>> Monday, January 25, 2010
This weekend's kitchen adventures were plentiful and quite varied. Take this vegan purple sticky rice tart, for example. In honor of National Pie Day (Saturday), I thought I'd make something with a crust . . . but I didn't quite feel like making a full-fledged pie. And I also knew I wanted to explore the Private Collection some more. (If you haven't already, check out last week's Richard Simmons-related post: Pie in the Sky: Vegan Coconut-Carob Pie.)
Richard doesn't say much about his recipe for Snow White Coconut Rice Pudding. There isn't some hilarious story about its origin . . . nor some wildly embellished description of its flavor.
This pudding is so pure, so white. About halfway through the classic movie, there's a scene where Snow White is making lunch for the Seven Dwarfs. Look carefully-you'll see the pudding on the table. (pg. 132)
But his version -- a Snow White pudding -- looked too, well, vanilla for my tastes. And pudding alone doesn't totally satisfy me . . . so I decided to add a tart crust made with a very special ingredient, something I've never baked or cooked with before: lavender! I think you'll agree, this tart topped with frozen raspberries does Richard's recipe justice . . . while also kicking it up a notch -- 2010-style.
What you'll need . . . (for the crust)
- 1/3 cup raw cashews (or walnuts, pecans, or any other soft nut)
- 1/2 cup rolled oats
- 1/4 cup date sugar (or brown sugar)
- 1/4 cup coconut oil (or margarine)
- 1/8 teaspoon Salt (pinch)
- 1/2 teaspoon lavender
- 1 teaspoon vanilla
Method . . .
- Preheat the oven to 325 degrees F.
- In a saucepan, melt the coconut oil (or margarine). If you're using coconut oil, you don't need a ton of heat before it melts. So go relatively low.
- Add the vanilla and date sugar (or brown sugar); mix well.
- Simmer over a medium-low heat and allow to simmer for 2 -3 minutes. (I had to mix continually.)
- In a food processor, combine the cashews and half of the oats, until well ground. Add the remaining oats, lavender, and salt; pulsing to combine.
- Empty the dry mixture into a medium sized bowl and pour the hot syrup over it.
- Once the crust mixture is well combined, transfer to an 8 inch tart pan.
- Spread out and evenly press the mixture along the bottom and up the sides of the pan. (I found it was helpful to press with a piece of plastic wrap so it didn't stick to my hands.)
- Bake for 5 minutes. Then put in the refrigerator to set, about 20 minutes or just while you prepare the filling.
What you'll need . . . (for the rice pudding filling)
- 2 cups water
- 1 cup uncooked purple rice (or black rice or regular rice, if you can't find any)
- 1/3 cup maple syrup
- 1 (14-ounce) can regular coconut milk
- 1/3 cup unsweetened coconut flakes
Method . . .
- Pour water into medium saucepan and bring to a boil.
- Add the rice and cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
- Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed (about 15 to 20 minutes).
- Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
- When chilled (but not SUPER chilled or it'll be hard to pour), gently pour into your pie crust. Top with frozen raspberries (or mango, I just didn't have any) and sesame seeds.
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