Isn't it weird being without MoFo? After all the hectic posting and reading and commenting, I don't know what to do with myself anymore. All my food seems so boring without any mashed potato ghosts and one-eyed monsters. At least Christmas is coming and there will be another chance to make themed food!
APLACEFORUS has given me an "Excellent" award! I don't think I had ever won an award for anything before. I feel like I should wear a fancy gown and write an acceptance speech, but I don't own a fancy gown and I'm wearing my slippers. It means a lot be recognized by our fellow bloggers! Thank you so much! :)
I also won a free copy of the Happy Herbivore's Pudge-Free Holidays e-cookbook! The book is packed full of mouth-watering recipes for a delicious fat-free holiday season. One of Lindsay's holiday recipes is the Southern Cornbread, which was the first recipe I tried. It was fabulous! We had it with chili, and the little bit that we managed not to eat with dinner made for a nice evening snack later.
Now on to the Coconut Milk Love. I made some coconut whipped cream and took some pictures of it looking shamelessly enticing atop of various foods. There are a couple of different ways to make coconut whipped cream, it depends on what you intend to do with it.
For a soft, runny cream that doesn't need to hold its shape, open a can (14oz or 214ml) of cold full-fat coconut milk and mix it with 1 or 2 tablespoons of cold maple syrup or agave, and 1/2 teaspoon of vanilla. Use an electric mixer on the highest setting and mix until smooth and creamy. It helps to chill the bowl and beaters before you start. One tablespoon of maple syrup was enough for me, someone with a sweeter tooth might want to taste it and keep adding syrup until it tastes sweet enough. Keep it refrigerated until you're ready to use it.
For a firm cream, let a can of full-fat coconut milk chill in your fridge overnight, but do not shake it at any time. Open the can and scoop out all the fat that separated itself from the liquid into a chilled mixing bowl. Add 1/2 tsp of vanilla and sifted powdered sugar to taste, and beat with an electric mixer until smooth. Using only the coconut fat and powdered sugar instead of syrup, makes this cream stiffer than the previous version. Keep it refrigerated!
Here's the coconut whipped cream (soft and runny) on a slice of apple upside-down cake...
Here she is on my waffles... evil temptress!
Thanks to Ruby Red Vegan I found out that coconut cream on hot cocoa is probably what they serve in Heaven's waiting room. Not that I'll ever get to taste that one. Here's a big blob of cream...
And here it slightly melted into the hot chocolate. Every sip was heavenly coconuty chocolate bliss...
I only used a little bit of cream for the cake, waffles, and cocoa, so I used the rest to make ice-cream. It was melting rapidly thanks to my hot under-cabinet light...
Are my American readers proudly wearing your "I Voted" sticker today? Go democracy!
|Hi! I am currently being an antisocial hermit and not monitoring my blog comments. If you are in mortal peril and need to contact me, you can reach me at wingitvegan (at) gmail.com. Back to my hermit cave now. |
UPDATE: Looks like I'm on YouTube now. I made a few cooking videos. Let's see how long that lasts. They are ASMR-friendly videos with no talking or background music, only cooking sounds. ASMR videos have helped me cope with anxiety, so I thought I'd try to make my own. If you're one of those people who don't experience ASMR, then the videos might seem a bit... *odd*.