The Pie Contest… Vegan French Silk with Coconut Whipped Cream

Vegan French Silk Pie topped with Coconut Whipped Cream

Toby

A few weeks ago, Craig was looking through our copy of the Santa Clarita Magazine.  The magazine in which Toby, our good-looking pup, got his picture chosen for staff pick in the cutest pet photo contest.  Just had to plug our little guy. 

Craig noticed that #CircleofHope, a cancer survivor’s organization, was having a pie contest.  Pie??? Now, I’m not much of a baker, but I couldn’t resist the opportunity to show the community that great tasting vegan pie does exist.   I decided to enter.

Choices, choices, choices…which pie to enter?  I wanted to choose a pie that you wouldn’t necessarily think of as vegan.  Got it! 

Vegan French Silk Pie 

I remember as a child, my family would stop at Baker’s Square and pick up a pie.  One of my all-time favorites was their French Silk Pie.  Chocolatey, smooth, creamy goodness topped with whipped cream and chocolate shavings.

I’ve never made a French silk pie, so I had to find out what ingredients are in it.  Here’s what I learned, traditional French silk pie is made with raw eggs… yuck!  Ree Drummond, the Pioneer Woman,  uses ingredients like baking chocolate, sugar, butter, vanilla extract, and the raw eggs. 

So, how am I supposed to get the texture minus the non-vegan ingredients?  Answer, Chocolate Covered Katie to the rescue!  She uses ingredients like silken tofu, chocolate chips, cocoa powder, vanilla extract … ingredients that are similar to The Grit’s Chocolate Vegan Death Cake’s Frosting.  I made the cake for Nick’s birthday ( the singer of Nightmare) the other week, so I knew the chocolate chips would probably give it a firm consistency. 

Nightmare -Nick & Cynthia

I was right, Katie pretty much nailed it.  So, what could I change to make it my own?   It was time to experiment in the kitchen.  I grabbed my friend and my sous chef, Stacey.  Strong-brewed coffee, soy cream, canned coconut milk, almond extract, and Teeccino (the herbal, coffee alternative) seemed like good choices.   I chose a version and made a graham cracker crust (made with home-made graham crackers). 

Taste of Vegan French Silk Pie

Now, I remember the Baker’s Square version was topped with whipped cream.  It was time to try my hand at coconut whipped cream.  Stacey and I watched a youtube video by Fablunch, and gave it a shot. 

I found out it was pretty easy to make.  But here’s the caveat.  You have to put the canned coconut milk in the fridge so the fat solidifies.  I had a few cans of Trader Joe’s cream coconut in the fridge.  I found that it has the most fat, which in turn makes more whipped cream. 

I topped the pie and made some chocolate, sea salt shavings.
Decadent, rich… a very adult dessert. 

Trader Joe's Coconut Cream

Pies, pies, pies... I was getting sick of French silk pies.  I made my last few for the contest and put them in the fridge overnight.  I thought I could just top them with the coconut whipped cream in the morning.  Wrong!

The day of the contest, I grabbed my coconut cream (the main ingredient in the whipped cream) and forgot to refrigerate the bowl.  It was totally hot and humid (not typical LA weather).  My whipped cream turned to soup.  Oh No! 

Chaokoh Coconut Milk

Thankfully, I had more cans in the fridge and tried again with a cold metal bowl.  Yes, it worked.  Beautifully whipped peaks.  I topped one pie.  Now I needed more whipped cream for the other pies.  I grabbed another can of the Trader Joe’s coconut cream from the fridge and found it was liquid.  No solid white fat on the top.  The cans were identical on the outside, but the ingredients were not.  I salvaged the first, soupy batch, by putting it in the freezer and re-whipping.  I didn’t have much time left.  No chocolate, sea salt shavings.

Lesson of the day: all coconut milks are not the same.  The Trader Joe's coconut cream and the Chaokoh brand both list the first ingredient as coconut extract or extracted coconut.  Other brands that I bought list water or another ingredient.  In fact, one time the Trader Joe's coconut cream was great, the other time it didn't solidify.  What's goin' on???  I'll have to call the company.

Stacey and I grabbed the pies, hoping they weren’t going to melt in the heat for the car ride over.  (I put some ice packs in the containers to keep them cool and cranked up the a/c.)  Success.  No melted pies. 

The verdict.  I didn’t expect to win the contest.  I was merely looking to expose the public to a decadent vegan pie and do a little promo.  I did win, but not the contest. I had fun, got great feedback and made some new friends and connections.  Saw my friend and mentor Darmon McGruder from the Signal. Also, Cynthia and her group from Our Place Barbecue.  Overall a pretty great day!  I learned a lot and had a kick'n time... a winner.

So, if you want to try your hand at #VeganFrenchSilkPie , I'd start with Chocolate Covered Katie's recipe for your base and go from there.  The coconut whipped cream has only 3 ingredients and if you can get the goods to solidify, you've got it made.  Take a peek at the Fablunch video for a how to.

