Scraps and Snippets ~ Caramel Supreme Fudge Silk Pie ~Vegan MoFo #25

I'm kind of sad. The MoFo is oofo (over) for the year. But I'm also pretty stoked. I conquered my list. It was a challenge for sure and except for a few mistakes and do-overs I'm pleased with what I got done. I'm also pretty dang excited to have a whole lot of recipes to have at my fingertips when I want to prepare something that omnivores and Vegans alike will love. I hope you found some you'd like to try as well. 

Caramel Supreme Fudge Silk Pie 
 (Makes 2 small or one large pie)

Oreo Crust:

24 Oreos
1 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.

Caramel Layer:

1/2 Cup maple syrup
1 Cup dates
1 Cup pecans
1 tsp vanilla
1 pinch of salt.

Place dates in food processor. Pour maple syrup over them and let sit for 10 minutes or so. Add vanilla and salt and whir until incorporated. Toss in pecans and whir again, and leave it a little textury  Dollop/dump this into the bottom of the pie shell and place into the fridge.


Cream Layer:

1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
2 TBSP arrowroot

Combine all ingredients in a food processor until incorporated and creamy. Pour over the caramel layer and place in the refrigerator.


Fudge Silk Layer:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Pour/spoon over cream layer and refrigerate until firm (at least two hours overnight is the best texture).

Scraps and Snippets Black Forest Cherry Supreme Pie ~ Vegan MoFo #24

Black Forest Cherry Supreme (makes 2 small/tart pan, or one large pie)

Oreo Crust:

24 Oreos
1 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.


Cherry Cream Layer:

1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
3 TBSP arrowroot
2 TBSP cherry jam (you will need an additional 4 TBSP for pie(s)

Combine all ingredients in a food processor until incorporated and creamy. Pour over the fudge layer and place in the refrigerator.


Fudge Silk Layer:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).

Coconut Whip Cream ( I used chocolate coconut cream by adding 3 TBSP cocoa to it but I think I'd like the contrast of the plain version better.)

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.
3 TBSP powdered sugar
1/2 tsp vanilla

Pipe whipped cream around the pie(s). Spoon cherry jam into center. Refrigerate at least two hours. Overnight is better.

Scraps and Snippets ~ Fresh Strawberry Fudge Truffle Pie ~ Vegan MoFo #23

Strawberry Truffle Pie

Oreo Crust:

13 Oreos
1/2 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.

 
Strawberry/Fudge Filling:


1 pound fresh strawberries diced. Place the majority of strawberries in pie shell. Keep several to place on top of pie.

1 Can white beans (or 1 3/4 cups home cooked)
3 TBSP cocoa
1/4 tsp almond extract
3 TBSP non-dairy milk
3 TBSP agave, maple syrup or Vegan strawberry jam
1 1/2 Cup dates

Place dates in food processor and cover with milk and agave/jam/syrup and let sit for 10 minutes or so. Add extract, cocoa and drained white beans. Process until smooth. Pour fudge over strawberries in pie pan. Place additional strawberries over fudge. Refrigerate over night.

Scraps and Snippets ~ Quadruple Fudge Make You Cry Torte ~ Vegan MoFo #22

Quadruple Fudge Make You Cry Torte

This sucker is thick, dense and fudgy. The mouth feel is amazing and the rich factor is off the charts. Not too sweet but not bitter either. Perfect with a cup of coffee. The cake layers are dense and fudgy as well and you could use your favorite cake recipe if you'd prefer lighter and fluffier.

Cake:

2 dense/moist rounds

1 1/2 Cup applesauce (room temperature)
1/2 Cup non-dairy milk (room temperature)
2 tsp apple cider vinegar
1 1/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup coconut oil (room temperature)
2 teaspoons vanilla
1/4 Cup cocoa
2 1/4 Cups flour

Preheat oven to 350. Grease and flour two cake rounds. Pour 1/2 batter into each pan. Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

Brownie:

Makes 1 round cake pan

1/4 Cup and 2 TBSP cocoa
1/4 Cup applesauce (room temperature)
1 and 1/2 TBSP ground flax or ground chia seed
1/4 Cup and 1/2 TBSP water
1/4 Cup Coconut oil
1/8 Cup Earth Balance
1 teaspoon vanilla
3/4 Cup sugar
1/2 Cup flour

Mix flax or chia with water and set aside. If you don't love the subtle flavor of coconut oil you can flip flop the Earth Balance and coconut oil measurements. Cream these with the sugar and add applesauce, cocoa, vanilla and mix well. Add flax or chia mixture and incorporate then add flour. Pour into a greased and floured round cake pan.
Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

While cakes/brownies are baking make the Fudge Cream and frosting.

