My favorite desserts of all-time are cheesecake, red velvet cake, and homemade ice cream. There’s really nothing like the deliciousness you get with ice cream of the homemade variety. If you’ve never tried it, you absolutely have to! I’ve been the life-changer for many a person in this regard. Since it is summer and peaches are in season (and they are so juicy and delicious at this time of year), I decided to give a nod to their deliciousness while giving you a yummy treat that will help cool you off in the heat. You can make just the vanilla base of this ice cream, or you can mix in your own flavors to the base such as Oreo cookies (for cookies n’ cream) or cookie dough. If you don’t have an ice cream maker, you can use this handy method to make some homemade ice cream too! It’s a little more difficult but just as effective to get that yummy creamy cold goodness.
Vegan Peach Cobbler Ice Cream
- 1/2 cup Cream of Coconut Milk (if you don’t shake the coconut milk before you open the can it’ll separate and the top part is the cream)
- 1 cup Soy Milk
- 3/4 cup Sugar
- 6 ounces Silken Tofu
- 1 tbsp. Vanilla Extract
- 1 cup Brandy
- 4 Peaches
- 3 tbsp. Sugar
- 1 tbsp. Brown Sugar
- 1 tbsp. Vegan Margarine
- 1/4 cup Oats
- 3 tbsp. Brown Sugar
- 2 tbsp. Vegan Margarine
Mix the cream of coconut milk, soy milk, sugar, tofu, and some cinnamon and nutmeg together until very smooth. Refrigerate. Meanwhile, pour the brandy into a pan and bring to a boil. Add the peaches, sugar, brown sugar, more cinnamon and nutmeg, and vegan margarine and saute’ for awhile and then cover to let steam. In another pan, melt the second amount of vegan margarine with the brown sugar (watch it really closely!!!). When it starts to melt, add the oats and stir until covered. Place the peaches and the oats into the original ice cream mix and put it back into the fridge until cold. Then follow your ice cream machine’s directions for a yummy treat!
- Seasonal, local, organic peaches!!
- Although homemade ice cream is best straight out of the ice-cream machine, you can keep it forever before it goes bad!
I don’t know how many of you are in California, but this summer is bumming me out! Ever since I’ve been back from the South, it’s been gloomy and cold! In some ways, however, it’s been a blessing as I now have a ton of time to cook with no distractions (like the beach)… which is nice because then I’ll be able to have some recipes pop up while I’m in Baja for two weeks (because I won’t be doing any blogging while I’m down there).
Ever since New Orleans I’ve been reminiscing about all of the delicious food and thinking about ways to make it a little bit greener. While I was there, my mom and I went out for po’ boys, however, as I said before, the BP oil spill in the gulf has made a lot of the seafood disappear from New Orleans. Our search for po’ boys took us to a couple of different shops before we finally found a place that still had the catfish and oyster po’ boys on their menu. They were deliciously crispy and oozing with goodness. Because of the oil spill disaster, and the overfishing problem that already exists, I decided to redo this Southern favorite with a tofu vegan version. It was super delicious and I really hope that you enjoy it as much as I did! In this recipe I used a great spice blend that I actually bought in New Orleans. Since I’m doubting you have it in your spice rack, a good alternative would be a mixture of cayenne pepper, garlic powder, allspice, and dried thyme.
New Orleans Style Tofu Po’ Boy
- 1/2 pack Extra Firm Tofu, sliced in triangles and down the middle, drained, and pressed (place a heavy book on top of the tofu until excess liquid comes out)
- 1/2 cup Soy Milk
- 1 tbsp. Cornstarch
- 1 tsp. Lime Juice
- 1/2 cup Cornmeal
- 3 tbsp. Joe’s Stuff (or mix of spices shown above)
- Salt and Pepper, to taste
- Coleslaw, recipe below
- Bread of choice
While the tofu is being pressed, mix the soy milk, cornstarch, and lime juice in one bowl and the cornmeal, Joe’s Stuff, and salt and pepper in another bowl. Once the tofu is pressed, heat oil in a pan and dredge the tofu slices in the wet mix first then the dry mix. Heat for about 3 minutes a side, or until golden brown. Top the bread with the tofu and coleslaw and enjoy a vegan take on a New Orleans classic.
