Mom may have said, “Don’t play with your food.” But we’re rule breakers experimenting with new recipes from restaurateur Karyn Calabrese’s Soak Your Nuts (Book Publishing Company, $19.95). This double-sided, vegan cookbook features comfort food recipes for the health conscious. One side: popular cooked recipes from her restaurants Karyn’s Cooked (738 North Wells) and Karyn’s on Green (130 South Green Street); the other: her favorite raw food recipes. And just because they’re healthy, don’t think for one second that theses dishes lack flavor. One of our favorites – No-Bake Chocolate-Peanut Butter Pie – contains chocolate, peanut butter, pretzels and agave nectar. It’s a treat not to be beat. And we have the recipe!
1 (16-ounce) bag pretzels
1/3 cup agave nectar
2 cups semisweet chocolate chips
12 ounces silken tofu
1 1/2 cups smooth peanut butter
3/4 cup of soy milk
COCONUT CREAM TOPPING
1 cup cashews – soaked, drained and rinsed
1/4 cup light agave nectar
1 teaspoon vanilla extract
2/3 cup coconut oil
To make the crust, put the pretzels and agave nectar in a food processor. Process until the pretzels are ground and sticking together. Transfer to a 10-inch spring-form pan. Using the bottom of a glass, press the pretzel mixture evenly into the bottom and up the sides of the pan. Wash and dry the food processor work bowl and blade.
To make the filling, melt the chocolate chips in the top of a double boiler. Put the tofu, peanut butter and soy milk in the food processor. Process until, smooth, stopping occasionally to scrape down the work bowl. Pour the melted chocolate. Process again until well blended. Pour the filling into the crust. Refrigerate for two hours or until firm.
To make the coconut cream topping, put the cashews and water in a blender. Process until creamy. Add the agave nectar and vanilla extract. Process on low speed. With the blender running, gradually add the coconut oil until incorporated. Serve a dollop with each slice of pie.
Recipe excerpt from Soak Your Nuts.