Snippets from last VSS! mmmmmmm…..

Lime coconut creme pie. 

Lime coconut creme pie. 

Some chocolatey goodness that VSS whipped up for this past Sunday’s Vegan Shop Up!  There may be more in the mix for this Sunday’s {the 19th} supper club!

The fillings in these have no sugar or soy. Or dairy! {of course}

BRUNCH.  Spicy roasted pineapple, coconut sour cream, smoked cured tofu, smoked cured toasted coconut, sweet potato fritters with apple tamerind chutney.

BRUNCH.  Spicy roasted pineapple, coconut sour cream, smoked cured tofu, smoked cured toasted coconut, sweet potato fritters with apple tamerind chutney.

Smoked Cured Coconut

This condiment is amazing in a sandwich, sprinkled on salads, with pirogi’s, or tossed in trail mix.

4 cups wide ribbon coconut
1/4 cup organic cane sugar
1/4 cup smoked salt (ground)
2 tsp black pepper (ground)
1 tsp chili flakes
1 tsp smoked paprika (optional)

Combine the sugar, salt, and spices and add to the coconut in a sealed container. You want to let this cure for 2 days, flipping the container every so often.

Then, preheat oven to 375. Sift out the coconut from the container using a fine sieve or mesh strainer, saving the curing spice. Spread the coconut out on a cookie sheet and sprinkle about half of the leftover spice on top of the coconut. Bake until golden. Store in a sealed container. I find that this keeps indefinitely, with a quick re-toast in the oven if it goes a bit soft.