Pineapple, Pecan, and Coconut Crisp

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This raw recipe features nuts and dates as the primary components, added to fresh pineapple, and a quick no-bake process that makes dessert easily doable on hot summer days.

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Pineapple, Pecan, and Coconut Crisp

For the filling:
1 large ripe pineapple, peeled and chopped into bite-sized pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 g) tender honey dates, soaked 15 minutes in warm water (reserve 3 tablespoons soaking water)
1/4 teaspoon ground cinnamon
1 1/2 tablespoons ground flaxseed

For the topping:
3 cups pecans
1/2 cup unsweetened finely shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup raisins
3/4 cup (185 g) chopped dates

Toss half the pineapple with the lemon juice and set aside. Put the other half of pineapple, dates, cinnamon, ground flaxseeds and reserved soaking water in a food processor. Process until smooth. Pour into a bowl and give the food processor a quick rinse and wipe.

Put the pecans, coconut, cinnamon, and salt in the food processor. Pulse until the mixture is in small pieces. Add raisins and dates and continue to pulse until the mixture resembles coarse crumbs and starts to stick together. Don’t over process.

To assemble the crisp, press a few small scoops of the crumble into the bottom of an 8-inch  square glass baking dish. Spread the pineapple evenly on top of it. Sprinkle with remaining crumble topping. Serve cold or at room temperature. Covered with plastic wrap in the refrigerator, it will keep for three to four days.

pineapple crisp served

Vegan “Cheesy” Fondue with Roasted Vegetables

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Choose any vegetables you love to dip, or use as a cheesy sauce. The cumin and peppers add a slightly Mexican flavour, making it top-notch for nachos, too.

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Vegan Cheesy Fondue with Roasted Vegetables

Vegetables, for roasting
Olive oil, for the vegetables
2 cups water
3/4 cup (36g) nutritional yeast flakes
1/3 cup cooked cannellini beans
1/3 cup roasted red peppers, chopped
4 teaspoons tapioca starch
1 tablespoon fresh lemon juice
1 heaping teaspoon ground cumin
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
Fine sea salt to taste
Freshly ground pepper to taste

Preheat oven to 425°F (220°C). Cut the vegetables to a uniform size and toss with olive oil. Sprinkle with salt and pepper. Roast until tender. I recommend cauliflower (about 25 minutes), broccoli (about 20 minutes), and asparagus (about 10 minutes), all perfect for dipping.

Put the water, nutritional yeast, beans, roasted red peppers, tapioca starch, lemon juice, cumin, onion powder, and garlic powder in a blender. Blend until smooth. Sample for salt and pepper, adjusting to taste.

Pour the mixture into a medium saucepan. Cook on medium-high heat, whisking frequently, until thickened, about 6 to 8 minutes.

Serve with vegetables.

Maple Barbecue Tofu Bites

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These tofu bites are a great pop-in-the-mouth treat. You can double the marinade, reserve it after marinating them, and heat it as a dipping sauce, although they really don’t need it. If you freeze the tofu, then thaw it, the consistency forms a “meatier” texture, however, a long marination still delivers the same amount of flavor. See my note below about pressing tofu if you’re unfamiliar with this (imperative!) step.

Maple Barbecue Baked Tofu2

Maple Barbecue Tofu Bites

5 tablespoons water
3 tablespoons tomato paste
3 tablespoons wheat-free tamari or gluten-free soy sauce
2 tablespoons pure maple syrup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 teaspoons yellow mustard
1/4 -1/2 teaspoon cayenne pepper
1 (350g) package extra-firm tofu, pressed and cut into 1/2″ (12 mm) cubes

Put the water, tomato paste, tamari, maple syrup, onion powder, garlic powder, mustard, and cayenne pepper in a shallow bowl. Whisk to combine. Gently stir in the tofu cubes, cover, and let sit for three to five hours.

When you’re ready to bake the tofu, preheat the oven to 375°F (190°C). Cover a baking sheet with parchment paper, and spread the tofu, in a single layer, on the sheet. You can reserve the marinade, if desired, for a dipping sauce.

Bake for 30 minutes, turning every 10 minutes.

Note: Pressing tofu removes the excess moisture and allows it to absorb the marinade much more efficiently, with a far tastier end product. To do it, layer a cutting board with two layers of clean towels. Top with tofu, and layer with another two towels. Top with a board (I use another cutting board), then put a heavy object on top (like a cast iron pan, or a heavy pot or two) that offers even weight distribution. Allow to press for at least 30 minutes, changing the towels if they become soaked through.