Happy Holiday Blues

There is holiday tune that has the line “I wish it could be this time of year all year long.” When I first heard that a screaming voice in my head yelled, “HELL NO.” So Happy holiday season! Is anyone else not feeling the joy and blessing of this time of year? I’m always so excited to celebrate, deck my home, bake my cookies and daze off in the twinkle of white lights. This year I feel like I’m missing the holiday spirit and I don’t know why. It could possibly be the fact that global warming is making for some manic weather here in Chicago, and of course each different weather mood consists of no snow. Or maybe just walking out my door and into the streets has me swarmed with over crowded everything, shops, buses, restaurants. It makes me want to hide away.

I had a realization during Thanksgiving, while cooking, and baking and bustling about, I was thinking, why, why do all of this for just one day? And then I started to prep my Bompa’s Cranberry Pie, a recipe so near and dear to my heart I make sure there is extra so I can eat it for post holiday breakfasts for the days to come. Every time I look at the recipe I think of Bompa and the wonderful memories I have of our time together. This is the greatest part of celebrating the holidays with friends and family, we never really remember the pain in our bellies from being filled to the max, or the taste of the meal months later. What we remember is the time in the kitchen learning mom’s tricks to making the moistest turkey or the conversations and laughs around the dinner table. All of my memories of these days are so vivid and so diverse and I need to remember those faces and stories when I’m stressed with kitchen duties, grocery lines and hours of preparation.

So that is my motivation for this time of year, making new memories and keeping with old traditions. The newest tradition that has been in place for the past four years is my annual cookie exchange. What started as a simple bring cookies to exchange party has turned into a battle of baking giants as well as a side splitting white elephant gift exchange and this year was one of the best. Yes while I exhaustively prepped food for days the laughter and newest baking creations made every moment of preparation worth it.

If you are like me and you feel yourself becoming overwhelmed and fearful that the holidays are losing their true meaning, in your moment of stress close your eyes and remember one holiday memory. Then take a deep breath and keep going and if all else fails there are only about 17 days left!

 

The 2012 winner of the Pooping Reindeer Trophy and Best Cookie was Scott Randel for his Peppermint Oreo Balls

KISS – Keep It Simple Silly

Big news, I had my first article posted on another blog site! My current employer The Chopping Block, has given me the opportunity to write a monthly article. Want to know what organic foods you should by, check out The Organic Debate.

Well the Holidays are in full force and I found it easy to slip back into my hosting routine. The changes I do see are that while I like to come up with elaborate food events in my head based on budget and lack of time the mantra “KISS” has to be repeated over and over… Keep It Simply Silly (made some change to make it positive). While keeping it simple definitely limits the stress and maximizes my socializing time, it does take work to stay on track. With that in mind I thought I would start posting some easy fun Thanksgiving Food options for those who may need an extra side dish or some Vegan alternatives.

Our simple menu for my Halloween dinner party consisted of:

 – Roasted Apple and Butternut Squash Soup

– Arugula Salad with Apples and Celery

– Pumpkin Chocolate Chip Cookies

Our simple menu for the Bi-Election Party consisted of: 

– Italian Comfort Popcorn (not vegan, but it one the vote that night, its simple – plain popcorn, olive oil, salt, fresh ground pepper and freshly grated parmesan cheese, it one in a landslide) 

– Coconut Curry Carmel Corn 

– Mama Emmy Lou’s Special Spaghetti Sauce (it’s a secret for now)

– Chocolate Cupcakes with Salted Carmel Frosting (this recipe is still a work in progress)

Stay tuned for some Thanksgiving specialties and if you have any requests I’m up for a cooking challenge.

Culture, Cuisine and Cambodia

If you can’t tell I am fascinated by cooking and cuisine. This isn’t anything new, I remember when I was young and my parents would come home from their date nights and I would make them tell me in detail what they ordered for dinner. I love food especially the preparation and cultural influence that goes into every meal. While yes, I don’t eat meat, I still appreciate all types of food and the celebration that surrounds every bite.

