Here’s reason number 1 why I love this recipe – you can use things you may otherwise just throw out: the pineapple core and the water leftover from making coconut whipped cream. Heck, you can TOP this with coconut whipped cream!
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Here’s reason number 1 why I love this recipe – you can use things you may otherwise just throw out: the pineapple core and the water leftover from making coconut whipped cream. Heck, you can TOP this with coconut whipped cream!
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During the season, I tend to like my fruits with as little embellishment as possible. When I say embellishment, I mean sugar. They are so fresh and sparklingly pretty that its a pleasure enough to enjoy them unadorned. But of course, it helps that I absolutely hate to turn on my oven in the summer! So it all works out.
I do, however, am not averse to, at times, respecting the cravings and making treats. This is one of those treats!
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Today I bought a hand blender. I’ve never owned one and have always made do with my KitchenAid. Or my stick blender. Never really had a pressing need for a hand blender. Until today. My trip to the Farmers’ Market yesterday required me to make whipped cream. Required. That’s right. No, I don’t “want” to make whipped cream. I HAVE to. Have you seen all those berries?!? BEGGING for whipped cream. So I truly had no choice but to buy a hand blender. I can’t lift my 2000 pound Kitchenaid just to make whipped cream. Too much of a work out for dessert.
But this whipped cream is (of course) not your “redi” kind. Its not even your “heavy” kind. Its your coconut kind. Oh yes. Coconut whipped cream. Rich, luscious, creamy coconut whipped cream. Say how?
Here’s how.
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We’ve hit it. Summer Solstice. 93 degrees. Heat index 100. Cooking is a bad word. RAW is good. Now while these rolls are technically not 100% raw (the rice had to be turned into paper rolls at some point!), let’s not split hairs. You will not need to heat up your kitchen prepping these ethereal-looking, oh-so-refreshing , light-yet-satisfying, savory, soft-yet-crispy confection.
I wax romantic. And don’t get me started on the PEANUT SAUCE. I love peanut sauce!
Recipe is here on Pittsburgh Magazine.
And see below for an ingredient “tour” :)
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Yum….here’s a spin on spinach pie that uses no dairy. How can that be??? It uses — hold your breath — tofu! I know. I know. How dare I. But one bite of this puff pastry-enrobed nibble and you’ll understand why. I will never let you down.
The recipe is in my latest post on Pittsburgh Magazine.
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Hi, I'm Leah, VegHacker.
More about me here.
