December 14, 2009


Well, I started a little project today. As I've mentioned before, I love to renovate recipes. I am making homemade truffles this year (simple ones, I should say), and I want to make some animal product-free ones for my friend Lori. Lori is a terrific baker -- I secretly think she doesn't sleep because she is also mom of two, and an avid runner and yogi. I have seen her easily draw herself into some pretty awesome poses. Anyway, I digress. Lori has a dairy allergy and a vegan lifestyle to accommodate it, so I don't want her to be left out of the holiday truffle fun. The first task was to make a vegan substitute for heavy cream, which I did tonight, using silken tofu, soy milk and arrowroot. It actually was pretty rich and silky after I brought it up to a simmer! I combined it with some vegan chocolate, coarse sea salt and vanilla -- I'm just not sure of the quantities I used. It is setting up overnight, so tomorrow we'll see if we can take it to the next step or if we're starting over...

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