I cannot believe it is almost July.
I find myself becoming increasingly envious of my friends and family back home in Niagara who display their perfectly-manicured gardens, the luscious blooms splayed all over my facebook feed. I think here in Calgary I saw the tulips come up in June, and it snowed in the mountains just days ago.
The seasons have become a blur to me here, in this place I have called home. I have lost track of the amount of times I have had to move recently for work, or love, or both…and I long for the comforts of what home was to me.
You know…pancakes in the morning and pastas at night for the kids. Picking fresh herbs out of my garden and laying in the sun on my deck for a few hours while sipping wine from Niagara that I had just picked up on my last drive into the country.
I have been slacking with this blog lately, which does not mean for a minute I haven’t been cooking or baking, but I have just been incredibly busy with work, projects, auditions and craziness.
This leads me to this post-food that brings the comfort of home but elevates the dish just that little bit more into something that still makes your lips smack, your heart flutter, your mind wander into fond, delightful memories of that place that you used to call home.
I am still undecided which final one I am submitting for the Wall of Chefs audition-I did a veg burger but then made pasta so maybe I will go a vegetarian pasta route. Who knows… 🙂
Below is my veg version of this dish. I made the non-veg version for a friend last night but promise this version is equally as yummy. Remove the honey to make it vegan 🙂
2.5 C pitted cherries (you can also leave in pits for more flavour) – DIVIDED
300g silken tofu-slightly whipped
100g almond flour
1 tblsp tapioca flour
4 tblsp raw coconut sugar
2 tsp honey
1 half tsp salt
5 tblsp almond milk
1 half tsp vanilla extract
For brandied cherries:
Remaining half C pitted cherries
6 tblps raw sugar
about a quarter C Brandy
- Preheat your oven to 350 degrees
- Grease a 9×9 baking dish with coconut oil
- Mix together your wet ingredients, slowly adding dry. Do not overmix.
- Spread a thin layer (about an inch) of mix onto pan. Place in oven for about 5-7 minutes, or until firms up slightly.
- Open oven and sprinkle about 2 cups of cherries on top and pour remaining batter over.
- Bake for about 40-45 minutes, or until golden but not too browned.
- Remove from oven to cool slightly and while that is cooling, on the stovetop, prepare your sugar and water mix and bring to rolling boil.
- Add brandy and cherries, reducing heat to simmer and cook for 5 minutes max.
- Remove immediately and cool in the freezer for a minute or so, so it doesn’t over cook.
- Using a large round glass, cut out a warm disc of the clafouti and place on your plate. decorate plate with the brandied, warm cherries and garnish with fresh lavender and mint.
- Dust top of clafouti with powdered sugar and add a dallop of your favourite vegan whipped cream, cocowhip or a zesting of lemon.