slow food auction

auction ends on thursday... fun to see what's up for bid....

http://slowfoodusa.org/support/auction.html

Blueberry Pie

After a lovely evening picking blueberries at a u-pick farm with friends I made a yummy pie. I've never had one made with such fresh berries - there really is quite a difference.

4 cups blueberries (or any berry)

Combine:
2/3 to 1 cup or more sugar
1/4 cup all-purpose flour
(1 1/2 tablespon lemon juice or 1/2 teaspoon cinnamon)

Sprinkle these ingredients over the berries and stir gently until well blended. Let stand for 15 minutes.

Preheat oven to 450 degrees. Turn the fruit into a pie shell. Dot with
1 to 2 tablespoons butter

Cover the pie with a well-pricked top or with a lattice. Bake the pie in a 450 degree oven 10 minutes. Reduce the heat to 350 degrees and bake 35 to 40 minutes or until golden brown.

Fragrant Coconut Rice

1 1/3 cups long-grain white rice
2 1/2 cups water
1/2 tsp salt
generous 1/3 cup coconut milk
1/4 cup shredded coconut

Rinse rice to remove starch. Place rice in a pot with the water. Add the salt and coconut milk and bring to a boil. Cover and reduce heat. Let simmer for 10 minutes. Remove the lid and fluff up the rice with a fork. Scatter shredded coconut and serve.

Vegan Chocolate Mousse Pie

1 block of firm tofu
1/2 bag of dark chocolate chips
1 chocolate or oreo pie crust (I like the premade kind on the cake isle at Publix)

Melt the chocolate chips. Put tofu and melted chocolate into blender. Blend until completely smooth. Pour contents into pie crust. Refrigerate for at least an hour.