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Recipes
Tiramisu Raw Vegan
By Pollin
rocess all base layer ingredients to combine into a fine sticky mixture in a food processor
- “Ladyfinger” Layer:
- 1 cup walnuts
- 3/4 cup dates, pitted (soft medjool work best for this layer)
- 1/4 tsp instant espresso powder
- 2 tbsp coconut oil, liquefied
- 2 tbsp warm water
- 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
- dash salt
- Chocolate Mousse Layer:
- 3/4 cup walnuts, pre-soaked and strained*
- 3/4 cup raw cashews, pre-soaked and strained*
- 3/4 cup dates, pitted
- 6 tbsp maple syrup
- 6 tbsp unsweetened vanilla almond milk
- 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor)
- 3 tbsp cacao powder
- 1/2 tbsp unsulphured blackstrap molasses
- 1 tsp pure vanilla extract (or 1/4 tsp raw ground vanilla bean)
- 1 1/2 tsp instant espresso powder (or more to taste)
- 1/2 tsp salt
- Cream Layer:
- 1/2 cup raw cashews, pre-soaked and strained*
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp coconut oil, liquefied
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
- dash salt
- Toppings:
- A bit of extra cacao powder for dusting
- optional: 2 tbsp cacao nibs for sprinkling
- I used raw honey and would try with a bit less maple syrup
Caramelized-Onion Pizza with Mushrooms
By Pollin
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook on...
- 5 tablespoons extra-virgin olive oil
- 1 1/2 lb onions (3 large), thinly sliced
- 1 lb frozen pizza dough, thawed
- 6 oz fresh cremini mushrooms, trimmed and thinly sliced
- 1 (5-oz) package Boursin garlic-herb cheese
Apricot and Chicken Bruschetta
By Pollin
Makes 10 bruschetta
- 1/2 loaf ciabatta bread
- 1/4 cup olive oil
- 3/4 cup apricot preserves
- 5 ounces fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, cooled and thinly sliced
- 3 ounces (about 5 slices) prosciutto, thinly sliced
- Extra-virgin olive oil, to drizzle
Peach Salad & Mint Pesto
By Pollin
This awesome side dish features sweet grilled peaches, spicy arugula, creamy fresh mozzarella, crunchy pine nuts, a...
- SALAD:
- 2 firm, yet ripe peaches
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby arugula
- Fresh mozzarella, sliced
- Few dollops of pesto
- Sprinkle of toasted pine nuts
- Salt & pepper, to taste
- MINT AND BASIL PESTO:
- 1 cup mix of mint & basil, packed
- 1/4 cup pine nuts, toasted (you could also use walnuts instead)
- 1/2 garlic clove, roughly chopped
- Juice and zest from 1/2 a lemon
- 1/4 cup olive oil (or more)
- Few pinches of red pepper flakes
- Salt & pepper, to taste
Prawn Pumpkin Yellow Curry
By Pollin
I served in baby pumpkins
- 1 shallot, peeled
- 3 garlic cloves, peeled
- 1 inch piece ginger, peeled and cut in half
- 1 teaspoon dried coriander
- 1 1/2 teaspoons cumin
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoons turmeric powder
- 1/4 teaspoon fennel seed
- 1/8 teaspoon ground Thai Chiles, or cayenne will work
- 3 tablespoons fish sauce (I use Red Boat)
- 2 kaffir lime leaves, or 1 teaspoon lime zest
- 1 tablespoon palm sugar (omit for whole30 or sugar-free)
- 1 can full fat coconut milk
- 1 tablespoon tomato paste (this one is SCD legal)
- 1 tablespoon coconut butter (also called coconut cream or coconut manna)
- 2 cups vegetables of your choice (I used broccoli, zucchini, and carrots)
- 1 pound uncooked prawns, peeled and deveined
Chocolate Chip and Mascarpone Cupcakes
By Pollin
For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F
- Ganache:
- 5 * 5 ounces unsweetened chocolate, chopped
- 1 * 1 cup water
- 1/3 * 1/3 cup mascarpone cheese, at room temperature
- 2 1/4 * 2 1/4 cups sugar
- 1 * 1 cup vegetable oil
- 3 * 3 large eggs
- 1 * 1 tablespoon vanilla extract
- 3 * 3 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon fine sea salt
- 1/2 * 1/2 teaspoon baking powder
- 1 * 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- nocoupons
- 1 * 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- 2/3 * 2/3 cup heavy whipping cream
- 1/2 * 1/2 teaspoon vanilla extract
- * Special equipment: 2 (12-count) muffin pans with paper liners
Roast Asparagus w/Balsamic Brown Butter
By Pollin
Preheat oven to 400 degrees Arrange veg in a single layer on a baking sheet
- 2 lbs asparagus trimmed
- Salt & pepper
- Cooking Spray
- 2 Tbl butter
- 2 tsp soy sauce
- 1 tsp balsamic
Honeydew Bellini
By Pollin
Line a large strainer with 2 layers of damp cheese cloth set over large bowl
- 4 cups 1- inch cubes ripe honeydew
- 2 Tbl sugar
- 1 Tbl fresh lemon juice
- 2 bottles of prosecco
Triple Tomato Pasta
By Pollin
For the vinaigrette, whisk the olive oil, balsamic vinegar, lemon juice, salt and pepper in a bowl
- Balsamic Vinaigrette
- 1/4 cup olive oil
- 3 Tbl white balsamic vinegar or dark balsamic vinegar (white is preferred)
- 2 Tbl fresh lemon juice
- 1/8 tsp salt
- Fresh ground pepper to taste
- Pasta
- 16 ounces campanelle or other curly pasta
- 12 ounces ripe red tomatoes, chopped
- 12 ounces ripe yellow tomatoes or yellow pear tomatoes, chopped
- 1 (8-ounce) jar oil pack sun-dried tomatoes, drained
- 3 or 4 green onions with tops, chopped
- 1/4 cup fresh flat-leaf parsley
- 2 Tbl chopped fresh basil
- 2 large avocados
- Salt to taste
Roast Beef with Spicy Parsley Tomato Sauce
By Pollin
To make the beef roast, preheat the oven to 375 degrees F
- Roast Beef:
- 1 * 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
- 3 * 3 tablespoons olive oil
- 4 * 4 Roma tomatoes, cut in 1/2
- 2 * 2 teaspoons herbs de Provence
- * Kosher salt and freshly ground black pepper
- Spicy Parsley Tomato Sauce:
- 1 1/2 * 1 1/2 cups fresh flat-leaf parsley
- 2 * 2 garlic cloves
- 1/2 * 1/2 teaspoons red pepper flakes
- 3/4 * 3/4 teaspoon kosher salt
- 3/4 * 3/4 teaspoon freshly ground black pepper
- 2 * 2 tablespoons red wine vinegar
- 1/2 * 1/2 cup extra-virgin olive oil