With that I signed up for another cooking adventure while in Cambodia. I knew nothing of Cambodian cuisine before I arrived but the cover of my cook book that was presented to me during class read this:

“Thank you for taking part in our cooking class. Cambodia’s tragic past has resulted in the loss of many recipes, and poverty means many families are unable to buy the ingredients needed for Khmer dishes. By participating in our class you are helping rebuild Cambodia’s culinary reputation and knowledge. Cambodian cuisine is not hot and spicy like its neighbors, but rather relies on layers of flavors from fresh herbs and spices. We hope you go home and share these dishes with your family and friends.”

So family and friends here are some of my favorites:
Khmer Mango Salad, a new competitor to my favorite papaya salad. This salad is made with green mango and a sauce that is the perfect balance of sweet, sour and salty a wonderfully refreshing experience in every bite.
Amok is a classic Khmer dish that is eaten during times of celebration. A savory, creamy curry that is the perfect balance of flavors. Because most families are too poor to purchase the ingredients for Amok it is only eaten during special occasions. It usually has fish in it, but I also had one with tofu that was just as good.

I learned how to properly roll fresh spring rolls. While the wonderful veggie combination inside provides for a healthy snack, the amazing dipping sauce that accompanies the dish is a must.
Finally look at what I made. As many of you know baking is a favorite pass time of mine and now I have a new treat to share with you all. Nom Tong Noun is a light thin cookie that reminded me of a really good cake ice cream cone. You use a special flat waffle iron to cook the cookies so I’ll have to find that but the fun design makes them ever so fancy.

Our class started with visiting a local village family. I was a little uncomfortable being in this families home because I felt as if they were on display for us or that we were intruding in their privacy. With every visit to this family’s home the class provides a pound of rice which helps the family immensely. I later asked my tour guide about my concerns and he told me that they enjoy meeting western people because they have never been exposed to western cultures, therefore it is an experience for them as well. He did give me three other factors to know when visiting a Cambodian home:

1. When offered food or drink you must always accept, even if you are vegetarian and they offer you a meat dish you must take a small bite as a sign of respect. It is incredibly disrespectful to say no to something that is offered to you.

2. Cambodians believe that if a meal is created it should be shared with everyone, therefore if you have left overs that you give as a hand out it is very disgraceful towards them.

3. If you want to bring gifts or candy for the village children don’t throw them on the ground or into the air for the children to gather. The parents see this as animal behavior and don’t want the children scavenging for the food off the ground.

As many of you know I have talked of adoption for some time. I had thought about visiting an orphanage while in Cambodia and then I saw this. I was so embarrassed that I hadn’t thought of that myself. Rather then going to an orphanage I found this restaurant Haven their mission states, “Haven is a training restaurant & sanctuary for young adult orphans in Cambodia who have to leave the orphanage and have nowhere to go. We offer these young people accommodation, food, medical treatment as well as a place to work and train in gastronomy. After they finish their training we help them find a permanent position. Our aim is to support these young people in their emotional and professional development and give them a real chance in life – and we believe that helping them to help themselves is the best form of support.”
The food was fantastic and supporting this cause is very important to me.

And so my time in Cambodia has come to an end. While it was a hard visit emotionally, I did learn a lot about the culture, history and myself. I will cherish my experience and time here.

Welcome Summer – Coconut Lemon Fruit Tarts

Happy First Day of Summer! Like most American’s we have finally been hit by the heat wave that has been slowly moving across the country. While the heat will drive most of us out of the kitchen I thought I would post these final two recipes before I head off on my adventure.

Summer Fruit Tarts with Coconut Lemon Cream:

Cookie Shell:

–       1 ¾ c. Flour

–       ½ tsp. Baking Powder

–       ¼ tsp. Salt

–       ½ c. Earth Balance

–       ¾ c. Sugar

–       2 T. Almond Extract

–       2-3 Flax Eggs (1 Flax Egg equals 1 T. ground Flax Seed with 3 T. warm water)

1. Pre-heat the oven to 400 degrees
2. Cream butter and sugar together in a mixer, add in almond extract once sugar and butter are fully combined
3. Combine dry ingredients, flour, baking powder, salt
4. Combine dry ingredients with butter and sugar recipe
5. Add in two flax eggs, if the dough is still crumbly and not coming together add in third flax egg.
6. Using a mini muffin tin, roll the dough into small balls as seen below.
7. Bake for ten minutes, then take the dough out and using a teaspoon measuring spoon press the center of each ball down creating a cup
8. Bake for another 6 to 10 minutes, you want to take the cookie out while they are still soft and make sure not to over cook them
9. Set aside and cool

