I used to joke with my husband that the only reason I wanted to get married was so I could put a kitchenaid mixer on our registry. Of course that wasn’t true but it was the first thing I registered for. The second item I added to our registry was the kitchen-aid ice cream attachment. I’ve used it more times than I can count this summer.
Vegan ice cream tends to be on the expensive side and there is never enough in those tiny pint containers. Making your own ice cream solves both problems – it’s cost effective and each batch makes about three pints.
Dark Chocolate Marshmallow Ice Cream (vegan)
3 1/4 cups non-dairy milk ( I used 2 cups coconut and 1 1/2 cup almond) *
3/4 cup sugar
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
12 ounces semi-sweet chocolate chips
2 tablespoons vodka
2 tablespoons canola oil
1 2.5 ounce package of Sweet & Sarah mini marshmallows (or 2.5 ounces of your favorite vegan marshmallows)
*Fat is important for ice cream. The higher fat content your non-dairy milk has, the creamier your ice cream will be. At my small local grocery store, I’ve found of the non-dairy offerings, coconut milk has the highest fat at 5 grams per serving. Almond milk is around 2.5 grams and soy milk is only 2 grams. I usually do not use all coconut milk because I don’t want my ice cream to taste like coconut (unless I’m making coconut ice cream…) so I find a rough 1:2 ratio of almond milk to coconut milk works nicely. Feel free to experiment.
Combine 3 cups of non-dairy milk with the sugar, instant coffee granules, and vanilla extract in a saucepan over medium-high heat. Whisk milk until the sugar has completely dissolved. Then whisk the cornstarch into the 1/4 cup non-dairy milk left over and add mixture to the saucepan.
Continue stirring the mixture in the saucepan until the milk thickens. Be careful, the milk can boil over quite quickly if you turn your back to it! Once thickened, pour the hot milk mixture into a large mixing bowl. Add the chocolate chips, vodka, and canola oil and whisk until the chocolate has completely melted.
Allow to chill completely in your fridge before using your ice cream maker – I usually try to wait at least 6 hours for the best results (and often, overnight). Follow the directions for your ice cream maker, stirring in the marshmallows right before you put it into the freezer.
Note: the vodka inhibits freezing and keeps the ice cream a bit softer. You don’t have to use it but I think it’s better if you do.
We’ve been on a yogurt kick for a while and I finally got fed up with buying overpriced, overly sweet granola from Whole Foods. It turns out, granola is really easy to make – so easy in fact, that I’m kicking myself right now that I didn’t think to make it sooner. Not to mention that when you make it from scratch you can add exactly what you like – in my case, dried cranberries, walnuts, and almonds, and keep out what you don’t – honey and coconut.
While this was baking my apartment smelled like oatmeal cranberry cookies which was pretty great. I was a little disappointed that I hadn’t thought to make cookies until I tasted this stuff. I ate mine with plain soy yogurt and a little pure vanilla extract mixed in. This granola is on the sweater side so if you plan to add this to a sweetened yogurt I might dial back some of the brown sugar.
Oatmeal Cranberry Granola adapted from Alton Brown
3 1/2 cups rolled oats*
1 cup chopped walnuts
1 cup chopped almonds
1/3 cup bran flakes
1/4 cup packed brown sugar
1/3 cup canola oil
1/4 cup agave syrup (or maple syrup)
1/2 teaspoon salt
1 1/4 cup dried cranberries
Pre-heat oven to 250 degrees.
Combine the oats, nuts, bran and brown sugar in a large bowl. In a separate bowl combine the canola oil and agave syrup and whisk together. Pour the liquid mixture onto the oat mixture and stir until the oats look coated.
Spread out onto two cookie sheets and bake for 1 hour and 15 minutes stirring the granola every 20 minutes or so to ensure even browning. Let cool and transfer to a large bowl. Add the cranberries and mix until evenly distributed.
*I used about 2 cups of rolled oats and 1 and 1/2 cups of quick cooking oats because that’s all I had on hand. The granola came out great but I wouldn’t use any more than 1 and 1/2 cups of quick cooking oats in this recipe.
Cabbage soup is one of those perfect cold weather recipes. Since New York has been experiencing what feels like sub-zero temps and the snowiest winter I’ve ever seen (more tonight!) I figured it’s the perfect time for soup. Also, this has sauerkraut in it. Could it get any better? This lady with a fraction of German blood in her thinks not. Eat this tonight with some crusty bread and warm yourself up.
6 cups vegetable broth
5 cups water
2 tablespoons Earth Balance
4 allspice berries
3 bay leaves
1 tablespoon marjoram
3 cloves of garlic, minced
1 cup sauerkraut + 4 tablespoons juice
2 medium potatoes, peeled and diced
2 carrots, minced
3 celery stalks, minced
4 heaping cups cabbage, shredded (I chopped mine into 1/4″ ribbons)
1 can of great northern beans, drained and rinsed
salt and pepper to taste
Place the sauerkraut in a large stockpot with the vegetable broth, water, earth balance, allspice, bay leaves, marjoram, and garlic. Bring to a boil and simmer for 10 minutes. Add the potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 25 minutes. Add the white beans and simmer for 5 more minutes. Add the sauerkraut juice and season with salt and pepper.
