More vegan ice cream

More experiments with vegan ice cream. I've switched over to stevia completely now (no more added sugar in any of these ice creams). I use the liquid, and usually add about four - five syringes.

Mostly I'm working with different stabilizers to get a better texture. I find silken tofu makes for a nice fluffy texture, but it's not as creamy when it's well-frozen (although the best things about guar gum and silken tofu is that you don't have to heat them).

I haven't done much with guar gum yet, but it produces a slightly chewier texture. I plan to pick up some xantham gum and combine them.


Sour cherry with an silken tofu base. Nice fluffy look! But it's not very creamy when it's well-frozen.

Sour cherry with a guar gum base (more sour cherry concentrate with frozen cherries blended into this version.

Espresso and cognac with an arrowroot base.

Sour cherry and cognac with a silken tofu base.

Mint chocolate chip with an arrowroot base.

Peanut butter and chocolate with an arrowroot base.

Asparagus soup, roasted mushrooms and sweet potato stack, fennel and orange salad, ratatouille and strawberry sorbet

Dinner 5 April 2007. I had company for dinner and some vegetables that I wanted to get rid of (so, I went for a full five courses):

• Vegan cream of asparagus soup (asparagus, soy milk, sea salt, orange juice, black pepper);
• Sweet potato and portabello mushroom milles feuilles with chipotle and lemon catsup (sea salt, tomato paste, lemon juice, chipotle, sunflower oil, garlic, stevia) with basil and oregano;
• Salad of roasted fennel, clementines, green pepper and walnuts dressed with citrus and oil (clementine juice and zest, minced fennel fronds, sea salt and sunflower oil);
• Ratatouille with cannelini beans (garlic, onion, green pepper, grilled eggplant and zucchini, tomatoes, cannelini beans, brown rice, sea salt, basil, oregano, thyme) garnished with walnuts;
  
• Strawberry sorbet (frozen stawberries, stevia and soymilk)
• And finally, espresso and cognac.

The wine was Eyrie's Pinot Noir.

Stir fried carrots, asparagus and vegan chicken with shiro miso; grilled bok choy and orange pepper salad

Dinner 2 April 2007. Stir fried carrots, asparagus and vegan chicken with shiro miso sauce (miso, garlic, black pepper, corn starch, soy sauce, orange juice, onions, sea salt, sesame oil, sunflower oil) over brown rice.


Grilled bok choy and orange pepper salad with cognac, tamari and sesame dressing (cognac, garlic, lemon juice, tamari, sesame oil, gomaisho).