Sunday, November 11, 2007

chocolate peanut butter highs and lows

So, I had my first unsalvageable vegan cooking failure.
disastrouspie
The peanut butter pie from VWaV... why lord is there so much agar? Maybe it's because I had flakes instead of powder. But it calls for 3 tablespoons, and I used two, because I know from my previous weird fascination with agar jellies that that is a crazy amount of agar. Anyways, after I boiled it I still knew that was going to be way too much but then it was so fun or something to pour it into the blender that I dumped it all in.. and then it set into this horrible gelatinous brick that has the same texture as a cold, wet pencil eraser except a little more chalky. Also contributing to the disgustingness is probably the fact that my grocery store only has firm silken-tofu-in-a-box in the "LITE" form. It makes no sense to me. But anyway. I threw the whole thing out, but it was not that sad, because the pre-made crust I used tasted kind of like cardboard dust mixed with the floor sweepings from the cocoa factory.

In better news...
chocolate peanut butter shells
These are chocolate peanut butter shells and they are great. If you use the weird "special dark" cocoa that I have, then the outside tastes like an Oreo. Someone saw me eating one at work and said that it looked "not home-made," which in knitting is a huge compliment so maybe that is a compliment in vegan baking also. (I overbaked half of these a little though so don't do that. Take them out as soon as they start to crack on top and they will be much better. Also put in more filling than you think is reasonable.)

I had to make a very difficult decision on Friday, so tell me what you would have done. It was especially hard because the decision involved coffee and therefore had to be made BEFORE having coffee.
choices
The choices are:
Silk, the faux cream of choice, except that it has been in the refrigerator for a very, very long time and the sides are suspiciously bloated.
Weird, powdered soy "beverage" mix which is apparently made from ground-up tofu and I only bought in order to make the supernatural agave icing from VCTOtW.
Unopened rice milk, but then what am I going to do with the rest of that rice milk once it's open? Also rice milk = ick.

2 comments:

Jennifer said...

I would have tried the "beverage". I don't really like rice milk either. And I bet that soy milk was full of yucky chunks - we tend to open new soymilks without checking our disgusting refrigerator to see if there is already one open, so some stay in there longer than 7-10 days, and when I have open their bloatednesses and dump them down the sink, they are full of chunky stuff. What wasteful vegans we are.

Those shells look extremely delightful. I am excited to try and make them. Sorry about your eraser pie. It looked pretty, at least.

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this