So I started a project two weekends ago. Or was it three? And I've had craft paraphernalia hanging out in all the nooks and crannies of my life for that long. The fact that most of my projects were big made for all the more fun and games, and the patient sighs from the husband.
I got several pieces of furniture from a friend's mom a few years ago. Neat pieces, with potential and made like they used to make them back in the day. Quality and all that. But they were ugly. No way around it. One piece has actually lived in the shed for a long time. I just found it again. Yay. Hoarding has never paid off so well.
A friend introduced me to MacKenzie - Childs and mentioned that one of my ugly pieces definitely had potential for a makeover. And then there is the whole Pinterest suggestion of decoupaging fabric to wood pieces.
So I bought clearance knobs at Hobby Lobby, crazy paint colors that incorporate my kitchen personality, and fabric.
I cut out the fabric and left a little extra. Once the glue/decoupage dried I used an exacto knife to slice off the excess. I put on two coats of decoupage and let it dry very well and covered it with a matte paint-on varnish. When and if I change my mind down the road I think I can just rip it right off, but it will stay put til I decide to go there.
The paint and knobs finished the pieces off. The wall cabinet is a flaky mess but I love the tri-color chipped feel. So I brushed the chips off and covered the whole thing in the matte varnish. I still have the looks without the flaking lead (probably) paint chips in the house.
I mentioned craft supplies hanging everywhere...well...the project was finished about three hours before my family came over for dinner. Win. Win. Win.
The chalkboard is a cruddy, falling apart table that should have been thrown away. My husband totally shook his head in wonder at my idea. I could almost see the thought bubble. "Why?! WHY?!?" forming over his head. I sanded the table top down, put on two coats of painted-on chalkboard paint. Let it cure, painted big poppies on it, then seasoned the board with chalk and while doing so discovered I loved the chalk dimension on the poppies. Rob sawed the legs off and we hung it. The printing is atrocious and I forgot to redo it before the party. But, hey. It is what it is.
Whew. The last month has been a tasty bit of work. And I think I'm taking the rest of the week off. If you don't hassle me about it, I'll build you a cake or soneting.
I'll be back Monday. And I think I'll be nibbling on veggies til I see you again.
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).
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.
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.
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.
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.
So I started a project two weekends ago. Or was it three? And I've had craft paraphernalia hanging out in all the nooks and crannies of my life for that long. The fact that most of my projects were big made for all the more fun and games, and the patient sighs from the husband. 
