The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
This was my second challenge, and it was a LOT easier to veganize than last's month's Macarons (but then again, most things are easier to veganize.) I decided to deep-fry half of the recipe and bake the other half, for comparison purposes. Of course, the deep-fried version was tastier, but the baked ones were good too! My cannolis were filled with a Vegan Coconut Macadamia Nut Creme, with the shell insides coated in chocolate. These were REALLY good the next day, after a night in the fridge, when the filling flavors could meld together more. I don't have an exact recipe for the filling, but it consisted of fresh tofu, macadamia nuts, shredded coconut, a bit of agave nectar, and little bit of Soy Delicious Coconut Milk.
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They look gorgeous! Terrific job veganizing it =D.
ReplyDeleteI never wanted something vegan so bad in my life! Coconut macadamia cream with the inner shells coated with chocolate? OMG, it's like a tropical Drumstick cone but better! Your shells turned out gorgeous, and I love that you baked AND fried them to compare. Beautifully done all around! Thanks for baking and deep frying with me this month!
ReplyDeleteVegan Coconut Macadamia Nut Creme oh so yummy and delicious looking and sounding. You have done an amazing amount of work on this challenge and your pictures are wonderful. Cheers from Audax in Australi.
ReplyDeleteOMG WANT!!!
ReplyDeleteThey are SO pretty! dang.
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