Whipped Cream

 Talk about addiction!  And just in time for spring no less.  That time when days are longer, fruits are a bit sweeter and you want dessert to follow up any meal.   Trust me, this heavenly whipped coconut tofu cream will make your days even brighter, and a whole lot sweeter too.

Whipped Cream

One 14oz can coconut milk ( High quality, high fat content milk left in fridge for at least 12-24 hours. You'll use all the hardened cream and 1/8 cup of the liquid)
6 oz lite firm tofu, drained
1 tsp vanilla bean paste
1/4 cup powdered sugar

Food Process tofu, vanilla and canned coconut. Add in sugar and process quickly.   Chill in freezer 10 minutes in your food processor bowl. Food Process again and serve. I store mine in the refrigerator loosely wrapped but you'll want to use it that day or the next.

Toscana Kale Soup

There is always one thing I love about winter, being snowed in and staying home by a cozy fire and that thing is the unlimited opportunity to bake and cook all day. Once we were snowed in for 4 days and I made about everything in my home.  I loved it.  So now that we are finally having a chilly day after our many spring like days here in sunny California, I am finally really craving a nice healthy bowl of soup.  So here is my take on Winter, creamy, silky, hearty and delicious. 

Another thing I love about this soup is the simplicity to make it.  Yummy and simple...Perfection! 

 Toscana Kale Soup
5 cups vegetable broth
1 Tbs Better than Bouillon "no chicken base"
2 cups Almond milk
2 Bay leaves
2 russet potatoes, sliced
4 cups kale, chopped
1/2 cup diced onion
1/2 cup TVP Crumbles (I've used Harmony Valley vegetarian [vegan] sausage mix [made as directed and portioned into small little chunks] and I've used Gardein Beefless Ground also.)
2 Tbs fennel seed
2 tsp crushed red pepper flakes
1/4 tsp pepper
salt to taste
Optional:
1/2 cup diced Carrots and Celery


Over high heat, cook vegetable broth and Better than Bouillon "no chicken" and cook until it starts to boil.

Add sliced potatoes, kale, onion, salt, pepper and red pepper flakes. 

Cook on simmer for 30 minutes. Make Sausage, add fennel to it and portion it into small bites. Add to soup. Add the almond milk and cook an additional 10-15 minutes or until potatoes are tender.  Enjoy! 

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Coconut Creme Brulee Pie

Happy Almost Valentine's Day.  As I was wondering what I'd be making this Valentine's Day for my sweet heart, I ran through many ideas in my head.  I was thinking Brownies, cakes, candies and many other things however sometimes someone mentions one little thing and an idea like a true light bulb clicks on in your head.  Since my hubby and I have convinced our friend that coconut milk is the only way to have cereal now, I suddenly had a craving for pie...coconut cream pie.  And since Creme Brulee is one of my old time favorite desserts, I decided to marry the two (how appropriate) for Valentine's Day to create a true marriage made in Heaven. 

I think it worked well.  Considering the hubby, our friend and everyone else now calls this the 2 slice pie, because one slice just isn't good enough, I guess that means it's not only a success...but delicious!

One bite and the caramelized flavor of the brulee top comes shining through to make this pie go from great to gourmet.  Try it brulee'd or not...

It's up to you. And please, once you've had it...share it.  I'm all giddy on the inside waiting for you to try a piece...really!

Coconut Creme Brulee

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

1 13.5 oz can coconut milk (the higher quality it is, the better it is)

1 12 oz pack Lite firm tofu, drained

2 Tbs vegan butter

1 Tbs Vanilla bean paste

1 1/2 cup unsweetened shredded coconut

1 Vegan graham cracker Pie shell

Brulee'd Top:

You'll need a mini blow torch and granulated sugar

In a Food processor, mix until smooth, sugar, cornstarch, salt and tofu.   Pour into a sauce pan and add coconut milk, and vegan butter. Cook on Medium heat, stirring with a whisk for 6-8 minutes until thick.  Remove from heat, add vanilla and shredded coconut and stir. 

 Cover pan with plastic wrap, pressing down until the wrap is laying on the top of the custard. (This will keep it from getting hard on top.) Let it cool completely.

 Transfer to a pie crust once cooled and smooth out top.  Refrigerate covered for about 2 hours.   When ready to eat, remove extra moisture from the top of pie gently with a paper towel (only if there is moisture) and sprinkle with sugar, covering with a light coat.  With a Mini Torch, caramelize the sugar.  Serve...Enjoy...enter Heaven!  ( Almost)

I had a little extra to make these Two romantic coconut pie shots for hubby and I.  I sprinkled crushed cookie crumbs into the bottom of two shot glasses, spooned in mixture, smoothed out the top and added a cute little candy heart to adorn the top.

 Happy Valentine's Day to Me...and the Hub!

Basil Tomato Gratin

 

Farmer's Markets are open everywhere right now. It's interesting how the rest of the Nation is in the middle of Snow storms, ice and rain and we have sun. Yesterday, for the middle of deep winter, it was 79 degrees. Welcome to sunny southern California.  So as I watch the news, facebook and pinterest, everyone seems to be making Chili, Cornbread and Stews while I'm breaking into the summer fruits and thinking Gratin. This sounds heavenly, lighter and will possibly put me in the mood for Spring cleaning, (at least I hope!) If I don't clean, at least I'll have a great meal and my family will too.

 

Warm, Delicious and hearty...yet...

on the lighter side too.

 

Basil Tomato Gratin

3 cups cubed and toasted french bread.  Toast with a little bit of olive oil in a fry pan.

3-4 cloves fresh diced garlic

6 medium Tomatoes diced

1 medium zucchini sliced and halved

1 cup yellow grape tomatoes cut in half

1/2 cup fresh sliced basil

2 white potatoes, thin sliced about 1/4 inch thick

3 Tbs soy feta cheese

Salt

Pepper

 

Topping

1/2 cup salted cashews

1 tsp nutritional yeast

 

Food process until almost fine.

 



 

 

In a shallow fry pan, pan fry slices of potatoes in a little olive oil until both sides are slightly brown.  Layer a gratin or casserole dish with potatoes.  The bottom will be covered. Sprinkle lightly with salt.

 

 

In the same fry pan, add zucchini and cook over high heat for 2 minutes.

Stir and cook 1 minute more.  Add tomatoes and garlic and cook for another 3 minutes.  Turn of heat and add basil and stir. 

 

 

Add cubed toasted bread and stir gently until all liquid is absorbed. Gently stir in Soy feta. Pour over potatoes in gratin dish.

 

 

Top with Cashew mixture. Bake for 20 minutes in a preheated 350 degree oven.  Uncover and cook for an additional 10 minutes until the top is starting to brown. Cool for a few minutes then serve.

 

 

What you'll end up with is a delightful, almost cheesy, bready and crumby tasting topped vegetable goodness, ready to shine at your next dinner party or nightly dinner.