Chocolate Ripple for Vanilla Date Ice Cream -- A vegan, nut free, sugar free, whole foods dessert

So, this happened. This sensual and charismatic marriage of two disparate -- but not desperate -- parts. The perfect and lyrical union of resonant, vocal, insistent chocolate, and mellow, rich delectable vanilla. We used to adore our chocolate ice cream -- so dark and creamy and in-your-face chocolatey ... And then we got on our Vanilla Date ice cream kick, somehow suggestive of caramel and naughty deliciousness. But then the voices in my  head -- the voices that say 'what if', not the ones that say to do bad things -- suggested the vanilla date might be great with a ripple of fudge running through it ... Actually, it was my son who made me think this. He'd take a little vanilla and a little chocolate in his bowl and then sort of let them melt a little and then smoosh them together (smoosh is a word, right?) Well, this fudge swirl is a little thicker to give it substance and difference of texture. More like a deep and decadent fudge kick than chocolate ice cream. This spontaneous fudge swirl is the perfect partner for such a spunky vanilla. The result: a rich, creamy, wonderful taste treat. Vegan, gluten free, sweetened with date and coconut nectar, full of such wonders as cacao and coconut milk. Amazing. Genius. We've done it again.

fudge swirl:

ingredients:
1  cup hot water
1 cup pitted dates
2 tbsp coconut oil
1/2 cup raw cacao

1/4 tsp sea salt
1 tbsp vanilla extract

directions:

1. combine the ingredients
2. let sit for at least 10 minutes to fully soften dates and melt oil
3. puree with a hand blender
4. let cool


vanilla date ice cream:

ingredients:

2 cups boiling water
1/2 cup coconut oil

1 cup dates (pitted or take the pits out)
1 can coconut milk
1/2 cup coconut nectar


2 tbsp vanilla extract
1 tsp sea salt


directions:

1. In a large bowl, pour 2 cups boiling water.
2. add your coconut oil
3. add your dates, followed by the coconut nectar
4. let the whole thing sit for 10 minutes to soften
5. using a hand blender or a blender, blend until perfect homogenized and smooth
6. add the vanilla extract, sea salt, and coconut milk
7. process a little more
8. let cool fully
9. freeze in your ice cream maker according to the manufacturers directions



Now for the fun part -- you'll either need a container large enough to contain all of the above, or you can use 2 containers like I did.

Divide the ice cream into the two container (or one container), and add the fudge. Then, randomly fold or swirl. But don't mix!!

Freeze!!!!!!!

Eat!!!!!!

Swoon ....


:)

Vanilla Date Ice Cream

This is the story of an ice cream named Vanilla Date who had a bit of an identity crisis, because people got the wrong impression when they heard the name vanilla date. I mean, who, really, equates dates with a decadent ice cream? But vanilla date was decadent. Rich, creamy, sweet, delectable, sophisticated, and ready for a long term relationship.

Unfortunately, we are already in a long term relationship with chocolate. But then we kind of broke up. And guess what? There was vanilla date, ready to pick up the pieces of our shattered dreams. A respite from chocolate, absolutely.

Not that there is anything wrong with eating chocolate ice cream often. Very very often. But just in time, along came this chocolate alternative. Something fresh, and just a little bit naughty. The hit is vanilla, but somehow there is a little caramel tease going on. Not sure where that comes from.

The texture is light and soft and incredibly creamy. A new family fave. No complaints here from anyone.

ingredients:

2 cups boiling water
1/2 cup coconut oil

1 cup dates (pitted or take the pits out)
1 can coconut milk
1/2 cup coconut nectar


2 tbsp vanilla extract
1 tsp sea salt


directions:

1. In a large bowl, pour 2 cups boiling water.
2. add your coconut oil
3. add your dates, followed by the coconut nectar
4. let the whole thing sit for 10 minutes to soften
5. using a hand blender or a blender, blend until perfect homogenized and smooth
6. add the vanilla extract, sea salt, and coconut milk
7. process a little more
8. chill
9. freeze in your ice cream maker according to the manufacturers directions
10. serve by itself, make into ice cream sandwiches, use to top brownies ...

Creamy Chocolate Coconut Milk Ice Cream

Creamy milk chocolate ice cream today, friends. Luscious, creamy, smooth, date-based frozen confection given added dreaminess of lovely mellow coconut milk. An excellently delicious vegan dessert.

ingredients:

1 cup pitted honey dates
3 cups hot water
1/2 to 1 cup extra virgin coconut oil

1 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
1 tsp stevia

1/2 cup coconut nectar
400 ml can of coconut milk




directions:
1. combine the dates and the hot water, tthe coconut oil, and allow to sit for 10 minutes
2. add the coconut nectar then puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!

