This might be my favorite vlogisode yet for a few reasons: 1) I used up the last of my hand-picked blueberries from the beautiful Pearl River Blues farm in Poplarville, MS; 2) I haven’t posted in such a darn long time; 3) I made up the recipe myself!
These fruit and cream stuff blintzes are a Rachel original! I brought them by my friend Ann’s house and they were gobbled up, along with the yummy vegan chai, cupcakes and hummus that she was serving up.
Here’s approximately how I made them:
1. To make the blueberry sauce, heat about a cup of fresh blueberries in a small saucepan over medium heat. Squish them with the side of a spoon so they release all their juices. Cook them for awhile so that the juice boils down into more of a sauce. I ended up adding a little bit of cornstarch, but you don’t really have to do this. Set aside in the fridge.
2. To make the sweet ricotta filling, blend the following ingredients in a food processor: about a cup and a half of soaked cashews, about half a can of coconut milk, about a teaspoon of vanilla, agave to taste, a pinch of salt, half a pack of firm tofu crumbled in your hand. Blend to the consistency of ricotta cheese. (I pretty much made this up as I went along, so you should totally experiment! It turned out freakin’ delicious!)
3. Now for the magic! Soak a rice paper wrapper in hot water so that it becomes wrappable. Fill it with a stripe of ricotta and a stripe of either blueberry sauce or strawberry jam. Wrap up like a burrito and then place in your serving dish. Continue until you have filled up your serving dishes with blintzes. Cover with a healthy coating of both fillings and a few strawberries (fresh would be nice, but I used frozen). Put in the fridge until ready to serve.