Homemade Raw Vegan Ice Cream Bars! Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer Anyway, back to the ice cream! I got these cool molds to make ice cream bars at home and I wanted to make a raw vegan version of the classic ice cream I used to eat as a child. My favorite was the white chocolate covered chocolate ice cream! I also wanted to make them a bit lighter than regular raw ice creams that use a lot of nuts… So this is what I ended up with a raw, nut free decadent ice cream bar that tastes heavenly! For the chocolate ice cream I used my basic chocolate avocado pudding as a base. Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds.
This recipe makes about 10 small ice cream bars. Enjoy! Recipe: quinoa, black bean & sweet potato croquettes with pumpkin seed chipotle cream - Dreena Burton - Vegan Soccer Mom. Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream I recently asked my blog followers which of my recipes they’d like posted. I’ve been working my way through new recipes for my fourth cookbook. A few months ago, I posted a photo for these Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream. This photo has teased you long enough… here it is, folks! These gluten-free patties are somewhat delicate and fragile, and so should be eaten with a fork as a patty or croquette, rather than on a bun as a burger. The sweet potatoes balance the smoky and savory ingredients (cumin, oregano, chile, garlic), in the croquettes, and there is a hit of lime to heighten all the flavors.
Alongside is a Pumpkin Seed Chipotle Cream, which is a must-have accompaniment (at least, in my opinion)! Black Bean, Quinoa, and Sweet Potato Spicy Croquettes In a skillet over medium-high heat, add the oil. Note: Cook the sweet potatoes in advance by baking whole. Herbs, Spices, and Seasonings. Sandwiches. Vegetable Main Dishes. Dips and Hummus. Guacamummus or Hummamole (Avocado Hummus) Recipe. So…what’s a girl to do when gorgeous, big, ripe avocados are on sale during “Hip Hip for Hummus Week”? Make guacamumus! Or hummamole! (Or if you really want to be boring – avocado hummus.) :) Whatever you want to call it, this fantastic marriage of my two favorite dips — hummus and guacamole — is definitely a winner. I went for a good blend of my two favorite recipes, but depending on what ingredients you have around, feel free to play around with the recipe. You really can’t go wrong. Hooray for dips that are fun to say, and to eat! You’ll love this Guacamummus or Hummamole (Avocado Hummus) Recipe!
Ingredients: 1 avocado, peeled and pitted1 (15 oz.) can of chickpeas, drained1/2 cup fresh cilantro, chopped1/4 cup chopped red onion3 cloves garlic, peeled and smashed2 Tbsp. tahini (optional)1 Tbsp. olive oil1 lime, juiced1 tsp. cumin1/4 tsp. salt (more or less to taste) Directions: Combine all ingredients in a food processor and blend until smooth. All images and text ©Gimme Some Oven Ali’s Tip: Chow Vegan.
Rice. Breakfast Rice. Vegan recipes and vegetarian recipes - living and raw - uncooked! Cookies. Chocolate Chip Oreo Cookies. Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Once everything is set and cooled, I figure, “Well… I already have all my materials out, why not bake something else?”
This is where the process starts all over again; It’s like a never-ending circle of baking that will, in turn, doom my academic career. Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.
Postpunkkitchen. Sauces. Potatoes. Your Vegan Mom. You guys, the broccoli we talked about? It's not ready yet. It cooks a long time.* In the meantime, let's talk about birthdays. In Desmond's cake from last fall (seven layers!) And last summer, Felix's pumpkin pancakes were held together by yogurt frosting (soy yogurt + raw cashews + maple syrup -> Blend until smooth.) For Grandma, we made multigrain pancakes with layers of lightly sweetened yogurt and berries. To turn our basic pancake recipe multigrain, I used a cup of whole spelt flour, 1/4 cup of cornmeal, 1/2 cup of all purpose, and 1 cup of oats in place of the 2 cups of flour called for.
I love birthdays and pancakes and watching my boys snuggled up against their grandma at breakfast. It's been a good day. *(Also, I'm not 100% happy with the recipe yet. Healthy Eating Tips. G Living. Living and Raw Foods. Bread.