Vegan Pie in the Sky by Moskowitz Isa Romero Terry

Author:Moskowitz, Isa, Romero, Terry
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2011-10-12T16:00:00+00:00

1. Make the topping first. In a small skillet, combine the pistachios, sugar, and water. Bring the mixture to a simmer, stirring occasionally with a wooden spoon or heatproof rubber spatula. The mixture will bubble, the water will evaporate, and the nuts will become encrusted with sugar; this should take about 10 to 12 minutes, so take your time. Continue to cook the nuts; the sugar will then begin to turn golden and melt somewhat, creating a light golden brown glaze. When the nuts look slightly syrupy, sprinkle them with salt and transfer them to a lightly oiled baking sheet or silicon mat. Separate any clumps and when cool, use a chef’s knife to coarsely chop the nuts.

2. To make the pudding, in a blender pulse together the pistachio paste, coconut milk, sugar, vanilla extract, almond extract, and salt. Separately, in a small saucepan, pour ¾ cup of the almond milk and sprinkle it with the agar powder. Bring the milk to a simmer and cook over medium heat, stirring occasionally, for 6 minutes. In a measuring cup, whisk together the remaining ½ cup almond milk and the cornstarch,

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.