/ck/ - Food & Cooking

bump - was so tasty reminded me of a good tiramisu for some reason

http://jillayneclementscooks.blogspot.co.uk/2010/04/carob-or-chocolate-mousse-cheesecake.html

>dump carob power, corn starch, and sugar onto margarine
>whip air into it
>sell for $50 lb

>>3841229
Doesnt give amounts of ingredients. The flavoring on this pie - also the texture was insane. The way they used extracts/nuts made the pie taste like it was drenched in a sweet sweet rum.

>>3841220
def going to be experimenting, best thing i have ever ate.

>>3841238

yes i meant to actually provide my thoughts in that post but i unexpectedly became busy, it will be hard to do without very good processing equipment and i'll contribute more advice in 10 mins or so

Combine this hippie crap http://loveraw.blogspot.se/2012/05/rebirthing-cake.html with the ingredient label and I think you'll be good to go

as an fyi, the ingredients are expensive as fuck, so unless you'll be making a lot of these, maybe you should just buy a cake.

Remember you can't compromise and buy toasted nuts either -- the taste is different

>>3841251
thanks so much - i have a pretty good kitchen/ raw vegan setup

>>3841259
The cost is ok, the ingredients keep well and I could use outside of cake making. The store only sells a single slice for like 5 dollars, and personally I want to learn how to make this little slice of heaven.

bump for tasty cake

Most raw vegan treats are made delicious by being stuck in the fridge, even frozen.
Now, I don't make raw vegan desserts too often, so don't quote me, but I'll take a shot at the ingredients. All ingredients should be raw (especially nuts), and the water should be filtered for best results.
>soak almonds in water for 8 hours, cashews, pecans, and walnuts for 5. Drain, rinse
>process dates, walnuts, and coconut along with half of the cinnamon until a grainy/crumbly texture is achieved. From 1 to five minutes on processor.
>pat into pie crust
>process the almonds, pecans, cashews, vanilla, sea salt, lecithin, agave, and rest of the cinnamon until texture is silken. Approximately ten minutes, maybe more.
Pour onto pie crust. Cover in plastic wrap and refrigerate for 8 hours or freeze for three.

>>3841369
Here are the proportions, I'd say:
1/2 cup each for all nuts, except for cashews and coco
1 cup cashews
1/4 cup coco
1 tsp sea salt
1 tbsp vanilla
1/3+1/3 tsp cinnamon
3 tbsp agave, dark
2 tsp lecithin

I just realized that I forgot the cocoa butter and carob, sorry! Add 2 tbsp carob to the crust and 1 tsp to the filling. Add 1 tsp cocoa butter to the crust and 2 tbsp to the filling.

>>3841369
THANK YOU
master chef!

>>3841369
im going to make this tomorrow!
would make tonight but 8 hour soak tiem ._.

>>3841264
ok so from the ingredients list we know that cashews are the principal ingredient. this is probably because they make up the larger part of the filling. the other nuts probably make up the base, along with the dates. it is possible that the almonds are in the filling though. the only ingredients i can't account for are the distilled water (not sure why it's necessary but it's probably in the filling) and the lecithin (an emulsifier which you won't need if you're making it to be consumed at home)

>>3841432


put about a cup and a half of all the nuts save for the cashews in a bowl, fill the bowl with water and leave overnight. feel free to adjust the proportion of the nuts according to their priority in the list of ingredients, so use more almonds than walnuts and pecans. soak 3 cups of cashews in a separate bowl.

the next day, soak a half cup of pitted dates in warm water, then drain the nuts and pulse them in a food processor til they're well pulverised. add the dates one by one, pulsing to combine, and then half a cup of shredded coconut. add a little salt if it's bitter, it'll bring out the sweetness. that's the crust. press it uniformly into a tart tin and refrigerate.

for the filling, place the drained cashews in a food processor (i wouldn't even bother cleaning what's left of the crust out of it), along with about a half to three quarters of a cup of agave nectar, a teaspoon of vanilla extract and half a teaspoon of ground cinnamon. pulverise them to a paste, then slowly drizzle in three quarters of a cup of coconut oil, or gently melted coconut butter. when combined, slowly drizzle in a little warm water to adjust the texture. i have no idea of the potency of raw carob powder as i've never used it but i think it's similar to cocoa, so i'd go for mixing in maybe a half cup at this point, and a pinch of salt.

