Yvi Fox is 2……after-eight pie

Always the question on a birthday what kind of pie to make. So searching on the internet, looking for an easy and tasteful recipe.And of course one without sugar. My family doesn’t taste the pies any more, because it is to strange for them and I must say they don’t know what they miss.
So after making the after eight pie (really it taste like, so if you don’t like that taste, don’t make the pie) we had a lot to eat for the day, on my son’s birthday, because the family didn’t eat the pie 🙂
So I made this delicious raw pie, got it from rawfoods.nl.

Ingredients for 24 cm diameter after-eight pie
de crust
1,5 cup of soaked almonds (I used with peel, soaked overnight)
1 cup of dates
1/2 cup of raw cacao powder
1 teaspoon of pure vanilla extract
some teaspoons of water

The filling
3 cups of raw soaked cashew nuts (soaked overnight)
1 handfull of fresh mint leaves
1 cup of water
1/2 cup of agave syrup
2 drips of mint oil (you do this at taste, but be careful the mint oil is really strong for taste)
1 teaspoon pure vanilla extract
some Himalaya rock salt
3 tablespoons of cacao butter
3 tablespoons of coconut-oil (I used without taste)

Kitchentools
a food processor
a spring like 24 cm diameter

How to make…
first make the crust, this is really easy! Get all the ingredients for the crust together and put this in the food processor with a s-blade. Mix till it is smooth like a crust, is it to dry put in some more water, but think in teaspoons of water not in tablespoons!
When the crust is all mixed, you can put it in the pie-tin, first the bottom and the the sides, de sides must be like 3-5 cm high.Put the spring into the fridge while you make the filling.

Now it is time to make the filling.
get the food processor again, make sure you cleaned it well after making the crust!
Put in the raw soaked cashew nuts,fresh mint leaves,water,agave syrup,vanilla extract,Himalaya rock salt and the coconut-oil. (so no mint oil and cacao butter)
Mix this all till it’s smooth.Time to put in the butter and the mint oil, please be careful with the mint oil, this is so heavy to taste ! If you like it more minty put in some more fresh mint leaves or oil.
You like the taste of the filling? get the spring with the crust and pour in the filling, make it equal. Time to put the pie in the fridge for at least 6 hours!

When you want to serve the pie, sprinkle some raw cacao over the top and some nice fresh mint leaves and almonds!

Enjoy….

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
vegetables
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

kitchentools
a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)