Wednesday, February 15, 2012
Valentine's Day Dinner In!
Very simple, fresh Italian salad made with fresh mozzarella, tomatoes, fresh basil and a little olive oil, salt and pepper
Panko breaded pan fried shrimp with flavors of ginger, cilantro, citrus and cumin, served with Israeli pearl couscous (with toasted almonds and scallions), and roasted asparagus with just a drizzle of olive oil, salt, pepper and cumin.
I attempted a new recipe, which always makes me a little nervous, but I had a little faith in this one and it turned out just like it was supposed to! I knew it was a success when a special someone went for a 2nd slice!
This recipe was 'almost' vegan because I didn't have the energy to figure out how to make a vegan pie crust. The filling followed the vegan guidelines though I think! The secret to this somewhat healthy pie was an entire container of silken tofu - yes, tofu.
Recipe follows ....
2 ripe bananas
1 cup of dark chocolate
1 tsp sugar
1 tsp vanilla
1/2 TB or cornstarch mixed with 1 tsp of soy milk or water
3 TB of pure maple syrup
1/2 cup of toasted coconut
1 pie crust
4. Add the chocolate mixture to the blender too and blend once again. Mix the cornstarch in a small bowl with the soy milk or water first and then add that to the blender too, as well as the maple syrup.
5. In a nonstick skillet over med-high heat, toast your coconut. Be careful to watch the coconut closely so you don't burn it - it will brown quickly.