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coconut

Vegan No-Churn Chocolate Coconut Banana Ice Cream

Vegan No-Churn Chocolate Coconut Banana Ice Cream

We’ve been sweating through a major heat wave here in Philadelphia, and with 97-degree temps set for well into next week, it doesn’t look like the ice cream weather is stopping anytime soon.

That’s alright with me. As just mentioned, it’s perfect ice cream weather. Or should I say, Nice Cream weather.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

I’ve been watching the “Nice Cream” trend spread over the past few weeks, keeping it on my to-make list for some time now. I love ice cream. I love niceness. I knew I’d probably love nice cream, too.

A no-added-sugar, vegan, cool summer treat? Count me in.

And so, on a temps-nearing-90-before-8AM morning, I set off in the kitchen to make my own version.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

 

What was awesome about this ice cream is that it came together with a quick 2-minute assembly and a spin in the blender. From there, all the work was left up to the freezer. No ice cream machine needed, no fancy ingredients. Nor too many ingredients that’ll weigh you down on a hot day.

Dates and bananas add the sweetness. This did provide a noticeable, but not overbearing banana taste. If you’re opposed to that, you can play around with cutting down on the banana and maybe even adding additional dates.

It gets its creaminess from coconut milk, also lending an element of richness you want in an ice cream, dairy-free or not.

Enjoy after three hours in the freezer for a soft-serve-like consistency. If you leave it in there much longer, then you’ll want to sit it out for a few minutes before serving and dip your ice cream scooper in hot water. And be sure to finish it with whatever crunchy, salty and fresh toppings your heart desires!

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Fall Indian Coconut Curry

Fall Indian Coconut Curry

My dad set out earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.

As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.

Fall Indian Coconut Curry

“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.

Fall Indian Coconut Curry

Sweet, creamy, orange…it’s everything you could want in a squash. And this “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.

Fall Indian Coconut Curry

Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side. Continue Reading…

Beet Soup with Tahini and Pine Nut Za’atar

Beet Soup with Tahini and Pine Nut Za’atar

Does soup get any more gorgeous than this? I knew immediately after seeing this on Dishing Up the Dirt that I needed to whip up this vibrant creation for my own spoon and bowl.

Beets always yield such beauty.

Beets

Beets really do lend themselves well to easily dazzling up a dinner. Here are a few past favorites that deck out the kitchen table in red: Pickled Beets, Smoky Black Bean and Beet Burgers with Herb Yogurt Sauce, Purple Summer Tabbouleh.

I’m adding this soup to the list.

Beet Soup with Tahini and Pine Nut Za’atar

Beyond feeling decadent from pure looks alone, this soup has a nice earthy flavor that gets complimented by some rather stellar toppings. First, there’s the tahini. You can almost always count me in for tahini-topped anything, and it’s creamy combination with beets is no different. This particular sauce adds a slight lemony-tang to the sweet beets, and is absolutely perfect with the specks of parsley you’ll catch on most bites. Feel free to omit the allspice from the sauce – it’ll add subtle, but not mandatory, notes of flavor.

Beets

Then, there’s the za’atar, a traditional Middle Eastern herb and spice blend that is speckled with sesame seeds. Toasted in a pan with pine nuts, it takes on this woodsy flavor that’s hard to describe as anything but unique. Here, it adds an easy punch of flavor that allows this soup to remain simple to make, and to rely on the freshness of its garden ingredients.

Beet Soup with Tahini and Pine Nut Za’atar

But enough words already. Likely, if you’re going to make this soup, it was its visual representation that snagged your eye. Bring its beauty to your own bowl, might I suggest alongside a crusty, toasty slice of bread.

Beets

P.S. Stop by Andrea’s blog, Dishing Up the Dirt, if you get the chance. It’s a winner.

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Roasted Strawberry and Fennel Coconut Ice Cream

Roasted Strawberry and Fennel Coconut Ice Cream

Is there anything better in the summer than homemade ice cream? When it’s topped with seasonal berries, I think not.

Heaven in a bowl. Spoon, please.

Summer Berries

This past weekend, my roommate and I got the ice cream machine churning with not just one, but TWO coconut ice cream creations. (You can find the other recipe here: Vegan Cardamom Coconut Ice Cream with Blueberries.)

Afterward, my roommate declared, “I think I actually like coconut ice cream better than the regular kind.”

I may have to agree. Although, this roasted strawberry-fennel combination could be skewing my opinion. These two vibrant ingredients are a match made to be. Yum.

Roasted Strawberry and Fennel Coconut Ice Cream

Fennel has a mild licorice-like flavor that adds that refreshing punch of flavor you get from an herb, yet without becoming overpowering like often happens with herbs. This is good news, since the real star in this ice cream should be the strawberries.

Caramelized in the oven so that their flavors condense, strawberries take on a new and appreciated meaning once roasted. The fennel allows for this sweet flavor to shine, while acting as the perfect, complimenting partner in crime. Teamwork.

Roasted Strawberry and Fennel

This recipe’s not vegan like the other one, but you could certainly omit the eggs if you wish. They are there to amp up the creaminess that’s already inherent in the coconut milk. Without the eggs, you’ll achieve an ice cream that’s still creamy on its own, but will be slightly more condensed upon removing from the freezer. The solution? Simply let it sit for 5-10 minutes before serving. That little bit of melt will revive the cream of the coconut.

Roasted Strawberry and Fennel Coconut Ice Cream

Do you have a favorite ice cream recipe? I’m in the market for something chocolaty and/or peanut buttery, but am also loving the uniqueness of various herbs/spices. Would love to hear what you’re coming up with!
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Cardamom Coconut Ice Cream with Blueberries

Cardamom Coconut Ice Cream with Blueberries

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.

Cardamom Coconut Ice Cream with Blueberries

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.

Summer Berries

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.

Cardamom Coconut Ice Cream with Blueberries

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.

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