A Mini Adventure in Raw Apple Pie

Due to the magic of the internet I started 2018 off right, by receiving an email in error from an Italian woman gifting me with three raw vegan recipes.

The second of those is a raw apple pie recipe and I was skeptical, but also intrigued, especially because I had a tip from the lady: “Yesterday I think I blended the apples too much. If you can shake them a little I think the “cream” might remain consistent.”

So I have no clue what she actually meant in her actual Italian version of this email by “shake them a little.” But. I tried.

I used a huge trifle dish or whatever the hell this horrible thing is. I bought it to make tiramisu in and I don’t know what it’s really for, but the point is that my pictures end up awful because the dish is always in the way.

But this is what it looked like:

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lookit that masterful decoration there

I did not blend the apples too much.

Here’s my translation of the recipe:

Il Tortino di Mele

Ingredients:

6 Apples
1 cup Raisins
1 1/2 cup Sunflower Seeds
12 Medjool Dates
3 tablespoons Coconut
1 or 2 tablespoons Cinnamon (adjust the quantity to taste)

Instructions:

Soak the dates for one hour. Soak the raisins for 15 minutes.

For the crust: blend the sunflower seeds in a food processor to reduce them to a powder. Place the sunflower seed powder in a small bowl. Next, use a food processor to blend the drained raisins in into a paste, and then mix with the sunflower seeds until a solid and homogeneous dough is obtained.

Spread the dough thus obtained in your monstrous trifle dish or something else suitable to hold the shape of a raw apple pie. The dough should have a thickness of about one centimeter and will serve for the base.

For the filling: use a food processor or a blender to blend the drained dates into a paste. Place blended dates in a medium bowl. Peel and cut the apples into reasonable slices, then place them in a food processor or a blender. Blend gently and not too much. Shake them a little. I guess. Add the apples to the dates and then add the cinnamon. Mix carefully so as to mix the ingredients and their flavours well. The whole thus obtained has to be poured over the previously prepared base and then leveled with a suitable spatula.

Add the coconut to cover everything. To finish decorating, arrange nicely sliced pieces of apple in a decorative fashion (see photo) (for what not to do).

Refrigerate for at least an hour before serving.

I bolded the parts that are AMAZING thank you Google Translate and also the Italian Language.

What I didn’t leave in are that “soak the dates” is my translation from “put the dates in the bath” and once again I have to mention that the direct translation from Italian of “food processor” is “robot of the kitchen.”

ROBOT. OF. THE. KITCHEN.

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I honestly don’t know if the apples were supposed to be blended more thoroughly than that, but the way I did it was pretty good. Surprisingly, with zero flour and zero vegan butter and zero cooking, this tasted like apple pie. It tasted like a simple apple pie that had gone in the fridge after cooking. I liked it.

Well, next up is the cheesecake.

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A 2018 Mini Adventure

On New Year’s Day I got an email from an Italian woman that she was trying to send to her friend, but I guess our email addresses were similar so I ended up with it instead.

It went like this:

Buongiorno, 

Ecco il pdf della ricetta della torta di mele. Ieri credo di aver frullato troppo le mele, se riesci a frullarle un pò meno forse la “crema” rimane più consistente..Ti allego anche la ricetta di una torta crudista al cioccolato che ancora non ho provato a fare ma sembra mooolto golosa…

Sotto trovi il link al sito di ricette crudiste da cui ho tratto quella del cous cous di cavolfiore + tante altre.. (a proposito mi sa che ho dimenticato l’insalatiera di vetro che lo conteneva. Non ho fretta di averla, alla prossima occasione..)

http://www.ricettecrudiste.it/ricette/couscous-crudista/

Dalla classica ricetta Nordafricana un couscous crudista a base di cavolfiore e ortaggi. Una meraviglia per la vista e per il gusto, scoprite la ricetta!

Grazie ancora per l’accoglienza e la gradevolissima serata. 

Di nuovo Buon 2018 a tutti.

In other words:

Hey.

Here is the pdf of the apple pie recipe. Yesterday I think I blended the apples too much. If you can shake them a little I think the “cream” might remain consistent. I also attached the recipe for a chocolate cake that I haven’t tried yet but it seems soooo decadent.

Below is the link for the website I got a lot of raw recipes from, like the cauliflower cous cous (btw I know I forgot the bowl, I’m in no rush to have it back, next time).

Thanks again for the reception and the pleasant evening.

Again Happy 2018 to everyone.

