BitterSweet

After quickly discovering that the Original Coconut Kefir wasn’t something I would be quick to drink on it’s own, I wasted no time in brainstorming other uses for it. Thinking along the “buttermilk” route first, I immediately thought of that classic breakfast staple, buttermilk pancakes.

And as one could imagine, they were perfectly tasty pancakes. Exciting, innovative, or creative…? Not so much. Such a simple interpretation of this ingredient just wouldn’t be enough to do it justice in my eyes.

Going back to the drawing board, it was a challenge to brainstorm some dessert that would still highlight the unique flavor of the kefir, without being entirely sour itself. Quickly realizing that a baked good would only detract from its bright tartness, off went the oven, and on went the stove. Dreaming up a creamy, tangy concoction, in no time at all, I had exactly what I had been craving all along; Cheesecake.

But not just any cheesecake, of course, and not even any vegan cheesecake this time. Not a speck of soy, be it in the form of tofu or faux “cream cheese” enters the picture here, and coconut kefir fills out the bulk of the dessert. Sweetened just enough so as not to overwhelm the delicate nuances of the kefir, this is a sophisticated but simple treat that would be the perfect ending to just about any meal. You could certainly dress it up with a vibrant fresh fruit sauce or decadent drizzle of ganache, but I’m happy enough with a light border of whipped coconut creme and some toasted coconut flakes on top.

Like all no-bake cheesecakes, the texture is perhaps not what you would first expect from such a treat, but I find that it’s instead much lighter and more refreshing than the traditional version.

No-Bake Coconut Kefir Cheesecake

Cookie Crust:

10 Ounces Vegan Wafer Cookies*, to Make About 2 Cup Crumbs
6 Tablespoons Margarine or Coconut Oil, Melted
1/4 Teaspoon Ground Cinnamon (Optional)

Kefir Cheesecake Filling:

1 6-Ounce Container Vanilla Coconut Milk Yogurt
2 Cups Original Coconut Kefir
1 Cup Coconut Milk
1 Tablespoon Agar Agar Powder
3/4 Cup Granulated Sugar
1/4 Cup Arrowroot
1 Tablespoon Vanilla Extract

*I used ginger cookies, but pretty much any wafer cookies (or even sandwich cookies) will work.

First, finely crush your cookies so that they’re about the texture of almond meal, and mixing in the cinnamon if using. I find that a food processor helps to get a better texture, but you can also smash them in a sealed plastic bag with a rolling pin. Transfer the crumbs to a medium bowl, and stir in the melted margarine or coconut oil, making sure that you moisten all of the crumbs and leave no dry patches in the mixture. Lightly grease a 10-inch round springform pan, and press the crumb mixture into the bottom, smoothing it out evenly with the bottom of a measuring cup or glass. Place it in the refrigerator for the time being.

In a medium saucepan, combine the coconut yogurt, coconut kefir, and coconut milk. Separately, mix together the agar, sugar, and arrowroot in a small dish, being careful to evenly distribute all of the dry ingredients. This will help to prevent lumps from forming. Slowly sprinkle this dry mixture into the saucepan while vigorously whisking, until you’re certain that it’s all been incorporated, and there are no clumps lurking on the bottom of the pan, too.

Turn on the stove to medium heat, and whisk occasionally (but don’t walk away!) as it comes up to temperature, until bubbles break on the surface and it feels significantly thickened. Turn off the heat, whisk in the vanilla, and retrieve your chilled crust. Pour the cooked filling into your springform pan, and tap it a few times on the counter to release any air bubbles and to even out the top.

Let cool COMPLETELY at room temperature before moving the cheesecake into your fridge to chill; Hastening this process will weaken the gel, and lead to syneresis. Chill for at least 3 hours before serving.

Serves 10 – 14

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…And no winners, either. You see, that’s what happens when no one actually makes the recipe. There were a lot of great suggestions and enticing ideas floating around in those comments, but not a single person followed all of the rules.  More importantly, no one even made their stuffing! How do you know it’s good without testing it out? Sure, we can all guess judging by the ingredients and methods, but come on, cook your damn entry!

Whew, okay, just had to get that off my chest. I still love you guys, but trust me, I’ll never even utter the word “stuffing” again after this fiasco. No “dressing” either, as long as we’re referring to the thanksgiving side dish. Nope, I’m ready to wash my hands clean of this Thanksgiving business already, how about you? If you’re in the same predicament and still have family to host, don’t worry, I won’t leave you hanging. For the morning after, here’s a quick recipe that’s sufficiently seasonal but still good for any time of the year, not to mention dead easy to make even after suffering the traditional Thanksgiving feast hangover.

