Strawberry Shortcake With Whipped Coconut Cream

My favorite dessert is strawberry shortcake.  Actually, I'm pretty sure most desserts are my favorite.  Today, as I was in between things I spent some time looking at food porn on Pinterest.  It got the better of me, and I decided that I had to make something new.  I have had a bottle of strawberry extract in my baking cupboard for over a year (ok, more like two) and have never found a reason to use it.  I also had several cans of chilled coconut milk and a big bag of strawberries left over from Sunday's garden party.  So, with the perishable ingredients in desperate need of a reason to have lived, I decided to make strawberry shortcakes.

This was a very quick dessert to whip up, taking only about 30 minutes total.  This recipe makes 8 shortcakes.


Strawberry Shortcakes with Whipped Coconut Cream
recipe by Emily Haydel


Ingredients:


For the shortcake:

2 cups   all purpose flour
4 Tbs    baking powder
3/4 tsp   salt
2 Tbs    sugar
2 Tbs    earth balance (or other non-dairy margarine)
2 Tbs    earth balance (melted)
2 Tbs    non-hydrogenated shortening (I use spectrum brand)
3/4 cup soy creamer
1 pint    strawberries tops removed and sliced

For the whipped coconut cream:**

2 cans      full fat coconut milk chilled in the fridge over-night
1/2 tsp     xanthan gum (you can find this in the baking aisle of most health stores)*
3/4 cup    powdered sugar
1 tsp        vanilla extract (Or extract of your choice.  For this recipe I used strawberry AND vanilla)

Directions for the whipped coconut cream:

1.  Remove cans from the fridge carefully- hold them level and don't turn upside down

2.  Open the cans.  The coconut milk will have separated.  The cream will be at the top.  Scoop this out into a mixing bowl.  Do not add the coconut water, you want this to be thick and creamy.

3.  Whisk the coconut cream in the bowl until it is smooth.  Add the xanthan gum, powdered sugar and whisk again until  the mixture becomes thick and fluffy

4.  Add the vanilla (or other extract) and whisk again.  Cover and refrigerate until ready to use.

Directions for the shortcakes:


1.  Heat oven to 450 degrees F


2.  Put the flour, baking powder, salt, and sugar into the bowl of a food processor and pulse a few times to blend.

3.  Add earth balance and shortening and pulse until the flour looks a little grainy, like course cornmeal.

4.  Pour flour mixture into a bowl and stir in soy cream.

5.  Drop by heaping spoonful onto a parchment lined baking sheet.  Brush on melted earth balance.  Bake for 15 minutes.

6.  Remove from oven and cool on a wire cooling rack.

7.  Suddenly remember you need to get the dog to the vet's in 10 minutes.

8.  Rush around like a crazy person looking for your phone and keys.

9.  Find your keys and give up on the phone, take the dog to the vet

10.  Return from the vet with a healthier dog, wash your hands, and return to the kitchen to assemble your shortcakes.

11.  Slice the shortcakes horizontally.  Place a layer of sliced strawberries on the bottom layer.  Put a heaping spoonful of the whipped coconut cream on top of that.  Top with another layer of strawberries and replace the cap of the shortcake.  Serve at once and call it dinner, if you like.

*A word about xanthan gum:  Xanthan gum is often used in baking as a binding agent.  It is quite expensive, but a very little goes a very long way.  I use it pretty frequently in things that need to have a thick, custard-like texture.  I'm going to keep using it because it gives me an excuse to use the letter "x" in my blog.


**Whipped coconut cream is my vegan answer to whipped cream.  It has a slight coconut flavor to it that I think works well in fruity and chocolatey concoctions.

Candied Orange Peel and a Lostness Monster

I have not posted anything for awhile because
A.  I've been very busy.
and
B. I've been suffering from a misadventure I will call "Lostness Monster"
First things first.  My birthday and the holidays came and went.  My boyfriend and I got very excited about Christmas after decking the halls and decorating our tree.  We wanted to share our spirit with friends and so hosted our first annual Christmas cocktail party.  I took advantage of the opportunity to share some of my vegan desserts with some new people.  In addition to a several batches of regular old Christmas sugar cookies, I made:
peppermint pandas (chocolate sandwich cookies with peppermint filling and covered with chocolate ganache)  This is a classic recipe from the baby year of picnic and is not sharable (sorry).
gingerbread tiny cakes with vanilla cream cheese frosting and candied orange peel:

This was my first time trying this recipe.  It turned out far better than I had ever expected and was the star of the dessert table.  I made the candied orange peel from scratch.  There is still some left over in a mason jar and it looks very beautiful hanging out in there, mingling with extra sugar.
mini peanut butter mousse pies: This is a mini version of my original peanut butter mousse pie.  I think it's my boyfriend's favorite.
Sadly, there aren't many good photos from our party because we were very busy cooking, serving, and hosting.  Here are a few we took after the celebration:




Ralph came down with an unfortunate head cold the next day that lasted through Christmas Eve & day.  Then I caught it and spent my time in bed through New Year's Eve.  I've been trying to catch up with life ever since.
Second things second.  In the midst of all of this adventure, I've been suffering from a rather unsettling misadventure which I have named "lostness monster."  I should explain the history of this lostness.  When I first began to think about starting a west coast wing of picnic, I was very excited.  I began to eagerly do the necessary research into the costs of food, which vendors I would use, which recipes to start with.  I was baking often, much to the pleasure of my boyfriend and the dissatisfaction of my waistline.  Then, I reached a familiar wall.  I felt stuck.  This is the wall where Kate and I became stuck once before, and was the beginning of an end for us.

