Whipped Topping

[Guest guest]

Does anyone have suggestions for replacement in this recipe for the coconut and

cashews (I am allergic to coconut and nuts).

Thanks,

Cheryl

ilovetocookvegan2 <teacups wrote: Whipped Soypreme

Source: Jenn from N. Thailand/CVC list member

 

This totally milk-free whipped topping is easy to make. It should be

thoroughly chilled ahead of the serving time, as the Emes gelatin

sets slowly.

 

1 1/2 C water

1/2 C macaroon coconut

1 T Emes unflavored gelatin (vegan)

1/2 C water

1/2 C raw cashews

2 generous T honey (or alternative)

1/2 t salt

ice cubes (if your liquefier isn't heavy-duty, use ice water instead)

1/2 lb. tofu, rinsed and drained

1 t vanilla

 

Combine coconut and 1 1/2 C water. Bring to boil and simmer for 10

minutes. While coconut simmers soak Emes gelatin in the 1/2 C water

in liquefier. Pour hot coconut and water over the gelatin mixture.

Whiz briefly. Add cashews, honey and salt. Liquefy thoroughly. Add

about half a tray of ice cubes to cool the mixture. Whiz. Add tofu

and vanilla. Liquefy completely. Add enough more ice or ice water

to make total volume equal 5 cups. Whip once in liquefier after

cream has set. (Coconut may be omitted and cashews increased up to 1

1/2 cups for a good cashew cream, following same directions.)

 

 

 

 

 

[Guest guest]

Several weeks ago, someone shared a whipped topping recipe along with

a white sauce. I wrote it down. Now that it's almost Thanksgiving, I

lost it. Does anyone have it? Please share it again.

Thanks!

[Guest guest]

This is probably what you're looking for? (The original mail was from Susan Resnik, not me btw.)It is my strong impression some people may benefit from the whipped cream recipe. It was taken from Victoria Moran's 501 simple ways to Get The Fat Out. I never tried them . Here they are: 1/2 cup mild soy milk 1/2 teaspoon agan flakes 1 tablespoon water 2 teaspoons cold pressed vegetable oil 1/8 teaspoon cream of tartar 1 teaspoon vanilla 1 teaspoon to 1 tablespoon honey ( or agave) Mix the soy milk, agar, and water in a small saucepan and bring to boil. Simmer, covered for 5 minutes until the agar has dissolved. Stir

twice. Pour the soy milk mixture into a measuring cup and add just enough water to make 1/2 cup. Refrigerate for 45 minutes. Then, combine the chilled soy milk with the oil, cream of tartar, and vanilla, and beat at hight speed with an electric egg beater. After about 3 minutes, slowly add the honey. Total whipping time is about 10 minutes. Cream will form into gentle peaks. Serve over fresh fruit or wherever you would use real whipped cream. I get agar at oriental markets. I, personally, like the seaweed strands. I make may own yogurt and find it gives me a better product. Oriental markets carry powdered agar. Here, in my state, it is called Telephone Brand. (I guess everybody is talking about it ) I use a 1 1/2" by 4-5" strand. I think I would not hesitate to use more

strands in this case since it is whipped. The whipped cream will be a little stiffer. (I guess) BECHAMEL SAUCE: Or White Sauce From the same hard to find book by Victoria Moran: 1/2 cup instant nonfat dry milk 1 tablespoon flour 1 tablespoon cornstarch or arrowroot Pepper to taste 1 cup chicken or vegetable stock Combine all ingredients except stock in a saucepan. Add stock slowly to avoid lumps. Mix until smooth. Cook, stirring over low heat until sauce thickens. Serve warm over cooked vegetables. Makes 1 cup of sauce. Variations Sauted 1 cup of sliced mushrooms in 1/4 cup of stock and add to sauce 2. Add 2 to 3 tablespoons chopped chives 3. Add 1/2 teaspoon garlic powder and tablespoon onion powder 4 Add freshly grated nutmeg to sauce just before serving I also get dry soymilk at oriental markets. They come in one serving

pouches. I like to try other variations to this sauce. For instance, adding curry to mix with chickpeas, adding nutritional yeast for a cheesy taste to top spinach, adding blended corn and nutritional yeast plus cayene to make a mexican sauce to top cauliflower. When will I ever find time! Please let me know how they work jewels4930 <sozodjd wrote: Several weeks ago, someone shared a whipped topping recipe along with a white sauce. I wrote it down. Now that it's almost Thanksgiving, I lost it. Does anyone

have it? Please share it again. Thanks!

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