Coconut Lemon Cream: 

–       1 can Coconut Milk (place can in refrigerator until you are ready to use)

–       2 T. Tapioca Flour or Arrow Root, these fours are used as a thickening agent and are very similar to corn starch which you could use if you don’t have the other two flours

–       2/3 c. Powdered Sugar

–       ¾ container of Tofutti Cream Cheese

–       1 lemon, you’ll need the zest and the juice

1. Using a mixer, pour the entire can of Coconut Milk into the mixing bowl, you will see that the can is half a thick white cream and the other have a murky white liquid. Once the entire can is in the bowl pour out the murky white liquid, you can leave some but drain out the majority of the liquid.
2. Start the mixer and add in the Tapioca Flour/Arrow Root and powdered sugar until completely combined
3. Add in the Tofutti cream cheese and lemon juice and zest, whip together until there are no lumps from the Tofutti cream cheese
4. Scrap the Coconut Lemon Cream into a large Ziploc bag and place in the refrigerator until ready to serve

Once you are ready to serve the tarts cut off one corner of the bottom of the Ziploc bag and pipe the cream into the cups. Then add any variation of fruit to each tart. I like using strawberries, blueberries, raspberries and kiwi based on the colors. You can prepare the tarts earlier before serving just make sure to refrigerate them between the prep and the serve time.

Enjoy!

The Best Vegan Chocolate Chip Cookies

Like peanut butter and jelly, bagels and cream cheese and french fries and ketchup, some foods are better in pairs than alone. This I find true with a cold glass of almond milk and a freshly baked chocolate chip cookie, the sweet and saltiness of the cookie is only complimented more with a refreshingly cold glass of milk.

 A dear friend and continual food sampler made a request last week for my Vegan Chocolate Chip cookies, I was slightly confused because I didn’t have a go-to recipe that was Vegan, but of course I was up for the challenge. I came up with one of the best chocolate chip cookies I have ever had, and that is saying a lot as my Mother is the chocolate chip cookie queen. You all be the judge.

 

The Best Vegan Chocolate Chip Cookies

makes about 20 cookies

• ¾ c. sugar
• ½ c. maple syrup
• ½ teaspoon molasses
• 8 tablespoons of Earth Balance butter
• 3 flax eggs – 3 tablespoons of ground flax seed mixed with 9 tablespoons of warm water
• 1 tablespoon vanilla
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 3 cups flour – next time I will use white whole wheat flour or whole wheat pastry flour for extra health benefits
• 2 tablespoons apple sauce (optional)
• 1 c. vegan semi-sweet chocolate chips
• ½ c. walnuts (optional)

– Preheat oven at 325

1. Combine sugar, maple syrup, molasses, Earth Balance and vanilla in mixer and mix until smooth
2. Make three flax eggs combining 3 tablespoons ground flax seed with 9 tablespoons warm water, let stand for a couple of minutes and then add to butter mixture 
3. Sift together flour, salt and baking soda 
4. Add flour mixture in parts to butter and sugar mixture, when fully combined add some more until all ingredients are combined
5. At this point if you find the dough to be a little dry add in the apple sauce to make the cookies softer
6. Add in the chocolate chips and if you also want to add walnuts add about ½ a cup
7. I used a silicone baking mat on the cookie tray and made my cookies larger, but create any size cookie you like and bake for 15 to 20 minutes; check after 15 minutes, the goal is for the cookies to be soft so you don’t want to over bake them.

Enjoy with a cold glass of any of your favorite non-dairy milks!

