Source/Inspiration: Adapted from TheNourishingGourmet
Yield: 8 cups
Skill level: Easy
Time: 25-35 minutes (5 minutes active, 20-30 minutes churning)
- 2 14 ounce cans of full fat coconut milk (light milk doesn’t freeze properly and the ice cream turns into a slushy!)
- 1/3 cup agave nectar
- 2 teaspoon vanilla extract
- 2 teaspoon peppermint extract
- 1-3 cups dairy free-chocolate chips or dark chocolate (adjust to your liking!)
I am enjoying the next four weeks of summer and time off work. While I’m not completely off (taking time to prep for the coming year and work on projects!) I definitely have some more time to enjoy this BEAUTIFUL city I call home.
With temperatures rising, bringing in warm summer nights and time with family and friends, I have to share this ice cream recipe. I’ve definitely tried a few ice cream recipes but this one is still my favorite-I love this blogger too for inspiration! This is the EASIEST and quickest ice cream recipe and ridiculously delicious! I made this Coachella weekend and it was a hit!
1) Combine the coconut milk, agave, vanilla and peppermint in a medium bowl.
2) Once combined well, pour into ice cream maker and freeze according to instructions. It took my Cuisinart about 25 minutes to churn the ice cream.
3) While you wait, cut up the chocolate chips or dark chocolate into chunks. I cut some chunks into smaller pieces to vary the size of the chocolate pieces. Wait until the ice cream is almost done (1-2 minutes left) and then add the chocolate.
4) You can either serve this delicious treat right away or you can put it in the freezer for another 20-30 minutes to harden even more. Either way, put the ice cream in an airtight container to store!
My favorite sweet tooth indulgence is to add this ice cream between two chocolate chip cookies. Delicious ice cream sandwich, vegan style!
Source/Inspiration: Adapted from Veganbaking.net
Yield: 36 bite-sized cookies
Skill level: Easy
Time: 25 minutes (12 minutes active, 13 minutes baking time)
- 2 Tablespoons golden flax meal
- 3 Tablespoons water
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cups + 2 Tablespoons vegan butter (or 1 3/4 sticks)
- 1 1/2 cups sugar
- 2 1/2 teaspoons molasses
- 2 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (at least!!)
- 1/2 cup chopped walnuts or pecans
Soooo blogging more definitely has not happened in the last two months-these are the hardest months at work and I totally got stuck in the whirlwind of it all. Regardless, I am so excited to share this recipe!
The biggest compliment a vegan chef or baker can get is “This is delicious- I can’t believe it is vegan!” I have baked these little nuggets so many times in the last couple of months-this recipe totally rivals my best chocolate chip cookie recipe I baked before becoming vegan. Even better, they are so quick and easy to make. I usually make the dough and bake just a few at a time. Caution: just because they are vegan doesn’t make them “healthy”- there is a ton of sugar in these babies, but makes for a delicious once-in-a-while treat!
1) Preheat oven to 350 degrees F. Whisk the flax seed meal and water together in a small bowl. Allow the mixture to rest for 10 minutes in the fridge while you mix the rest of the ingredients.
2) Combine the dry ingredients: flour, baking soda, cinnamon and salt. (The cinnamon is a wonderfully yummy touch!)
3) Combine the vegan butter and sugar until mixed together well. Add the flax seed mixture from step 1 and stir. Once combined, add the molasses and vanilla extract and mix until combined-this smells delicious!
4) Gradually add the flour mixture from step 2 and mix together.
5) Once the dough is combined (use your hands if necessary!) add in the chocolate chips.
6) Form small round dough balls using two spoons. Bake for 10-12 minutes.
How will you enjoy this little delicious treat?!
Freshly baked with a scoop of almond milk based chocolate ice cream and crushed pistachio nuts.
About three months ago I had honestly lost the joy of cooking and eating (gasp!) I had tons of stomach issues that were making me so sad. On two occasions, I walked down the supermarket aisles in tears not knowing what I could eat-everything made me sick. I started doing my research on various foods that may be hurting my stomach. A night in with my dog led me to Netflix to watch the documentary Vegucated. That documentary propelled me to do lots more research about our nation’s food industry-animals and plants-and I was far from happy with my findings. I cut out all meat and fish out of my diet but I still wasn’t feeling like I wanted to, and still having tons of stomach issues.
I spoke with a friend of mine who tried out being Vegan who connected me with a friend of hers who has been Vegan for years. She answered so many of my questions and helped me plan out what begin Vegan would look like for me. Throughout the month of September, I read a ton of research, tried new foods and methods of cooking and planned out what my “official trial month” of being Vegan would be.
October turned out to be beautiful in so many ways. I found myself loving so many different foods, not missing meat or dairy at all and truly being more inventive with my cooking, spending time developing my knowledge of what real food taste like before it is radically processed and packaged into boxes and bags for sale. My stomach issues have dramatically decreased and I love cooking and eating again. Icing on the cake? In a month with minuscule exercise due to a knee injury, I lost 6 pounds! Needless to say, I feel better in a hundred different ways.
I promised myself I would try being Vegan for one month and reflect. It has been so much easier than I thought and delicious! Biggest pieces of advice: 1) You are going to make mistakes, it is okay. Don’t get angry or down, just learn from it and move on. 2) ASK about ingredients. Unfortunately there are so many hidden ingredients in the food we eat.
I cannot wait to share all of these recipes and so many more!
Butternut Squash and Sage Risotto
Powerhouse Veggie Salad with homemade “Mexican Goddess” Dressing
Wild Mushroom Risotto
Chocolate Chip and Walnut Cookies
Nobody could have told me that this is what I needed to do to feel better. I had to discover and understand it on my own. So the big question is, will I be Vegan for good? Yep! 🙂 Send great Vegan recipes my way please!