Apologies for the lousy picture; It’s hard to control my appetite first thing in the morning, and before I could snap another shot, this whole stack had mysteriously disappeared.

Cornmeal and Cranberry Pancakes

2 Cups White Cornmeal
3/4 Cup All Purpose Flour
1/4 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Plain Soymilk
1 Teaspoons Apple Cider Vinegar
1/4 Cup Canola Oil
1/4 Cup Unsweetened Applesauce
1/2 Teaspoon Maple Extract (Optional)
1/2 – 1 Cup Fresh or Frozen Cranberries

Standard pancake procedure here: Combine the wet and dry ingredients separately, excluding the cranberries, and then pour the wet on top of the dry. Whisk just enough to combine, being careful not to overmix.

Set a large skillet over medium heat and let it get warm. If you drop a tiny splash of water in, it should scuttle around a bit; not immediately sizzle off, and not just sit around doing nothing. When it gets to that stage, give it a lightly spritz with cooking spray.

Ladle about 1/4 – 1/3 cup of batter for each pancake, and drop a handful of cranberries into the center of each raw puddle. Wait until bubbles form and pop on the top before flipping, about 2 minutes. Cook for an additional 1 – 2 minutes on the other side, until evenly browned. Serve immediately, or keep warm in an oven preheated to 200 degrees for 30 minutes at most.

Serves 4 – 6

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Left to my own devices, solo meals are hardly even noteworthy. Hummus and chips, or hummus and veggies show up on my personal menu almost very single day, an easy favorite by far. Couscous or rice served up with simple combinations of veg, beans, and spices always makes for a comforting dish, and it can practically cook itself, unattended. In times of stress and exhaustion though, it’s not such an uncommon event to eat cold cereal for dinner, or even just chips, hold the hummus. Satisfying in its own right but at the same time vaguely shameful, I almost never go through any great lengths preparing food if it’s only for myself.

Don’t get me wrong- Simplicity is the key to my daily chow and I wouldn’t have it any other way. The thing is, sometimes I’ll start craving something special, but without an occasion and no one to share it with, I’ll reason that it can wait for another day, because the hassle just isn’t worth it. But you know what? I decided the other day that maybe, just maybe, I’m worth it, and after a particularly draining week, I knew exactly what would cheer me up. So I went for it- I made pancakes.

Yes, pancakes. Simple enough that a 5 year old could make them no doubt, but just the act of heating up that pan, mixing together ingredients, and flipping the small cakes over as the sun beams down over the stove can be even more nurturing than the act of eat. Going out of your way to make yourself happy, make something you want… Well, that’s what I’d call comfort food. These particular pancakes are very straightforward, to the point of being plain, but that’s really the beauty of them. Versatility is the name of the game, and a myriad of fruits, nuts, flours, and fruit purees could call these pancakes home, so it’s impossible to get bored. You could even make them every day with no guilt; How’s that for a pick-me-up?

An impulsive decision lead me to make these, and thus there was no maple syrup to be found. A handful of frozen wild blueberries remedied that problem easily, and likewise, any sort of cut fruit or jam would also be delicious to top it all off.

Although I would have still prefer to have someone to share these gems with, it certainly was nice to treat myself for once.

Pancakes for One

1/2 Cup All Purpose Flour
1 Teaspoon Baking Powder
1-2 Tablespoons Granulated Sugar
1/4 Teaspoon Pumpkin Pie Spice (Or any mixture you enjoy)
Pinch salt
1/2 Cup Soymilk
2 Tablespoons Fruit Puree (Apple sauce, mashed bananas, pumpkin…)
1 Teaspoon Canola Oil

Stir together all dry ingredients together in one bowl, and all wet in another. Add the wet into the dry and stir just enough to combine the two.

Lightly grease a skillet and turn up the heat to medium, making sure it has time to get hot before adding you batter. When ready, ladle dollops of the batter into your skillet and allow them to sit, undisturbed for 2 or 3 minutes, until bubbles erupt along the top and the edges seem to have firmed up a bit. Flip, and cook for another 2 or 3 minutes on the other side. Move to a plate, eat, and watch your mood miraculously improve.

Makes about 4 small pancakes

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