Oct 19
Remember the raw dessert demo I did at the Toronto Vegetarian Food Festival back in September? Lisa and I shared some quick and easy ice cream blizzards using the miracle of banana soft serve. It is one of my all-time favourite treats because of its simple preparation: Freeze bananas. Blend until they resemble soft serve. Eat. Repeat.
I picked up my first basket of local pears the other day—a true sign of fall. My heart was set on making something new, something easy, something using my new Excalibur.
On an average day, I tend to have way more recipe ideas in my head than I do time or oven space. I’m grateful for my own kitchen and my double oven, but that still doesn’t seem to be enough.
Enter my brand-spanking new Excalibur dehydrator, recently given to me by a wonderful friend.
The last of the Raw Mini Pie Challenge entries rolled in on September 1 while Lisa and I were away enjoying the vegan food scenein San Francisco, and so we were eager to spend our first weekend back home studying all the delicious-looking entries and gearing up for recipe-testing and judging.
Aside from the Raw Mini Pie Challenge testing extravaganza that occurred over the weekend (we’ll be announcing the winners tomorrow!), Lisa and I also put on one heck of a raw dessert demo at the 27th annual Vegetarian Food Festival at Harbourfront Centre.
This particular festival has had a special place in my heart since moving to Toronto in 1998.
Early last month, Lisa and I put out the call to food bloggers everywhere to create unique mini pie recipes that use only raw, vegan ingredients and celebrate the abundance of fresh produce available in your region. The response was incredible. Freshly picked raspberries, peaches, figs, blackberries, cherries and apricots were transformed into perfect little personal pies, ready to be enjoyed without turning on the oven.
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