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Vegan Vegetarian Recipes



Cupid's arrow is ready to touch your heart on Valentine's Day. To share the romance with that special someone, plan ahead by preparing this valentine-shaped, ambrosial dessert with its rich macadamia filling. Top it off with its bright red strawberry sauce just before serving. With its rich flavors and tantalizing presentation, this Coeur is sure to reward with amour.

Fruited Coeur a la Crème is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.


FRUITED COEUR A LA CRÈME

2 sweet apples (Pink Lady, Gala, or Fuji)
1/2 cup (120 ml) water
5 tablespoons evaporated cane juice, divided

3 tablespoons maple syrup
1 cup (240 ml) macadamia nuts
2 teaspoons vanilla extract
20 pitted dates

1 12.3-ounce (340 g) box extra-firm silken tofu
2 fresh strawberries

2 to 3 cups Red Berry Sauce

  1. Line a 4-cup (1 liter) heart-shaped mold with a large piece of plastic wrap, leaving plenty of excess to drape over the sides. Set aside.
  2. Peel and core the apples. Cut them into 8 wedges and put them into a 2-quart (2 liter) saucepan with the water and 2 tablespoons of the evaporated cane juice. Cover, and bring to a boil over high heat. Turn the heat to low and steam for 10 minutes. Remove from the heat and let rest for 10 minutes, covered.
  3. Create a macadamia paste by combining the remaining 3 tablespoons of evaporated cane juice and the maple syrup in a 1 quart (1 liter) saucepan. Stir continuously for 1 to 2 minutes over medium high heat, until the sugar dissolves.
  4. Transfer to the food processor. Add the macadamia nuts and 1 teaspoon of the vanilla extract and process until smooth and creamy. Transfer the paste to a small bowl. Wash and dry the food processor workbowl and blade.
  5. Drain the cooked apples and transfer them to the food processor. Add the dates, silken tofu, and remaining 1 teaspoon vanilla extract and process until smooth and creamy.
  6. Spoon half of the tofu mixture into the prepared mold and spread it to the edges. Crumble the macadamia paste over the top and press it down lightly. Spoon the remaining tofu mixture over the top, spreading it to the edges to cover the macadamia paste. Cover the mold by folding the excess plastic wrap over the top, and refrigerate for 8 to 12 hours.
  7. Shortly before serving, open the plastic wrapping and invert the coeur onto an attractive platter. Cut the strawberries in half lengthwise and garnish the center of the coeur with them. Spoon 1/3 to 1/2 cup of the Red Berry Sauce over the top, allowing it to cascade down the sides. Pour the remainder of the sauce into a bowl or pitcher and pass it at the table for guests to add as much as they like. Makes 6 servings.
Coeur a la Creme


Strawberry Sauce

1 1-lb. 4-oz. pkg. (566 g) frozen strawberries, thawed
5 T. evaporated cane juice
1 T. lemon or lime juice

Combine strawberries, evaporated cane juice, and lemon juice in the blender. Blend on low speed until sauce becomes thick and smooth. Refrigerate until ready to use. Makes about 3 cups.



Click here for past cookingwithzel@home.comeonin recipes



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