The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.

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INGREDIENTS:

1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt

INSTRUCTIONS:

Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.

***

NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.

It’s A Frisky Summer; Mango, Watermelon, Tofu Salad!

So, so simple and pretty!

This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!

Yummy!
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LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

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If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!

Yum

Base:

Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.

Beautiful.

Iced Cookies

I was feeling a bit stressed by a monster week and an unwell Little Bear, so I took some time out and baked some cookies.

They’re really crunchy and hard. Iced. Mm. 

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INGREDIENTS

3 tablespoons golden syrup
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon baking soda
1 & 1/2 to 2 cups flour
Dash of vanilla
A selection of icings and sprinkles

INSTRUCTIONS

On stovetop melt golden syrup and sugar. Boil. Remove from heat add margarine and baking soda. Stir through until margarine has melted. Add flour and dash of vanilla. Add enough flour until dough-like consistency is formed. Roll out and cut into shapes on floury surface. Bake until golden on top – around 12 minutes – these bake quick. Remove from oven and ice with a variety of flavoured icings; these are raspberry, lemon and chocolate.

Raw Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.

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BISCUIT INGREDIENTS

1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water

GARNISH INGREDIENTS

Macadamia nut butter
Strawberry slices
Chopped lavendar flowers

INSTRUCTIONS

Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

Red Chai

Beautiful. Brew up a batch for friends. I’ve been wanting a caffeine-free chai for so long. Rooibos (red bush) tea makes a lovely alternative. It’s also fine for children and a lovely dessert tea. Perfect served with fruit toast and Kere’s bliss balls. Dedicated to my sis.

Chai tea brings peace.

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INGREDIENTS

1 stick cinnamon
12 sticks of cloves (more if desired)
6 cardamon pods
1/4 inch fresh ginger (peeled)
2 tablespoons fair-trade rooibos (red bush) tea or 4 bags, opened up and added
7 cups water
ground pepper (optional)

AND
1 cup soymilk (I prefer Soymilky)
2-5 tablespoons sugar (I prefer 2, but chai is supposed to be served super-sweet)

INSTRUCTIONS

In a pot on the stove, boil cinnamon, cloves, cardamon, ginger, tea and water. Add pepper if desired. Boil for 5 minutes then stand for 10. Add soymilk and sugar. Strain into teacups to serve.

No Refined Sugar No Bake Healthy Hazelnut Afghan Biscuit Cookie Batter Bites

This is one of those “few handful” recipes. It’s really lovely way to enjoy afghan biscuits without all the sugar. Plus they’re gluten free!

Definitely kid-friendly – lots of healthy nuts – and they also enjoy collaborating on the build!

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70g pack hazelnuts
2 and a half teaspoons cocoa powder
2 big, heaped teaspoons peanut butter
3 teaspoons vanilla
A few walnuts, brazil nuts and raisins
2 teaspoons maple syrup or agave (optional)
2-3 big handfuls of cornflakes

Pulse hazelnuts in food processor until fine. Add cocoa powder, two heaped teaspoons peanut butter, vanilla, and a few brazil nuts, walnuts and raisins. Blend. Add a couple of  teaspoons of syrup (if desired) or more raisins to sweeten. Blend. Once doughy, remove from food processor and add to bowl. Mix in cornflakes by hand. Roll into balls. Enjoy!

Particularly nice with spiced chai  rooibos (red bush) tea.

Oh-Lord-My-Mouth-is-in-Heaven Eggplant Parmigiana

Glargh.

Of course it was amazing, the recipe came from a hot primary-school teacher I met at a potluck.

The only way it could have tasted better was if she was a librarian.

So here’s the thing, she didn’t give me quantities, so I’ve helped out where I can but you may have to fill in the gaps.

Hers was originally made with polenta.

Use that (if you have it), otherwise bread-crumbs and cornflour worked fine.

Of course hers looked better but mine tasted just as good. 11 years meat-free and I never liked TVP before now.

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INGREDIENTS

100g dry TVP (textured vegetable protein, fine minced texture)
3 tablespoons soy sauce (approx)
2 cloves garlic
1/2 an onion – finely choppped
2 fresh tomatoes
2 tablespoons tomato paste
1 tin diced tomatoes (drain off excess juice)
Eggplant
Polenta or cornflour and bread-crumbs
Oil
Vegan parmesan
Chilli (optional)

INSTRUCTIONS

Soak TVP in boiling water. Flavour the water with soy sauce, so that the soy sauce soaks into the TVP as it expands.

Meanwhile fry garlic, onion, and fresh, chopped tomatoes. Add tomato paste, tinned tomatoes and chilli if you like. Add the fully softened (drained) TVP to this mixture and heat through.

Massage oil into sliced eggplant. Coat in polenta (or a blend of cornflour and bread-crumbs). Shallow fry the eggplant. This can get a bit messy when polenta falls off but don’t panic. You might need a bit of oil – as the eggplant absorbs a bit – but don’t overdo it. The eggplant should have lost it’s white appearance but not have become soggy.

Layer the dish. First lay down the tomato mixture, sprinkle extra bread-crumbs atop, create a layer using eggplant, then repeat. Top off with bread-crumbs and an healthy coating of vegan parmesan. Bake till golden. Get laid.

PLEASE NOTE: You can buy TVP at most health stores or most Asian supermarkets. It’s pretty widely available, some supermarkets even stock it.

Simple Green Bean Casserole

Mmm…

I don’t have quantities, you’ll just have to wing it!

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INGREDIENTS

Carrots
Green beans
Mushrooms
Garlic
Onions
Breadcrumbs (gluten-free if desired)
Oil
Soy milk (I prefer Soymilky)
Cornstarch
Nutritional yeast
Mustard
Salt

INSTRUCTIONS

Fry mushrooms in oil and garlic and set aside.
Boil green beans and carrots together, drain and set aside.
Fry onions in oil until transparent, toss in breadcrumbs, set aside.
Make cheesy sauce using this quick recipe.

Blend green beans, carrots and mushrooms with cheesy sauce.
Mmmm, yum.
Put those vegetables into a baking dish and top with crumbed onions.
Bake.
Mmmm…