Tag Archives: simple

Very Vanilla Vegan Ice Cream – Single Serving

image

I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.

1 cup vanilla almond milk
1/4 cup soy creamer
a couple dashes pink Himalayan salt
1 vanilla bean
whatever you’d like to mix in!

Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!

Sal’s Cookies

image

Last night we decided we wanted a little sweet snack. I had suggested maybe some ice cream, we had coconut milk in the fridge and I could throw it in the ice cream maker with some vanilla bean, but that would take a bit. I mentioned cookies, and Sal asked what I could put in them. Thinking about it, I realized we not only had chocolate chips, but we also had walnuts and vegan marshmallows. The decision was made that a batch of cookies had to happen. I didn’t want to spend a lot of time in the kitchen, so everything got tossed into one bowl, mixed, baked, and I was pretty pleased with the results. Here’s the recipe for what I will call Sal’s Cookies since they were made with him in mind:

1/2 cup brown sugar (I used Wholesome Sweeteners brand)
1/4 cup vegan sugar (I used Organic Sugar brand granulated)
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 tbsp tapioca flour
2 tsp pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon pink Himalayan salt
1/4 cups chocolate chips
1/4 cups chopped, toasted walnuts (pop in the oven while it’s preheating for 10 minutes or so)
1/4 cup chopped vegan marshmallows

Preheat oven to 350. Prepare 2 pans with parchment paper. Once at at least 100, place walnuts on one of the prepared pans and let sit in the oven for about 10 minutes.
Combine sugars, oil, milk, and mix well. Add tapioca flour and vanilla and mix. Mix in flour, baking soda, and salt. Once everything is well combined, fold in the chocolate chips, walnuts, and marshmallows.
Place tablespoons or spoonfuls of the cookie dough about an inch apart and bake for 15 minutes until they are lightly golden brown around the edge.
Let cool at least 10 minutes before eating and enjoy!

Chick’n Tortilla Soup

image

Super easy and so delicious! This filling soup is perfect for a chilly night.

6 cups  vegan chicken broth ( or water)
2 tbsp vegetable oil
1 large onion, diced
1 jalapeño,  chopped
1 clove garlic, minced
1 14 oz can diced fire roasted tomatoes
1 14 oz can corn
1 14 oz can black beans
1 tbsp chili powder
1/2 tsp Cajun seasoning
2 bags Gardein Chick’n Strips chopped/shredded (set sauce aside, will not be used in this dish)
1 lime
Cilantro
1 cup shredded vegan Mozzarella
1 avocado, diced
Tortilla chips

Preheat and add oil to a large sauce pan over medium heat. Add onion, jalapeño,  and garlic and cook for several minutes. Once onions are seen through,  add your broth and bring to a boil.
Once boiling, add tomatoes, beans,  and corn, and lower to medium heat. Add seasonings and stir well. Add chick’n.
Cook for about 10 more minutes. Lower heat, cut your lime and squeeze the juice into the soup. Chop up as much cilantro as you prefer and add to soup.
Spoon into bowls, add avocado and cheese upon serving, and crumble tortilla chips into soup before eating.
Enjoy!

Coconut French Toast and Easy Chickpea Salad

After a long week, a lazy Sunday was just what I needed! After a little sleeping in, a lot of cuddling with my pup and cat, I decided to make myself some French Toast. It’s been so long!
I toasted a few slices of bread since I didn’t have any stale bread at home.
This is what I used, but it’s really easy to play with this recipe, different creamers, different extracts, easily modified! This could be fun during the holidays when So Delicious has flavors like Nog and Pumpkin Spice.

image

1/4 cup So Delicious French Vanilla Coconut Creamer
1/4 cup So Delicious Vanilla Almond Milk
1/4 tsp vanilla extract
1 tbsp arrowroot powder
2 tbsp chickpea flour

Combine all ingredients in a wide bowl and mix well. Heat a non-stick skillet over medium heat and coat with coconut oil.
Soak bread slices in mixture and move to pan, cooking each side for a couple of minutes on each side, until nice golden brown. Sprinkle with powdered sugar, grab your maple syrup or pure cane syrup, and enjoy!

^This recipe comes from years of loving this recipe: The PPK Fronch Toast! and the modest alterations I have done throughout my adoration of it!

After that filling and delicious brunch, I just wanted something nice and simple for dinner yesterday. Scoping out what I had on hand I decided I could probably make an amazing chickpea salad in no time! I must say that I think it was accomplished, and I hope you feel the same.

I toasted some bread for a sandwich, chopped some lettuce to go with it, and threw the following in the food processor:

1 can chickpeas, drained and rinsed
1 tbsp relish
a few dashes turmeric
several dashes pepper and salt
1 sheet nori, shredded
1/4 c Vegenaise
1 tbsp chopped onion
1 tsp minced garlic
Blend, taste to adjust seasoning as you see fit, and enjoy!

Peanut butter and chocolate chunk ice cream

Today was my first time playing with an ice cream maker and it went really well.  It’s incredibly simple, so many possibilities,  and the results can be pretty delicious. If you have an ice cream maker, I’m a full believer in having it in the freezer all the time, just in case. If you don’t do this,  be sure to set the canister in the freezer the day before or at least 10 hrs before you use it.
I used:
1 can full fat coconut milk, 2 tbsp pure cane syrup, and 1/2 tsp vanilla in the Vitamix, blending for about 2 minutes.
I poured the mix into the ice cream maker and turned it on.
After about 5 minutes I started dropping 1/8 -1/4 tsp bits of peanut butter in, about 1/2 cup worth. Then I added 1/4 cup chocolate chunks.

image

It starts to look pretty amazing about 15 minutes after the additions, and after another 5 it should look like a beautiful bunch of ice cream.

image

Serve and enjoy!

image