reblogged from ibtk:
strawberry banana yogurt tofu “everything but the kitchen sink” ice cream shake thingie
I made this, and it was delicious.
- 8th February
2013 - 08
- 8th November
2012 - 08
reblogged from thalamuslyincorrect:
Tofu soft serves for moi and the Kiefster. Blueberry for him, strawberry for me.
(Taken with Instagram)
- 30th October
2012 - 30
Eat to the Beat: Vanilla Espresso Shake & The White Stripes
The song: “One More Cup of Coffee” by Bob Dylan (and covered by The White Stripes; lyrics)
The foodstuff: A Vanilla Espresso Shake from American Vegan Kitchen
The connection: Espresso-flavored milkshakes - my kind of coffee!
- 17th August
2012 - 17
Tofu Ice Cream? Maybe this will work out…
I love to experiment in the kitchen, especially on days like today when the air is slightly damp, the sky is gray, and there is absolutely no reason to change out of my beloved sleeping shorts. I already anticipated that my silken tofu would remain in the fridge from the moment I put it there after the grocery trip, to the moment when I decided to do somehting weird with it, knowing that my lack of attachment to tofu would come in handy if I spoiled the whole darn thing. So that time came this morning, and this is what I came up with: Choco-banana-coconut-almond-butter-ice-cream.
How did it turn out? Well I’ll let you know when its is officially “iced” cream. It tasted pretty tasty in the room-temp pudding version though.
Ingredients:
One pack silken extra-firm tofu (feel free to use a less-firm though)
One large spoonful of almond butter
One very ripe banana (I highly recommend 2, it would have upped the flavor way more)
1/2 cup almond milk
One large spoon of: cocoa powder, dried coconut, cacao nibs, lucuma
3 tablespoons maple syrup
I used a hand blender to mix it all together and then scooped into a plastic container to freezer-ate it. If it’s a success, I’ll let you know! If not, well the I’ll just throw something distracting up next so you don’t think about it. I have a good feeling though…
- 20th June
2012 - 20
Dinner followed by home made tofu ice-cream, courtesy of Leisa again. She used silken tofu, banana and coconut. Amazing!
Tofu pops!
(Source: utterly-lentil)
- 18th June
2012 - 18
This morning’s breakfast was rather odd! Rice cakes with jam, hash browns with ketchup, and pineapple. And for lunch, a berry cherry smoothie. Frozen cherries and mixed berries, plus silken tofu and soy milk. It’s so frosty it’s giving me a brain freeze.
- 20th April
2012 - 20
Chocolate Coconut Soft Serve
A protein-filled dessert that is incredibly easy to make, but a little harder to share with those around you. ;)
Read about it and get the recipe at Vegan Yack Attack!
You don’t have to tell me twice!
- 8th April
2012 - 08
fuck yeah, finnish easter eats!
CC image via flickr user seitti:
I’ve never tried this combination before, but it was absolutely delicious! It’s a crepe with vanilla tofu ice cream, cloudberry jam and mämmi. Yum!
- 31st December
2011 - 31
Yo ho ho, it’s Mint Chocolate Silk Ice Cream! (Sorbet? Silken Tofu Ice Cream? Who knows! Who cares! IT’S DELISH!)
- 19th October
2011 - 19
Frozen vegan Nutella, what!
Take a box of silken tofu, some soy milk and cocoa, add sugar and hazelnut flavouring, and you have the best frozen Nutella I have ever had! Easy to make with a luxuriously creamy texture. You will need a blender or food processor and an ice cream machine and I found the hazelnut extract online at Golda’s Kitchen.
CC image via flickr user reid-bee.
- 9th August
2011 - 09
Vegan Mango Ice Cream
The days are getting longer and more importantly they’re getting hotter. I’m finding the temperatures here in Alabama pretty cozy, but most people are starting to sweat, which means it’s time to break out the ice cream. (Like you ever put it away, right?) Today I bring you an experiment that turned out pretty good, and is a great gluten-free, dairy-free, vegan-friendly ice cream alternative!
Hop on over to A Gut Feeling for the recipe!
- 7th August
2011 - 07
Coconut Mango Ice Cream, topped with an orange peel “flower.” So cute and fruity!
CC image via flickr user digiyesica.
- 25th July
2011 - 25
VegWeb’s Strawberry Very Chocolate Soy Ice Cream, minus the berries.
Mmmm mmmm good! And somewhat healthy, too - it’s got silken tofu for protein, yo!
- 21st July
2011 - 21
Soy Pumpkin Ice Cream, by digiyesica on flickr:
Homemade vegan soy pumpkin icecream. Just tofu, pumpkin, spices (cinnamon, nutmeg, cardamom), agave nectar, and salt. All organic ingredients.
Yum!
- 13th July
2011 - 13
Homemade double chocolate pudding pops! Quick, easy and totally vegan!
Here’s what you’ll need:
1 (12 ounce) box of silken tofu
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/4 cup chocolate chips, melted
Blend the above in a food processor until smooth, adding more or less sugar, cocoa powder and chocolate chips to taste. When done, spoon the batter into six popsicle molds, small Dixie-style paper cups or similar. Insert a popsicle stick or small plastic spoon into each pop so you’ve something to hold onto. Freeze for two to four hours, depending on the size of your popsicles. Enjoy!
I actually had a few bricks of tofu to use up, so I doubled the recipe. I was also woefully unprepared - no popsicle molds or small paper cups to be found! - so I used larger “disposable” plastic cups, inserting two plastic spoons in each, and cut the pops into two when they were just half frozen. The pops are a bit on the large size, but still edible! And delicious!
