Gosh, I’ve been so busy! In addition to being up to my eyeballs in school work, I also performed my comedy routine for the first time over the weekend! It was fun yet scary.

Today’s prompt for MoFo is to create the most retro recipe.

The most retro recipe I can think of besides like, disgusting jello molds and jello salads which would be a huge challenge to veganize, is AMBROSIA SALAD. I think I read a book when I was younger about a family who loved food that had some recipes in it. I’m pretty sure the only one I made from it was an ambrosia type fruit salad. I had never had this kind of a thing before, but I became obsessed with the idea of it after reading that recipe. It had mayonnaise in it though instead of what I guess is typically sour cream (here it’s the tofu and water), and was pretty gross. But I sometimes see ambrosia salads and want them. This one is much better than I remember that recipe being. Though ambrosia is said to be the food of the gods (in greek mythology), and this is definitely pretty tasty, if I was a god, I think I’d choose some chocolate…but I guess chocolate wasn’t around until later…

Ingredients:

• 1 can Trader Joe’s Coconut Cream, stirred well. If you open it and it’s not liquid, you may need to take an electric mixer and whisk it a bit (also, if you cannot get this product, try regular canned coconut milk with a bit more tofu blended…maybe the whole block)
• 1/2 block (or whole block if using regular coconut milk) extra firm tofu
• 1/4 cup water
• 2 tbsp sugar, divided
• 1 cup pineapple tidbits, drained
• 1 small (about 13.5 oz) natural pitted maraschino cherries (check label to ensure they’re vegan), broken in half
• 10 oz can mandarin orange slices in juice or water (not syrup)
• 3/4 dried coconut flakes
• 1/2 cup chopped pecans
• 1 package vegan mini marshmallows (I used Dandies jumbo marshmallows that I cut individually into fourths)

Directions:

1. Pour the coconut cream into a large bowl.
2. Blend together the tofu, water, and 1 tablespoon sugar in a blender or food processor.
3. Pour tofu mix into the coconut cream and stir with a spatula.
4. Add in another tablespoon sugar and mix well.
5. Stir in all the fruit.
6. Add in the coconut flakes.
7. Finally, stir in the marshmallows.
8. You can eat as is if it’s thick enough, otherwise refrigerate for a half hour before serving.
9. Enjoy your nectar of the gods.