• 15th September
    2014
  • 15
  • 14th September
    2014
  • 14
  • 11th September
    2014
  • 11
  • 8th September
    2014
  • 08
  • 7th September
    2014
  • 07

knowzomi:

OMG I made these raw, vegan ice cream sandwiches adapted from a recipe found on This Rawsome Vegan Life and they are soooo amazing, I couldn’t wait until tonight and had to have one for breakfast :p

I used almonds instead of walnuts for the brownie part and maca powder instead of lucuma/baobab. Again, so delicious, no dairy and all smiles!

http://www.thisrawsomeveganlife.com/2013_09_01_archive.html#.Uw9Py0tX_Ww

(Source: knowzomi)

  • 3rd September
    2014
  • 03
  • 2nd September
    2014
  • 02

Making Vegan [Coconut] Vanilla Ice Cream

peegaw:

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When I was writing the first draft of this, I was waffling on and on about the different milk and cream alternatives you can use for a vegan ice cream base. Then I realized that the writing comes across as insincere, less personal. The truth is this: I’ve never made vegan ice cream before. I don’t wish to purchase pricey cashews and/or almonds and then soak them to make cream. I don’t have an ice cream maker. I don’t quite understand why raw sugar is considered superior to brown or white sugar (I’m pretty sure the body can’t tell the difference).

What I do know is this - that there is a universal recipe for a no-churn ice cream base consisting of heavy cream and condensed milk. With that in mind, I tried recreating it by using coconut cream and condensed rice milk (recipe below). I’m not oblivious enough to say that this tastes exactly like vanilla ice cream, but the coconut flavor itself is very subtle and if you amp up the vanilla by throwing in the real deal; as in real vanilla seeds from a real vanilla bean instead of drops of essence like yours truly, then it’s a pretty close approximate.

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CONDENSED RICE MILK  (makes 1 cup):

[ 2 3/4 rice milk (can be substituted with any non-dairy milk) + 1/2 cup sugar + 1/4 teaspoon salt + 1 teaspoon vanilla extract ]

Simmer all the ingredients in a small pot on low heat for approximately one hour and 15 minutes while whisking occasionally. Don’t let the mixture boil aggressively; a very mild simmer is okay. 

As the mixture reduces, lower the heat a bit more. In the last 10 minutes, whisk in the vanilla extract.

Transfer the condensed non-dairy milk to a container, cover and cools to at least room temperature before using.

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VEGAN COCONUT VANILLA ICE CREAM:

[ 2 cups coconut cream + 1 cup condensed rice milk + 1 1/2 teaspoon vanilla extract + 1/8 teaspoon salt + 1 tablespoon arrowroot powder ]

In a big bowl, beat together coconut cream, arrowroot powder and condensed rice milk with a whisk or electric mixer until thick. Add in the vanilla extract and salt and whisk again until incorporated.

Pour the ice cream into an airtight container and freeze for at least 4 hours; checking after the first hour if any crystals has formed - if there are, give it a good whisk; before serving.

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Enjoy!

  • 1st September
    2014
  • 01
reblogged from goingveganblog:

Vegan Alcoholic Girl Scout Cookie Milkshake
Vegan Peppermint Schnapps (I used Hiram Walker) — 1 shot per serving (or more or less depending on how much you’d like to drink)
Vegan Thin Mint Girl Scout Cookies — 2 or 3 cookies per serving
Vegan Icecream in Mint, chocolate, or vanilla ( I used Trader Joe’s Vanilla Soy Creamy) — 2 Cups per serving
This is one of the most delicious things I have ever consumed in my entire life.

reblogged from goingveganblog:

Vegan Alcoholic Girl Scout Cookie Milkshake

Vegan Peppermint Schnapps (I used Hiram Walker) — 1 shot per serving (or more or less depending on how much you’d like to drink)

Vegan Thin Mint Girl Scout Cookies — 2 or 3 cookies per serving

Vegan Icecream in Mint, chocolate, or vanilla ( I used Trader Joe’s Vanilla Soy Creamy) — 2 Cups per serving

This is one of the most delicious things I have ever consumed in my entire life.

  • 11th August
    2014
  • 11
  • 27th July
    2014
  • 27
Strawberry Rosemary Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
3 cups strawberries, diced 1/4 cup sugar 1 tablespoon lemon juice
3-4 overripe bananas, peeled, sliced and frozen 1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste sugar to taste (optional) a splash of non-dairy milk or creamer, if needed

Directions
1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.
2. To make the ice cream: Place the bananas and chilled strawberry mix in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.
5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Strawberry Rosemary Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3 cups strawberries, diced
1/4 cup sugar
1 tablespoon lemon juice

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.

2. To make the ice cream: Place the bananas and chilled strawberry mix in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

  • 25th July
    2014
  • 25

With or without the chocolate-covered almonds, this was bangin’.

Chocolate Almond Crunch Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer, plain or vanilla
1 cup almond or soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

(for the chocolate almonds)

3/4 cup almonds, toasted
3/4 cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and almond extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the chocolate almonds! In a microwave-safe bowl, heat the chocolate chips for one minute. Stir and continue to microwave in thirty-second increment, stirring each time, until the chocolate is fully melted. Stir in the toasted almonds, mixing to coat. Spread the mixture out on a cookie sheet lined with parchment paper (as thinly as possible, so it’s easier to break up) and place the whole cookie sheet in the fridge. After an hour, remove the cookie sheet and break the chocolate-covered almonds into bite-sized pieces. If this is too difficult to do by hand, break them into larger squares; place these in a food processor and pulse once or twice, until broken into smaller pieces. Transfer the candy to a covered container and refrigerate (or freeze) until use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the chocolate covered almonds as you transfer the finished ice cream to a storage container, mixing them in gently (but thoroughly) by hand. I wouldn’t recommend adding the almonds mid-cycle, as these could clog up your machine. (Been there, done that!)

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

  • 23rd July
    2014
  • 23
  • 18th July
    2014
  • 18

reblogged from strawberrytops:

VEGAN MINT “MILKSHAKE” :D


I’ve been drinking these so often I thought I’d share


-1 cup unsweetened vanilla soy milk or other milk alternative
-a banana
-1 tbsp or less of stevia
-supposed to be cacao nibs but I used 2 or 3 tbsp of chocolate PB2 (the powdered peanut butter stuff)
-kale, one or two large leaves (don’t add the stalks unless your blender can handle it)
-fresh mint leaves (I add a small handful) or peppermint extract
-ice

It’s based on a recipe from the book Unprocessed by Chef AJ…but I have a few slightly processed items :S

  • 14th July
    2014
  • 14

Fennel Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1 teaspoon ground, dried fennel + extra to taste (I used 1 3/4 teaspoons, all told)
4 dates (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas and dates in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen banana chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add one teaspoon fennel and process. Same the batter and add additional fennel to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

  • 11th July
    2014
  • 11