Tuesday, July 25, 2006

Berried Sopapillas

I wanted to make something this weekend, despite it being E's turn to cook, so I settled on a dessert. We've been nibbling on ice cream almost every weekend, mainly because it's been too hot to bake. And I'm not a huge fan of no-bake bars and cookies, so I thought I'd stick with the ice cream idea but liven things up without heating up the kitchen in the process.

These sopapillas are so very easy and yet so unbelievably good that you will be amazed. They're probably one of my favorite desserts that I've "invented" recently (*Look, Ma! No hands!*). I know that they're not the traditional method of doing up a sopapilla (what with homemade tortilla-y stuffs), but it don't matter. They will make your tummy happy regardless.


2 cups diced strawberries
1/8-1/4 c. vegan sugar
Chocolate chips
Vegan vanilla "ice cream" (I used Tofutti-brand)
2 vegan tortillas
Vegetable oil
Cinnamon & sugar, mixed


Throw the strawberries into a food processer and process. Add in sugar slowly until the strawberry mixture is sweet enough for your tastebuds.

On a plate, place about 1/8 cup of cinnamon and 1/8 cup vegan sugar. Place another plate on top so that you can close the two up (for shaking). (You could probably alternately use a bag full of cinammon and sugar instead--we just didn't have any bags.)

Pour some vegetable oil into a pan until it's deep enough to cover a tortilla laid flat. Heat up the oil on medium. Once the oil is hot, toss in your first tortilla. As it heats, it will start to bubble up in places. I just poked at the bubbles with the spatula until they deflated. *TIP: Do not fry up your sopapillas after/while drinking--I somehow managed to submerge three of my fingers into the piping hot oil and now have a nice lovely burn on my hand.* Eventually your tortilla will turn golden and stiff. Once it is pretty and golden, remove from the oil. Place between two paper-towels, and let the towels soak up the extra oil. Once some of the excess oil's been soaked up, throw the crisp tortilla carefully in between the two plates. Very gently shake the plates around until the tortilla is covered in cinammon and sugar. Remove and place on a plate.

Do the same steps for your second tortilla.

Once both tortillas are done, scoop out a hearty portion of vanilla ice cream onto each tortilla, pour some strawberry topping over the ice cream, and toss some blackberries and chocolate chips on top of everything.

Moan and tingle as you consume its sweet sweet sweetly goodness.

Makes 2 servings.

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