|The pomegranate vanilla|
I have heard too many people say that putting togther the words vegan and dessert is a sin. To battle this unjust generalization I opted to be in charge of desserts over the festive eating marathon. When I cook vegan foods for people I don’t know, I never want others to guess that it’s specifically a vegan dish. It is a pet peeve when people say “wow this is good considering it’s vegan”. I want my food to be good for the fact that it is simply delicious full stop. I think that the Nanaimo slice achieved this.
To begin this cooking expedition I made my own spiced vegan crackers by mixing two teaspoons of ‘no egg’ (egg replacement product) with 4 tablespoons of water.
I then added:
3 Tbspof olive oil
4 Tbsp of almond milk (which I made myself)
2 Tbsp of pure maple syrup
3 Tbsp of molasses.
In a separate bowl I mixed together dry ingredients including:
While the crackers were baking I prepared the filling.
I whipped together:
½ cup olive oil butter
2 Tbsp coconut milk
A tsp vanilla extract
2 Tbsp custard powers
And (gasp) 1 1/2 cups of icing sugar.
Usually I try to avoid sugar. But I felt that this was the time to splurge… especially as this recipe makes A LOT of slices. I also crushed a big handful of pomegranate seeds and used the red juice as food coloring (it did not work!! Alas…. If anyone has any ideas please let me know! )
In a separate bowl I whipped together the same ingredients but replaced the vanilla extract with peppermint extract and used chlorophyll as food coloring (it worked well!)
By this time the Crackers had finished baking and had cooled down. I crushed them in a food processor (leaving them quite rough. I love texture!!). I then mixed:
1 cup of almond meal (left over from almond milk!!)
1/3 cup of coca powder (sifted)
2 cups coconut milk
½ cup of olive oil butter
Next to come is the vegan cheese cake…