Vegan Whipped Cream

Here is the recipe to the vegan whipped cream that was made for the last cooking class. The texture and taste of this was great. So if you've been looking for a vegan whipped cream recipe, be sure to try this one out! 

Once again, if you have any questions about the recipe, please leave a comment below and we'll try to get back to you as soon as possible.

Vegan Whipped Cream

Makes: Approximately 4 cups
Prep Time: 5 minutes
Chill Time: At least 4 hours

Ingredients:

2 14-ounce cans Thai Kitchen® full fat COCONUT MILK
1/2 teaspoon AGAR-AGAR POWDER (not flakes or bar)
1/4 cup plus 2 tablespoons AGAVE NECTAR (use liquid stevia to taste to make it sugar-free)
1 teaspoon VANILLA EXTRACT

Directions:

Allow cans of coconut milk to rest, undisturbed, for at least 24 hours to allow coconut "cream" to separate from the clear coconut liquid.

Place one-pint iSi® Whip canister in freezer to chill.

Turn first can of coconut milk upside down and open with can opener. Pour the runny coconut liquid from this ONE can into a small saucepan. Open second can and discard coconut liquid. Reserve cans with solidified cream.

Sprinkle agar-agar powder over surface of liquid in saucepan. Bring to boil, whisking constantly, and gently simmer 1-2 minutes.

Remove from heat and whisk in solidified coconut cream, agave and vanilla. Whisk until super smooth. Only if needed, add a tablespoon or two of water to achieve very thick but pourable consistency.

Pour cream mixture into chilled iSi® Whip canister (fill up to "fill" line, you will have a little leftover). Screw on lid and charge (follow manufacturer's instructions) with one Cream (not Soda) charger. Shake vigorously 2-3 times. Remove charger. Place canister in refrigerator on its side and allow to chill 4-8 hours, preferably overnight.

Once thoroughly chilled, the Coconut Whipped Cream Topping is ready to use. Attach spray nozzle. With nozzle pointed down, gently shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. Refrain from shaking the canister too much. The more you shake it, the airier the topping becomes and can become difficult to express.

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Tomato Soup

Tomato Soup

1 Can Tomato Juice 3⁄4 t. oregano 1/3 C. Cashews blended with 1/3 C. Water Add to a sauce pan and simmer for 5 min.

Crackers

2 C. Oat flour made in the blender 2 C. whole wheat flour, brown rice flour, or any other flour 2 C. ground nuts: (sunflower seeds, coconut, or almonds, etc.) 1 heaping t. salt Add enough water to be able to make a stiff dough. Roll out onto a cookie sheet and bake for 20 min or so. Take them off the pan as they turn light brown continuing to bake the others until they are light brown.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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One of our favorites, and we're sure it will be yours too!

Try out this delicious, healthy, vegan alternative to dairy ice cream.


Vegan Strawberry Ice Cream

Ingredients

2 cans of coconut milk (not coconut cream--it will clump)
3 cups of strawberries
1/2 to 1 cup of agave nectar or sucanat
lemon juice to taste

Instructions

Chop or puree strawberries and put them in a bowl. Add 1/2 cup of the agave nectar and the lemon juice. Let sit for 2 hours.
In a separate bowl, whip the coconut milk (it separates in the can.) Add the remaining sweetener. Add the strawberry mixture. Pour into the Cuisinart ice cream maker...and you'll have ice cream! If you do not have an ice cream maker, you can blend it and freeze!

Servings

6 


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Vegan Lasagna

Hello everyone! Welcome to our blog. Today we are posting a recipe to a vegan lasagna from the first of three cooking classes we held this year. If you have any questions about the recipe or would like to tell us how it turned out, please leave a comment below. Enjoy!

 Lasagna

1 package of whole wheat lasagna

1 lb tofu sliced very thin

10 oz spinach 

1 jar of tomato sauce

1 recipe of Cashew sauce

Sprinkle salt on the tofu as you layer this item.

Layer these 5 items 2 or 3 times deep, the lasagna does not need to be precooked. Add 1/4 - 1/3 cup water, (depending on if you have 2 or 3 layers) to the dish. Bake covered for 30 minutes at 400 then    45 minutes at 350. 

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