Megan, who I've been friends with since forever (we can never figure out how long we've known each other for), came for a vegan brunch in the morning, since she was taking Logan on a date as her valentine. I made heart shaped pumpkin pancakes by scooping batter out with a 1/4 cup measuring cup and pouring it in a "V" shape on the griddle. They came out much better than I thought! With more "pinspiration" I made a couple creative fruit platters, along with a vegan whipped cream using only two ingredients.
Coconut whipped cream
- Refrigerate the can of coconut milk overnight. The liquid will separate, and you will be left with a semi solid chunk of coconut.
- Remove the solid portion with a spatula and/or fork and transfer to a bowl.
- Whip the coconut into a cream using a whisk.
- Add cinnamon, starting with 1/2 a tsp and adjust according to your taste.
|Don't throw out the liquid after removing the solid.|
Add it to a smoothie or drink it straight.
While not as flavorful as whipped cream, it's still pretty good, and it's definitely healthier. I forget where I was reading this article, but a British chef was saying how Americans have lost their taste for the "subtle". It's true. It seems that unless it's packed with flavor, it's not considered tasty. I hope to break that stereotype and train my palette to appreciate everything along the flavor spectrum.
|Meditazione, meaning "meditate" in Italian.|
|I'm so glad my forsythias were in bloom for Vday.|
I took branches from a tree at my moms and placed them in
water. It took 2 weeks, but they're worth the wait!
Photo cred Meg_Shut. Find her on Instagram.