So I checked out the recipes, using Google translate because though I am Italian I’m nowhere near fluent. As luck would have it, they’re all vegan. All of them. Also raw, which, I think, was more the point, but still. I’m always saying I could use more raw vegan in my life.

I replied and told her she got the email a little wrong but thanked her for the recipes anyway because I’m going to try them. I replied in English, and then she replied with “Hey sorry thanks for telling me enjoy the recipes there’s no gluten or dairy in any of them,” also in English, so I felt like a jerk for not trying to reply in Italian. But it’s fine. Google is a thing.

Look. This is perhaps the most magical thing that’s happened to me via email. And I’ve been offered jobs via email. A job I like, even, once. The first time I talked to my long lost brother was via email.

BUT THIS TRUMPS EVEN THAT.

It probably has something to do with that one terrible guy who has texted me by accident twice now thinking I’m his (probably) terrible friend, telling him to date exclusively virgins, sometimes virgin sixteen-year-olds.

I keep meaning to reply one day pretending I’m someone he knows and say “Bro help I keep obsessing over whether the hotties all my friends are dating are virgins is there a support group do you know help me” or “Bro I’ve started dating this teenage virgin hottie but bro help if we have sex she won’t be a virgin anymore do I then have to dump her and find a different teenage virgin hottie but then if so the cycle starts again or I get arrested so what do, help.”

But I never get around to it.

The point is, someone contacted me by mistake and bequeathed three raw vegan and gluten free recipes and one of them is a chocolate cheesecake.

Thank you, internet.

Anyway. I’m going to blog the three recipes because unlike some people I could mention I’m not worried about anyone’s virginity status, and therefore I have lots of time to do things where otherwise I would be occupied thinking about who’s a virgin and who isn’t a virgin. Fancy that.

I’ve made the first one already! Technically I should have started with the apple pie, and then done the cheesecake, and then the cous cous, but I started with the cous cous because I’m a lot more excited about dessert so I figured I’d just get the vegetables out of the way.

INGREDIENTS

For the cous cous:

1/2 of a cauliflower
Cumin
Turmeric
Curry
Salt
Pepper
Olive oil

For the toppings:

1/2 of a bell pepper
1/2 of an onion
2 tablespoons capers
2 tablespoons olives
5-6 cherry tomatoes
1/2 T of peas
1 carrot
1 stalk of celery
The zest of half a lemon

Blend the cauliflower with the food processor*** so as to obtain a grain similar to the classic semolina. Transfer the cauliflower couscous into a large bowl and season with cumin, turmeric, curry, salt, pepper and oil.

Cut the pepper, the onion into cubes (you can marinate it with salt and vinegar first), the tomatoes, the carrot and the celery. Add the capers, previously desalted, the peas (fresh or frozen) and the olives. Season with salt and pepper Add the cous cous to the dressing, top with the lemon zest and decorate with fresh mint.

***Food processor in Italian is “robot da cucina” which is pretty great news. A direct translation of that is “robot of the kitchen.”

I forgot the peas and cherry tomatoes. I also “forgot” the lemon zest and the mint (I was too lazy for that) but it would have been good. Even without those four ingredients, I actually liked this a lot. The fact that there aren’t any measurements for any of the spices meant that I just added until I liked the taste and I have to say, that makes a difference.

I also DID NOT marinate the onion and pepper in vinegar first, because I HATE THAT. I HATE THAT SO MUCH. I HATE WHEN I BUY FUN LITTLE SALADS ONLY TO FIND OUT THAT IT ALL TASTES LIKE VINEGAR AND ONLY VINEGAR.

But if that’s what you like then go for it. It’s definitely missing a tang and that’s probably because I didn’t add the zest.

Well, that’s it for now. Next time is a raw apple pie. So. Yeah.

Vegan Chili – The Only Food You Will Ever Need

I could seriously eat chili every day of the week.

Actually, I have done that before, for longer than I care to admit.

Chili was probably the third thing I learned how to cook (after scrambled eggs and pasta). When my parents moved me into my first student house/pit of darkness, they set me up with a nice big pot (which I burnt to a crisp 3 years later) and showed me how to make chili.

I was an omnivore at the time, so I won’t share my family’s super-delicious chili recipe that I learned that day. Instead, I want to share my adapted, vegan version, which I have developed (and continue to develop) every fall and winter since that time in 2011.

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Your basic vegan chili. This one uses green peppers, carrots, red kidney, and black beans.

Continue reading “Vegan Chili – The Only Food You Will Ever Need”