At WVD I saw a cooking demonstration by Yahvinah from soulveg, who also has the website, The cheapest Vegan. She cooked up quite a few tasty dishes, with many that included tofu cream. After tasting some of this cream, I knew I had to make some for myself. You can find the recipe on her site. Basically it involves blending a soft tofu and adding sugar and vanilla to taste. If it is still too thin, add some oil. I used the Joyce silken firm tofu and this was perhaps too soft as no matter how much oil I added it wouldn't thicken up enough.
As you may have guessed by the blog title, I was looking to make a choc ripple cake. Arnott's choc ripple biscuits are vegan and convenient for someone who doesn't feel like making a bunch of chocolate biscuits. They also come with a handy recipe on the back of the packet that is easily cruelty-free-ified so there is no real reason to post the recipe as it is fairly self-explanatory.
Since my cream wasn't quite thick enough, I assembled the cake in a small plastic container, making little cream sandwiches with all the biscuits and pouring the left over cream on top. After leavin it in the fridge over night, I raised the classiness of the dish by sprinkling raw cacao powder on top of it.
I don't think I've ever had a choc ripple cake before, so I had nothing to compare it to, but it was pretty good and I could have eaten all of it in one sitting if it were not for my strict discipline in controlling my calorie intake. It probably could have had more sugar though.
Recommended soundtrack - "Cream" by Prince and The New Power Generation from the album Diamonds and Pearls