Happy Halloween Enjoy Pumpkin Spice Cupcakes with Chocolate Ganache Icing

Happy Halloween! I’ve been trying to pin point why I enjoy this holiday so much especially because the stereotypical reasons such as, fright, gore and that fake spider web stuff is not part of my love of this spooktacular day. No I think I love this day because of my childhood memories. I have this photo back in my parent’s house of my dad, sister and I all bundled up on the back porch shivering as we cut into our pumpkins. I remember the goo inside the pumpkin was so cold and slimy that my hands almost burned they were so frozen from scooping out the seeds. And even though our teeth were chattering there was no way we were going to miss out on this tradition. Every year we would get a free pumpkin from our school and I would always choose one that was way too big of course not remembering the colossal climb I had home from the bus stop. And then my sister and I would have to wait the entire weekend until after church on Sunday to go onto the back porch on this gray wooden picnic table where we would carve our masterpieces. Actually it was more like we would draw some crazy design and my father would do all the work for us. All that was required from us was scooping out the seeds. My mom just informed me that after 30 years that gray table just became wood kindling and I told her that she just turned my childhood memories into a pile of wood for this winters fireplace.

Another memory of mine was the Halloween costumes and the meal before the trick-or-treating began. One thing to know if you live in Utah always build a turtleneck into your child’s costume, because it always snows on Halloween night. Every year of trick-or-treating started off with dinner at my cousin’s house, our home was in this really hilly neighborhood in Park City, in comparison to Chicago it would be considered mountainous, but my cousins lived in the prime trick-or-treating neighborhood. We would all get together for dinner and take pictures in our costumes before embarking into the cold for our candy hunt. Actually my dad and my uncle would drive us around the neighborhood. The costumes were amazing as well; my mom deserves all the credit as I think she made almost all of my costumes. 

Once I moved to Chicago I started to tap into my childhood traditions by having a pumpkin carving party, which consisted of carving pumpkins, eating a home cooked meal, drinking warm spiked apple cider, and ending the night by cringing through the newest scary movie. Our first year we had theses early snows in Chicago and I remember everyone frantically trying to carve their pumpkins outside. Of course I had bought the largest pumpkin I could find and I lugged it the block from the grocery store back to my apartment. When I went to carve it I realized why my father did all the carving, there was no way I was going to make a dent in this guy.

While the trick-or-treating has turned into other more adult activities, everyone still deserves a sweet treat. These cupcakes are so simple and the icing decoration on the top was an easy festive bonus. I used the plastic spider rings for a little extra fright, but you may have to remind people they are not edible, at least I did.

Pumpkin Spice Cupcakes with Chocolate Ganache Icing

serves 12

1 ¼ cups White Whole Wheat Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Cinnamon

½ teaspoon Ground Ginger

¼ teaspoon Ground Clove

¼ teaspoon Nutmeg

¼ teaspoon Salt

1 cup Pumpkin

½ cup Maple Syrup

2 tablespoons Plain Coconut Yogurt

½ cup Vegetable Oil

½ cup Almond Milk

(you could also add ½ a cup chocolate chips if you want to add a little something extra)

Icing Ingredients:

¼ cup Vegan Chocolate Chips

¼ cup Almond Milk

2 tablespoons Maple Syrup

– Sift together all dry ingredients

– In a separate bowl combine all wet ingredients

– Combine wet and dry ingredients together

– Scoop cupcakes into cupcake liners so that they are 1/2 to 3/4 full

– Bake at 350 degrees for 20 minutes, when checking to see if cupcakes are cooked press lightly on the top, if your touch does not leave an indentation they are done, you can also check by sticking a toothpick in the middle if it comes out clean they are ready.

– Combine all ingredients over medium head in a small saucepan. Stir until all combined and chocolate has been fully melted

– Set aside for about ten minutes and then use to ice cupcakes

– You can refrigerate left over icing and microwave it when you are ready, set aside after re-heating so that the icing can firm up a bit.

– Some decorating hints: I wanted lots of chocolate on top, so I iced the cupcakes once with a flat knife and then set them in the fridge for 20 minutes before I added more chocolate. For the spider web I made three or four circles and then drew lines coming out of the most inner circle. I used a small tub of store bought white decorating icing.

It’s Fall That Means Pumpkin Chocolate Chip Cookies

Wow, time has flown by. Last time I wrote it was Labor Day weekend and I was promising you lots of fun Fall recipes and look Halloween is already next weekend. To update you on the Salted Caramel Cupcakes, they were a hit, but I am working on making them in a smaller serving size, stay tuned in December I’ll have the recipe for you.

