A fabulous vegan chocolate ice cream recipe from Alice Currah of SavorySweetLife.com. See the full post at Kitchen Explorers.
- One 14-ounce can coconut milk
- 1/3 cup sugar or 1/3 cup agave syrup
- 2 tablespoons unsweetened cocoa powder
- Whisk the coconut milk, sugar/agave, and cocoa powder until well mixed.
- Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions.
- Freeze the ice cream immediately after churning.
Coconut milk can often be found in the Asian section of your local grocery store. I use Chaokoh brand. No not substitute a light coconut milk for the regular. Otherwise the texture of your ice cream will be icy.
Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Watch Mary Ann Esposito make Marinated Eggplant in Oil at CiaoItalia.com!
- 4 to 6 cups red wine vinegar
- 2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
- Extra Virgin Olive Oil
- Whole peppercorns
- Sea salt
- Fresh mint or basil
- Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.
- Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.
Turn a meat dish into a vegan alternative by choosing your ingredients wisely for a similar dish that is equally delicious as the original. Food blogger Marc Matsumoto explains how to mimic the flavor, texture, and taste in a full post on the Fresh Tastes blog.
- 396 grams (14 ounces) firm tofu
- 2 tablespoons vegetable oil
- 100 grams (2.6 ounces) shiitake mushrooms, finely minced
- 2-3 large cloves garlic, finely minced
- 1-2 Thai bird chilies (to taste)
- 1/2 red bell pepper, sliced thin
- 1/2 small onion, sliced thin
- 1 teaspoons unrefined sugar
- 1 1/2 tablespoons white soy sauce
- 1 teaspoon dark soy sauce
- 25 grams Holy basil (or sweet basil if you can’t find it)
- Freeze, thaw and wash the tofu. See the post on vegetarian ground meat for the detailed process.
- Heat a pan over medium-high heat until hot. Add the oil and then add the mushrooms and garlic, sautéing until most of the moisture has evaporated and the mixture is very crumbly (about 10 minutes).
- Add the chili peppers, bell peppers, and onions and stir-fry until the onions and bell peppers are almost cooked.
- Add the vegan ground meat and stir-fry until the tofu has slightly browned.
- Add the sugar, white soy sauce and dark soy sauce, and continue stir-frying until all the liquid has been absorbed and the mixture is an even tan color.
- Finish by adding the basil and frying until bright green.
This vegan mango pudding recipe has no cholesterol but plenty of richness. Food blogger Marc Matsumoto shares fruit substitution suggestions in a full post on the Fresh Tastes blog.
- 340 grams (12 ounces) silken tofu
- 3 ripe medium-sized mangoes
- agave nectar (optional)
- 20 vegan digestive biscuits
- Put the tofu in a colander and allow it to drain over a bowl for at least 30 minutes to get rid of the extra water.
- Peel two of the mangoes and remove as much fruit as possible from around the seed using a knife. You should have about 400 grams (14 ounces) of fruit. Put the mango and drained tofu into a blender and blend until smooth. If your mango was ripe, you shouldn’t need to add any sugar, but if it’s not sweet enough for your tastes, add some agave nectar.
- In a glass bowl, spread a 1/4″ layer of pudding down and top with biscuits. You can break the biscuits up into pieces to make them fit into the nooks and crannies. Continue alternating layers of biscuits and pudding until you run out of pudding (the top layer should be pudding).
- Cover and refrigerate overnight.
- To finish, peel and slice the remaining mango and spread the slices on top of the pudding. To serve, use a spoon to scoop the mango pudding into serving bowls.
This delicate, tummy-warming soup makes a lovely starter course for a formal holiday soirée.
- 6 cups broccoli florets
- 1 clove garlic, chopped
- 2 cups cold nondairy milk, plus more as needed
- 1 teaspoon organic tamari (to taste)
- ¼ teaspoon sea salt
- 1 teaspoon all-purpose seasoning
- Dash cayenne pepper
- Freshly ground pepper
- Place broccoli in steamer and steam over medium-low heat about 7 minutes or until it is crisp tender.
- Put the steamed broccoli, garlic, nondairy milk, tamari, salt, seasoning, cayenne and pepper into a blender and process on LOW until smooth, making sure to leave air space at top of blender to allow for steam to escape.
- If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.
- Put the soup in to a medium soup pot and cook until heated through, stirring often. Add more nondairy milk, if needed, if soup is too thick. Serve immediately in deep soup bowls with whole grain crackers or crusty bread on the side.
Grandma made a buttery version of these cookies every holiday and now my Mom has followed suit. At holiday time I used to sneak these cookies off of the dessert tray, even before dinner was served! This jazzy nondairy version is every bit as good as Grandmas’…and no one will EVER know it’s vegan!
- 1 cup homemade oat flour (SEE NOTE 1)
- 1/2 cup ground walnuts (SEE NOTE 2)
- 2 tablespoons vegan confectioner’s sugar
- 6 tablespoons cold vegan margarine
- 1 teaspoon vanilla
- 2 to 2 ½ teaspoons cold nondairy milk
- ½ cup confectioner’s sugar
- Preheat the oven to 350 degrees F. Line a large cookie sheet with unbleached parchment paper.
- Put the oat flour, walnuts and 2 tablespoons sugar in to a medium mixing bowl. Whisk together. Add the cold margarine and vanilla. Combine using a dough blender or large fork. Add the cold nondairy milk 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.
- Form into a log. Put the dough log in the refrigerator and chill for 20 to 30 minutes, or until almost firm to the touch.
- Slice into 1/4 inch slices. Place on the cookie sheet and form each cookie into a crescent shape. Bake for 7 minutes, then turn the heat down to 300 degrees F. Bake 10 to 12 minutes more, or until slightly golden around the edges.
- Meanwhile, pour the confectioner’s sugar into a medium size bowl.
- Remove the cookies from the oven, cool 4 minutes, then roll each cookie in additional confectioner’s sugar. Place on a pretty serving tray.
- Store leftover cookies covered in the refrigerator.
NOTE 1: To make oat flour, place 1 ½ cups rolled oats in a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
NOTE 2: For ground walnuts, place 3/4 cups chopped walnuts into a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
If the words “raw food” sound harsh to you, you probably have not yet been introduced to Arnold Kauffman. Bursting with positive energy, Arnold, who runs a raw food cafe called “Arnold’s Way” in Lansdale, PA, has devoted over a decade to the raw food way of life and has inspired many others to follow in his footsteps. His colorful array of smoothies, pies, souls, and pizzas reveal the variety of delicious foods that can be made from natural, vegetarian ingredients – without any cooking at all. WHYY’s Friday Arts meets with Arnold as he explains the logic behind the diet and its numerous health benefits.
- 2 Bananas
- 1 Apple
- 1 Pear
- 1 oz Dates (optional)
- 3-4 leaves of greens
- 16 oz of water
- Mix in a blender