Showing posts with label Contests. Show all posts
Showing posts with label Contests. Show all posts

Aug 25, 2010

Coconut Cream in a Can, Win a Whipped Cream Dispenser!

Make your own healthier whipped cream in a can.  Am I dreaming?  Gone are the days of searching high and low for a good vegan store-bought version that didn't either taste funny or cost more than I ever wanted to pay for cream in a can.

Granted, my recipe produced a slightly softer cream than the regular kind, but it has no hydrogenated fat and tastes incredibly good.  Unfortunately (and fortunately), I'll have to finish the cream in my dispenser before starting another recipe, but I'm so looking forward to trying other flavors, ingredients, etc.

Whip-Ittm Whipped Cream Dispenser

So... do you want one of these? 

Excellent.  I just happen to have one to give away, courtesy of The WEBstaurant Store.  I found a plethora of different recipes for sweet and savory creams and foams online, so leave me a comment telling me what you'd like to make with the Whip-It, and I'll choose the most creative one. 

As for vegan versions, sadly there aren't very many to find.  The Whip-It website suggests using coconut cream (separating from the milk), but I wanted to skip that step and use the whole can (hate when I have a partial can of whatever sitting around).  AND, I've been itching to use my guar gum, which I found in the bulk section of my local natural food store.  Now in order to make whipped cream in a can, the liquid has to have at least 30% fat -yikes!  Guar gum, made from guar seeds, is a natural thickener, emulsifier, and often used in ice creams to inhibit ice crystals from forming.  Since I needed to up the fat content of the coconut milk (normally about 17% fat), I needed this ingredient to keep the added oil and coconut milk from separating.

Coconut Cream (for whipped cream dispensers)
1 can regular coconut milk (almost 2 cups)
1/3 C. canola oil
1/2 C. confectioner's sugar
1/4 tsp. guar gum
1 tsp. vanilla extract

*You may need to reduce the quantities depending on the size of the dispenser- mine has a max of 1/2 liter, and this recipe worked out fine with one charger.

Blend in a blender until completely smooth (no lumps).  If it has lumps, this will clog the dispenser.  Pour mixture into clean dispenser, cap, insert nitrous oxide charger, and chill dispenser in the fridge until nice and cold before using.  Shake a few times, then hold can upside down when dispensing.

May 8, 2010

Vegan Creme Brulee, and a Free Torch

Yes, rich delicious vegan creme brulee, without the heavy cream and egg yolks! Of course, the best part is the crunchy sugary top- and what better way to make that than to pull out the heavy artillery and TORCH IT (evil laughter)!

That's why I'm GIVING AWAY one of these babies, courtesy of CSN Stores and Just leave a comment about how you'll use your torch, and the most creative one wins! You must live in the US to win. Good luck.

I had fun making these, and they were pretty easy too. Excellent reviews on them, although I prefer not to burn the sugar too much (like I did on my first one), but I've been told that's how some people like it. The torch worked beautifully, and I can't wait to set fire to something else!

These small annatto seeds add color

To make the custard part a lovely shade of yellow, I used annatto seeds for the first time. They don't add much to the flavor, but the color is much better than the neon yellow of tumeric. You can find them at most health food stores in bulk or Asian stores. They were expensive, but I only bought a couple of tablespoons and that should last me a while.

Vegan Almond Creme Brulee (Makes 2-3 servings)
If you don't have a good high-powered blender for this recipe, use powdered annatto.


1 1/2 C. vanilla soy milk (or almond milk)
1 T. agar flakes
2 tsp. arrowroot (cornstarch should work too)
2 oz. (roughly) marzipan (almond paste)
5-6 annatto seeds (or 1/4 tsp. powdered)
1 T. sugar + 1-2 T. for topping


Whisk together everything except marzipan and the sugar for the topping in a small sauce pan. Heat until low simmer, whisking until agar appears to be dissolved. Cut marzipan into cubes and put into the blender. Add hot mixture and blend until very smooth. Pour into ramekin(s) and bake at 325 degrees in a water bath for about 10 minutes. Let cool for about 10 minutes, then pour sugar in a even layer on top of the custard. Torch in a circular pattern until desired darkness is achieved.

Note: This custard held up, but was very soft. If you like your custard more stiff, add another tsp. of agar.

Vegan Coconut Creme Brulee (Makes 2-3 servings)


About 2 C. coconut milk (one 13.5 oz. can- I hate to use part of a can)
1 T. + 1 tsp. agar flakes
2 tsp. arrowroot
6-8 annatto seeds
3 T. sugar + about 2 T. for topping

This was made similar to the one above, except I chilled it instead of baking. Then I added the sugar topping and torched away!

Note: This custard was a bit stiffer than the almond, and more like flan (first picture above).

By the way...

I miss you, Mom- I know you're smiling down on me.