Back to the Fall season, I’ve been doing a lot of cooking and experimenting in the kitchen. I’m working on perfecting some soups and other non-dessert dishes since the pattern of my blog pots have a very sweet theme.

Outside of the kitchen life has gotten a bit crazy, this is what I call my Wedding Season. My very good friends John and Danielle got married last weekend, in a magnificent wedding here in Chicago.

My best friend Kasey is getting married in Cabo San Lucas in 24 days, and of course you know my sister is getting married in May, so there has been a lot of wedding planning, packing and celebrating.

In honor of my favorite time of year I’ve made a cookie that seems to be a Fall hit! Pumpkin and Chocolate Chips are a wonderful combination and this recipe is simple yet the flavors linger making you crave all activities Fall related, like apple picking and pumpkin carving. Enjoy!

Pumpkin Chocolate Chip Cookies

serving size 12

• 2 cups White Whole Wheat Flour (or you can do 1 cup whole wheat flour and 1 cup white flour)
• ¼ cup Brown Sugar
• ¼ cup Sugar
• 1 can Pumpkin
• 2 teaspoons Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla
• ½ cup Earth Balance Butter
• ¼ teaspoon Ground Clove
• ½ teaspoon Ground Ginger
• ¼ teaspoon Nutmeg
• 1 cup Vegan Chocolate Chips

    1. Preheat oven at 350 degrees
    2. Combine sugar and Earth Balance butter in electric mixer until fully combined add in vanilla, pumpkin and mix

    3. 
In a separate bowl combine all other ingredients (you can sift the ingredients together to make the cookies a little less dense)

        I use a strainer over another bowl and combine the dry ingredients and then shake them into the bowl below.

   

 

4. Combine wet ingredients with dry ingredients
5. Fold in chocolate chips
6. Bake cookies for 10 to 12 minutes, they are supposed to be soft not too hard

HAPPY FALL!

Chocolate Cupcakes with Salted Caramel Icing

Today is a very special day for my family. 26 years ago, after being three weeks past her due date, my baby sister was introduced to the Marshall family of three adding the finishing touches to our family unit. She had dark red hair and the sweetest face. I actually have a memory of my Nana making me a peanut butter and jelly sandwich to take in the car on the way to the hospital to meet my sister. Although I don’t have any real memory of her I do remember a large balloon in the corner of the room attached to a basket of saltwater taffy, which I enjoyed very much probably more then the baby in my mom’s arms.

Brittany and I are exactly two years and ten days apart. Growing up and sharing our birthdays within ten days of each other was always a challenge for us because we were never good at sharing. To say we had a tumultuous relationship growing up is probably a bit of an understatement. And if you ask either of us to tell you stories they would be vastly different, and I am sure a little exaggerated on both sides!

But the day I left for college our relationship changed, and with time it has only become stronger. While we have embraced the fact that we are very different individuals, we have also become deeply bonded by the fact that we don’t know anyone the way we know each other. To say she is my best friend, confidant and at times big sister is only the truth. Oh we can still fight like champs from time to time, but it only brings us closer in the end. 

Brittany presented me with a challenge for her birthday. She loves these cupcakes that come in a jar, specifically the salted caramel cupcakes. The company that makes them went out of business and she said, “They can’t be remade, especially vegan.” Well like any natural human being I accepted that challenge and voila, here is the final product.

Yeah they need some work, and the official taste test comes tonight. But let me tell you, my fingers could not stay out of the batter bowl, the chocolate cake recipe I made is beyond yummy. My plan is to try to make them again, after I get some notes from the birthday girl, so stay tuned because the final recipe will be posted soon.

 

I know its been awhile since my last post, and I promise with summer coming to an end I will get back into the kitchen and get some fun things made. Fall and all its flavors is a favorite of mine so I can’t wait to share all the bites with you.

In closing, to my little sister, Happy Birthday, you are such an amazing friend, daughter, fiancé and sister, we are all very blessed to have you in our lives.

Happy Birthday Summer Berry Crisp

Happy Birthday Dad!!!

