• 30th March
    2014
  • 30
  • 29th March
    2014
  • 29
  • 19th February
    2014
  • 19
  • 15th February
    2014
  • 15
reblogged from a-blogwork-orange:

I tried my hand at making banana-based ice cream. Didn’t come out too bad. 1 large frozen banana 10 frozen blueberries 5 frozen strawberries Soymilk (you don’t have to use it. I just added a splash so my shitty blender wouldn’t have a hard time) *cut up all your fruit and blend it until it’s the consistency you want. Add soymilk if needed. Store in the freezer.

tasty!

reblogged from a-blogwork-orange:

I tried my hand at making banana-based ice cream. Didn’t come out too bad.
1 large frozen banana
10 frozen blueberries
5 frozen strawberries
Soymilk (you don’t have to use it. I just added a splash so my shitty blender wouldn’t have a hard time)
*cut up all your fruit and blend it until it’s the consistency you want. Add soymilk if needed. Store in the freezer.

tasty!

(via a-blogwork-orange-deactivated20)

  • 9th February
    2014
  • 09
  • 30th January
    2014
  • 30
reblogged from vegansaurus:

Vegansaurus pal Kelly Peloza is back in action with her super-great blog, Seitan Beats Your Meat, and check out what she’s got: Cherry Canary Melon Sherbet! Doesn’t it look luscious? Just exactly what you want on a sweltering July day.
Kelly is a brilliant gorgeous wunderkind and you should 100 percent be reading her blog, buying her cookbook(s!), and try out all her recipes, which are terrific. Start with this summer-fruit sherbet, it’s sure to treat you right.

July is long gone but I still want this sherbert.

reblogged from vegansaurus:

Vegansaurus pal Kelly Peloza is back in action with her super-great blog, Seitan Beats Your Meat, and check out what she’s got: Cherry Canary Melon Sherbet! Doesn’t it look luscious? Just exactly what you want on a sweltering July day.

Kelly is a brilliant gorgeous wunderkind and you should 100 percent be reading her blog, buying her cookbook(s!), and try out all her recipes, which are terrific. Start with this summer-fruit sherbet, it’s sure to treat you right.

July is long gone but I still want this sherbert.

  • 26th January
    2014
  • 26

rum soaked phoenix milkshakes

reblogged from veganmorphs:

Vegan baking is all hard science. I wish I could tell you that it was all art and finesse and clap your hands if you believe, but there’s little bits of butter molecules and apple sauce ions and somethings they come together to break your heart.

Exhibit A. 

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This was my attempt at approximating the genius of the Trader Joe’s Truffle Brownie mix. Basically buy that box, follow the instructions but HALVE the amount of butter, and bake a little longer… bingo, perfect, gooey, moist, life-affirming brownies.

I googled for awesome brownie recipes and went for the NPR’s Splendid Table recipe here: http://www.splendidtable.org/recipes/supernatural-brownies. Except there’s like, a ton of steps, and aluminum foil (which is not something I ever purchase because I AM NOT MADE OF MONEY) and that’s just not going to happen.

So. Mistakes were made. What this ended up being in real life was kind of a brownie ring with hot fudge in the center. This is not all bad, it’s just sort of very weird, and definitely not a brownie. 

IT’S MORPHIN TIME. 

Accidental Hot Fudge Recipe

2/3 c butter

8 oz chocolate chips

1/2 c apple sauce

1 c sugar

1 c brown sugar (firmly packed)

dash vanilla

1 c flour 

I ended up baking all of that. But you will not make this same mistake.

Instead, you will, over VERY LOW HEAT, mix the chocolate and butter. Keep stirring, just keep stirring.

In a separate pot, cream the apple sauce and sugars.

Then what do we do? We stir.

All of it. VERY low heat. Let it all melt into one beautiful, chocolatey mass. Dash vanila.

Fold your flour in, letting the mixture thicken. Now you have your hot fudge. I guess you could put it on ice cream or eat it with a spoon or put it in ball jars and give it to unsuspecting relatives, but no. We have grand plans. 

image

Let the hot fudge cool, but DON’T FREEZE IT like I did.

Add in a whole package of Rice Dream or Soy Delicious or whatever Vanilla Bean ice cream. 

2 oz rum

1/3 c soy milk

BLEND!

image

Pour into ultra classy wine glasses from World Market. Put on your best flowy blouse and walk around the house pretending you’re Olivia Pope, because you’re a fixer, and you deserve some milkshake. 

  • 23rd January
    2014
  • 23
  • 7th January
    2014
  • 07
  • 6th January
    2014
  • 06
  • 29th December
    2013
  • 29
  • 27th December
    2013
  • 27

Sanctuary Sweets: Lemon Iced Tea Sorbet

reblogged from animalplace:

image

Lemonade Iced Tea Sorbet

Dessert
 

Ingredients

2 cups boiling water

4 regular-sized English Breakfast tea bags

3/4 cup sugar

3/4 cup fresh lemon juice (about 4 lemons) 

1 cup ice water

Mint sprigs (optional)

Preparation

1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Recipe and photo credit to Cooking Light Magazine, recipe by Lisë Stern.

 http://www.myrecipes.com/recipe/lemonade-iced-tea-sorbet-10000001809106/

  • 26th December
    2013
  • 26
  • 23rd December
    2013
  • 23
  • 15th December
    2013
  • 15

Vegan Sugar Free Chocolate Ice Cream

reblogged from grainfreeashtanga:

image

Who doesn’t love chocolate ice cream?  Ever since the weather has gotten warm, I have been experimenting with making “ice cream” in my Vitamix.  This appliance has become essential for making many of my sauces, soups and other creations.

Having just recently taken a trip to Hershey, PA- the land of chocolate, I felt inspired to create a chocolate ice cream that doesn’t have sugar.  Believe me, staying away from all that chocolate in Hershey wasn’t easy, but coming home and making this yummy ice cream made it all worth while.  

Here’s the recipe:

2 handfuls raw cashews

1 frozen banana

1/3 cup unsweetned cocoa powder

1/2 teaspoon vanilla stevia

1 tablespoon unsweetned almond milk

10-12 ice cubes

Combine all ingredients in vitamix and blend on “frozen dessert” setting.  You will have to use the blending stick to help it all mix together. Blend until it becomes an ice cream like consistency.  Garnish with unsweetned carob chips (as I did in the picture) if you’d like!