Gooey Chocolate Icing

ingredients:

1 cup pitted honey dates
1 cup hot water
1/2 cup extra virgin coconut oil
1/2 cup unrefined cacao butter
1/2 cup coconut nectar

2 tbsp vanilla extract
1/2 tsp sea salt
1 tsp stevia



1 cup raw cacao

1 can coconut milk



directions:
1. combine the hot water, dates, and coconut oil and cacao butter. If the cacao butter isn't melting, heat everything up a little. Let sit for 10 minutes to fully soften dates.
2. puree with an immersion blender until beautifully smooth
3. mix in the coconut nectar, cacao, vanilla, sea salt, stevia, and coconut milk
4. cool

Vegetables Baked in a Cast Iron Dutch Oven

My beautiful sister and her beautiful family stayed with us recently, and it was joyous. One of the meals we made was this rustic baked vegetable dish, served with fresh spelt flour bread and fresh tomatoes and basil as a side salad. It was fantastic. This is one of those meals that somehow transcends and is far far more than the sum of it's parts. I highly recommend this as a scrumptious rustic meal especially if you want to impress someone with deliciousness. I made it in a cast iron dutch oven -- Nemesis, for those of you who remember my red pot. I imagine you can bake it in a large casserole dish, too, or a stainless steel dutch oven. Just make sure whatever you use has a lid. You can also vary the vegetables, but the ones chosen married together beautiful for maximum savoury awesomeness. Mostly, they were the vegetables that we found at the farmer's market in the morning. A tad opportunistic, perhaps? I'll never deny it.  In a word? Heavenly. A rustic peasant meal fit for an emperor. A naked emperor, perhaps ...?

I wish that you could smell how amazing, delectable, and savoury the house smelled when this was ready ...

ingredients:

2 tbsp coconut oil -- unrefined, extra virgin, organic, etc
1 medium onion, small dice
4-5 large green cabbage leaves, chopped
3 cups split chickpeas, cooked, or whole chickpeas cooked (or canned, rinse, drained)
1 kholrabi peeled and diced
4 celery ribs, diced
2 medium carrots, diced
3 large green zucchinis, diced

2-3 tbsp herbe de provence
4 tsp sea salt
1 can coconut milk (400 ml, full fat, organic)
1 cup water

directions:

heat oven to 345 and put your dish in to melt your coconut oil.

1. In a dutch oven I melted 2 tbsp extra virgin coconut oil, and then threw in my diced onion.
2. I layered on 4 or 5 large green cabbage leaves that I had cut fairly finely
3. on top of this went 3 cups of split chickpeas that had been previously cooked. Whole chickpeas would be fine, too. Cooked or canned (well rinsed).
4. Next I layered a diced kholrabi
5. On top of this went 4 diced celery ribs
6. Next went 2 diced medium carrots -- fresh from the ground and wonderfully tender
7. This was topped with 3 large zucchinis, diced
8. All this was sprinkled with 2-3 tbsp herbe de provence and 4 tsp sea salt
9. I then poured 1 cup of coconut milk on it, which washed the herbs and salt through everything
10. I baked it covered for 2 1/2 hours at 345
11. Then I stirred it and added 1 cup of water, and stirred again
12. I then baked it for another 30-45 minutes at 345, lid still on.

Fantastic ....

Remember to layer and not stir until after it has cooked for most of the cooking time. That's my secret I will share with you.

Lemon Coconut Milk Ice Cream -- a vegan, raw, frozen treat

We made this last year with lemon juice, coconut milk, honey, and lemon zest. This year it's a little different. Coconut milk, yes. But no honey this time -- raw agave. And not a lot of  lemon juice. Mostly  lemon essential oil. The beauty of lemon oil instead of lemon juice is you get the bright lemon flavour without the sourness, so not as much sweetening is needed. Any recipes for lemon sorbets that I've seen require such an astronomical quantity of sugar that it ends up being the worst possible choice of sorbet.

ingredients

2 cans coconut milk (total 800 ml)
140 drops lemon essential oil
1/4 cup lemon juice
1/2 cup  clear agave
generous pinch of salt



this will make just 1 L of ice cream


directions:

1. combine the above ingredients. I use an immersion blender
2. chill
3. freeze in your ice cream freezer according to the manufacturers directions.
4. transfer the ice cream to a freezer container
5. serve with the lemon date squares!!