To say that my dad is pretty awesome is a large understatement. How can you not love someone who laughs at all your jokes and thinks you’re the funniest person he knows. Well he has never actually said that, but it was implied. And he is not biased at all being my father.

I have many fond memories of my dad and my childhood. My favorites are the memories of our father daughter Friday afternoon ski dates. In elementary school we got out early every Friday, I think it was some crazy time like noon. And every Friday during the winter months I would rush out the front doors of Parley’s Park Elementary School to find my dad waiting for me in his ski clothes. The smell of sunscreen today makes me smile thinking about how every time he brought out the sunscreen he would say it reminded him of the beaches of Hawaii. One time I remember my dad telling me that when I got just a little older I would probably rather ski with my friends than with my dad. I remember telling him that would never happen because he would always be cool to me. And today even though he sometimes tucks his workout pants into his socks I still think he is as cool as they come. And I never stopped skiing with him!

My Dad’s long running joke is that he could never win in household that was overrun by women, even the dog was female. And let’s be honest he couldn’t win, especially when it came time to choose dessert. Three woman and chocolate is going to beat my father’s favorite berry crisp every time!

So for my dad’s birthday he gets his choice Summer Berry Crisp.

Summer Berry Crisp

serves 5 to 8

Ingredients:

Berry Mix:

–        1 ½ cup Blueberries (fresh or frozen)

–        1 ½ cup Raspberries (fresh or frozen)

I used the frozen 12 oz bags and would prefer that to fresh, more cost effective as well

–        Zest of 1 Lemon

–        ½ Lemon juiced (optional makes for a stronger lemon flavor)

–        1/8 cup Sugar

–        ¼ cup Light Brown Sugar

–        2 tablespoons White Whole Wheat Flour (any flour will work this is my preference)

Crumble Mix:

–        ½ cup Sugar

–        ¼ cup Light Brown Sugar

–        ¾ cup White Whole Wheat Flour

–        ¼ teaspoon Salt

–        ¼ lb cold, unsalted Earth Balance Butter

–        ½ cup Quick-Cooking Oatmeal

–       Zest of 1 lemon    

Directions:

1. Preheat oven to 350 degrees.

2. Gently mix Blueberries, Raspberries, Lemon Zest, ½ Lemon juiced (optional), Sugar, Light Brown Sugar and Flour and pour into baking dish and gently smooth the top.

3. Combine Flour, Sugar, Light Brown Sugar, Salt, Quick-Cooking Oats, Earth Balance Butter (diced) and Lemon zest in the bowl of an electric mixer with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly.

4. Sprinkle evenly on the top of the Blueberries and Raspberry

5. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.

6. Serve immediately, or store in the refrigerator and reheat until warm.

This would be great with the Coconut Whipped Cream. Instead of vanilla extract for the whipped cream I would use coconut extract or lemon extract.

So here’s to you dad, I hope you have a wonderful day and I promise to make this dessert for you in August!

A True Blood Treat – Strawberry Shortcake with Coconut Whipped Cream and Chocolate Raspberry Sauce

I am a True Blood fan. I know saying that may make you think many things about me, but I proudly admit that I am addicted and I counted the days until this year’s season premier.  In honor of the season premier and my favorite character Eric Northman, I decided to try out a very new, highly experimental dessert. I wanted to make a treat the represents the rich decadence that is True Blood. So I set out on a mission to find some ideas. Strawberry Shortcake is one of the quintessential summer dessert options so I knew this would be a good starting point in my recipe adventure. The last time I made an Ina Gardner version of strawberry shortcake years ago I did not read the recipe properly and ended up with a very salty shortcake. Of course I didn’t try a bite before I served it. Everyone was a good sport and graciously ate as much as they could. But since that ill-fated attempt I have become very self-conscious when it comes to making shortcake.

Now you can’t have good strawberry shortcake with out whipped cream, and how was I going to find a vegan option for whipped cream that wasn’t loaded with oils and preservatives. Well with a little internet research I came up with a recipe that my friends said reminded them of Cool Whip, and the best part, unlike most whip creams from cans and tubs this creation has no oil, very little sugar and is a 100% natural!