i'm surprised the recipe doesn't feature some kind of acid, as acidity is a distinctive feature of cheesecake's flavour profile. i would have added lemon juice. maybe try that some time in the future. either way, pour the mix into the crust and refrigerate for about an hour.

hope this works out for you. i'd try it for myself but i simply cannot be fucked to buy agave nectar and coconut oil and carob powder, ingredients i'll likely never use again. maybe one day!

is this tepeshe? aka phs guy?

>>3841438
Nope, my name is franny and this is my first post on ck.

>>3841434
thanks so much.

i'll post the results tomorrow ^-^

>>3841438
first time here
odd running into someone so similar 0_0
the weirds, i haz them

>>3841530
you sneaky bastard!!!

>>3841549
no tricks, i swear ._.

Who is PHS guy, and why is he so big here?
Also, what does phs stand for?

>>3841560
see
>>3833610

>>3841560
o dear god sorry for that image.

>>3841530
What pattern are your dishes?

>>3841569
They are Independence Hall's Liberty Blues, what are yours?

i shall never know :<

>>3841600
These,

> HERITAGE HALL-BROWN/MULTICOLOR by JOHNSON BROTHERS
http://www.replacements.com/webquote/JB_HEHBRM.htm

I have a 50 place set with most everything in the entire collection; about 195 pieces and a little over $4,000. I have a blue set of Currier & Ives and some green set that is similar to them, but I can't remember what they are called.

Pic of my entire set.

Y'all need to cut it out with the tacky heritage dish sets from the '70s.

>>3841961
A+ picture

>>3841432
>i can't account for are the distilled water
it makes the difference between a cashew mousse and cashew a purée.

>>3841961
It may trouble you to know I've picked up many of those plates at goodwill for a couple bucks each.

But then, you use Ripoffments.com to shop.

>>3841961
Thanks,cool gif ^-^ I have a big collection as well, and also enjoy the green set.

>>3841967

>>3842166
could you explain o.o

>>3841229
On the back of what I got in store, they must have changed the recipe. Was wondering were you guys got the cashews from.

>>3842453
>gluten-free

Fuck, that shit is obnoxious.

>>3842455
why is that obnoxious?

>>3842439
throw cashews in the food processor = purée
throw cashews in the food processor with a cup of water = mousse

>>3842496
Is soaked nut mousse always a 1:1 ratio?
Also, thank you very much, I am learning a lot.

>>3842468
Because having a gluten allergy is a trend and gluten-free is the marketing angle to not only push the trend, but also to expand it further.

>>3842500
Oh, I just want to keep my gi tract healthy as possible my family has history of colon cancer. Maybe I have fallen into their marketing clutches. o: Regardless though, this is still the best tasting dessert I have ever had

>>3842506
>my family has history of colon cancer

Then stop eating meat, dumb fuck.

>>3842508
I said I am a raw vegan earlier in post ._.

>>3842511
I don't know who you are, ass.

>>3842516
:< sorry you are so angry. haz a gif!

>>3842519
I'M NOT ANGRY OK, FUCK

>>3842521
good to know *pat

>>3842521

>>3842531
I just want everyone to feel good man. \(^-^)/

>>3842531
>>3842535
>>3842519
>>3842521
>>3842524
I love you guys.

PS- Report results plox

>>3842539
will do ^-^
<3

>>3841236

They apparently used a mix of nuts and coconut butter.

>>3842453
>>3841229

Looks like there's something wrong with one of the two labels.

For those who don't know ingredients are listed in descending order, so the website recipe, the primary ingredient is cashews.

I never worked with carob so I don't know. Some dude made treats with carob for his birthday at work a while back. He got in, announced treats were in the lunch room because it was his bday. I didn't have any because I didn't want to drink his tears but some other guy reported that he hadn't used chocolate. I figured carob though didn't remember the name then.

I saw him not long ago just walking by. That place was weird.