Fudge Cream:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
3 TBSP cocoa powder
3 TBSP cold coffee
2 TBSP agave
1 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Coconut Whip Frosting:

1 Can full fat coconut milk that has chilled in fridge for at least 48 hours. Skim the thick, creamy, heavy layer into a mixing bowl. Save the watery liquid for smoothies or other recipes.
3 TBSP cocoa powder
3 TBSP powdered sugar. Whip all together until incorporated and creamy. Pour into a Ziploc bag and refrigerate.
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Frosting:

1 and 1/2 Cup Vegan Shortening
1 and 1/2 teaspoon vanilla
1/2 Cup cocoa
2 Cups powdered sugar
1/2 Cup flour

Whip all ingredients together and put 1/2 of this into a pastry bag and chill until ready to put torte together.

You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Putting it all together. Get the chilled items out of the refrigerator.

Carefully remove a cake layer from it's pan and place on a serving plate. The layers are thin.

Place a large dollop of Fudge Cream on layer (approx 1/4 of the batch). Smooth over top of layer.

Repeat exactly with the brownie. And again with the second cake layer, including a large dollop of Fudge Cream. You will frost right over it.

Frost the cake. Sloppy is good. Cover the sides as well as top with frosting until you are satisfied.

Then pipe swirls, stars, whatever over the entire surface. Follow with the Coconut Cream Whip.

Cover and refrigerate until ready to serve and any leftovers.

Scraps and Snippets ~ Lemon Raspberry Cheesecake Crepes ~ Vegan MoFo #21

Lemon-Raspberry Cream Crepes

I'll be honest. I think I stink at Crepe making. The best I was able to do was this. I think the plating with the splat of raspberry takes away the whole crepe fail thing. However. After the first crepe fail and the second go around with Isa's Vegan Brunch Crepe study session I did. I think the inspired by Isa's Crepe-tastic wisdom I was able to make a batter that works if you have the skills/tools to be a crepemaking diva. I lack both.

I think I will attempt to do this again. But I may just go ahead and make a crepe stack that I layer with delish cream and raspberry drizzle and cut into wedges. Then the holes and mishapen monstrosities I produced just won't matter. See. Once you saw the raspberry splat you didn't even notice the holey mess of crepes.

I do have to say that these were delicious!!!!! Really.

Lemon Crepes (Makes 10 medium)

3/4 Cup non-dairy milk
3 TBSP water
1/2 Cup lemon juice
1/4 Cup agave or maple syrup
3 TBSP garbanzo bean flour
3/4 Cup whole wheat pastry flour
3 teaspoons arrowroot powder
1/8 tsp salt
three drops (1/2 of an 1/8 tsp measure) almond extract

Hot greased pan. This stuff needs to be a very liquid pancake batter. Thin spatula. Patience. Pour a couple tablespoons into the pan, swirl and try to make an even circle. Watch and wait. The batter will bubble a bit and the edges will begin to cook and pull away. Carefully lift once the discs appear cooked through and flip. (Develop quick plating skills and/or stacking techniques if you fail.)


Raspberry Syrup

1 Cup fresh or frozen raspberries
1/4 Cup maple syrup

Blend well in processor or blender.

Coconut Whip Cream (If desired and to help mask imperfect crepes if needed. I didn't have chilled coconut on hand. )

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.
3 TBSP powdered sugar
1/2 tsp vanilla

Whip until whipped cream consistency. Place in a ziploc and put in the fridge until you are ready to use it.

