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!
So I really like fresh homemade warm-from-the-oven bread. And I had a huge craving the other day. It led to me looking up Irish Soda Bread recipes and what I found was that they were all made with all-purpose bleached white flour, eggs for days, and refined sugar. So I did a little recipe enhancement to make this easy-to-make recipe a little more eco-friendly. Here’s what I came up with:
Irish Soda Bread
1 1/2 cup All Purpose Bleached White Flour
1 1/2 cup Whole Wheat Flour
1 tbsp. Baking Powder
1/6 cup (just do half of a third cup) Refined Sugar
1/6 cup All Natural Unrefined Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 Egg, beaten
2 cups Milk
3 tbsp. Lemon Juice
1/4 cup Butter (I recommend Vegan Margarine but I didn’t have any on hand)
Preheat oven to 325. Grease a 9×5 loaf pan.
Combine dry ingredients: flours, sugars, salt, baking powder, baking soda. In a a separate bowl, mix the egg, milk, and lemon juice. Combine dry and wet together. Then add the melted butter. Mix it all up and put it in the oven for about an hour or until a toothpick inserted in the center comes out clean. Voila.
Halving the refined sugar and bleached refined flour and making the other half whole wheat flour and unrefined sugar decreases your foodprint while still allowing for the same flavor.
I didn’t have any buttermilk on hand, so rather than making an extra trip to the grocery store I improvised by mixing the milk with the lemon. It’s a great substitute that improvises an ingredient not commonly used with some you’ll probably have on hand. Less gas!
Using one egg still allows for binding but cuts out some animal byproducts!
Vegan margarine would’ve been another great way to cut out animal byproduct, however, it isn’t worth the extra gas to go to the store to get just that.
Posted in Breakfast, Dinner, Lunch, Snack
Tagged all purpose flour, baking powder, baking soda, butter, egg, lemon juice, milk, salt, sugar, unrefined sugar, vegan margarine, whole wheat flour
Step one in becoming a good cook: TRUST YOUR INSTINCTS! I know this… I follow this… and yet I didn’t listen to my gut today. I thought that the gnocchi recipe I was basing mine off of seemed to have too much flour but I had never made gnocchi before so I went with it… And boy oh boy was the gnocchi too floury. So, in this post I’m gonna guesstimate the correct amount of flour (and I’m gonna add more spinach) so that you won’t have the same problem. Because when gnocchi is cooked correctly it can be DELICIOUS.
As an appetizer:
- 1 Baguette (whole wheat preferably, but I had white on hand), cut
- 1 Roma tomato, chopped
- Fresh Basil, to taste, chopped
- 2 cloves Garlic, 1 chopped, the other whole
- 3 tbsp. Balsamic Vinegar
- Optional, add Mozzarella before toasting
Rub the whole garlic clove onto each piece of bread (one side only). Place into a preheated oven (to 350) for 5-10 minutes (or until browned). Meanwhile, mix the tomato, basil, garlic, and balsamic vinegar. When bread is done, top with the mix. It’s so easy and SOOO yummy!
Spinach Gnocchi with Tomato Basil Sauce
- 1 lb. Red Potatoes (keep skin on)
- Salt/Pepper, to taste
- 2 1/2 cups Spinach leaves
- 2 tbsp. Vegan Margarine
- 1 Egg, beaten
- 1/2 cup Whole Wheat Flour
- 1 tbsp. Extra Virgin Olive Oil
- 1 Shallot, chopped
- 1 tbsp. Tomato Paste
- 1 can Chopped Tomato
- 3 tbsp. Fresh Basil, chopped
- 1/3 cup Red Wine (plus extra for drinking)
- 2 tsp. Sugar
Cook the potatoes in their skins in a pot of boiling salted water until tender all the way through (took mine 35 minutes). Drain and press through a strainer (remove the skins as they come off). Cook the spinach in the hot water for 5 minutes (or until wilted). Chop the spinach and add to the potatoes. Add the margarine, egg, and half of the flour to the mixture. Mix well. On a floured counter, knead the rest of the flour into the dough. Roll the dough into thin ropes and cut 3/4 inch pieces. Press the center of each to curl the sides of the gnocchi. Let chill in the refrigerator.
Meanwhile, in a large pan, saute the chopped shallot in the olive oil until a little browned. Add the tomato paste, tomatoes, basil, red wine, and sugar and season with salt and pepper to taste. Bring to a boil, then simmer for 20 minutes.
Bring a large pot of slightly salted water to a boil and add the gnocchi. Cook until the gnocchi rise to the top of the water. Drain and top with the sauce.
- Homemade pasta does not have the transportation and packaging that are involved in pre-made pasta.
- Organic, local spinach, basil, tomatoes, and garlic are eco-friendified!
- Vegan butter cuts back on the amount of animal byproduct and therefore helps fight global warming!
- Whole wheat flour and bread uses less energy because it is not refined.
- A benefit just for you: Because this recipe calls for wine it basically tells you to enjoy a glass while you cook!
Posted in Dinner, Lunch, Snack
Tagged baguette, balsamic vinegar, basil, bruschetta, canned tomato, egg, extra virgin olive oil, garlic, gnocchi, mozzarella, potato, red wine, shallot, spinach, sugar, tomato basil sauce, tomato paste, vegan margarine, whole wheat flour