When Nicole, one of our Go Dairy Free reviewers and a prolific cook, proclaims "... this cookbook is great.  It really, really impressed me!," I definitely to listen. And these were her exact words after trialing the new vegan cookbook by Tal Ronnen (of Oprah fame). In her full review, Nicole professes, "The moment I laid eyes on The Conscious Cook, I was stunned. The design and layout is impeccable."

Though you can probably trust Nicole's view (especially after seeing her pictures of the Split Pea Soup and Whole Grain Penne with San Marzano Tomatoes from The Conscious Cook), we thought you might like to try one of the recipes for yourself. This particular recipe is from the dessert section of The Conscious Cook, and it goes well beyond your average shortcake.

The cakes themselves are made with white spelt flour to up the nutritional content (though you could likely substitute another wheat flour if you so desired). They are also infused with a good dose of black pepper, offering warmth and making this traditional summer dessert perfect for the cooler times of year. Not to be outdone, the berry sauce has its own flavor twist (blackberries and basil, who would have thought?) and of course, there is the cashew cream ...

Black Pepper Shortcakes with Blackberry Basil Sauce and Cinnamon Cream

Recipe reprinted with publisher's permissions from The Conscious Cook, by author Tal Ronnen.

This is a pretty dessert with a vegan version of whipped cream that’s fantastic. If you can find Thai basil or cinnamon basil, use that in the sauce. They’re both incredible with blackberries.

For the blackberry basil sauce:

6 cups fresh blackberries, or 2 (12-ounce) bags frozen blackberries
1/2 teaspoon freshly squeezed lemon juice, or more to taste
Pinch of sea salt
1 sprig fresh basil
1 tablespoon light agave nectar, or to taste

For the black pepper shortcakes:

3 cups white spelt flour, plus more for dusting
1 tablespoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon freshly ground black pepper
7 tablespoons very cold Earth Balance, cut into ½-inch cubes
1 cup plain unsweetened soy creamer, plus more for brushing

To serve:

Whipped Cashew Cream (See the recipe below, but add 1/2 teaspoon ground cinnamon with the vanilla)

Directions:

1. Make the blackberry basil sauce: Place half of the blackberries, the lemon juice, salt, and basil sprig in a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently to break up the berries, for about 8 minutes, until the berries are soft and
   broken down.
2. Remove from the heat and let steep for at least 20 minutes, up to overnight. Remove and discard the basil, then pour the sauce into a blender. Puree, then sweeten to taste with the agave nectar and add more lemon juice if needed.
3. Push the sauce through a fine-mesh sieve back into the saucepan and gently fold in the remaining whole blackberries. When ready to serve, heat over low heat just until the sauce is warm and the berries are thawed (if using frozen). Alternatively, chill the sauce in the refrigerator, covered, and serve cold.
4. Make the black pepper shortcakes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift the flour and baking powder into a large mixing bowl, then stir in the ½ cup sugar, the salt, and pepper. Scatter the Earth Balance into the flour and, using a pastry cutter, a fork, or—the best tool—your hands, cut the Earth Balance into the flour until the largest chunks are the size of large peas.
5. Make a well in the center of the mixture and add the creamer; using your hands or a wooden spoon, gently stir to make a soft, somewhat sticky dough, being careful not to overwork. Turn the dough out onto a floured work surface and pat it out to 1 inch thick. Using a biscuit cutter, cut the dough into 2½-inch rounds and place 1½ inches apart on the prepared baking sheet. Gently press the scraps together and cut out more rounds. Brush the tops of the rounds with creamer and sprinkle with the remaining 2 tablespoons sugar.
6. Bake in the middle of the oven until golden brown, about 12 minutes, rotating the pan 180 degrees halfway through. Remove to a wire rack to cool. Serve the shortcakes with warm or chilled blackberry basil sauce and top with the Whipped Cashew Cream.

Makes 8 servings
Prep time: 45 minutes

Regular and Thick Cashew Cream (to use in the Whipped Cashew Cream Recipe below)

Tal states, "The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews.)"

Note, making the Cashew Cream from The Conscious Cook is easy, but it does require some planning ahead since you will want to soak the cashews overnight.

Cream:

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Directions:

1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
2. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
3. To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Makes about 2¼ cups thick cream or 3½ cups regular cream
Prep time: 10 minutes, plus soaking overnight

Whipped Cashew Cream

Whipped Cream:

1 cup thick cashew cream (see above)
1/4 cup light agave nectar
1/2 teaspoon vanilla extract
2/3 cup refined coconut oil, warmed until liquid

Directions:

1. Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
2. With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
3. Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
4. Stir before serving.

Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling