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Forgive my crappy camera--it knows not what it does--because I've been having awesome success in the kitchen lately, and I really wanted to share. I had a craving for some roasted red pepper and tomato soup and I wanted to use my new immersion blender, so I set out to create some:
But I didn't create soup. I created crack. I ran upstairs and wrote down the recipe as soon as I finished so I can have this exact soup next time I need a fix.
I also made some pumpkin pie ice cream, which is pretty much the first thick, non-runny vegan ice cream I've made. I used hempmilk, and the texture was perfect. You can't see it, but I added pieces of amaranth graham crackers so it has a crust, too. Mmmm. 
Finally, I had two of my good friends over to tea today. My mom is British, and until I was in second or third grade, we used to have afternoon tea every day. Both of the friends that I had over were abroad in London with me, and they're both seasoned veterans of cream tea. So what did they think of my vegan tea?
It passed with flying colors! I had VwaV orange glazed scones with clotted "cream" and jam. They were both happy to put soy creamer in their tea, too.
Individual shot of the clotted cream because I was so happy with it:
I thanked my friends for being open-minded and gracious and willing to come to a completely vegan tea. One of them said that she couldn't tell the difference between the Devonshire cream she had in England, and the substitute that I created. VICTORY!
Edited for a punctuation error. I'm still hopped up on caffeine from tea. Wheee.
Last edited by Gwenlet (Fri 10/26/07 6:18 pm)
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I want to have an official vegan tea! Everything looks great.
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How the hell did you make vegan clotted cream? I'd love the recipe!! I just bought my kids a tea set and we started to have tea parties.
Looks great.
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Gwenlet wrote:
But I didn't create soup. I created crack. I ran upstairs and wrote down the recipe as soon as I finished so I can have this exact soup next time I need a fix.
Hey now, it's not fair to say that without posting the recipe.
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luckyklutz85 wrote:
I want to have an official vegan tea! Everything looks great.
We can have tea in January! I want to try to make cinnamon scones and veganize some of my mom's recipe, it'll be an exciting challenge! Or at least, it'll be as much excitement as I ever get when I'm home.
thevegantwins wrote:
How the hell did you make vegan clotted cream? I'd love the recipe!! I just bought my kids a tea set and we started to have tea parties.
Okay, this was so easy that it's almost embarrassing to post. Real devonshire cream is made with raw milk (not vegan, not legal), but I grew up watching my mom make a substitute with cream cheese and heavy cream. These were the ingredients I used:
2 Tbsp. Earth Balance, cold
2 Tbsp. Tofutti Cream Cheese, cold
1 Tbsp. Vanilla soy creamer (regular soy creamer and a little vanilla extract would be fine too)
1 Tbsp. + 1 tsp. powdered sugar
I combined them all and mixed them up with a fork for a while until it was all incorporated (it would probably help to beat the powdered sugar in little by little, if you're actually a patient type). There were still some chunks of the tofutti and powdered sugar, so I whizzed it with my immersion blender for about 10 seconds after it was all mixed. Then, I put it in the fridge. It thickened noticeably within 10 minutes, and it stayed a nice texture throughout tea time. This was about enough for three people, by the way. Hope that helps!
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Thanks!!
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awesomeawesome
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Thank you so much for posting that devonshire cream style recipe. I had a dream about that stuff last night and woke up craving it!
Great looking crack, errr, I mean soup. A recipe would be nice.
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All looks awesome. I need vegan clotted creme and scones!
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What is clotted cream?
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cute scones!
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i used to have devonshire tea, too.
i like your teapot. and the scones.
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Thanks, all 
Since there seem to be a couple requests, here's the tomato red pepper soup recipe. Once again, it's so easy as to be shameful, but sooooo good:
Tomato Red Pepper Soup
1 large red bell pepper
2 large tomatoes, diced
½ small onion, minced
1 tsp. olive oil
¼ C. water
¼ tsp. beef-flavored veggie broth (onion works well)
½ C seitan pieces
2 Tbsp. Tofutti cream cheese
1 Tbsp. Nayonaise
Salt and pepper to taste
Cut the pepper into four large pieces, and place in a hot cast-iron pan or grill pan, and roast until the skin begins to blacken and the pieces start to get soft.
Meanwhile, sauté the onion in the olive oil for two minutes or so. When it starts to look transparent, add the tomato, water, and beef-flavored broth powder. When the peppers are ready, chop them and add them to the saucepan. Bring to a boil, stirring; then, reduce the heat, cover, and simmer for about fifteen minutes.
Uncover, and turn the heat on low. Using an immersion blender, blend until the soup is as chunky or smooth as you like; I like it really creamy. Put back on low heat, and add the seitan pieces. Let it cook until the seitan is heated through, two or three minutes. Remove from heat, and add tofutti cream cheese and nayonaise, stirring until they’re fully incorporated. Season with salt and pepper to taste. Serves 2.
If anyone tries it, let me know!
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Oh my godddd, I want tea time!
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Immersion blenders solve all problems.
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Those scones look really good. I've only ever tried the maple walnut scones (which are heavenly).
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Gwenlet wrote:
Thanks, all
Tomato Red Pepper Soup
THX!
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