Pineapple Icebox Dessert

[carolg]

Velvet,
I use the library lots for books of all kinds, cd, etc. I borrow and if I owe a fine, glad to pay for the honor of borrowing.

Lucky,
I do very simple meals. It takes me minutes. No kidding. I'm not your fancy queen as others are here. I haven't even tried a raw cake. I suppose I'm afraid, but probably need buy coconut oil. Regardless a few minutes in the kitchen is my speed.

I love the Eggpless egg salad here with cashews I believe. It's quick. I do find my food processor the most helpful tool plus a blender.

Keep it simple. You can choose to limit your time in the kitchen. Watch youtube for some ideas as well. We have a lot of greats here you can also learn from or books which I embrace.

carolg

I did simple meals for years and am thrilled to have the proper tools now and plus I want to entice my family towards raw but I am going to kick back for a few days since I have other things to get done - and I am backlogged on some ingredients. I spent years envying all the creations I could have with the right equipment and part of my constant slipping to SAD was that very simple raw could not satisfy me and keep me away from cravings of SAD that is in my face all the time and that I have to prepare. I never cared for nuts much because of the bitter parts but I am over that now with the soaking and they really help me to stay full.

Jicama was on sale and I was dreaming of jicama chips with the spring roll sauce - but have seen nothing advising me how jicama dehydrates except for Carmellas' post about garlicky toasts and she says to slice the jicama 1/4 inch thick there I think. Still looking for snack recipes to hopefully get my family off the SAD chips. But oh yeah, it is a lot of work - just got to keep trying and eventually I will get into a rhythm and understanding of it?

Velvet, I have become wary of recipes that claim to be "just like" because I never think they are at all. Carob will never taste like chocolate to me and eggplant bacon was not at all like the real thing even with the liquid smoke, so on your recommendation I will try it but I do not think that I will call it "tuna".

Carolg, I am able to admit that I am afraid of making the raw cakes and still need to get the springform pans but I know I have to do it too because the raw desserts are the most likely thing to please my family. The "pie" last night almost made my husband forget to eat SAD because it was so filling. At any rate he could not eat much SAD afterwards and I think it was more conditioning that made him think he needed it. I need to get more comfortable uncooking before I accept the challenge of a cake.

So with this recipe that is the OP I just want to try the filling part for starters and not the crust. I am not so hungry for so many nuts in this heat either.

[Velvet]

I agree! I never make anything that is "just like" because it's never as good. Never made lasagna, "cannelloni" rolls, etc etc. This pate though is pretty good, my husband and Joyce's think it's like tuna. I add paprika to make it pink. Just don't say it's like tuna

[Mosaica]

Originally Posted by luckitri

I am able to admit that I am afraid of making the raw cakes and still need to get the springform pans but I know I have to do it too because the raw desserts are the most likely thing to please my family.

Luckitri, you shouldn't wait until you get all the fancy equipment... Carmi and I used to make cakes in margarine tubs, lined with saran wrap. Works great and it's free! I bet you too have a few empty ones in your cupboard or pantry...

Originally Posted by Velvet

I agree! I never make anything that is "just like" because it's never as good. Never made lasagna, "cannelloni" rolls, etc etc.

OMG! You never made raw lasagna? You're missing out biiiiig time, girl! Raw lasagna is way better than cooked, even my cooked lasagna lover hubby admits that...

[wyjoz]

Velvet: you just must you have to you should you must make LASAGNA !

make the sauce
then the pesto
then the 'cheese'
spinach.............wilt it with 1 T oil and 1/4 t sea salt. massage with hands. done !

then slice zucchini marinade in little oil salt - it wilt's them...........then layer and voila................dehydrate several hours to make it warm...........

Absolutely delicious !

[Velvet]

Ah yes, my first cake, Heathy's chocolate layer cake, was made in one of those plastic tubs from the co-op... I made 2 little cakes instead of one, and lined the pan with saran wrap.
And.... I'm pretty sure I used cooked cocoa, instead of raw.

OK girls, I'll try lasagna! Which recipe do you recommend? Which one really blew your mind? I don't mind a bit of work in the kitchen!

[Mosaica]

Carmi's Lasagna Magnifica from the Best of Sunny Raw Kitchen ebook is the best! I've tried Matt Amsden's too from the Rawolution book, not bad, but I found it a bit too heavy.

[wyjoz]

I love Carmis and Zebra Lasagna from Raw Food Real World.... both recipes here somewhere......then I always start with a recipe and it ends up being my own............I add yellow squash, some tomato slices....and spinach.....

[Velvet]

Thanks girls! My hubby loves lasagna but all that cheese and cooking... I only make it as a super treat for him. Will have to try Carmi's!

[J.o.y.c.e]

Originally Posted by wyjoz

I love Carmis and Zebra Lasagna from Raw Food Real World.... both recipes here somewhere......then I always start with a recipe and it ends up being my own............I add yellow squash, some tomato slices....and spinach.....

I have to say that Carmella's lasagna magnifica is the best raw lasagna ever to be eaten in our house. Even my husband who's not too keen on zucchini noodles loved this one! After a couple hours in the dehydrator it's pretty darn close to a cooked lasagna tastewise. Check out my blog and/or raw savory photo album for some pics and details.

Oh and I did make RFRW's lasagna last summer. It was very good. I liked it a lot! Scott was lukewarm about it. It's not quite as good as Carmella's but it was a very nice summer recipe (it doesn't get dehydrated).

Joanna, I'll be eager to hear about what your hubby thinks of the raw lasagna

[Velvet]

As soon as decent zucchinis hit the store, I'll make it and report back

[Pirawna]

I also have a huge peeve about naming raw foods (or anything) something that they are NOT. The jicama salad is NOT potato salad. It's jicama salad. pumpkin pie made with carrots is CARRot pie not pjmpkin pie etc. It also turns SAD eaters off because it prepares them for something they are NOT goign to get. I often change the names of things for SAD eaters. The Rosemary garlic mashed potatos I told SAD eaters they were Jicama mashers and theyloved them. I can guarantee that if I told them they were mashed potatoes, they would have crinkled their noses and started listing why they did NOT taste like potatoes.

Carob and chocolate are two different animals though, I don't compare them. Carob tastes like carob and chocolate tastes like chcolate. I love both for their different flavors and often I like to blend the two together.

The "lasagna" looks delish though regardless of the name. I can tell I will love it for just what it is. And it's beautiful to boot. I haven't gotten around to making it either though. But its on my list.

[wyjoz]

Originally Posted by wyjoz

the recipe is here:

Click here: http://alteredplates.blogspot.com/20...-desserts.html


Raspberry Ganache!

and here is one more: http://www.aniphyo.com/

http://rawepicurean.net/2009/05/10/r...he-fudge-cake/

you can watch this prepared her: http://www.youtube.com/watch?v=WRna9bkcm7c

[carolg]

Loving the youtube video Joz.

Thanks Ani for making it super simple to see your creations via youtube. It helps me tons.

carolg

Ahhh. . . . Finally made the Pineapple Icebox filling. Absolutely exquisite. Plus I am the only one in my family who likes coconut and I did not use the unflavored coconut oil - and they love it and do not even taste the coconut! My husband asked me if there was apple in there!