Notes: I think this would be great with a can of Mock duck or seitan, shredded or chopped into small pieces. It would make a great substitute for the pork the original recipe calls for if you are so faux-meat inclined (I am, I just didn’t have any).
There are about a million spinach artichoke dips out there on the world wide web. I came across some covered in cheese, some with puree’d white beans to cut a bit of the fat, and most (obviously) were not vegan. Now I’m not saying this recipe is healthy by any means but it is my favorite thing to bring to parties because most people don’t realize it’s vegan. This year I took it to a work party where I was the sole vegan and the bowl was practically licked clean.
8 ounces vegan cream cheese
1/2 cup vegan mayonnaise (I’ve also used 1/4 c mayo and 1/4 c sour cream with good results)
1/3 cup vegan mozzarella cheese (I use Daiya)
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Tabasco sauce to taste
1 cup thawed and drained frozen chopped spinach
1 1/2 cup chopped artichoke hearts (frozen or canned)
Combine cream cheese, mayonnaise, and mozzarella cheese in a bowl and microwave for one minute. Add the red pepper flakes, salt, garlic powder, onion powder, and tabasco sauce and whisk to combine. Stir in the chopped spinach and artichokes. Serve hot – I’ve refrigerated this all day and then popped it into the microwave before serving or I’ve heated it in an oven if one is available.
I usually serve this dip with sliced baguette but you could use any chip, cracker, pita, bread, vegetable you like most. You could even smear it on some toast and eat it for lunch. Or just eat it with a spoon. Not that I would know.
I took a snow day on Friday because it looked like this outside my apartment:
Remembering a chickpea salad post I saw on a fun little blog I stumbled upon, I decided to make an “actual lunch” instead of our usual peanut and butter jelly sandwiches or leftovers we eat during the work week. No real recipe here, just throw in what you like. This is what I used:
1 can of chickpeas, drained and rinsed
1/2 a medium red onion, diced
1 stalk celery, chopped
2 T parsley minced
1/4 cup walnuts chopped
+ as much vegan mayo as it takes to get to the consistency you like!
Mash the chickpeas with a fork or a potato masher and mix everything else in.
I think for real snow-day-appreciation, you must eat soup. I recently found a jarred tomato soup that didn’t contain cream and decided to give that a try. I realize that making tomato soup is also pretty easy but my blender/food processor bit the dust and I’m still trying to figure out what to replace it with. RIP blender.
Unsurprisingly, it tasted a lot like a jarred marina sauce. Not a bad marinara, just not exactly what I was looking for in a soup. I added some soymilk to make it creamier and then some cornstarch to thicken it back up. It worked pretty well.
We ate our sandwiches on toasted whole wheat bread with pickles (of course) and some baby spinach leaves. Pretzels and a mug of tomato soup were a welcome accompaniment.
AK and I are vegans. We went vegetarian last January 1st and then vegan in April. No looking back either – we both feel great and love it. I’m still able to bake kick ass sweets for us to get fat on so it’s all good.
When people hear I’m a vegan I sometimes get the response “well then what do you eat?” It’s not just twigs and berries my friends! Here’s a look at some of our recent dinners:
Amaaazing. I grew up in a very “meat and potatoes” household with recipes straight from the Betty Crocker cookbook and off the label of a Campbell’s soup can. Needless to say, artichokes, black olives, and phyllo dough have never graced my parents’ table. This was gooood though. So much flavor packed into each and every bite. Salty and savory with a light crispy phyllo crust. I didn’t make any substitutions either, it was that good.
2. Easy BBQ chicken sammich
No recipe required here – Heat up some Trader Joe’s “chicken” strips in a little canola oil, dump bottled BBQ sauce and heat through and plop on a toasted bun with spinach and some avocado. We ate this with are sauteed swiss chard and spanish rice. I like when dinner take 15 minutes to make and tastes this GOOD. Classing this meal up a bit: Samuel Smith’s organic Nut Brown Ale.
Again – beans? Not something I ever ate as a child. These beans are divine though. I was amazed at how complex the flavors were with so little ingredients. I made this for New Years day for good luck (as they do in the South apparently) and it was perfect. I followed the recipe, topped my pile of beans with some rice and a side salad of spinach, arugula, big cucumber chunks, avocado, pine nuts, bean sprouts, and goddess dressing.
4. Vegetable Lasagna
My own concoction based on recipes found in the Veganomicon cookbook and on veganyumyum. A toasted pine nut, tofu “ricotta” sandwiched between layers of noodles, marinara and fresh basil, eggplant, spinach, and mushrooms. Some day I will write-up this recipe because it is the bees knees.
I completely bastardized that awesome soup recipe. Mine had seitan (canned – from Chinatown), carrots, onions, baby bok choy, pea sprouts, and a bunch of stuff in the broth. I didn’t have some of the spices (star anise) and I was a little afraid of the heat so I played it cool. While delicious, I think next time I will add more spice. The sandwich was great – spicy baked tofu fried in a bit of oil with veganaise, spinach and pickles. Always pickles.