Orange and lemon ice cream -- an awesome vegan treat

ingredients:

400 ml can of organic coconut milk (don't use low fat, use regular)
1/2 cup coconut nectar

30 drops orange essential oil
30 drops lemon essential oil

1/4 tsp sea salt


directions:

1. combine the ingredients and chill
2. freeze in your ice cream maker according to the manufacturers directions.

I made a double batch!!!

Due to such things as the coconut milk and the coconut nectar, this ice cream stays creamy and smooth when frozen. Yum yum yum.

Delectable chocolate ice cream -- dairy-free, raw and full of superfoods. Dessert rocks.

400 ml coconut milk -- not lite, absolutely organic
1/2 cup honey -- unpasteurized
2 tbsp organic vanilla extract
1 pinch of sea salt
1/4 cup raw cacao

1. mix together with a hand blender then chill
2. freeze in your ice-cream maker according to the manufacturers directions

Sweet Potato and Chickpea Winter Stew -- vegan, gluten free, delicious

Rich, sweet, mellow, satisfying. This meal in one-bowl is a perfect winter dinner. Vegan, gluten free, etc etc.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 cup finely chopped onion

2 cup finely copped red cabbage
4 cups soaked chickpeas
4 cup diced sweet potato
2 cups diced carrots
3 cups frozen green peas

3 tsp sea salt
black pepper

1/2 tsp cumin

3 cups tomato sauce (I have a couple dozen litres left in my freezer from my summer adventures in sauce-land)
400 ml coconut milk

after -- 500 g chopped broccoli

Crockpot Stew -- giant lima beans in the pink

You are probably sick of me going on about the goings on in my crockpot. But let me tell you that this one is too good to miss. Imagine the satisfying toothsome texture of giant limas simmered in a stew of veggies, tomato sauce, and coconut milk. The coconut milk mellows the bite of the tomato sauce, and the veggies all add sweetness and texture. Truly a delicious combination. Yo, vegans!!

ingredients:

3 tbsp extra virgin coconut oil

3 cloves of garlic, very finely minced

1 large onion, very finely chopped

500 g frozen green peas

4 cups giant lima beans soaked but not cooked (bring to a boil in plenty of water for 2 minutes then turn off heat and soak for 1 hour. Rinse well)


2 cups diced celery
1 cup diced carrot
3 cups diced sweet potato

3 tsp sea salt
1 tbsp herbe de provence

4 cups tomato sauce (either make it using tomatoes, onions, garlic, carrots, or take some out of your freezer)

400 ml coconut milk


1. layer the ingredients in the order listed
2. cook for 4-6 hours on high in your crockpot

Strawberry Coconut Milk Ice Cream -- a vegan treat

I once had strawberry ice cream that had whole strawberries in it. Which is nicer in theory than in practice, because whole frozen strawberries are very hard to eat. There are no whole berries in this -- the whole thing has been pureed. But the high ratio f berries to anything else gives it a bit of a kick. Lovely strawberries and cream  flavour. It's vegan, gluten free, grain free, sugar free, and will increase your charisma 10 fold.

ingredients:

1 can organic coconut milk (400 ml)
1/2 cup coconut nectar
800 ml frozen (or fresh) organic strawberries (I used the 400 ml can to measure)

1 tbsp organic vanilla extract
1 pinch sea salt


directions:

1. puree everything together
2. chill
3. freeze in your ice cream maker according to the manufacturers directions

Date Pudding Pie -- LZ's vegan, gluten free brainstorm

This morning while my brother -- Unclesaurus or Uncle Mike -- was visiting, my 4 year old son dictated to him a recipe that he decided we should make for dessert:

I was intrigued, and thought it showed a lot of potential to be an interesting and delicious dessert. After much debate, I decided to go with a dough similar to the one I used for our apple tarts, rather than the one reminiscent of graham cracker crust that I made for our pumpkin pie. Either would work, I think.

I decided to tweak it a little bit, and came up with these little lemon date tarts. Lovely. So good ...

ingredients:

filling:

1 cup soft honey dates
1 can coconut milk
1/4 cup lemon juice
1 tsp lemon extract
1 tbsp vanilla extract
1/2 tsp sea salt
2 tbsp coconut sugar

4 tbsp arrowroot flour

-----------------------------------------
crust:

dough:

ingredients:

1/2 cup coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside

------------------------------------------------


1. divide the dough into 24 equal parts, roll flat, and put into a silicone baking cup
2. scoop 2 tbsp of the custard mix into into each cup
3. sprinkle the top with a little coconut sugar
4. bake at 345 for 45 minutes

Autumn Crockpot? C'mon and get your Vegan on!

