Seely Dressing

Seely Dressing : ImmerWachsen.com

An unpublished story from the archives and a recipe to bring it to life.

early 2013
Last year I took a trip up North to a small town in Wisconsin to visit an organic vegetable farm. In a couple of months, I planned to WWOOF on the farm, so my purpose for the weekend was to get a taste of the work. The farmer needed to know if I could do the work and if I wanted to do the work. I passed the test and preparations were made for my three-month adventure at Springdale Farm. The memory of that weekend was brought together in a meal I will never forget. Springdale is more than the labor or the food; it is the table we sat around to eat of the fruits of our labor. The farmer’s family became one of the dearest to me. Lettuce, carrots, and beets I had just seen in the ground were now lovingly prepared in a warm kitchen where the table was set for many. I had not tasted fresh until I ate that salad. The smell of the dressing, the colors of the root vegetables, and the friends I sat with were just the beginning of many memories made on the farm.

Seely Dressing : ImmerWachsen.com
Seely Dressing : ImmerWachsen.com

Mayonaise dressing
2-3 c olive oil
1/3 c acv
1 egg
2-3 cloves garlic
1 T mustard
1 T honey
1/2 t salt
1/4 t pepper

Blend all ingredients except for olive oil for about 10 seconds. Slowly add in olive oil and stop blending once thick. Pairs perfectly with fresh greens, root vegetables, and feta cheese.

Seely Dressing : ImmerWachsen.com
Seely Dressing : ImmerWachsen.com
Seely Dressing : ImmerWachsen.com

Pumpkin Pie & Whipped Coconut Cream

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Before we hurry off to Christmas, let me share this almost raw version of a Thanksgiving classic. Satisfying enough to eat for breakfast and decadent enough to complete a Thanksgiving feast this recipe is sure to satisfy any pumpkin pie craving. Enjoy!

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Puree
1 pie pumpkin

Puncture pumpkin six or so times with a fork and cook in a dish or skillet at 350 degrees Fahrenheit for 1-1 1/2 hours. You should be able to cut into the pumpkin effortlessly. While the pumpkin is still hot remove the skin and seeds. Once cool process in a food processor until creamy and refrigerate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Pie
crust:
1 cup almonds
1 cup oat flour
1/4 cup coconut oil
1 Tablespoon maple syrup
1/4 teaspoon Pink Himalayan salt

In a food processor pulse almonds until they are a coarse flour. Add remaining ingredients and process until mixture keeps it’s shape when you press it between your fingers. Press into a spring form pan, cover, and refrigerate to set.

filling:
3 medium ripe avocados
1 cup pureed pie pumpkin
1 cup fresh carrot juice
1 cup coconut oil
1 cup maple syrup
1 cup (packed) whole soaked Irish moss
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Thoroughly blend all ingredients in a high speed blender. Pour into crust and refrigerate 8-10 hours. The filling is enough to fill 2-3 regular pie pans. If you choose to do so double the crust recipe to accommodate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Whipped Coconut Cream
1 1/2 cups coconut milk fat (2 cans)
1 Tablespoon maple syrup

Blend ingredients in a high speed blender. Once you blend to the point where the ingredients separate, keep blending until combined, and refrigerate 8-10 hours.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Hot Chocolate & Cinnamon Marshmallows

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

I’ve had too much fun perfecting this homemade marshmallow recipe! I was inspired by the August Kinfolk event dessert to make marshmallows out of something other than just plain white sugar. My first attempt was using honey, which is so good and very strange at the same time. For this recipe I used coconut sugar, which works really well if you don’t want a strong honey flavor.

Cinnamon Marshmallows
1 c water
1 c coconut sugar
1/4 c gelatin
2 t cinnamon
1 t vanilla extract
coconut oil

In a food processor (stand mixer or by hand) combine 1/2 cup water and gelatin. In a medium saucepan bring 1/2 cup water and coconut sugar to a boil and remove from heat. While the food processor is running, very slowly pour in melted sugar. Add vanilla and cinnamon and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).

Hot Chocolate
1 c coconut milk*
1 c water*
1/4 c coconut sugar
1/4 c cacao powder
1 t vanilla extract

In a medium saucepan bring coconut milk and 1/2 cup water to a boil and pour into a mug. In a small saucepan bring 1/2 cup water, coconut sugar, and vanilla to a boil and remove from heat. Thoroughly stir in cacao powder to create a thick chocolate sauce. Pour over steamed milk, top with marshmallows, and enjoy.

*These ingredients can be substituted with cream and water, milk, or any milk alternative.

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

You may also like:
» Orange Chocolate Truffles
» Honey Marshmallows
» Autumn Dessert Spice Granola