Thanks to Stacey for the pics and the help... and thanks to everyone who sampled my pie. 

#VeganFrenchSilkPie

Santa’s Favorite Christmas Snowball Cookies (Vegan Style)

I have many fond memories making Christmas cookies with my family.  My mom would choose the standard ones we’d make every year and the kids got to choose a new recipe or two.  My mom actually was a good decision maker, since the ones she chose were our top-notch favorites.  

Meltaway Snowball Cookies for Santa

We’d make snowballs, sugar cookies, chocolate dipped peanut butter logs, almond crescents, kolachkies, etc.  They were so yummy, I couldn’t wait to eat them.  My mom would tell us we could eat the ones that didn’t look so nice.  The best looking ones were always saved and passed out to neighbors.  No broken or cracked ones for them. 

My very favorite of them all were the snowball cookies.  These are sometimes call Mexican Wedding cookies.  They are a delicate, lightly crisp, buttery-flavored cookie with chopped nuts and a dusting of powdered sugar that melt in your mouth.  They’re perfect for Christmas because they look so wintery. 

Of course, when we made our Christmas cookies, they weren’t vegan.  I didn’t grow up in a vegan household.  I made a small change to the recipe and ho-ho-ho they are now vegan.  So make a plate for family, friends, neighbors, and Santa. 

Meltaway Snowball Cookies

Makes 2 ½ dozen

Ingredients

1 c. Earth Balance or any vegan margarine

½ c. sifted powdered sugar

1 tsp. vanilla

2 ¼ c. flour

¼ tsp. salt

¾ c. chopped pecans (walnuts can work too)

Directions

In a medium bowl, cream margarine, powdered sugar, and vanilla together until very soft & fluffy.  Set aside. 

In another bowl, sift flour and salt together.  Gradually stir flour mixture into the margarine mixture.  Next, stir in chopped pecans.  Use a tablespoon to scoop out mixture and form into balls.  Place on ungreased cookie sheet. 

Bake at 450 degrees for about 7 minutes or until the peaks are very lightly browned.  Watch so they don’t burn on the bottom.  Take them out of the oven and let them cool.

Set the cookies on wax or parchment paper & using a small sifter, lightly sprinkle powdered sugar on top to resemble a light dusting of snow.  

Chocolates! Chocolates! Chocolates! Easy, Mouthwatering Vegan Chocolates!

Hot!  Hot!  Hot!  Will this heat wave ever end?  It’s been in the hundreds since last week (feels like forever).    

Today’s High 106°F

We are all lethargic and cranky.  What could put us in a good mood?  Chocolate!  Decadent.  Smooth.  Mood enhancing.  Sweet goodness.

Vegan Chocolates with Koala Crisp Cereal & Cashew Butter

Let’s turn on the stove and get melting.  No!  No! No!  It already feels like Hades.  We don’t need any more heat.  I’m not really big on using a microwave, so that’s out of the question.  Hmmm.  I could harness the sun’s energy and use it to melt the chocolate.  How environmental.  I’ll use my car “oven”. 

Well, this goes against the proper culinary technique.  So, if you’re a stickler for doing things the right way, try Michael Chu's science of tempering chocolate or you can use Guittard's tempering method.  But, if you’re like me and want to roll the dice … we’ll do it the easy, bachelor-style way.  It's so easy, anyone can make 'em.  

Guittard's Semi-Sweet Chocolate Chips

I like using semi-sweet chocolate chips… another faux pas.  You’re really supposed to use high quality chocolate.  Since I’m on a low budget, I’ll stick with the chocolate chips.  Now, we’re talkin’ vegan, so here are some options:  Trader Joe’s semi-sweet, Guittard’s semi-sweet, or Sunspire semi-sweet (a little more pricey) .   

Vegan Chocolate Chips in my Car "Oven"

After sampling a few out of the bag, pour the rest of those yummy chips in a glass bowl.  Put them in your car “oven”.  Don’t forget about ‘em.  Times will vary according to the temperature.  I usually look for the point where the chips start melting and are soft, but you can still see the individual pieces. 

Stir Melted Chocolate Chips

After the chips are melted, use a pot holder and take them inside and stir them. 

Cashew Butter

Enviro Kids Koala Crisp Cereal

Now it’s time to add the goodies.  I stirred in Enviro Kids Koala Crisp cereal and cashew butter.  Using a spoon, scoop your mixture onto parchment paper and let sit until hardened.  This may take a while if the temperature is scorching hot outside.  I let them sit overnight to temper.  According to the science guy, Michael Chu, temper dark chocolate at 88-90°F (31-32°C).  If chocolate is tempered properly, it’ll have a nice sheen and a texture that has a snap. If not, you could end up with dull, matte chocolate with a soft texture.

