Tuesday, April 6, 2010

Vegan Strawberry Shortcake

I made my favorite sister some vegan strawberry shortcake for her birthday. Of course I was having trouble finding vegan soygurt at my area grocery stores. My Frys has vegan cream cheese, sour cream, etc. --but no soygurt. Even the soygurt I found at the Super Target had milk cultures in it. So I didn't use my sister's yougurt pound cake recipe. I found a new one. It was okay. A little sweet. Of course, somebody left it at home and it had to be delivered the next day so she was the only one to taste the dessert in it's entirety. My husband was a sweetie and helped me out since I was sick. He made the whipped cream. He also didn't check to make sure it was sweet enough. Oops. I assume everyone knows how to make the strawberry part. Slice your strawberries. Add sugar to taste (sugar creates juice, so make sure you use it if you like the strawberries juicy). So I can't judge the finished product, but my sister said that as a whole it was really good.

Vegan Pound Cake

1/2 cup vegan butter, softened (I like Earth Balance)

1 1/2 cups granulated or raw sugar (I use granulated)
6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
2 cups unbleached all-purpose flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

Preheat oven to 350 degrees. Lightly grease a 5 x 9" loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated. Add water and extracts and do the same. End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.

Source: The Blooming Platter

Whipped Coconut Cream

1 cans worth of coconut cream- the white part, not the clear- chilled for a couple of hours.
1 tsp vanilla
2-3 tsp powdered sugar

Freeze mixing bowl and whisk attachment prior to adding in coconut cream. Beat on highest setting until soft peaks are formed- usually about 6 minutes. The colder the temperature of the cream and the utensils, the better the chances of forming these nice peaks. ( As this is a first attempt at whipping coconut cream, mine turned a bit soft as I neglected to pay too much attention to the whipping process. But, I threw it in the freezer for a few minutes and then in the fridge, and the taste and texture is pretty darn similar to the animal variety. But I won’t lie, mine came out more the consistency of regular whipped cream left to sit out a bit too long. I could hardly even notice the coconut flavor though)

Once peaks have formed, add other ingredients and immediately chill in refrigerator.

Source: Manifest Vegan

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