Tuesday, July 28, 2009

NELPie Cart ChaCha Line


All was quiet in the dining hall. The 6 tables were set with 9 places each and laid with a letterpressed menu for the evening's banquet, which foretold of savory wholesome dishes and good nutrition. Through the paned windows, the western light cast its glint from across the lake, which was serene and glassed at this hour. The only sound was the faint din of the breeze upon the hinged door, for all the students were bathing in their last moments on the docks and cliffs of Wohelo. When suddenly, HARK! a clamor of tin and aluminum, foot and floor, wheel and ball-bearing, erupted from the kitchen, an uproar that could only be that of chaotic celebration and fruity and heavily-sweetened concoctions! Whatever could this disturbance be, but none other than...THE NELPie CART CHACHA LINE!!!!

Sure to spoil savory suppers everywhere by pairing provocative dancing with provocative dessert, the NELPie Cart and its chacha devotees boasted 11 fresh (made that day) and homemade pies:
Crustless Coconut Cream (Obama family recipe) Pie
Banana Cream Pie
Sweet Potato Pie (rectangular!)
Mixed Berry pie
2 Wild Maine Blueberry Pie (Blueberries from Stoneset Farm)
2 Mixed Berry Rustic Tarts
Mixed Berry Pie
Raspberry-Blueberry Ginger Pie
Chocolate Pudding Pie
and a Vegan Avocado Pie
The Vegan Avocado Pie (also raw) has been a favorite of mine for the past year for its lightness, flavor, and ease. I've made it a lot but have yet to blog it. The recipe is as follows:

Vegan Avocado Pie

Ingredients
1 packet graham crackers
1/2 c. Earth Balance (for vegan), unsalted butter (for non-vegan), melted
Cream from 2 cans coconut milk
1/4 c. sugar
1/4 c. lime juice
1 ripe avocado, mashed
1/4 c. confectioner's sugar

Directions
1. In a food processor, place the graham crackers, and pulse until crumbs form. Add the melted butter through the feeding tube and mix to combine. Press into the bottom of a 9-inch pie plate.

2. Meanwhile put 1 can coconut milk into the fridge. After 1 hour, open, and spoon the cream from the coconut water.

3. Add sugar, lime juice, and 1 ripe mashed avocado to the coconut cream. Mix until incorporated and pour into graham cracker crust.

4. Refridgerate one hour until set. Top with mango/kiwi for decoration. If desired, mix another can of coconut cream with 1/4 c. powdered sugar to use as "whipped cream." Enjoy!!! Crust can be made with crushed pistachio, if desired. Agave nectar can replace sugar, for a healthier sweetness.


After the NELPie Cart Dancers wove their kickline through the tables, summoning all NELPers from their cabins and beehives, tempting them from their whole sprouted grains and and beta carotene, they lined up their wares on the table, and served them with a devilish dollop of whipped cream. Just what it did to those NELPers...well, the photographs (by J. Budd and Laura L.) speak for themselves...


Watch out! The NELPie Cart may be coming to ravage a dining hall and ruin an appetite near you!

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