Here is the sticky situation from which the Lostness Monster was born:  I can't seem to find a certified kitchen to operate from that can be available during the god-awful early early early mornings (and whenever else I may need to be baking).
Without this certified kitchen, I can not move forward.   Stuck.  What a terrible misadventure.  I started to do what I always do when I encounter monsters- back up slowly and quietly.  This is the other reason I haven't posted anything in my blog for awhile.  Behind all the excitement of holidays and head colds, I have been stewing in discouragement and doubt.
The good news is, this is where my story takes a turn.  A new adventure is about to begin.  A different approach has been dreamed up.  Oh, it's a good one :D
I am going to be coy and not elaborate more until my next post.
Hooray for a new year and new beginnings!

Only Forgive An Ugly Pie If It Is Followed By a Beautiful One

It may be passe to be talking about Thanksgiving in December, but I feel obligated to share my Thanksgiving pies.  We don't have to discuss the pumpkin pie (non-vegan).  It was sugar and spice and everything nice; but in the end, it was still just a pumpkin pie.  But the apple pie.  Oh, the apple pie!  It was beautiful!  I couldn't take my eyes off of it from the time it first emerged from the oven.  We served it with my boyfriend's homemade warm vanilla custard.  It was the perfect end to a perfect feast!

I followed the same recipe I used in the Forgive a Pie post, but cooked the apples a little bit before putting them in the crust so they would cook all the way through.  (They were a little crisp last time).
I have several things to report on crust.
1.  When making dough for pie crust, make sure the earth balance and shortening are COLD.  Put them in the freezer way in advance and let them freeze solid (if you are using a food processor to cut the dough).  TIP:  If you can't find earth balance in sticks, measure it out in tablespoons and drop onto a parchment-lined sheet and but them in the freezer.   They will freeze into perfect chunks for dropping into the food processor.
2.  Be sure to flatten the ball of dough into a disk shape before you refrigerate it.  It will be easier to roll out later.
3.  When rolling out dough, heavily flour the surface and lightly flour the top of the dough.  Always roll out away from you and turn the dough a quarter turn after each roll.  Turning the dough will keep it dusted with flour on the bottom and prevent sticking.
4.  Here is a youtube video that shows how to do lattice for pie.  It's really easy, but it's helpful to watch.  http://youtu.be/phxya2vY5OM?t=14s
5.  Don't get overly excited when you are transferring your pie from a hot baking sheet to a wire cooling rack, or this might happen:


That is all.

Lessons on Pie

Yesterday, my friend Jenn came over to teach me how she makes pie crust.  We were skeptical at first about the making of a vegan pie crust, but as you can see, it turned out beautifully.  I am now a little bit obsessed with pie.  The possibilities are endless!  I have visions of savory and sweet pies.  Pies made from fresh fruit, dried fruit, cheeses, herbs, pies with leaves, and pies with hats, pies with birds, and pies with UNICORNS!!!
The great thing about pie is that it can be filled with just about anything your heart desires.  The not so great thing about pie is that it makes just about everything infinitely more unhealthy.  I'm going to have to walk a lot of dogs to work off this hobby.
Jenn made a balsamic strawberry pie with a basil crust:


The final outcome:

I made a blueberry-peach pie with cinnamon and ginger:

Jenn forgot her pie birds when she came over, so we made our own out of foil.  I think next time, I will make slits instead.  I didn't like having a hole in the middle of my pie.  I will probably also invest in some pie birds of my own.

So, let's begin the lesson.
It's a good idea to make the dough first, as it needs to chill out in the fridge for a bit.
Ingredients:
6 oz (12 Tbs) VERY COLD margarine (I used earth balance)
2 oz (4 Tbs) VERY COLD shortening
12 oz (2 cups) flour
1 tsp salt (can be cut in half or even eliminated if using a salted margarine)
1/2 cup ice water
Steps:
1.  Combine flour and salt in food processor  (pulse once)
2.  Add butter (cut into tablespoon size chunks).  Pulse until mealy (about 5-8 times).  Do NOT over processes.
3.  Add shortening (also in small chunks)  Again, pulse just until mealy.
4.  Add ice water about one tablespoon at a time.  You do not necessarily need all of it.  You want it to be just barely enough.  Pulse after each tablespoon is added.  You can alternatively use a  spray bottle to add the water.  Stop adding water as soon as the dough forms and clings in one big lump on the side of the processor.  DON'T add too much water or you will have to start over.
5.  Form dough into a ball.  Divide in half.  Wrap the two discs in plastic wrap or put into ziplock bags.  Refrigerate for 30 mins-2 hours before rolling out.
6.  Make your filling
7.  On a floured surface, roll out dough into two large circles.  Starting at the far edge, roll the dough onto your rolling pin.  Unroll it over your pie plate.  Trim edges.  Brush with coconut oil.  Place in 400 degree oven for about 5 mins.  Remove from oven.  Add filling.  Cover with top dough circle.  Be sure to cut some slices into it or use a pie bird so it doesn't explode.  Decorate as desired. Brush with coconut oil.  Bake at 400 degrees for 30-45 mins until crust is starting to brown or until middle begins to bubble over the edge.
8.  If the crust isn't brown yet, you can always brush it with more oil and place under the broiler for 30 seconds or so.  WATCH IT.  It will burn really fast and the coconut oil will smoke quickly.  Keep the door open and rotate it until desired color is reached.
9.  Cool completely on wire baking rack.  It will be a mess if you cut into it before it is completely cooled.  Be patient.  Leave the house if you have to.  Do whatever it takes.
10.  Enjoy your pie!