Vegan MoFo VIII, Day 7: Key Lime Coconut Cream Pie

Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen (page 164)

And, the first full week of MoFo comes to an end.  I think that deserves a piece of pie!  With tropical storms looming all around Baja and Southern California, I figured a Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! would fit the bill nicely.

So many times I have been asked, "Which one of your books do like the most?" and like a good mommy, I reply, "That's like asking me to choose which child I love most."  But, I will let you in on a little secret...it's this one.  This was the first time I did a book that did not utilize ANY store bought substitutions, like mayo, or cream cheese.  Everything in this book is made from scratch, and it is really representative of how I love to cook and eat.

Fusion Food in the Vegan Kitchen and Coconut Ginger Beet Ice Cream

A sampling of Wade's beautiful photos from the upcoming Fusion Food in the Vegan Kitchen.  From top left Spicy Korean BBQ Tofu Satay, Hot, Sweet and Sour Seitan Ribs with Lemongrass Bones, Jalapeno and Chimmi Corn Sushi Rolls, The International Fair of Tamales, a variety of fusion ingredients, Sloppy Joe Pho, Peruvian Aji Verde Potato Samosas, Indian Spiced Pumpkin and Jackfruit Chili, Pupusas Gorda topped with Creamy Cilantro Pepita Pesto Sauce and Sesame Carrot Coleslaw.

Guess what?  Fusion Food in the Vegan Kitchen is now available for preorder!  I am so excited about it, too.  What makes this book so different than anything I've ever done before?

"This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, miso mac ’n’ cheese, and Mexican hot chocolate cake truffles. Traditional, with a twist!

Author and California native Joni Marie Newman will treat you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer's market—no store-bought faux meats, mayos, cheeses, or the like. Recipes will also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen."

It has been so much fun writing and testing for this book.  And it was (and still is) a big pleasure to be working with Wade Hammond on the photography.  His modern take on food photography and styling really captured the true essence of these recipes.

To get you as excited about this as I am, I thought I'd share a recipe that is perfect for Spring... Coconut Ginger Beet Ice Cream!

Coconut Ginger Beet Ice Cream

Coconut Ginger Beet Ice Cream

This bright pink ice cream gets its color from the beets and has a little bite from the ginger.

1 cup (235 ml) water
1 average sized (6 ounces, or 170 g) red beet, chopped
2 inches peeled ginger
2 cups (470 ml) full fat coconut milk
2 cups (400 g) granulated sugar
1/4 cup (32 g) cornstarch
Scrapings from one vanilla bean
1 teaspoon pure vanilla extract
1 cup finely shredded coconut
2 tablespoons (30 ml) lemon juice

Add water, beets, and ginger to a blender and puree until smooth.
Add pureed mixture to a saucepan, along with the coconut milk, sugar, cornstarch and the scrapings from the vanilla bean.  Stir to combine.
Bring to a boil, stirring often.
As soon as it begins to boil, remove from heat and stir in vanilla extract, shredded coconut, and lemon juice.
Place in the refrigerator to cool for an hour or so, then follow the instructions on your ice cream maker.*

Yield: About 4 cups

*Making Ice Cream without an Ice Cream Maker
Although we all scream for ice cream, we also know that not everyone has access to an ice cream maker. Here are some simple instructions (although a bit more laborious) to make delicious homemade ice cream without one.
The purpose of an ice cream maker is to aerate the ice cream and prevent it from becoming too crystallized as it freezes. This can be accomplished with an electric mixer, as long as you have a few hours to spend. Don't worry. Most of that time is down time.
After following the recipe up to the point where it tells you to follow the directions on your ice cream maker, follow these simple steps.
Pour the ice cream mixture into a mixing bowl and chill in the refrigerator for two hours, then place it in the freezer for about a half hour.
Remove it from the freezer and beat with a mixer until creamy. Put back into the freezer for another half hour.
Repeat this process three times before placing it in the freezer for the final freeze. Usually overnight, for a nice, hard, firm ice cream.

Monday Mash-Up: Coconut and Liquid Smoke

Tonight's mash-up was inspired by the DDD (Diners, Drive-ins and Dives.)  I am sure it was a repeat, but the other night it was on in the background and I overheard "Vegan BLTs" so I quickly turned to listen.  I didn't catch the name of the restaraunt, but I did catch that this place used coconut bacon!  Well apparently I have been living on another planet, because this was all over the vegan blogosphere going back at least to 2009!  Anyhoooo...had I done a simple Google search, before I started this adventure, well, then I would have seen that other talented vegans had already done the R&D and I could have used one of their recipes.  Instead I started from scratch. 

Coconut Bacon (on top of a green salad)

Green Salad topped with Coconut Bacon

I don't have exact measurements, but my marinade was very simple...liquid smoke, olive oil, salt, and pepper.  I thought about maple syrup, but opted against it because of the natural sweetness of the coconut.  However, after this first experiment, I would say the added sweetness would have been nice.  I would probably also opt to use soy sauce or tamari instead of salt next time.  I think the flavor would be great, as well as the color would be more bacon like.  

After I soaked my coconut flakes in the marinade for a bit, I preheated my oven to 400 F.  I lined a baking sheet with parchment and laid out my coconut in a single layer.  I baked it for 5 minutes, removed it from the oven, tossed it about, and put it back in the oven for 5 moore minutes, watching carefully to prevent burning.  

I removed it from the oven and let it cool and crisp up and then tasted it.  Pretty good!  I found the ones that were toasted a little darker were definitely the color of bacon, and crispier.  But, I prefer the ones that are still a little bit soft.  They seem to have a better flavor and texture.  

All in all, these are a fun new addition to my condiment crew and I know I will continue to play around with different marinades and applications.