The next morning, my chocolates were still a little soft.   I got impatient, so I broke the rules again and put them in the frig.  Voile!  My chocolates didn’t suffer… they had a glossy sheen and when I tried ‘em, they had a snap.  Lucky me.  Now, onto my willing test subject, Craig… success, when he tried them, he flipped out and gave his seal of approval. 

Craig is waiting for the next batch, I might add toasted coconut and sea salt.  Have fun with it… add various nuts, peanut butter, almond butter, flavored non-dairy creamer, crushed corn flakes, granola, cranberries, mint extract, cayenne,… you name it.  Remember to eat 'em before they melt.  

Egg Substitutes & Tofu Vegan Chocolate Chip Cookies Anyone?

Well, it’s time to cater to your sweet tooth.  Who doesn’t absolutely love dessert?  But unfortunately, many baked goods have eggs.  There plenty of ways to substitute eggs in desserts, some are geared towards certain situations better than others.  One of the perks in all is there’s no strong eggy taste.  

Here are a few I’ve tried (all 1 egg equivalent):

Flax seeds:

1 Tbsp  ground flax seeds

¼ c  hot water

Blend until frothy.  I use flax seeds in cookie and cake recipes.  I have been told it makes my cakes lighter (less dense).  It doesn’t really look like egg, but it works well in baking.  Though, I haven’t had success using flax seeds with brownies.  This is still one of my go tos.

Apple sauce:

¼ or 1/3 c applesauce replaces 1 egg.  (Some say ¼ c and others say 1/3 c, you be the judge.)

Applesauce adds moisture and is a healthier ingredient, but remember that it also imparts flavor.  Not one of my favorites, but healthy.  Give it a try, you might like it depending on your application.

Ener G Egg Replacer:

This is an easy one.  It’s a powder that you add warm water to.  So simple.  You can replace 113 eggs per box.  Wow!  You're a smart cookie, vegan and economical.  I just checked Vitacost.com and found it for $4.79 per box.  If you calculate it out, it comes to the equivalent of about 50 cents a dozen.  You can’t even find that deal at the 99 cent store.  I use it in pancakes, cakes, cookies, and other situations that require eggs as binders.  Definitely won’t work for scrambled “eggs”. 

Tofu:

I like using silken tofu in French toast and firm tofu as scrambled “eggs”.  I’ll post these recipes later. 

For today, I’m going to feature good ole’ tofu as an egg replacer.   Chocolate chip cookies anyone?  Here’s to Ruth Wakefield, the originator of the toll house cookie. Yum-mee!  

Tofu Vegan Chocolate Chip Cookie Recipe

1 c   vegan margarine 

(Earth Balance has a nice buttery taste, but it does contain palm oil.  Bad for the orangutans.  Please let me know if you find a better substitute.)

2 Tbsp  molasses

1 c  sugar  

(Refined sugar is whitened by animal hooves.  Not vegan.  I use Zulka Morena unrefined cane sugar.  It’s pretty cheap.  Sometimes you can find it at the 99 Cent Only stores.  Added benefit, it’s also non-gmo.

1 tsp pure vanilla extract 

(If you need to, use the imitation vanilla, but the pure extract gives a better flavor.)

¼ c  silken tofu 

(I go to the Japanese food store or 99 Ranch Market.  They have silken tofu refrigerated or aseptic packed, Mori Nu, in the aisles.  You can also find Mori Nu at the 99 Cent Only store, grocery stores, Sprouts, Whole Foods, etc.)

2 c  flour

¼ tsp salt

½ tsp baking soda

2/3 bag of vegan chocolate chips (I use Trader Joe’s semi-sweet or Guittard’s semi-sweet)

1 c chopped walnuts or pecans

Preheat oven to 350 degrees Fahrenheit. 

Cream the margarine, molasses, and sugar together.  Puree the silken tofu in a food processor.  (If you don’t have a food processor, worst case scenario just mash it up.)  Add tofu and vanilla to the sugar mixture. 

In another bowl, add flour, salt, and baking soda and mix together.  Add to the creamed mixture.  Fold in chocolate chips and nuts (optional). 

Drop mixture by spoonfuls onto ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes. 

Enjoy with a cold glass of almond milk, soy milk, etc.  (Craig and my favorites are Almond Breeze and Kikkoman Pearl Soy Milk.)  I guarantee that no one will know there’s tofu in these cookies.  They’ve passed the test many times over.  This is pretty much Mori Nu’s recipe (with minor changes).  Got to give credit where credit’s due. 

I also found this vegan baking substitute cheat sheet from PETA. Yipee!  http://www.peta.org/living/food/baking-cheat-sheet/

Products & Recommendations:

Ener G Egg Replacer

Zulka Morena unrefined cane sugar 

Earth Balance

Mori Nu silken tofu