Cheesecake

3 TBSP Vegan white chocolate melted
1/3 Cup non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge Mori-Nu Firm silken tofu
1 TBSP arrowroot
2 TBSP coconut oil
1/2 tsp lemon juice
1/2 tsp almond extract

Process all ingredients and place in refrigerator at least two hours prior to being ready to put dessert together. Overnight is the best texture, but two hours will work.

Make crepes.

Fill each crepe with dollops of cheese cake cream. Drizzle raspberry syrup over and roll (or stack. 
 :  )  ). If using whip squirt cream over crepe and drizzle with more raspberry syrup.

Scraps and Snippets ~ Pumpkin Caramel Pecan Bundt Cake Vegan MoFo #20

Pumpkin Caramel Pecan Bundt Cake 
(Breakfast or dessert or both) It's a plate licker.


Batter:

1 Cup pumpkin puree (room temperature)
1/2 Cup non-dairy milk
2 tsp vinegar
1 1/4 Cup brown sugar
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 Cup coconut oil (room temperature)
1/2 Cup applesauce (room temperature)
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
2 1/2 Cup flour

Preheat oven to 350 grease and flour bundt pan. Place milk and vinegar together and allow to curdle. Leave 5 minutes. Add the pumpkin, sugar, spices, applesauce oil and blend well and until thoroughly mixed. Add flour and incorporate.

Pour half the batter in the pan. Set aside remaining batter.

Maple Caramel Sauce:

1/2 Cup brown sugar
6 TBSP coconut oil

4 TBSP non-dairy milk

1/2 Cup maple syrup

1 teaspoon vanilla
1/4 teaspoon cinnamon

2 shakes of salt

 Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir.
Add cooled sauce to food processor and then add

1 Cup pecans
1 Cup dates
 
Blend until finely combined and sticky.

Layer the caramel over the pumpkin cake batter in the cake pan. Cover the pecan mixture with the rest of the batter. Bake at 350 for 45-50 minutes.

Let the bundt cake cool. Then turn over onto a plate. 


Glaze:

3 TBSP non-dairy cream cheese
1 TBSP maple syrup
1/2 Cup powdered sugar

Mix together. Add a TBSP or so of non-dairy milk if the glaze is too thick. You want it thicker than glaze but wet enough to run down the sides of the cake. When the cake is completely cool cover the cake with icing and the maple sugar pecans. 

Maple Sugar Pecans:

Toss 1 Cup pecans in a pan. When fragrant toss in
1 1/2 TBSP sugar
1 1/2 TBSP maple syrup
pinch of salt

Coat pecans and toss until the sugar begins to melt and the glaze sticks to the nuts. Remove from heat and cool. 

Scraps and Snippets ~ Grinding Down to the End Update Vegan MoFo # 19

I was going to post a bonus recipe today. One I happened on while coming up with breakfast ideas. It makes for a tasty dessert. But. After working on "Make You Cry Triple Fudgy Torte" until my eyes got bleary last night I thought I'd give an update instead. 

Lazy? Lame? Hoping it will be worth the wait. All of these. 

This was the dessert menu I posted at the beginning. And here's what's left and the status.  I merged two redundant chocolate fudge concoctions. And I've added the Pumpkin Caramel Pecan Bundt Cake. 
 
Make You Cry Triple Fudgy Torte (Currently, the parts and pieces of this bad boy are in my fridge and chilling, waiting to be all put together.)

Caramel Pecan Fudge Truffle Pie (This is a sad story. I made this over the weekend but forgot one of the layers. So we ate it in it's unfinished glory and didn't take pictures. I'll need to make it again. Hang in there. The missing layer will take it over the top. )

Black Forest Cherry Supreme Pie (Haven't even begun. It's in my head and should be delish. But, my head is not always the best place to hang out.)

Lemon Raspberry Cream Cheesecake Crepes (Another weekend fail. Oh my. The creamy goodness and raspberry syrup, coconut whipped cream combo, oh so good, but the crepes were a major fail. Sad. So. Going to work on it. )

Strawberry Pie (Fresh Strawberry Fudge Pie. Gotta work on the crust. Hang in there.) 

So there you go. Six more recipes coming at you. And while I've been desserting all month I have managed to throw together a couple tasty dinner ideas, too. Those will be appearing in November.