Apple Croquettes

Recipe Ingredients

		Orange-Tofu Cream - (see recipe)
		Warm Raspberry Sauce - (see recipe)
1/2 cup	31g / 1.1oz	Unbleached white flour
1/8 teaspoon	0.6ml	Ground nutmeg
		Salt - as needed
2 tablespoons	30ml	Pure maple syrup
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	118ml	Plain soy milk
3/4 cup	69g / 2.4oz	Grated unsweetened coconut
3 tablespoons	45ml	Cornmeal
1 tablespoon	15ml	Cinnamon - plus
2 teaspoons	10ml	Cinnamon
1 cup	237ml	Pecans
4 cups	948ml	Tart apples (medium)
1 tablespoon	15ml	Fresh lemon juice
1/2 cup	73g / 2.6oz	Chopped dates
1 teaspoon	5ml	Ground ginger
		Vegetable oil - for pan frying
		Fresh mint sprigs - for garnish

Recipe Instructions

There are three parts to this apple-pie-like dessert: the Orange-Tofu Cream (make first so it can chill); the Warm Raspberry Sauce (make second and keep it hot in a double boiler); and the croquettes (make last so they're served hot).

In medium bowl, mix flour, nutmeg and 1/2 teaspoon of the salt. In separate small bowl, mix maple syrup, vanilla and soy milk. Slowly add liquid mixture to dry ingredients, stirring with wooden spoon until batter is smooth. Set aside.

In shallow bowl, mix coconut, cornmeal, 1 tablespoon cinnamon and 1/4 teaspoon salt. Set aside.

Preheat oven to 350 degrees. Spread pecans on baking sheet; toast 8 minutes, then chop and set aside. Reduce oven temperature to 200 degrees.

Grate apples into medium bowl. (You should have about 2 1/2 cups.) Add lemon juice and toss to mix. Transfer apples to strainer and squeeze out excess water; return to medium bowl. Add pecans, dates, remaining 2 teaspoons cinnamon, ginger and 1/8 teaspoon salt. Toss to mix well.

Using heaping tablespoonfuls, form mixture into balls, then squeeze tightly to compress and remove as much liquid as possible. Dip in soy milk mixture, roll in coconut mixture and set on plate.

In large skillet, heat 1/4 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 45 seconds per side. Transfer to plate lined with paper towels to remove excess oil. Place cooked croquettes in oven to keep warm.

To serve, spoon about 1 1/2 tablespoons Warm Raspberry Sauce onto dessert plate. Place 3 croquettes on sauce. Top croquettes with dollop of Orange-Tofu Cream. Drizzle sauce over cream. Garnish with mint sprigs. Repeat with remaining croquettes, cream and sauce.

Source:
"Vegetarian Times, May 2001"

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