As for the cake I've been trying to devise a way to make vegan whipped topping so like I said, I don't know if carob holds up as a mousse but AFAIK it's some sort of fat.

They probably made a nut and carob paste, added some fat, thinned it down, added some lecithin and shipped the shit out of it until it was a mousse. A bit like whipped cream: Proteins, fat and air.

>>3842551
Thanks for the input Sceak, good luck in your vegan cooking endeavors ^-^

>>3842551
>didn't want to drink his tears
You are a horrible person.

My own take on this from what I've seen in raw cooking:
Crust: Dates and coconut pureed and pressed into base(possibly some salt or cinnamon to taste or coconut oil for cohesion - chance there is pecans in it too)
Filling: Carob, water, soaked almonds, vanilla, salt, agave nectar- maybe cinnamin to taste and/or coconut butter for texture.
Top with ground/chopped soaked pecans and walnuts(or just walnuts if pecans are in crust.

I haven't tried this so can't be more specific on amounts- tweak until right. Lecithin is just a preservative and not great for you so omit of course. Good luck!

>>3842578
Thanks so much. That lecithin shall be omitted!

>>3842584
lecithin is an emulsifier, its also sourced from soy beans... omit lecithin if you do *not* want a nice creamy texture -_-

someone above also said something about "melting" some coconut butter, before whipping it into your filling.
Ever whipped up some thick buttercream icing with liquid melted butter? you havent? Thats because melting the fat to liquid state gives you a runny texture as opposed to a creamy texture. Leave your coconut butter thick when you whip it in to the dessert.
:3

>>3842611
i'll buy some lecithin, and work in if i don't get that creamy texture.
I really don't know much about desserts, so all this advice helps. Looks like ill be making two pies O:

Also, I got this. Does it work the same as chips? What do you think they used?
._. i know nothing about desserts - your help is much appreciated

>>3842627
my husband worked as a vegan pastry chef for whole foods for over 8 years... the reason why they use lecithin in the vegan recipes is because there is no cream, or eggs, in the recipes (obviously)... cream/yolks contain emulsifiers which are esential to texture in many deserts, and since these are vegan, you add the lecithin instead in order to make a creamy and consistent texture

also, coconut shortening errywhere... glad they are calling it coconut "butter" now lol

>>3842650
WOOW, thank you for your golden nuggets of knowledge.

>>3842611

you're talking out of your arse. when refrigerated, the coconut butter solidifies. you melt it or use coconut oil so as to distribute it evenly throughout the system and get a stable emulsion.

you don't need added lecithin in a home cooked product. it's going to be eaten within a couple of days. there will be no problem getting an emulsion without adding lecithin.

>>3842683
Is Irish moss paste a decent substitute for lecithin?
This is for future reference, don't want to deviate from given recipes too much.

Why carob instead of chocolate?

Just asking because I personally dislike carob and the only time I have acquired it is in cookie form for my dog. You know, from those retarded pet bakeries.

>>3842712
I just found this cake super tasty and want to stick to the ingredients list on package.

>>3842715
Yeah, I didnt know if it was a perceived health or vegan thing or what.

>>3842706

i've never encountered 'irish moss paste' but i'm guessing it's a product containing carrageenan. it should strengthen the emulsion in a manner similar to lecithin, yes. kappa carrageenan is the type of carrageenan most suited for this purpose. it would work especially well with chocolate or carob based desserts.

>>3842719
Yeah, just flavor profile I guess.I've never tasted something like this before - it's like the smooth texture of cheesecake without the weight & guilt. I'm sure I'll play with this recipe, probably mix it up with chocolate one day.

>>3842721
>carrageenan

http://en.wikipedia.org/wiki/Carrageenan#Health_concerns

>>3842729
degraded carrageenan (poligeenan) may cause ulcerations in the gastro-intestinal tract and gastro-intestinal cancer.

thanks anon, don't want to be nomming on that

>>3842733

there's no poligeenan in irish moss paste. it's a result of industrial processing. nevertheless, only eat what you're comfortable with.

