Drag Queen Cake

I made my own birthday cake this year. I improved Ken with drag makeup and hair.  Message me with any questions!  All things with this cake were found on, or inspired by Pinterest finds. I just combined ideas to make it my own. ❤️

Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

Chocolate Silken Pie. - Vegan.
photograph by Carol J. Watson

This is an adaptation of the Amazing Chocolate Mousse.-Vegan. recipe that was the feature of my previous blog post.  The only thing you add to make that mousse into this pie, is a crust and a topping.

Upon taking the mousse container out of the fridge for breakfast the morning after making it, I noticed that it had set up so beautifully firm, that it reminded me of a truffle center or a fabulous French silk pie.  That's when I decided to create a pie version. 

I made my first two of these pies just yesterday and gave them both away.  One of them went to my dear friends Carol, Arden, and Carter.  Carter is a teeneager, ate this, and still doesn't know tofu is involved.  Carol took this beautiful photo for me so I could blog this recipe for the rest of you.  She said that she and Arden had this pie for breakfast this morning and that I am "pretty much their new hero."   I HAD to add this to the name of the pie.

You can call this pie whatever you want, but I guarantee you will call it amazingly delicious.  Enjoy!

Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

1.  For Pie Filling 
-1, Amazing Chocolate Mousse. - Vegan. recipe

2.  For Pie Crust
-6 individual Oreo 100 Calorie Packs, crushed, or enough to make 1 cup of crumbs
-1/2 c. crushed pecans
-3 T. vegan margarine, melted (most healthy margarine contains no animal products)
-water, as needed

3.  For PieTopping
-1, 8 oz. package Fat Free Cool Whip
-milk chocolate candy bar for chocolate curls made with a vegetable peeler
-additional crushed Oreo and pecans for sprinkling

1.  Prepare pie filling according to directions.  Do not refrigerate.  Set aside.

2.  Preheat oven to 375 degrees.  Pulse Oreos in food processor until a little bigger than coarse sand.    Pulse pecans in food processor until a little bigger than the Oreo crumbs (see photo, you'll get the idea). 

Combine 1 c. Oreo crumbs, 1/2 c. pecan bits, 3 T. melted margarine, (and a tiny bit of water if necessary to help the mixture press to the sides of the pie pan) and combine well with your hands. 

Press mixture in bottom and up sides of a pie pan....mine was a foil pan purchased at the grocery store and it was 8-3/4" diameter.  I'm sure you could use an 8" or a 9" pie pan and be just fine. 

Bake pie shell for 8 minutes in 375 degree oven.  After removing, let shell cool completely.

Fill cooled pie shell with the Mousse. Chill the filled shell in the fridge for about 20 minutes or until it's firm.

While pie is chillin', toast some of your pecan bits over medium heat on your stove top.  These will be used to sprinkle on top of the pie.

3.  Spread chilled pie with 1 entire container of Fat Free Cool Whip.  Put all of the Cool Whip in the center and then push it out to the edges with the back of a rubber spatula and it will be gorgeous.

Sprinkle a rim of toasted pecan bits around the outer edges, shave some milk chocolate curls into the center with your vegetable peeler, and sprinkle some cookie bits over the whole thing.  Keep refrigerated.

And voila!  Now, YOU can be someone's hero too!

Amazing Chocolate Mousse. - Vegan.

Chocolate Mousse - Vegan
photograph by Martha Stroud-Merry

This stuff is AMAZING.  So rich and delicious, and it's very quick and easy to make.  You can't tell tofu is involved at all.  Don't tell and they'll never know.  Enjoy!

Chocolate Mousse - Vegan

-1 package soft silken tofu
-1-1/2 cups semi-sweet chocolate chips*
-3 T. sugar**
-1 t.vanilla extract

Drain and rinse tofu and let it come to room temperature. (I soaked mine in warm water to speed the process).

Add vanilla, tofu, and sugar to food processor and blend until smooth. 

Melt chocolate chips in a dry microwave safe bowl at 50% power until melted. (Start with 1 minute and 30 seconds, stir, return to microwave in 30 second increments at 50% power, stirring in between, until smooth). 

Add melted chocolate to tofu mixture and blend until smooth and creamy. 

Spoon into serving bowls.  Serve warm or chill until set.  Top with non-dairy whipped topping.

*Check the ingredients on the chocolate chip bag.  Many semi-sweet chocolate chips contain no milk products, but some do. 

**You can use another sweetener of equal amount of your choice....maple syrup, agave nectar, Splenda, etc. 

Notes:  
This mousse tastes best after it's set at least 20 minutes. It chills to a truffle-like consistency which is a decadent way to eat it. If you want the smooth mousse-like consistency again, warm it for 20 seconds or less at 50% power until it's smooth and creamy.

You can fold in whipped topping for a really light and airy texture and it's DIVINE.

Coconut Milk Mashed Sweet Potatoes. - Vegan.



