lots of great recipes over there. I decided to keep the Mlive icon here on Tracy's Living Cookbook, so you can always reference my stuff over there.

Anywho….. these Coconut and Banana Pancakes are something I have had bookmarked for months and are now pinned. I originally found them here and only tweaked them a tiny bit. So very good!  Made about 15 big pancakes.

Here’s what you need:

1 can (14.5 oz) lite coconut milk

½ C shredded, sweetened coconut

1 C flour

3 t baking powder

½ t salt

2 eggs, beaten

2 T brown sugar

2 T unrefined coconut oil, melted and cooled

1 t vanilla (I always use pure vanilla)

Bananas

Here’s what you do:

Whisk the eggs, brown sugar, vanilla and cooled oil. Add in the milk and coconut. Mix till blended. Add in the flour, baking powder and salt. Blend but do not over mix.

Fry on a hot skillet in a tiny bit of coconut oil. You can see that I add the sliced bananas on the first side of the pancake right at the beginning of the cooking process. When you flip them over, the bananas cook and get very sweet and soft.

Serve with real maple syrup and a sprinkling of chocolate chips (my kids like pancakes this way)

(printable recipe)

One Year Ago: Mrs. K's Famous Mexican Casserole (a funny name for a great dinner)