I love crockpot season. Basically, any time of year that isn't hot is crockpot season around here. This week's rainy weather has made comfort food a must.

ingredients:

2 tbsp extra virgin coconut oil

1 medium onions -- finely chopped
2 cloves of garlic -- finely minced

2 cups beluga lentils (or dupuy)
3 cups diced celery
1 small green cabbage, diced
2 cups diced sweet potatoes
1/4 cup dried mushrooms finely crumbled


1 tsp chili powder
1 tbsp sea salt
black pepper
1 tsp cumin
2 tbsp marjoram

1 400 ml can coconut milk
2 cans water


directions:

1. layer ingredients in the order listed
2. pour the coconut milk on last
3. cook in the crockpot for 6 hours
4. stir well

Maple Pumpkin Pie! -- deep dish, vegan, gluten free

I made a very large pumpkin pie in a springform pan using roasted butternut squash. It's vegan, it's grain free, it's good for you, and it's delicious. Happy thanksgiving!

crust:

ingredients:

2 cups blanched almond meal

1/2 cup shredded coconut

1/2 cup coconut sugar

1 tsp  ceylon cinnamon

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

directions:

1. combine the ingredients (I used a fork). It will be crumbly looking.

2. press the mixture into a lined (I use a round of parchment) and greased springform pan -- take it up the sides (I used my hands)

3. bake at 345 for 10 minutes

pumpkin filling
ingredients:

1 small butternut squash, roasted -- 3 cups of flesh after roasting
1 can coconut milk -- 400 ml
1/2 cup water

1/2 cup maple syrup
1 tbsp vanilla extract
1 tsp ground vanilla
2 tsp ceylon cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2  tsp sea salt
black pepper
4 tbsp arrowroot powder


directions for filling:

1. to roast the squash, I washed the butternut squash, and then cut it into large pieces, put them on a baking sheet, and put them in the oven for 1 hour on 345, or until they were soft. I then peeled/cut off the outer skin.
2. I then pureed the cooked squash with 1 can of coconut milk, maple syrup, vanilla extract, ground vanilla, ceylon cinnamon, ginger, nutmeg, allspice, sea salt, black pepper, and arrowroot flour. I added 1/2 cup of water, because I found that baking the squash seemed to dehydrate it a little, and the whole mixture seemed too dry. If you roast yours in a closed dish, or if you use a wetter squash (such as a pie pumpkin, perhaps) you might not need the water
3. set aside your filling until you are ready for it.

pie:

1. taste the filling and adjust for seasoning

2. pour into par-baked crust

3. bake pie at 345 for 50 minutes

Nemesis Makes Dinner -- gluten free, vegan, vegerrific and palate pleasing

I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!

ingredients:

2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped

2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too  much what kind you use

2 cups roughly chopped carrots

2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)

3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)

1/4 cup almond butter

1 tbsp sea salt
1 tsp chili powder

1 can coconut milk -- I highly recommend using organic and stay away from 'lite'

1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast


directions:

in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves

Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.

baked vegetables with leek and coconut milk -- vegan

Random ingredients in my fridge and pantry. Maybe I should try shopping with intent? Nah, Nemesis to the rescue. I loaded my ingredients into my favourite beast of a dutch oven. And presto, out came a delicious meal. Too bad my son is going through a rude phase. If it's not pasta, it sucks. Am I allowed to tell my 4 year old to 'kiss my @ss'? The good news is, once he was convinced to open his mouthy little mouth to do something other than mouth off, he found it delicious.

ingredients:

2 tbsp coconut oil

2 onions

3 sweet potatoes

1 bunch of leeks

3 tsp sea salt

black pepper

500 g frozen peas

4 cups finely chopped green cabbage

1 can coconut milk

1 tsp cumin

1 tsp chili powder

1 tsp turmeric

1/4 tsp granulated garlic powder

1 tbsp marjoram

directions:

1. load the ingredients into a casserole or dutch oven in the order listed

2. cook at 345 for 60-90 minutes

3. serve with gluten free vegan crepes, fresh bread, socca, or a side of sautéed broccoli