Non Toxic Revolution and the girls from Spork Foods are partnering up this July for What to Eat Wednesday (When You’re Gearing up for a Vegan Summer)! Follow along as Heather and Jenny of Spork Foods bring us delicious and healthy vegan summer recipes every Wednesday in July.
Jenny Engel and Heather Goldberg are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer people all over the world the opportunity to take their innovative and fun cooking classes through their membership-based website, Sporkonline.com. Quickly becoming the go-to girls on the future of vegan cuisine, Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” The Spork sisters have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars. Their first cookbook, Spork-Fed, is currently available in stores and online with a foreword by fellow sisters and fans, Emily and Zooey Deschanel.
Creme Fraîche and Berry Parfait
Heather and Jenny here with our first healthy summer vegan recipe for a yummy Crème Fraîche and Berry Parfait (gluten-free) for all of you!
We keep a few cans of coconut milk in the refrigerator at all times- and it’s all because of the quickie dessert recipe below! This is one of our faves to whip up in a flash. It goes super well with any seasonal fruit or berries that you snag from your local farmer’s market run. And even if you don’t have mad kitchen presentation skills, you can pretend you do by layering berries with this crème fraîche in a fancy glass.
Here’s some news too…blueberries have the same bacteria fighting power as cranberries, but you don’t need to add sugar just to make them tasty! Amazing, right?
If you decide to make this recipe this summer, leave a comment here and share a photo with us! And don’t forget to submit your healthy summer vegan recipe and enter for a chance to win 1 of 3 six-month cooking classes from Spork Online right here: http://on.fb.me/Ky54WM
Have a wonderful summer!
– Heather and Jenny
Crème Fraîche and Berry Parfait (gluten-free)
Advanced Preparation Required
2 (14-ounce) cans regular coconut milk, pre-chilled (see directions)
1 tablespoon non-dairy non-hydrogenated buttery spread
3 tablespoons evaporated cane sugar
1 teaspoon fresh lemon juice
1-2 teaspoons fresh orange juice
Dash vanilla extract
Dash sea salt
1 pint fresh strawberries, sliced, or other seasonal fruit
1 pint fresh blueberries, or other seasonal fruit
Refrigerate 2 cans of coconut milk for 24 hours before using.
In a small (2-quart) pot, melt butter and sugar over low heat. Cook for about 2-3 minutes to caramelize sugar, stirring constantly until sugar has dissolved and your mixture is smooth and uniform. Remove from heat and set aside.
Carefully open pre-chilled cans of coconut milk and remove firm, white coconut cream layer from top, avoiding the coconut water. Only the cream will be used. In a mixer, whisk coconut cream on high for about 30 seconds, or until well blended. Add caramelized sugar, lemon juice, orange juice, vanilla extract and sea salt. Blend for an additional 30-60 seconds.
To serve, layer berries and crème fraîche in individual glasses, or large clear bowl.