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| From An Opera Singer in the Kitchen |
This week has been super hectic. I noticed I have only posted recipes and nothing about what has been going on in this house of music. Ryan started school Wednesday and it has been pretty non-stop since Monday even before school started. Ryan has been preparing for his graduate recital which happens on September 19th. Boy, was I not ready on Monday when I knew September was almost upon us. I do not know why it caught me more off guard this year than any other year. I have not been ready for school to start, for fall the arrive, for September to make an appearance, nor any of the of the other activities. I have hardly been the one to have a bad attitude about upcoming events or even life to come around, but somehow it came around SO differently.
Has anyone else felt like me? I expected to be at the lake more often and taking in more sunshine rays than last summer, but somehow that did not work either. When a summer is jam-packed with activities the summer flys by. Granted. I know this very well, but not this fast. All I know is that I have to daily give my day to the Lord because I have been a bit of a poo-poo head over the past few days. So I thank God for a new day and I have to make the most of it.
In the past few days I have been involved in a lot of singing already. I will be singing in Ryan’s recital with a few solos included. I also will be singing in a friend’s chamber choir so it is almost like I am in school too! Holland Chorale starts their season next week so I also will be a part of that chorale with an additional task at hand. I auditioned for a smaller ensemble called LyrischKoor so can anyone see how busy Ryan and I both will be? I will have auditions for a solo competition so I have to haul my behind to finish learning my Verdi aria from Aida. There is a monetary prize too so it would be nice to win a little cash, you know?
To kick off the end of summer I decided to finally try a recipe I had been eyeing for a while. I was enlisted to bring a dessert to a mixer for a Holland Chorale gathering so I decided this would be a good dessert to bring. Well, how would I know that if I had nto made it before? Whoops! I made the best of it since I learned that the pie required some chilling time in the freezer but bringing my cooler filled with ice kept this dessert chilled enough for 7 hours at that! Amazing!
This Coconut Key Lime Pie is like the traditional pie in that it has the same flavors and it has a crust but it is different because it is RAW, VEGAN and GLUTEN-FREE. It can’t get any better than that. If you get a chance to go to my Facebook Page, you will see how some people liked the pie. It requires no baking at all but whipping and mixing and some freezer time. This dessert is light and creamy with tons of flavor! If you have noticed I have been enjoying limes, avocados, and coconuts lately so I continued with the same flavors. Ryan gave it 2 thumbs up and claimed that it was one of my best desserts yet. Enjoy it!
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| From An Opera Singer in the Kitchen |
Coconut Key Lime Pie
recipe from Little House of Veggies
makes a 9-inch tart or pie
(serves 10-12)
3/4 cup fresh squeezed lime juice (about 4 limes)
zest of 1 lime
2 ripe avocados, mashed
1/4 cup + 2 Tbsp. agave nectar
pinch sea salt
2 cans of regular full fat coconut milk, chilled well in the fridge
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 recipe for nutty almond crust (recipe below)
Nutty Almond Crust:
2 cups raw, unsalted almonds
1/8 tsp sea salt
zest of 1 lime
5 Medjool dates
3 Tbsp. agave nectar
To make the pie:
Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers.
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| From An Opera Singer in the Kitchen |
Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside.
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| From An Opera Singer in the Kitchen |
With a standing mixer, blender, or hand mixer, blend the smashed avocados, lime juice, lime zest agave nectar, and sea salt. Mix until whipped and blended very well without chunks. Set aside.
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| From An Opera Singer in the Kitchen |
Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and powdered sugar in standing mixer or using a hand mixer, whip for 1 or 2 minutes.
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| From An Opera Singer in the Kitchen |
Using a rubber spatula or large spoon, gently fold the coconut whip into the lime avocado mixture until well incorporated.
Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (aat least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop. Garnish with a slice of lime.
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| From An Opera Singer in the Kitchen |