- 1/2 cup Cabbage, shredded
- 1/3 Carrot, shredded
- 2 tbsp. Vegenaise
- 1 tbsp. Joe’s Stuff (or mix of spices shown above)
- 1 tsp. Dried Mustard
- 1 tbsp. Lemon Juice
Mix ingredients together. (If you like a sweeter coleslaw, I recommend adding agave nectar to sweeten it up).
Here’s a picture of Joe’s Stuff (since I’m obviously obsessed) 🙂
- A completely vegan take on a normally heavy-on-the meat/animal byproducts recipe.
- Making your own coleslaw means picking your own ingredients–>organic, local products anyone?
- You save a lot of food miles if you make New Orleans classics at home instead of going there to try them. (Though I’m not one to talk).
- This isn’t an eco-benefit, however, this Po’ Boy recipe is about as healthy as Po’ Boy recipes come. Most times, going green means getting healthy!
Posted in Dinner, Lunch
Tagged cabbage, carrot, coleslaw, cornmeal, cornstarch, dried mustard, Joe's Stuff, lemon juice, lime juice, soy milk, tofu, vegenaise
Let’s talk tofu:
It’s one of those foods that most people grow up making fun of, dreading, or even refusing to eat. In a few cultures, however, it is a staple. In these cultures, there is no mistaking tofu as bland or gross. I’d like to prove to you that didn’t grow up eating tofu how delicious it can be.
First though, here are some of the environmental benefits of tofu:
- If you replace meat with tofu once a month, you’ll save 20,000 gallons of water a year. That’s because cows drink water and eat food that requires water to grow. (Bon Appetit)
- I can’t say it enough: plant protein is way more eco-friendly than animal protein.
- Adding tofu to a dish will not change the flavor but it will add protein that will help fill you up letting you eat less which is awesome for you and the environment! Saving resources!
- Soybeans are fed to cattle. It takes 7lbs of grain and soy products to produce 1lb of meat. If this was used toward human consumption, 7x more people could have food to eat.
- Reduce deforestation (which takes place for cattle raising in other countries–> the #1 cause)
- Less methane emissions from cattle–>less cattle = less methane emissions.
- Less water pollution–> cattle sewage seeps into ground water and washes into rivers, streams, lakes, and oceans.
As an added benefit, tofu is way less expensive than animal protein. With the economy in the state it’s in right now, that’s a added reason to switch to tofu for some meals!
Strawberry Orange Smoothie Bowl
- 1 frozen banana
- Carton organic strawberries
- Orange juice
- Firm tofu
- Granola (I used a delicious granola with flax seed in it)
- Agave Nectar
- Optional: maca
Blend all ingredients. Pour into a bowl and top with granola and agave.
Tofu Scramble Burrito
- Two cloves garlic, sliced
- Tofu (I had firm so that’s what I used, but silk is better for scrambles)
- Garlic salt
- Black beans
- Local salsa
- Wheat tortilla
Saute the garlic and tofu together. If using silk, scramble it like an egg. If using firm, brown the tofu. Sprinkle with garlic salt and paprika and add black beans to the hot pan. Cook until hot. Meanwhile, warm tortilla. Place the mix in the tortilla and top with salsa.
- You can add any veggies you’d like to this as well.
- It kinda takes the place of a breakfast burrito.
- This is a super good source of protein between the beans and the tofu! Check out The Magical Fruit to learn about beans eco implications.
- It doesn’t look super scrumptious but it is!
“I think the environment should be put in the category of our national security. Defense of our resources is just as important as defense abroad. Otherwise what is there to defend?” -Robert Redford
Posted in Breakfast, Dinner, Lunch
Tagged agave nectar, banana, black beans, garlic, garlic salt, granola, maca, orange juice, paprika, salsa, strawberry, tofu, wheat tortilla