Completely Board Post #7: Cheesecake-Filled Strawberries, the “nailed it” edition – or Strawberries and Daiya Cream Cheese Creme

Veg-am's Completely Board - Vegan Month of Food 2014


You know those photos floating around the web labeled “nailed it.”?  In case you don’t, it’s usually a photo of an absolutely beautiful dish and then someone’s *completely* flubbed attempt at that gorgeousness.  That’s what this was for me.

The original wasn’t a vegan dish, so I won’t post it here, but you can see the photo and recipe here if you want.

Herein lies part of the problem:  The pin boasted a cheesecake-filled strawberry.  The filling was fluffy and creamy while having enough body to stand up in the strawberry.  Perfect party finger food.  But, when I clicked through to the pin, it was an almond/heavy cream filling.  I wanted cheesecake filling.  So I set out to do it on my own.

I made a concoction of Daiya cream cheese, lemon juice, powdered sugar, and a little almond milk.  It was too thin.  I added more powdered sugar.  It was now bordering on super-sweet.  It was still too thin.  I put it in the freezer for a little while.  It was still too thin.  I added some arrowroot.  I added more powdered sugar.  It was still a little thin.  And super sweet.

At this point I was thinking, if only I had more cream cheese that wasn’t already earmarked for the jello pretzel salad.  I let it sit a little while and decided it was thick enough to put through the pastry bag and into the strawberries.  As you can see, it wasn’t.  Well, I mean, it went in.  It just didn’t stay there.  It was an ooey gooey mess.

Strawberries and Daiya Cream Cheese Cream


So, I just put the creme all over the strawberries and surrounding it on the plate.  It was messy.  It wasn’t particularly pretty.  But at least it tasted good.  I think it tasted better to the super-sweet-eaters at my house. I could have just called them strawberries and Daiya Cream Cheese Creme and they’d have been fine.  But compared with the fluffy yet substantial filling I was shooting for, I “nailed it.”

I realized there wasn’t much I could do about them (besides help to eat them), so I put them aside and went to the refrigerator to get out the peppers for the stuffed peppers that were next on my list.  I found the other half of the carton of Daiya I hadn’t actually used despite the fact I wrote down that I had.  ::sigh::

1 food 5 ways, Bananas, Way #2: Banana Split Ice Cream

I love ice cream. I especially love ice cream that you need to chew. I like it to be hard and have other stuff in it. When you are a soy free vegan who doesn’t own an ice cream maker, there aren’t a ton of choices out there that fit that description. One of my favorites growing up was a banana split ice cream. Not a real banana split, but the banana flavored ice cream with the fruit and chocolate mixed in. Lucky for me, Dreena Burton made a cashew banana ice cream that I was able to adapt to replace this childhood favorite.

Banana Split “Ice Cream”

“Ice Cream”:
5 very ripe bananas, cut into large chunks and frozen (1.25 lbs after being peeled about 4 cups frozen chunks)
1/2 cup salted all natural peanut butter (the stir-in-the jar kind)*
1/4 cup agave nectar

*If you have unsalted peanut butter add 1/8″ tsp salt

1/2 cup chocolate chips (Enjoy Life brand are vegan, gluten-free, and soy-free)
1/2 cup frozen pineapple, cut in 1/2″ dice
1/2 cup frozen strawberries, cut in 1/2″ dice
1/4 cup roasted, unsalted peanuts

Mix the add-ins together in a large mixing bowl. Put bowl in the freezer while you make the ice cream base so you won’t end up with strawberry juice streaks in the “ice cream”.

Put the frozen banana chunks in food processor and pulse until roughly chopped. If you have a small processor, you might want to do that in stages. Even with my large one, it almost tossed the processor around a bit. Add the peanut butter and agave nectar and process until smooth.

Get out the add-in bowl and scrape the “ice cream” on top of the add-ins. Then fold in the add-in ingredients until they are evenly distributed.

Put the entire mixture in a freezer-safe container and freeze ice cream until hard, overnight-12 hours. I put that time on it because at 5 hrs after making it was too soft, when I woke up at the 12 hour mark it was perfect! If it’s too hard to scoop after refreezing, just leave it sitting out for a couple minutes and it should scoop perfectly.

I kinda hate to admit it, but I ate this for breakfast as soon as it was frozen hard enough. I just couldn’t help myself. Then again, with all that fruit in it, I guess it’s not so bad.
Liebster Award:

Thanks to Richa from Hobby and More , Mel from Veganise This! and Kelly from Three and a Half Vegans for each awarding me a Liebster. “Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!
The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!
I’d like to award Liebsters to the following:
1. Amanda at In My Vegan Life
2. Celyn at Miso For Breakfast
3. Celeste at Growing Up Veg
4. Cara at Fork And Beans
5. VeggieAmanda at Newman Improved


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