This Saturday I spoke at the Women of the Green Generation Conference here in Los Angeles, a kind of networking and educational event for women interested and involved in all things eco.

My panel, which was hosted by Carly Harrill of Healthy Bitch Daily, featured Rachelle Carson-Begley, a.k.a. Ed Begley’s wife and a self-proclaimed (and particularly hilarious) reluctant environmentalist; the beautiful Izabella Miko, actress, founder of Eko Miko, and maker of ah-mazing natural candles that I long to fill my house with (that’s right, they use coconut oil—another one for the list Siobhan!). Then there was fashion designer Karen Stewart of Stewart + Brown who really got me to rethink my wardrobe and shopping choices (eeks); and last but not least, there was Ani Phyo (pictured above)…

Since it’s Monday I’m going to offer up Phyo as today’s inspiration. She’s a raw vegan chef, with several amazing cookbooks, lots of tutorial videos, and a site full of recipes. And let me tell you: When you get to sit next to her, as I did, and see just how glowy her skin is, it’s a major point scored for team plant-based diet.

Another gal I ran into at the conference is Tess Masters, widely known as Blender Girl. Tess—who may be the breathing definition of spitfire—has a really cool site devoted to easy, vegetarian blender recipes. And since I’m the proud owner of a Vitamix, I’m excited to check out her digs for some new ideas. Ok, enough linkage—on to the recipe!

This one is from Aster, our long-time (and much loved) vegan reader from the Netherlands. Here’s the email she sent us with instructions on how to make a delicious dessert:

Millionaire Shortbread (Revamped)

Ingredients:

Shortbread:
• 180 grams of coconut oil
• 2/3 c of agave
• 400 grams of (whole wheat spelt) flour
• 1/3 c of cornstarch
• pinch of salt
• lots of vanillaCaramel:
• 2/3 c of rice syrup
• 1/3 c of rice milk
• vanilla to taste
• pinch of salt
• about 2 huge tablespoons of coconut oilChocolate:
• just 100 grams of (very good) dark (vegan) chocolate

Preheat the oven to 180 C!

Keep reading

Cream together the shortening and agave. Don’t worry. It will get fluffy, just take your time.

Add the flour and cornstarch with the salt and vanilla (to taste). I used lemaire flour, I don’t know what that’s called in English, maybe that’s the elusive whole wheat pastry flour everybody seems so obsessed with, google isn’t clear on that. The dough might be a little bit moister than you’re used to with your shortbread, just ignore it, 400 grams should work perfectly, and your shortbread will come out crumbly, but not sahara-dry. Transfer to a pan, (mine was 18 cm) smoosh it down, make sure to leave room for the filling, and poke holes with a fork in the top (otherwise your shortbread will explode/rise in unexpected ways, because even without addition of baking powder, it does that).
Bake for 30 minutes, be sure to check it at 27, it will brown quite rapidly because of the agave. If you have the time: letting it cool for 30 minutes will only do it good.

Now: let’s make the caramel. Just use a candy-thermometer is you have one. Otherwise, proceed as follows: DO NOT MAKE MY MISTAKE. It’s a precise yet boring job. Warm everything on low heat, it will bubble, it needs to cook for a long, long time.

Keep your eyes on the caramel. I didn’t, forsaking the caramel at its crucial point. There’s only a one minute timeframe for ideal caramel concistency. You don’t want to miss that minute. When you drip in onto a plate it will “set”, but wil stay creamy and soft (spreadable). It won’t be runny, but won’t be hard either. If it seems to take forever to get to that point: you’re right, I can’t do anything about it, you’ll just have to keep faith and watch it (too much and it will tear out your fillings). Your caramel will be a few shades lighter than the regular sugar-stuff, but it’s much better tasting and healthier to boot. Pour it in, or alternatively: spread.

Then just melt away with the chocolate, pour that on top, maybe spread some more to even it out, and let it cool untill the chocolate is solid. You can use the fridge but it’ll still take an hour at least. Slice in bars. Make small ones and you can eat at least 5 before getting sick: it makes one feel accomplished and, dare I say, like a big girl!

To make this truly rich and awesome: use unrefined coconut oil and coconut milk instead of rice: tadaaa coconut shortbread.

Normally, dry crystal sugar gives the shortbread its texture, but agave does a bang up job. It’s not 100% accurate, it’s just better!