Vegan ice cream

I've been really busy lately -- mostly with work and school, but also experimenting with a new ice cream machine. Recipes are based loosely on the recipes at A Vegan Ice Cream Paradise. Mine are strictly vegan, though.



Mango, pineapple coconut on top of a whole grain waffle with pineanapple and cantaloupe.


Orange vanilla vegan ice cream (the dreamsicle) with espresso (served as affugato).

Sweet potato, rhubarb and espresso ice cream sweetened with black strap molasses.


Pomegranate and walnut ice cream (a dessert twist on an Iranian sauce combination).

Some good old maple walnut (very Canadian, sweetened with maple syrup).


Orange, strawberry, banana with cashew butter. This one turned out more like a sherbert.

Vegan horchata cupcakes with chocolate, espresso and cayenne ganache

Vegan horchata cupcakes with chocolate, espresso and cayenne ganache (garnished with a pepita).

Based on the recipes for vanilla and agave cupcakes and chocolate ganache in VCTOW, with vanilla rice milk and a little cinnamon subbed in for the soy milk.

Cappuccino cupcakes

I didn't make them. But I did pipe icing onto one! And they were delicious. Based on a recipe from Vegan Cupcakes Take Over the World.

Red beans and black rice with peppers, mushrooms and vegan chicken in a pomegranate, chipotle and espresso gravy

Lunch 20 May 2007.


Red beans and black rice with peppers, mushrooms and vegan chicken (Yves) in a pomegranate, chipotle and espresso gravy (pomegranate juice, espresso, chipotle, garlic, evoo/flax oil, lemon juice, vegan chicken stock).

Tofu charlemagne with scallion and portabello duxelle; grilled asparagus; potato and kale colacannon; peanut butter and chocolate affogato

Dinner 14 April 2007.


Tofu charlemange (marinated and grilled tofu, garlic, red wine, sea salt, black pepper, vegan beef stock, evoo, flax oil, whole wheat flour) stuffed with scallion and portabello duxelle (minced scallions and portabello with red wine, vegan beef stock, sea salt, black pepper) on grilled asparagus (evoo, sea salt, black pepper) with sliced portabellos.

Colacanno (potatoes, kale, garlic, nutritional yeast, soy milk, sea salt, black pepper, wine vinger).

Charlemagne is traditionally made with a burgundy wine (often madeira). I made it with a Cote Du Rhone, 'cause that's what I had.

Peanut butter and chocolate affogato (Soy Delicious peanut butter and chocolate soy ice cream) with fresh espresso. Affogato is normally made with vanilla ice cream.

The wine was Louis Jadot's Beaujolais.

Chocolate chocolate-chip scones and espresso.

Breakfast 10 April 2007. A healthy breakfast always starts with chocolate chocolate-chip scones (whole wheat flour, chocolate soy milk, baking powder, lemon juice, stevia, vegan chocolate chips, sea salt, vegan margarine) and espresso.

Since my espresso cup gets so many compliments, it gets its own glamour shot today.

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.

Espresso and crostini with kalamata olives, mint and garlic

Breakfast 5 April 2007. Espresso with crostini (Bob's Red Mill gluten-free all purpose flour w/yeast and a little corn flour) with kalamata olives, mint and garlic (and a little vegan margarine). This was the first gluten-free bread I've made. It was not the most successful loaf ever -- dense, kinda dry. So, I'm repurposing it as crostini.

Black bean cassoulet with brown bread and figs stewed with white wine, espresso and mint

Dinner 27 March 2007. Black bean cassoulet (black beans, red pepper, tomatoes, mirepois, basil, liquid smoke, onion, lemon juice, sea salt, black pepper, garlic), brown bread (whole wheat flour, yeast, sea salt, basil, garlic) and stewed figs (white wine, espresso, mint, lemon juice and stevia).

Wine: Clos de los Siete.
Digestif: Espresso and cognac.