Ice cream – it’s a universal pleaser. This recipe especially because it’s dairy-free and tastes so ridiculously delicious you’ll want to celebrate with seconds. And your body won’t totally yell at you for doing so.
My roommate and I spent a good 30-minutes on the couch over the weekend brainstorming on what to make for the 4th of July. We wanted to celebrate, and I wanted to blog about. Another typical Saturday.
Her: “Cheesecake?” Me: “Because that’s totally fitting for my blog…”
Her: “Champagne and pie for later on the roof.” Me: “Perfect, obviously.” Both of us: “Too much work.”
Me: “Ice cream?” Her: “Roasted Strawberry?” Me: “Can we make it vegan.” Both of us: “FIREWORKS!”
As I said, ice cream – the perfect pleaser – especially when it’s coconut and able to be shared with all. Boom.
This vegan version of ice cream gets its creaminess from coconut milk with an extra boost of flavor from cardamom. Together, it has an Indian-kind of vibe going on, which pairs phenomenally well with blueberries. Don’t skip them from this equation, as they’ll really complete your bowl.
Plus, I don’t know where you live, but where I am, it’s full-fledged blueberry season. Again, cue those fireworks in the air.
For best flavor and creaminess, allow your ice cream to sit for at least 5 minutes at room temperature prior to eating once you remove it from the freezer.
P.S. My roommate and I got a little carried away and made not just one, but TWO coconut ice creams. Check out the 2nd recipe here: Roasted Strawberry & Fennel Coconut Ice Cream.
Granola’s great in the summer. However, there’s something about heating up the oven, stirring up a large bowl of oats. And then letting the warm, toasty smells fill the room while baking away the morning of a cold winter day. Call it winter solace. Granola solace. Call it whatever you want to describe a moment that sometimes just can’t be summed up in words.
Coconut flakes are my new obsession, and I find them now to almost be a mandatory component of granola. I tracked through Philadelphia for nearly 2 hours – across 5 different stores – just to find them a few months ago, determined to make this Shaved Brussels Sprout Salad with Coconut Bacon. At the time, I was questioning my sanity. But after finally finding the flakes, and later obsessing over them during multiple cooking encounters, I am now questioning the sanity of the stores that are not carrying them. Coconut flakes are worth every last step of an adventure to go find them.
For my Philly followers, check out Essene Market in Queen’s Village. For everyone else, I got tipped off along my travels that Vitacost.com is a good place to order coconut flakes.
Whatever you do, don’t succumb to buying the shreds. Unfortunately, they’re simply not the same as their larger, flakier counterpart.
Feel free to play around with the nuts you use in your granola. I personally love a little variety. Pecans, walnuts & almonds are always a must for me, and various other seeds are generally just an added, crunchy health bonus.
Spoon over hot or cold cereal in the morning, enjoy as is with milk, or simply pack a handful in a bag to eat on the run. Granola is a versatile, energy-packed snack, and when you make it yourself, you can ensure you’re fueling up on the good stuff. Forget chowing down on a bag of sugar and unnecessary processed ingredients. That’s no good. Plus, when you skip out on making it yourself, you miss that toasty smell from your oven like I mentioned before. Nothing beats that.
The following rice is so simple, but filled with such wonderful flavor. The peas add a touch of natural sweetness and a wonderful pop of color to the staple grain. Sometimes I find myself wanting to make this recipe even when I’m not eating Indian food alongside it. And why not, right? For an Indian feast though, rice is an absolute must. It’s the perfect instrument to sop up all of the flavors in many of the traditional creamy, stew-like dishes so that they don’t escape to the bottom of your plate. While this recipe can certainly stand on its own, the flavors are subtle in comparison to all of those full-bodied curries and won’t seem overpowering when paired with other dishes.
Up the nutritional value by swapping the white basmati for whole grain basmati if available. To make the switch, all you’ll need to do is add a little more water and increase the cooking time.
-2 Cups white basmati rice
-Green cardamon pods, cracked open to give 1 1/2 tsp. seeds
-1 tsp. whole cumin seed
-1 Tbsp olive oil
-3/4 tsp. salt
-1 3/4 C water
-3/4 tsp. turmeric
-1 Cup frozen or fresh peas
Heat the oil in medium sauce pan and add cardamon & cumin seeds. Saute until seeds begin to pop. Then add the rice and stir and saute until rice is fragrant (a minute or so). Add salt and stir. Add water, and cover pan with lid. When rice comes to a boil, reduce heat to low and simmer for 15 minutes. Then add turmeric and stir rice a little with a fork. Add the peas, cover and continue cooking for another 5 minutes. Turn off heat and let sit until ready to serve. When ready to serve, stir peas into rice, place in serving bowl and enjoy.