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…
- 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)
- Pour the coconut cream into a large bowl.
- Blend together the tofu, water, and 1 tablespoon sugar in a blender or food processor.
- Pour tofu mix into the coconut cream and stir with a spatula.
- Add in another tablespoon sugar and mix well.
- Stir in all the fruit.
- Add in the coconut flakes.
- Finally, stir in the marshmallows.
- You can eat as is if it’s thick enough, otherwise refrigerate for a half hour before serving.
- Enjoy your nectar of the gods.
In my honest opinion, peanut butter and chocolate is the best combination of flavors in the world. So, I was looking in one of my mom’s cookbooks recently to veganize a Chinese Chicken Salad recipe, and found a recipe for peanut ice cream. It calls for egg yolks (which I veganized with aquafaba) and cream and all kinds of non vegan stuff, so I adapted it quite a bit. It came out quite good. Here’s the recipe:
Peanut butter ice cream sundaes
(Adapted from a non-vegan recipe in the Silver Palate Good Times Cookbook)
For peanut butter ice cream:
- 1 can full fat regular coconut milk
- 1 can Trader Joe’s coconut cream (you can use another can of coconut milk if you don’t have a nearby trader Joe’s, it may not come out as creamy but it will still be good.)
- 1 15 oz can’s worth of drained chickpea liquid (also referred to as aquafaba)
- ½ cup vegan sugar
- 2/3 cup powdered peanut butter
- 1/3 cup smooth natural peanut butter
For fudge sauce:
- ¾ stick Earth Balance (6 tbsp)
- ¼ pound block of dark chocolate, chopped
- 2/3 cup vegan sugar
- 1 tbsp instant coffee
- 1 cup coconut milk from a can
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla
For ice cream:
- Drain the chickpeas and set aside the liquid. Place in a small saucepan and heat on low until fizzy and reduced to 1/3 cup. Allow to cool for 10 minutes.
- Place the chickpea liquid into a ceramic mixing bowl along with the sugar. With an electric mixer, beat for about 5 minutes until peaks form and ribbons fall off the beaters.
- Pour the coconut milk and coconut cream into a large saucepan. Whisk a bit by hand until the clumps come out of the coconut cream and it is smooth. Heat on the stove until hot but not boiling.
- Take off the heat and add in the chickpea liquid/sugar mixture and whisk by hand until combined.
- Place on heat, stirring constantly with a wooden spoon. It is ready to go when the liquid coats the back of the spoon.
- Allow to cool for at least a half hour off the heat. Add in the peanut butter and peanut butter powder and transfer to a blender. Blend until combined.
- Place in a container and refrigerate overnight.
- Follow your ice creamer maker directions and then stick in the freezer after it’s ready for at least another hour before serving.
For fudge sauce:
- Melt the Earth Balance in a medium sized saucepan.
- Shut off the heat once melted, and add all ingredients except vanilla.
- Heat over medium heat until boiling while stirring constantly.
- When boiling, turn to low and stir for an additional 5-10 minutes until smooth and thick.
- Take the pan off the heat and add in the vanilla extract.
- Allow to cool briefly and serve while still warm on top of ice cream. You will need to refrigerate and reheat (try steaming with a double boiler) when using again.
What the chickpea liquid and sugar should look like before you add it to the coconut
The ice cream when done
The chocolate sauce when done
Top your ice cream and fudge with peanuts and coconut whipped cream (that is if you can master it! I haven’t been able to for some reason…go figure).