Vegan MoFo 2015: Day 9: Post #7 Most Retro Recipe: Ambrosia!!

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…

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Ingredients:
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  • 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.

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Vegan MoFo 2014: Too Good Baked Good Tuesday: Pina Colada Pie

Phew, I am barely making it to post this tonight. I literally just finished it, as it requires 3 hours of chill time.

This recipe was originally inspired by a recipe for lemon pie in the book Soy Not “Oi!”, but I ended up changing it quite a bit once I realized it was going to taste better and be a better consistency the way I wanted to. It’s still somewhat runny, but is incredibly delicious, if I may say myself (I just tasted it!) I am bringing the rest (I made 2!) to school tomorrow so they can all try it and give me feedback on it, as well.

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Pina Colada Pie

Makes 1 pie

Ingredients:

Pie crust:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 1/2 tsp vegan sugar
  • 3 tbsp cold Earth Balance
  • 3 tbsp non-hydrogenated organic vegetable shortening
  • 2 tbsp cup cold water

Pie filling:

  • 1 1/2 cups sugar
  • 2 tbsp cup cornstarch
  • 1 cup coconut milk
  • 1/2 cup pineapple juice
  • 3 teaspoons arrowroot
  • 3 tsp water
  • 2 tbsp Earth Balance 
  • 1/2 cups boiling water
  • 1/2 tsp agar agar powder

Whipped cream:

  • 1 can coconut milk (I used Goya brand), placed in the freezer for at least an 1 hour before use with the white cream scooped out only, not the rest of the clear liquid.
  • 1 1/2 cup vegan powdered sugar
  • 1/2 cup organic non-hydrogenated vegetable shortening
  • 1/4 tsp vanilla

To make the pie Crust:

  1. Place flours and sugar in a food processor. Give it a quick whir to combine together.
  2. Add 1 tbsp of shortening, quickly pulse, and continue to add the shortening 1 tbsp at a time until you’ve put in 3 tbsp.
  3. Follow the same method with the earth balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Smoosh into a round disk shape, and wrap in plastic wrap.
  6. Refrigerate for at least 15 minutes to 2 hours.
  7. Preheat oven to 400 degrees F.
  8. Roll out the dough into a thin round layer on top of plastic wrap.
  9. Carefully place on top of a pie pan and shape the crust with your fingers around the edges of the pan.
  10. Bake in the oven 7-12 minutes until golden and crispy looking and not mushy when touched.

To make the pie filling:

  1. In a saucepan, add sugar and cornstarch.
  2. Stir in the coconut milk and pineapple juice.
  3. In a separate cup, whisk the arrowroot and water together. Add to the other ingredients in the saucepan.
  4. Add the margarine and boiling water over the Earth Balance so it melts.
  5. Heat on medium heat on the stove until just starting to thicken, stirring frequently with a wooden spoon.
  6. Once starting to thicken, add in the agar agar powder and immediately start to whisk until combined. Be careful to whisk a.s.a.p after placing it in the saucepan and whisking all around the pan or you may end up with agar agar clumps throughout. It will thicken very quickly after this step.
  7. Shut off the heat and continue to whisk for a bit.
  8. Pour into the pie shell you made and refrigerate for 3 hours before piping the whipped cream on top.

To make the whipped cream:

  1. Place the coconut milk can in the freezer for at least 1 hour before using.
  2. Open the can and scoop out the solid cream with a spoon. Use the remainder of the watery coconut milk in a smoothie or whatever else you think you’d like it in.
  3. Add in the powdered sugar, shortening, and vanilla. Mix with a rubber spatula until combined.
  4. Use a handheld electric mixer and whisk in circles until peaks form.
  5. Place in the refrigerator until ready to use/place on top of the pie, or for at least an hour until it’s more solid. I like to place it in a ziploc bag and cut the tip and squirt it out in little round globs.
  6. You will have extra left depending on how you choose to decorate the pie, so use every last bit of that for other delicious reasons!

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Oh, and here’s an interesting wikipedia article on the history and other fun facts about one of the ingredients I used, agar agar.

See you tomorrow for another entry for Vegan MoFo 2014!

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Foodie (Photo) Friday! Aloha salad, holiday pie, green smoothies, galore!

Hello!

I was sick this week with a pretty exhausting cold. I’m feeling much better now, though. Since my exhaustion and my lung congestion made it difficult for me to work out, I decided I was going to try and eat much better than usual and eat more fruits and veggies than normally (even though on average I get at least 10 servings a day or so) and so I finally gave in and tried some green smoothies. I think I’m going to be better about eating more fruits and veggies (Including green smoothies) from now on even though I’m not sick, because… duh. I also ate a lot of Amy’s No Chicken Noodle soup, which was awesome.

The first one was a banana-less kale based “Green monster” one here

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I had to add a lot of extra water because it came out way too thick. Also, I gagged several times still, and it sort of tasted like a salad dressing or something to me, oops. But I thought it was decent at first, since I had never had one before, that is, until I tried the Caramel Apple Green Smoothie from the recipes here. That one is by far much tastier. I used almond butter instead of sunbutter though. I don’t have a picture of that one, though.

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Next was the Holiday Pie from The Vegan Stoner Cookbook. It’s basically tofu and non dairy milk blended together, mushrooms and garlic cooked in soy sauce, prepared stuffing, and I decided to use the optional tofu hot dogs on top. I also dipped it in cranberry sauce. It was quite delicious.

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I rate this recipe 4 good bananas, one bad! (It just didn’t have the total wow! factor of 5 good ones, but I like it)

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Then there is this salad I made tonight!

Aloha Salad with Tiki Tempeh.

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So good, and made me think of fond memories from the Summer. I didn’t think bananas would be so tasty and add such a great texture contrast to this but it was definitely the best part for sure! Everything tastes so good, though! I also majorly splurged on a small amount of macadamia nuts which are so yummy, and added reduced fat dried coconut. The dressing is creamy and super tasty, the tempeh has great flavor, and all the fruits along with the spinach and cole slaw mix are wonderful together.

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I’m hoping this upcoming week I’ll have time to write some more fun entries besides just on Friday, but we’ll see what my life has in store from me. Until then take care and eat yummy foods!