COCONUT WHIPPED CREAM
1 can full fat coconut milk, refrigerated overnight
2 tbsp powdered cane sugar
1/2 tsp pure vanilla extractOpen the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
Yield: about 1 1/4 cups
Friends, I’ve been saying it for years: the best way to a man’s heart is, without a doubt, through his stomach.
SINGLE SERVING DEEP DISH APPLE PIE
1/2 cup unbleached flour
1/2 tsp cane sugar
Pinch of fine sea salt
3 tbsp vegan butter, cold
2-3 tbsp water, ice cold
4-6 tsp cane sugar
1 tsp potato starch
1/4 tsp ground cinnamon
One medium apple, peeled and chopped
1/2 tsp lemon juice, optionalPreheat oven to 350˚F. Lightly oil a 4″ deep dish tart pan; set aside. In a small mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger chunks. Add two tablespoons of the water and mix with fingers until a smooth dough forms. If the dough feels a little dry, add a bit more water. Knead the dough for 1-2 minutes then wrap with plastic and let rest in the refrigerator for 30 minutes.To make the filling, stir together the sugar (I used 5 teaspoons), starch, and cinnamon. Add the apples and lemon juice; toss to coat and set aside. Line a flat surface with parchment paper and sprinkle with flour. Roll the dough into a circle about 1/4″ thick. Fit to prepared tart pan, making sure it’s pressed into the bottom into the scalloped edges. Roll a rolling pin over the top of the pan to remove the excess dough. Fill with apples. Roll the remaining dough scraps, cut with a mini heart shaped cookie cutter (dip in flour if sticking to dough), and arrange on top of pie. Brush with a bit of soy milk and sprinkle with sugar, if desired. Bake at 350˚F for 35-40 minutes (if you notice the hearts starting to brown, put a piece of tin foil over top of them after about 25 minutes). Let cool for 10 minutes then serve. Can be refrigerated in an air tight container for up to two days.If you’d prefer to assemble the pie and save it for later, remove the pie from the freezer when ready to bake and let it thaw for about 20 minutes. Follow baking instructions above. Unbaked pie will keep frozen for up to 6 weeks in an air tight, freezer proof container.
Yield: 1 4″ pie