I love to fiddle with new ingredients or combinations in an attempt to make a recipe vegan. Sometimes I get a wacky baking idea in my head. Will a flax egg and extra oil work in place of a chicken egg? … it depends. Do all vegan butter substitutes work the same? … not really. Can I use chickpea liquid and soy creamer to get a whipped cream with stiff peaks? … definitely not.
That last concept popped into my head the other day while trying to make a raw cheesecake without coconut oil. While working towards a thickened batter I even went so far as to add melted cocoa butter. The entire project was a disaster. It deflated a bit, then got lumpy, then turned into something resembling a thin pudding.
Not one to waste expensive ingredients, I put my creation in the fridge hoping that a novel dessert image would pop into my head. Genius struck when I realized that it was Pi Day (March 14, a.k.a. 3.14). My glop would become a pie! Well, more of a tart, but at least I would have an edible treat. And, seeing as Saint Patrick’s Day was also looming, a bit of green was added in the form of matcha tea powder.
So, I went from a creative wreck to a celebration of Pi Day and St. Patrick’s Day. This meandering path often happens when I’m experimenting in the kitchen, although I won’t bore you with the countless steps and added ingredients I went through along the way. The above photo shows that some baking catastrophes can be averted, even edible, but others are not as lucky. Those failures never make it to a photo shoot.
Until next time, happy experimenting!