This month for the Secret Recipe Club I was assigned a lovely blog called Manu's Menu written by the Italian born Manuela. This blog has it all going on. The recipes are varied, the pictures are lovely, and there are a ton of regional dishes from Italy, Australia and India!
Manuela is Italian, married to an Indian, living in Australia so her culinary background is pretty diverse. You should definitely check out her blog as there are a lot of yummy looking recipes.
There were a number of dishes that I wanted to try and veganize from Manu's Menu, including this yummy looking yogurt cake and this dish of cannelloni. However it has been extremely hot here in Montreal pretty much this whole month. Hot enough that the idea of turning on the oven makes me feel queasy. Plus being 8 months pregnant does not really add any motivation to bake anything. So in the end I decided to go with something cool and refreshing Pineapple Sorbet and Blueberry Curd.
For the sorbet I decided to add some fresh mint that is growing on our balcony and man did it add a nice flavour to the dish. Isn't it a pretty colour?
I also veganized the original blueberry curd recipe by cutting out the eggs and replacing with a bit of corn starch. Thank Manu for the tasty recipes.
Pineapple Sorbet with Fresh Mint
Adapted from Manu's Menu
2 cups pineapple, chopped
8 Tbsp sugar
2 sprigs of fresh mint
In a blender blend pineapple, sugar, and water until smooth. Chill mixture for an hour. Once chilled, add mixture to your ice cream maker and follow the manufactuer's directions. Meanwhile, julienne the mint leaves and add them to the ice cream maker in the last 2 minutes.
Transfer to a container and freeze for at least 3 hours before serving.
Vegan Blueberry Curd
Adapted from Manu's Menu
1 pint of blueberries (Fresh or frozen)
1/4 cup of water
6 Tbsp unsalted vegan margarine
3/4 cup sugar
1 tsp corn starch
pinch of salt
In a medium pot cook blueberries and water over medium heat for about 5 minutes or until blueberries burst open.
Using a fine mesh sieve starin the mixture. Be sure to press the blueberries with a spoon to make sure you get as much of the liquid and pulp out of them. Discard the skins and put the liquid/pulp aside.
Using the same pot, whisk together the sugar and margarine. Add the cornstarch, the blueberry liquid, and the salt.
Whisk over medium heat. Allow the mixture to simmer but not boil for 5 - 7 minutes. The mixture should coat the back of a spoon and will thicken more as it cools.
Pour into a glass jar and store in the fridge. Serve over ice cream, on toast or with cake! Yum.