Webtar Bazaar (webtar) wrote in vegancooking,
Webtar Bazaar

The Artful Vegan

cheerjess and I had a cooking adventure today with The Artful Vegan, the Millennium Resturaunt cookbook. It was scary to dive into it, but here are our creations:

Food Prep
Food Prep

Preparing for the Artful Vegan Cooking.
Cactus Gumbo
Cactus Gumbo

Recipe from the Artful Vegan.
It was simple to prepare and fun to work with cactus.
The problem: The soup was SO salty, we couldn't finish it.
Paulo's Cannoli
Paulo's Cannoli

From the Artful Vegan cookbook.
These tasted great. The peanut butter/white chocolate mousse was amazing! However, I would rather pay for these than make them again. The pain and frusteration we went though to make them wasn't worth it in the end.
Paulo's Cannoli served on Isa's Chocolate Mousse
Paulo's Cannoli served on Isa's Chocolate Mousse

From the Artful Vegan.
Paulo's Cannoli
Paulo's Cannoli

Close up

White Chocolate Mousse:
3 Cups soy milk
12 oz. cocoa butter, chopped into pieces
3/4 plus 2 Tbl. sugar (oops, I forgot the 2 Tbl. That's what we get for gabbing in the kitchen!)
1 tsp. vanilla.

melt all that in a double boiler. About 10 min.
Let it cool until the temp. is below 100F
Blend in the blender for 2 min.
Let it cool for 15 min at room temp then put in the fridge over night to use the next day. (another oops!)

To make it peanut buttery add:
1/2 cup smooth or chunky peanut butter
3 Tbl maple syrup
1/8 tsp. salt to the blender
Tags: desserts-cannoli, desserts-puddings, ethnic food-italian, vegetables(uncategorized)
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