This is the second time I’m writing this post. But I’d probably write it up 100x for the gal it’s about.
See, I woke up this morning ready to share what I wrote up a few days ago only to discover that my hosting provider deleted the original post while trying to sort out something else. Gulp. Teeth clench. Let’s just say that it was a really good opportunity to practice deep 10-count breathing…
… I walked it out…
It was/is an important post all about a real solid human being and I wanted it up this morning, but, ah, life. Here’s the gist: I’m in NY to celebrate the One Part Plant book launch (today officially!), which is a day I’ve looked forward to almost as much as I have the release of my own book Pantry to Plate.
Jessica Murnane, the author of OPP and I wrote our books at the same time, and because of her, my book writing process was simply more fun, is no doubt better, and many a meltdown were kept at bay. When things felt crazy, Jessica was there every time, even during her own whirlwind book journey (she kinda hates that J word by the way, but hey, it was a journey and you can hear all about what I mean right here).
When One Part Plant arrived, I was so happy to hold it in my hands. And so proud of Jessica for creating such a beauty. She put a ginormous amount of work into those stunning pages and made it all work beautifully.
OPP is simply full of beautiful photos, approachable know-how, and doable, delicious recipes—of which I couldn’t decide what was best to share with you…
…but I kept landing here. This simply genius and playful recipe for Coconut Date Pinwheels just kept saying “meeeeeeee.”
And I can honestly say that this recipe is going to be a go-to face for me. Perfect for entertaining or taking to a party. It’s only a few ingredients, but it tastes decadent and that swirl. I love the swirl action. Now, I have to work on my roll out technique a little bit—I went extra think to get more corkscrew—but it was EASY. So I hope you all will give this a try—it’s like chewy caramels with toasted coconut. Lordy.
Here’s what Jess says about this recipe:
When the UK cooking show The Great British Bake Off made its television debut in the US, I watched an entire season in three days. I was obsessed. One of my favorite desserts to watch the contestants make was the classic Swiss roll. After my binge watch, I went to the kitchen to create my own version of this dessert. Now, technically, there’s no cake here, but I’ve got the roll part nailed. I hope Mary Berry would approve.
Makes 14–16 treats
1 cup Medjool dates, pits removed (here’s how)
2 tablespoons natural almond or peanut butter
1 cup unsweetened coconut flakes (I toasted mine b/c I’m bananas for toasted coconut)
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Let’s get started.
In a food processor, process the dates, nut butter, and a pinch of salt until a ball of dough forms. Be patient; this might take a few minutes. Taste the dough and decide whether you want to add more salt. If so, add it now and process for another few seconds. Depending on the stickiness of your dates, a ball might not form all the way. That’s OK. Use a spatula or spoon to scrape down the sides of the food processor, collect the dough, and make your own ball.
(HC: I sandwiched the dough between two sheets of paper for rollout—sometimes I’m into getting my hands in the mix, sometimes not)
On a piece of parchment or wax paper, press out the dough with your hands. Do your best to spread it evenly. It should be about 1/8 inch thick and 7 or 8 inches wide. You may need to wet your hands a bit to keep it from sticking as you work.
(HC: I used a Chef’s knife to cut and patch and shape a rectangular shape)
Sprinkle a 1/2 cup of the coconut over the dough, the same way you would put cheese on a pizza. Go right to the edge.
Starting at the end facing you, carefully roll the dough as tightly as you can. If it begins to crack, pinch it back together and smooth it over with your fingers.
Keep rolling until you reach the end and then smooth over the seam of the dough with your fingers. You’ll have a pretty long log of dough at this point.
Spread the remaining 1/2 cup coconut on the parchment and roll the log back and forth into the coconut to cover it. Use your hands to press any remaining coconut into the log.
Roll the parchment paper around the log and freeze it for at least 6 hours or overnight. Store in the freezer wrapped in parchment, thaw until firm but sliceable, until ready to serve. When you’re ready to serve, slice it into 1-inch pieces.
Kitchen Notes: The ends of your pinwheel won’t be pretty enough to serve. Cut them off and reserve these as your own secret stash in the freezer.
(HC: I rolled them up into truffles and ate them right away—this recipe is too tasty to wait.)
– – –
This book is not only one I recommend because the gal behind it is a doll, but this book is right inline with my approach. Small steps. Adding more good stuff into an existing routine.
See, in One Part Plant, Jessica has a friendly request: that you eat just one meal plant-based meal each day. And I know you are up for that because we talk about that around here a lot, too. There’s no crazy diet plan with an anxiety-inducing list of forbidden foods. Or pages filled with unattainable goals based on an eating philosophy that leaves you feeling hungry and deprived. Instead, she offers you the tools to easily and deliciously make plants the star of your plate—no matter how much junk food occupies it now.
It’s a cool, approachable, and confident book filled with vibrant photos of delicious food, and heart-melting pics like this one of Jess and her Sid. And I’m offering a giveaway if you’d like to enter to win a copy.
To enter the giveaway:
1. Register here.
2. If you feel inclined, should your entry from the rooftops #onepartplant
3. One winner from the US or Canada will be chosen at random March 6, 2017.
To learn more about Jessica check out all of the incredible things she shares:
The Cookbook Deal Podcast
One Part Podcast
Buy the OPP book
Ok friends, I’m off to get dressed for Jess’s big night. I’m so proud—it’s going to be a great power-ladies kind of evening—a panel with cookbook authors Julia Turshen (Small Victories) and Sarah Britton (My New Roots)!
Now, I want to hear from YU. Have you ordered One Part Plant yet? What do you think of this pinwheels recipe? Tell us with a comment below.