Coconut Milk Mashed Sweet Potatoes
photo by Martha Stroud-Merry

Another divine side dish that I found on the hot bar at Wheatsville Food Co-op in Austin, TX.  I could eat this every day and never tire of it's creamy, succulent, goodness.  I used straight-up coconut milk out of the can but I'm sure you could use light/lower fat coconut milk as well.  Enjoy!

Coconut Milk Mashed Sweet Potatoes- Vegan

-sweet potatoes or yams, peeled and cut into large chunks
-salt
-coconut milk

Place peeled sweet potato chunks in a saucepan and cover with cold water.  Add salt (to your taste) to cooking water.  Bring to a boil.  Turn down flame/heat and boil gently while loosely covered.  Cook until potatoes are easily pierced with a fork.  Drain.  Add some coconut milk and blend with an electric hand mixer.  Continue to add coconut milk until you reach a desired consistency, or until potatoes are light and fluffy.

Lemon Scented Quinoa. - Vegan.



Lemon Scented Quinoa - Vegan
photo by Martha Stroud-Merry

This is my knock-off version of the Lemon Scented Quinoa salad that I ate today at the Wheatsville Co-Op Deli on Guadalupe Ave. in Austin, TX.  Don't let quinoa (KEEN-wa) scare you.  If you can make oatmeal, couscous, or Stove Top Stuffing, you can definitely make quinoa. 

How to Cook Quinoa

Step 1:  Start off by soaking your quinoa.  You can soak for an hour or more without a negative impact but 15 minutes will do the trick.  After soaking, rinse for two or three minutes in a fine metal mesh strainer.   If you don't have a colander that is fine enough, you can line your regular colander with cheesecloth or paper towels to get the job done. 

Step 2:  Add one part quinoa to one and a quarter parts liquid.  As always, choose the liquid that best suits the dish you are making.  Bring to a simmer and then reduce to low.  Cover and cook for between 30 and 35 minutes.   Remove from heat and let sit covered for an additional five minutes. Fluff and serve. 

Lemon Scented Quinoa - Vegan
serves 4

1/2 c. garbanzo beans, rinsed and drained
1/4 red onion, diced
1/4 c. fresh cilantro, chopped
1/4 c. tahini
juice of 1 large lemon
1 small clove garlic, minced
1/2 t. fresh lemon zest
*water
*cooked white quinoa
1/2 t. salt, or to taste

Prep:  Measure 1 cup uncooked white quinoa, soak and rinse as detailed above.  Add to saucepan with 1-1/4 cups water and cook according to directions above.  

Mix tahini, lemon, and garlic in a small bowl or measuring cup.  Add water and whisk with a fork until your sauce is the consistency of a nice smooth "gravy."  Combine cooked quinoa, sauce, and the rest of the ingredients.  Mix well with a rubber spatula.   This is even better the second day when the flavors have had a chance to marry.  Enjoy!

Eggless Salad. - Vegan.



Eggless Salad - Vegan
photo by Martha Stroud-Merry

Working with tofu is currently outside of my kitchen comfort zone. So, I'm proud that I experimented and tried this mock egg salad recipe.  It's really good!  My kids even ate it. My favorite way to eat it is on Mary's Gone Herb Crackers.  I like the crunch of the cracker with the texture of this recipe.

I looked up several recipes on the internet and came up with this based on the flavors and textures I like in an egg salad.  Enjoy.

Eggless Salad

14 oz. extra firm tofu
2-3 stalks celery, diced
1-1/4 T. nutritional yeast
1 T. yellow mustard
1/4 c. Nayonaise
3 T. sugar free sweet pickle relish
1/2 t. tumeric
1/2 t. mild curry powder
1/4 t. fresh minced garlic
1/2 t. onion powder
*sea salt and black pepper to taste

Press tofu for at least 20 minutes.  Crumble tofu into a large mixing bowl.  Add remaining ingredients and stir until well combined.  Let it stand for a few minutes--this allows the flavors to merge and also enhances the yellow coloring.  Stir again.  Taste, adjsuting ingredients to your taste. 

(Substitutions/modifications:  Dill relish instead of sweet, 1 T. low sodium soy sauce, dijon mustard instead of yellow mustard, minced fresh onion instead of onion powder.  What else?  If you find any great combos let me know!)

Oil-Free Tomato-Basil Salad Dressing. - Vegan.

Oil-Free Tomato-Basil Salad Dressing - Vegan
photo by Martha Stroud-Merry

I'm always on the lookout for good homemade oil-free salad dressings.  This one is outstanding.  So fresh and delicious!  Enjoy.

Oil-Free Tomato-Basil Salad Dressing

3-4 small roma tomatoes, cored and halved
1 small regular tomato, cored and quartered
1/2 large red bell pepper, cut into large chunks
1/2 c. red wine vinegar
1/3 c. sundried tomatoes, coarsely chopped
8-10 fresh basil leaves
juice of 1 lemon
dash of sea salt
*1 cup water

Blend first 7 ingredients and half of the water in a food processor or blender until smooth.  Add more water until you attain the desired consistency.  Refrigerate unused portions.  Make about 3 cups.