Raspberries, flour, sugar, homemade vegan almond cream
5′ x variable, 2006
Raspberries donated by Whole Foods
Elapse, Mobius, Boston, Massachusetts, 2006
This performance piece is an inquiry into food as a sculptural element, a full disclosure of artistic process, production, consumption and shared pleasure.
1 1/2 c all purpose flour
1/3 c almonds
2 T sugar
1/2 t salt
1 t ground cinnamon
1/2 c vegan margarine cut into 1/2-inch pieces
2 T vegan solid vegetable shortening cut into 1/2-inch pieces
2 T ice water
Blend flour, nuts, sugar, cinnamon in a processor until nuts are coarsley ground. add chilled margarine and shortening. mix until coarse crumbs form. Mix in ice water and blend until dough can be formed into a ball. wrap, cover and refrigerate for 30 minutes. Roll out dough and transfer to a pie or tart pan. Press dough into dish, crimp edges, prick crust with a fork, and bake with weights 20 minutes in a 350 degree oven, and then up to 10 minutes without weights, until slightly brown.
1/2 c roasted almonds
1/4 c soy milk
1/4 c confectioners’ sugar
1/2 t vanilla
1/2 c canola oil
In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins.
In a blender or food processor, chop almonds into a fine powder. add soy milk, and blend. add sugar and vanilla and blend again. add the oil in a steady stream while blending. transfer to a covered bowl and chill over night.
Spread almond cream in baked tart shell, as much as you want. Then arrange fresh fruit on top of the cream, as much as you want. Slice and share with others.