>>3842743
ohhh :O
sorry got excited there
will do, and thanks for you input i really appreciate

MY TASTY IS COMPLETE!

looks more like a 7 layer dream bar than a "cheesecake" though <.< >.>

>>3842743
Read the rest of >>3842729 It isn't just one thing causing it.

>>3843093

yeah i know but i have a feeling that's based on carrageenan the industrial additive rather than carrageenan as it occurs in unprocessed seaweed. well it isn't just a 'feeling' i have fairly extensive experience with hydrocolloids.

>>3843191
SPOILERS: The carrageenan in food is an industrial food additive.

Which is what Irish Moss is, unless you are literally using the seaweed itself.

>>3842729
>A study published in 2006 indicates that carrageenan induces inflammation in human intestinal epithelial cells in tissue culture through a BCL10-mediated pathway that leads to activation of NFkappaB and IL-8.[20] Carrageenan may be immunogenic due to its unusual alpha-1,3-galactosidic link, which is part of its disaccharide unit structure. Consumption of carrageenan may have a role in intestinal inflammation and possibly, inflammatory bowel disease, since BCL10 resembles NOD2, mutations of which are associated with genetic proclivity to Crohn's Disease.

Carrageenan is in every fucking thing dairy related now, it isn't funny. I know because I have to read every fucking label because I have a nasty allergic reaction to it. Carrageenan + fiber = debilitating pains because the carrageenan inflames my large intestine and the fiber then feels like broken glass and sand paper passing through for 4 hours or more.

Not cool. I used to eat tons of dairy products, but as I've cut back and been reading labels more and more of my once favorite dairy foods started using carrageenan. Like my fave, "Klondike Krunch Ice Cream Bar". I fucking loved them. Now they have carrageenan in them and it nearly kills me to eat just one so I don't.

Hell, I can eat anything else I want. All the wheat products, hot spicy foods, and I can even eat half a can of prunes without problems. I can down whole milk from my neighbor's and ice cream I make with it all I want, still no problems.

Fuck carrageenan.

Couldn't find lecithin, or Irish moss at the market. The result - my mousse is a little denser than I would of hoped for :< i'll post a pic meow.

Wait sorry - base is still too gooey to pop spring form off. Just popped in freezer, results soon!

>>3843342
sorry to hear that
:<

>>3843491
Should have used beaten egg whites.

>>3843643
vegan ._.
will post pic soon , making dinner
found a recipe on here for wendy's spicy chickum sammich, doing a variation of it

>>3843735
I even searched with Ctrl+F for "egg", but not "vegan" or "allergy", but I thought about it. lol

>>3843735
a lot of the hippy markets sell soy-lecithin, it isnt always sold in the baking goods aisle though. For some reason it is also sold as a health supplement.
Which proves that
>>3842578
was just typing with his nalgas

Also, next time you prepare this make sure you dont add the lecithin as an afterthought. As an emulsifier you would want to add it earlier in the mixing process

>>3843332
Well if Irish moss paste is what it sounds like then no, it does not undergo the extraction process that industrial carrageenan goes through. Eating red seaweed is not particularly dangerous.

>>3843792
:O didn't look in supplements. Thanks so much I'll get it next time ^-^ want that moussey goodness

Also that recipe for wendys spicy chicken sammich in the take one leave one thread is insane. The batter is amazing if you want to do a blooming onion.

TA DA!!

Thanks guise <(^-^)>

maybe not the healthiest dinner, but omfg so tasty.

some pics >>3841369
followed this guy when it came to soaking

>>3843841
my crust was too thick, but i lieks crust soo iz ok with it. Also forgot to put carob in crust

food coma tiem <3 you guise

>>3843792
>>3842578
>>3842584
>>3842611

Well there.

>>3843993
huh?

>>3843841
>>3843845
>>3843851
Very nice.

>>3844023
thank yous!
wish I could give y'all some

>>3842650
so is "coconut butter" hydrogenated? i avoid hydrogenated stuff like crazy, even way before the "trans fat" scare.

>>3844858
Some might be. Google/read the labels.

>>3844858
might be able to replace with extra virgin coconut oil o.o has a butter like consistency .Also le sads, only got one baby slice of my cake - left at friends house and got goobled all up.