Pollo (Chicken) Chimichanga
May 16, 2021
Somali Chicken Soup
August 8, 2021
Excerpt from book:
Cashew crème is an enchanting substance--it's velvety and rich with a subtle elegance most deserts could only dream of. It's an easy treat to assemble at a friend's home or outside for a welcome sweet addition to a picnic. When I first made it a few years ago, my friends and I gobbled up an entire plate of it, dunking the ripest figs from a neighborhood tree into the crème in order to mop up every morsel. It was so revelatory that now this recipe is my secret recipe to satisfy all eaters--gluten-free, vegan, raw, nondairy, you name it, this dessert can make anybody happy.
Place the cashews in a medium bowl and cover with water. Let soak overnight, then drain well.
In a high-speed blender or food processor, combine the soaked cashews, dates, coconut oil, vanilla, salt, and 1 cup water and puree till smooth.
Pour the cashew crème onto a platter and top with seasonal fruit. Sprinkle the cacao nibs all over. Serve immediately.
note Strawberries, stone fruits, figs, and pears are great for topping the crème. And cacao nibs set off any sweet fruit with their slight bitterness and satisfying crunch.
Ingredients
Directions
Place the cashews in a medium bowl and cover with water. Let soak overnight, then drain well.
In a high-speed blender or food processor, combine the soaked cashews, dates, coconut oil, vanilla, salt, and 1 cup water and puree till smooth.
Pour the cashew crème onto a platter and top with seasonal fruit. Sprinkle the cacao nibs all over. Serve immediately.