When I think of decadence I think of chocolate, so I decided that on top of the shortcake, strawberries and whipped cream I would add a raspberry chocolate sauce. In the end that was my favorite part of the entire recipe. Like I said my last shortcake attempt was a disaster and therefore I was a little skeptical when my True Blood viewing crew, Ryan and Lauren said they loved it.  Although I trust them I thought maybe they were just being kind. So I had some co-workers try it out as well, and everyone gave me their seal of approval.

Now you may read these directions and think that this recipe is very involved. I would say it only took me about an hour to make all the different parts and it is relatively simple so don’t be discouraged, I promise it is worth every bite.

 Strawberry Shortcake with Coconut Whipped Cream and a

Chocolate Raspberry Sauce

also known as

Eric’s True Blood Treat

Strawberry Shortcake:

serving size 6 to 8

•  1 ½ pounds strawberries sliced
• 2 tablespoons Agave Syrup
• 3 tablespoons Water
• 2 tablespoons Sugar
• 2 cups White Whole Wheat Flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• ¾ of a box of silken organic firm tofu
• 1 cup almond milk

–       Preheat the oven to 400 degrees

–       Clean and slice Strawberries, mix with 2 tablespoons of Agave Syrup and 3 tablespoons warm Water, mix and refrigerate

–       How to make Heavy Cream: combine ¾ of a box of Silken Tofu and 1 cup Almond Milk in a blender and combine until smooth, set aside (with the left over tofu, throw it into a smoothie for a creamy delicious treat, and a good way not to waste the rest of the box)

–       Sift together Sugar, White Whole Wheat Flour, Baking Powder, Baking Soda, and Salt

–       Add 1½ cups of the “Heavy Cream” mixture to Flour mixture and combine. If it seems that the shortcake mixture is too dry add some of the remaining cream mixture or add some extra Almond Milk

–       I found that this shortcake becomes very sticky, I would recommend putting the shortcake into the refrigerator for about 30 minutes, it may make it easier to handle

–       Scoop out 6-8 medium size balls of shortcake and place on a baking sheet

–       Bake for about 20 to 30 minutes or until the shortcakes are golden on top

Chocolate Raspberry Sauce:

makes about 1 ½ cups

• 1 cup fresh or frozen Raspberries
• 2 tablespoons Agave Syrup
• 3 tablespoons water
• ½ Vegan Chocolate Chips

–       In a sauce pan combine Raspberries, Water and Agave Syrup and heat until the mixture is bubbling

–       Add vegan Chocolate Chips and stir until Chocolate Chips are fully melted

–       Transfer to blender and blend Chocolate Raspberry mixture until smooth

–       Place mixture in a container and place in the refrigerator until ready to serve

Vegan Coconut Whipped Cream

makes about 3 cups

• 2 13.5-ounce cans of full fat Coconut Milk
• 1/3 cup Powdered Sugar (if you want a more sweet whipped cream add more to taste)
• 1 teaspoon Xanthium Gum (is a white powder that is commonly used as a thickening agent in sauces, it can be found at a health food store or possibly in the health food isle at a regular grocery store, a very little goes a very long way.)
• 1 tablespoon Vanilla or Coconut Extract

–       Refrigerate both cans of Coconut Milk overnight, or if you are like me, and a terrible procrastinator stick both cans in the freezer for 1 to 2 hours.

–       Place mixing bowl in the refrigerator

–       Open the cans and drain off the clear liquid and transfer the cream to the chilled bowl, make sure to scrape out the cans (If you open the can and don’t see any clear liquid, scoop out the top layer of cream and see if the liquid is in the middle or bottom of the can)

–       Beat the thick Coconut Cream in the chilled bowl with a hand mixer or stand mixer until fluffy

–       Add the Vanilla (or Coconut Extract), then gradually beat in the powdered sugar and 1 teaspoon Xanthium Gum

–       Transfer Whipped Cream to covered storage container place in refrigerator until ready to serve

To assemble the desserts I recommend cutting the shortcakes in half, I drizzled a small amount of the strawberry juice of the bottom shortcake, I placed a small amount of the Chocolate mixture over the sauce. Then I placed the strawberries and whip cream and top with more chocolate. You will love any variation.