THE CHINA STUDY QUICK & EASY COOKBOOK (35 page)

Sweet potato pie is one of my favorite desserts. But the fattening crust and the sugar-laden filling always left my stomach feeling heavy. This pudding makes me forget all about that indulgent pie while giving me the creamy flavor I love. And, even better, I don’t have to turn on the oven.

2 15-ounce cans mashed or pureed sweet potatoes (about 3 cups)

¾ cup Two-Minute Date Puree (
p. 62
) or ½ cup maple syrup

2 tablespoons almond butter (optional)

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon sea salt

zest of 1 orange

½ cup unsweetened nondairy milk

1.
Put all of the ingredients except the nondairy milk in a food processor. Puree until smooth, adding the nondairy milk until the desired consistency is achieved.

2.
Serve immediately or refrigerate for 1 hour before serving.

MAKE IT EASY

•
If you can’t find canned sweet potato puree, you can use canned pumpkin.

•
The almond butter is optional, but it really does make the pudding creamier, so make this dessert when you can have it as a treat.

MAKES 4 SERVINGS    

I never make fruit crisp in the summer if it means I have to heat up the whole house by turning on the oven. With this version, I don’t have to. I use apples in this recipe, but you can use fresh ripe pears or peaches for a nice change.

TOPPING

1 cup rolled oats

¾ cup Two-Minute Date Puree (
p. 62
) or ½ cup maple syrup

1 teaspoon ground cinnamon

pinch sea salt

FILLING

3 cups chopped apples (I like Granny Smith)

¾ cup Two-Minute Date Puree (
p. 62
) or ½ cup maple syrup

1 teaspoon ground cinnamon

pinch nutmeg

pinch sea salt

1.
To make the topping, add the oats to a medium saucepan and toast over medium-low heat for 5 minutes until they are fragrant and start to brown. Add the Two-Minute Date Puree or maple syrup, cinnamon, and sea salt. Cook for 5 minutes, until the oats have absorbed most of the syrup. Set aside.

2.
To make the filling, combine the apples, Two-Minute Date Puree or maple syrup, cinnamon, nutmeg, and sea salt in a saucepan and cook over medium heat until the apples soften, about 6 minutes.

3.
To assemble, spoon the filling mixture into individual serving bowls and sprinkle the oat mixture over it.

MAKES 14–16 MACAROONS    

I love the flavor of bananas and coconut together, and they make an unusual but delicious macaroon. Coconut is a high-fat food, so these are definitely a treat.

1/3 cup Two-Minute Date Puree (
p. 62
) or ½ cup maple syrup

1 ripe banana, coarsely chopped

¼ cup water

2 cups unsweetened shredded coconut

¼ cup whole wheat pastry flour

1 teaspoon vanilla extract

pinch sea salt (optional)

1.
Preheat the oven to 350°F.

2.
Combine the Two-Minute Date Puree or maple syrup and the banana in the bowl of a food processor. Puree until smooth.

3.
Add the remaining ingredients and process until well combined.

4.
Using a small ice cream scoop or tablespoon, shape the dough into balls and place on a nonstick or silicone-lined baking sheet.

5.
Bake for 12–13 minutes, until lightly browned. Let cool completely and store refrigerated in an airtight container for up to 7 days.

MAKES 10–12 COOKIES    

These cookies are inspired by my love for German chocolate cake, German chocolate cookies, or German chocolate anything! Toasting the pecans and the coconut really brings out their flavor.

½ cup pecans

¾ cup unsweetened shredded coconut

1 cup Medjool dates, pitted

1 tablespoon unsweetened cocoa

1.
Toast the pecans and shredded coconut in a 350°F oven for 5 minutes.

2.
Add the toasted mixture to the bowl of a food processor with the remaining ingredients and process until the mixture starts to form a ball.

3.
Using a small ice cream scoop or tablespoon, shape the dough into cookies and place on a baking sheet.

4.
Refrigerate for 1 hour until set. Store in an airtight container for up to 7 days.

MAKES ABOUT 12 LARGE COOKIES    

These soft cookies are one of my favorite cookies that don’t have chocolate in them. I grew up loving Fig Newtons and it was thirty years before I ate figs in any other dish.

1½ cups whole wheat pastry flour

1 cup finely chopped figs

1½ teaspoons baking powder

¼ teaspoon ground nutmeg

½ cup maple syrup or 1/3 cup Two-Minute Date Puree (
p. 62
)

½ cup unsweetened applesauce

1 large ripe pear, grated

pinch sea salt (optional)

1.
Preheat the oven to 350°F.

2.
Combine the flour, chopped figs, baking powder, and nutmeg in a mixing bowl and whisk to combine.

3.
Make a well in the center of the flour mixture, add the remaining ingredients, and fold together.

4.
Using a small ice cream scoop or tablespoon, drop the dough onto a parchment-lined, silicone-lined, or nonstick baking sheet.

5.
Bake the cookies for 10 minutes, until they start to brown and don’t give when gently pressed on the top.

6.
Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

TIPS

•
Use fresh figs if you can find them, but I usually have dried figs on hand.

•
You can also use apples instead of pears, or use any other dried fruit you have available.

MAKES 12 LARGE OR 24 SMALL COOKIES