http://www.care2.com/greenliving/vegan-whipped-cream-fool.html
Vegan Whipped Cream Fool
By Melissa Breyer, Senior Editor, Care2 Healthy & Green Living
I get plain old silly when I think about British desserts: syllububs, trifles, jumbals, jam roly-polies. But nothing makes me happier than a simple fruit fool–a mixture of crushed fruit gently folded into a mountain of whipped cream. Something about the way the tang and sweetness of the fruit plays off the smooth rich cream incites slightly uncontrollable and rather audible “mmmmmmm”s from me every time I have one.
But alas, the “mountain of whipped cream” part presents a problem. Not so healthy, and not so great for vegans. The good news is that I have found a detour around that problem, a detour that comes to me via chef Brain P. McCarthy and his book, The Vegan Family Cookbook (Lantern Books, 2006). The way around involves his recipe for a tofu-based whipped cream.
Vegan Whipped “Cream”
1 1/2 cups (about 12 ounces) extra firm silken tofu
1 cup organic sugar
1/4 cup water
2 teaspoons vanilla
Mix in a blender or food processor until smooth, and voila, you have two cups of whipped “cream” to start fooling around with.
Traditionally fools were made with summer berries, but I have used almost every fruit imaginable to yummy success. You can use raw fruit that has been mashed, you can use cooked fruit with its syrup, you can use a combination of both. Use equal parts whipped “cream” and fruit, and gently fold the fruit into the cream so that there are streaks of both. I have been baking with quinces lately, and ended up with a quince fool that was pretty dreamy–and feels just right for the holidays. (And, I just like the way “quince fool” sounds.)
Quince are so great. If you’ve never used them before, they’re kind of like apples, but with a distinctive perfumey floral flavor. They need to be cooked (for a long time), and then they turn a glorious pink. I love that.
Poached Quince
4 medium quince
1/2 cup sugar
4 cups water
Peel and core the quince and cut into slices. Heat water and sugar until sugar dissolves, then add quince sections. Simmer gently for two hours, until pink and tender. Drain the quince and reserve the syrup.
For the quince fool, slightly mash the quince with some of the poaching liquid, and swirl into the “cream.” It’s that simple.
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12 comments
add your comment »(note to Frederica P.)
Tofu has been eaten in China for over two thousand years and is easley digestable.
Soy is good for you! the studies that purport Soy as bad are flawed biased & have been funded buy the dairy & meat industry, who are threatened by the growing market share of Soy. i have eaten Soy in one form or another almost every day for over 35 years. Soy has been eaten in Asia for thousands of years. Tofu have been eaten in China for over two thousand years. get real folks, eat all types of legumes including Soy, it's all good !
read. . .
http://www.youngagain.org/s8.html
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may I please just say that the 'Fool' sounds absolutly Delisious.I'm not Quite Vegan & I dont eat anything with a Face. but I have struggled with Tofu as it doesn't seem to taste of anything but i must say; I am willing to try this recipe; It sounds gorgious.
Thanks
Janet
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Mellisa, thanks for the poached quince recipe. I have some quince and was pondering how to prepare them.
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oops, to finish my previous comment:
essential fatty acids are used differently from straight lipids by the human body and serve many useful functions. So RAW soaked nuts are very good for you.
Yes, the nuts MUST be RAW, otherwise the benefits of soaking will not happen.
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Well, I have been told by a couple of natural health practitioners that unless the soy has been predigested by fermentation, such as with miso, natto, tempeh, soy sauce, the protein found in soy is very hard for the human body to digest. Which is why most traditional asian soy-based foods are fermented in one way or another. Tofu is not. I am unsure whether tofu is a true traditional asian use or a western invention.
A nice alternative for making a type of whipped cream are CASHEWS!
Soak them overnight in water. Rinse them well in the morning. I don't have hard & fast proportions, but the ones for the vegan 'whipped cream' would be a good starting point. Just replace the tofu with the soaked cashews and whomp the lot until smooth in a blender. I like to add some lemon juice (1 tbsp or 2) to prevent browning (and it makes it feel a little lighter as well). (Edit: actually I also add lemon juice because the cashews replace sour cream in a non-dairy version of rum balls that I make for my brother)
There are three advantages of soaking any nut overnight:
1) the protective compound that prevents molds and bacteria from attacking the nut disintegrates in water, therefore, making the nut much more digestible;
2) the soaking starts the germination process which leads to lots of enzymes being created, thus multiplying the nutritional value of the nut (pick a number between 20 & 50);
3) at least 30% of the fats in the nut get converted into essential fatty acids w
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To Phyllis W., it sure is "Fool" -- as mentioned, those Brits have all kinds of funny food names. But so do Americans, like Apple Slump. Just listen to the word 'granola' if you want to hear something funny.
Soy, anti-soy, let's calm down. We fans of soy food have the weight of history and tradition behind us.
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eat lots of soy ! it's good for you ! the "soy is bad studies" were produced by anti-soy special interest, & have be been discredited. eat your soy !
the less processed the better. but eat it !
http://youngagain.org/articles/article_anti-soy_hysteria.htm
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Jan,
Soy is only unhealthy in very large quantities, especially the processed kind that is found in many junk foods. Soy eaten in moderation, in a natural form has been consumed for thousands of years by many Asian cultures providing a healthy source of protein. I believe that all the hype about soy being unhealthy is because its over-consumption in unhealthy processed foods, not to mention "scientific studies" conducted by special interest groups (i.e. milk and dairy associations) who do not like the fact that people are seeking vegetarian protein options.
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Why are you printing "Fool" when you are obviously meaning "Food"???
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I would like to see some soy-free vegan options. They're very hard to come by. With increasing awareness of soy's unhealthy aspect, soy-free vegan recipes are in demand!
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