MoFo 6 Just Dessert Saturday Raw Footage Mixed Berry Pie

When I signed up for my third MoFo this year, I imagined that all the big MoFo guns and blogger big wigs would be posting 7 days a week. I have never been an A-Lister, I kind of thrive as the under dog, but I wanted to be right there with those bloggers who are always featured in round ups, the bloggers who win the MoFo challenges, and the Iron Chefs, the bloggers Isa and Hope are personal friends with. Yep I wanted to be sweating it out making the deadlines and kicking MoFo ass 24-7. I dig being zombified especially when all the cool kids are doing it.

Yeah, well guess who's flailing now? And guess who was mistaken? All those smarty pants  cool kid A-Listers have taken the weekend off to regroup for next week's MoFo. They get to have spanking clean kitchens and most of all get to sleep, take-in food, spend some time with loved ones. I guess I got what I deserved... Welcome to Just Desserts Saturday!

Mixed Berry Cashew Creme Pie

Crust

 

3/4 C almonds
12 dates

Cake

2 C raw cashews, soaked at least an hour
Juice of 2 lemons
1 frozen banana, sliced before freezing
1 peeled, and shredded zucchini
3 packets Stevia

1 T agave
1/3 cup coconut oil, softened
1C frozen and thawed mixed berries or pitted cherries

For the crust, pulse the almonds in a food processor until finely ground, add the dates and sea salt and process until the mix sticks together when you press it. Press the mixture into an 8-inch spring-form pan and place in refrigerator while you make the filling.

Add zucchini and the rest of the cake ingredients except the coconut oil and the strawberries to food processor. Mix the ingredients, and while it's running slowly pour the melted coconut oil in and process until the mixture is creamy.

Take the spring-form pan out of the fridge and pour about 1/2 – 2/3 of the mixture into the pan. Smooth it out and put it back in the fridge. Take the remaining cake mixture and process it with the 1 cup of mixed berries until smooth. Carefully pour this mixture into the crust pan and spread until even, try not to mix the layers, if I had a better pic you would be able to see the nifty layers. Freeze for about 45 minutes. Let cake sit for a few minutes before cutting. I made a compote.

Compote
about 3/4 mixed berries
1/4 C water
1 T cornstarch
2 packets Stevia + 2 T agave


Place 1/2 the berries in a sauce pan. Add 1/8th C water and sweetener. Heat to boil. In a separate cup mix 1/8th of C cold water with cornstarch. Add to hot liquid and simmer about 6-8 minutes. Stir often.

 

I also think it would be quite tasty with frozen vegan yogurt  if you are in the mood for berry-berry ;)

Please commiserate if you too are posting today :)Look forward to cooking with you.  

Frozen Dessert and Acceptance Speech

I would like to thank all the people who have made my three Loveliest Blogger Awards possible.

1. A big thank you goes out to Stevie Wonder who penned the song, "Isn't She Lovely?"
2. And a big shoutout to my friend Lionel Richie who wrote especially for me, "She's Once Twice, Three Times a Blogger."

If you are too young to know who these men are you probably never drove a 1969 Caddy with AM radio in 1981. Don't worry about it, the joke wasn't that good anyway. For future reference, Stevie Wonder is blind and once wore dreads. Lionel Richie as you will see on Wikipedia was signed to Motown with a band called the Commodores. Richie also has a uber chic skinny ass daughter, Nicole. Nicole was once besties with one of those party girl hotel heiresses, but then they had a big fight in the hotel room.

Stick around for the rest of the acceptance speech so you can attend the vegan after party.

1. Thank you Cadry, of Cadry's Kitchen. Cadry and I were separated at birth, even though I am decades older. Cadry is a star cook, raw juicer, and star of silent screen. Sorry Stevie.
Cadry makes me guffaw.

2. Thank you Meg from The Snarky Chickpea. I happened upon Snarky a couple of Mofos ago when she was just opening her first can of chickpeas. Her voice was honest, funny and well of course snarky, and her recipes sounded delicious and easy.

3.Thank you to Richa from Vegan Richa. Vegan Richa is the updated Hobby and More. Richa is a doozer and kind person to boot. Richa churns out beautiful  Indian recipes, breads, gluten free desserts at an alarming rate. She makes Martha Stewart look like a lazy ass.
I'm supposed to pass on the award, but most people I know have received the award many times over, and I don't want to make this like a bad chain letter. Still I'll probably come back and give someone something. Quickly, in Loveliest Blogger here are 5 things you probably don't know about me.  

1. I can't eat cooked celery, but I can eat raw celery.
2. I can't eat raw zucchini, but I can eat cooked zucchini.
3. I cannot eat an apple unless it segmented.
4. My favorite dessert would be a vanilla milkshake,(made with rice dream ice cream), and a black and white cookie.
5. I wish I had a knish with mustard right now.

Did you stick around for the party?

You can find this super cute vegan dish by Jeanette Zeis on Etsy

I went to three different places for ripe juicy peaches. Nada. I wound up making Various Berry Frozen Yogurt instead and it does not disappoint.

We set up a last minute impromptu yogurt bar.



Various Berry Frozen Yogurt or Smoothie
2 C plain Wildwood Soy yogurt
3/4 C Cold Coconut Milk
8 oz. TJ's Very Cherry Blend Frozen Fruit
1 T ground flax seed
1-2 T agave
2 Stevia packets

Add everything to blender, and blend well. If you prefer a smoothie, just add some rice, soy, hemp or almond milk, get your trusty swirly straw ready and you are set to slurp.
If the yogurt is your thing, pour into your ice creme maker and follow manufacturer's directions.

Thanx for sticking around for the party. I'll be back with a recap of our mini vacation and a fun gift idea and some Veganville changes. See ya soon.