|image from uncooking101.com|
I've owned this recipe book for a while, but have done little with it but admire the gorgeous pictures. Some of the ingredients are tricky to find, and the first recipe I made (potato salad) was kind of ehhh.
I pulled it off the shelf and jumped right in this weekend. After making the chocolate chips yesterday, I chose the recipe for pad thai. Once again, major substitution was in order (olive oil for some of the sesame oil, lemon juice for lime juice, Tapatio for chiles, zucchini noodles for jicama and mung bean sprouts). It still turned out delicious, and it was pretty easy to make. It made a huge amount, so I'll have lots of leftovers for work this week.
I also thumbed through another cookbook I haven't use in a while.
|image from welikeitraw.com|
In the past I've made the:
- Pineapple Icebox Dessert (delicious!)
- Key Lime Bonbons (not my fave)
- Raspberry Ganache Fudge Cake (excellent)
- Liquid Chocolate (hardens instantly when cold)
Today I made the Coconut Ice Kream. (I meant to mix in some chocolate chips at the end of the ice cream maker cycle, but the ice kream hardened too quickly.)
The flavor of this dessert is great, but the texture is kind of grainy. I'm not sure if that stems from the cashews or the coconut flakes. If I were to make this again I would add a tablespoon or two of sunflower lecithin in an attempt to gain a little creaminess.
Question: Does anyone know how to make raw ice cream without nuts or Thai young coconut meat?