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.

Thin crust pizza with mango, collards and onions with a sundried tomato and red pepper pesto

Thin crust pizza with mango, collards and onions with a sundried tomato pesto sauce. My sole contribution to this dish was the sauce (sundried tomatoes, vegetable stock, red peppers, basil, oregano, savory, thyme, evoo, black pepper).

Peanut butter, mango and romano bean chili and walnut cheese over brown rice

Peanut butter, mango and romano bean chili (garlic, cumin, paprika, coconut, liquid smoke, cremini mushrooms, vidalia onion, flat leaf parsley, spinach, jalapeno pepper, evoo/flax oil, tomato paste, lime juice, vegetable stock) and walnut cheese over brown rice.

Chili and cheese is a very popular combination in the midwest where I grew up. This dish had a great mouth feel and an excellent flavour. Coconut and mango add a rich undertone to anything spicy, and the walnut cheese added just the right richesse to the dish overall.

For the walnut cheese:

1/2 cup of walnuts ground until they start to get buttery
2 tablespoons of nutritional yeast
2 tablespoons of plain soy yogurt
1 tablespoon of turmeric
Sea salt to taste

Pineapple and red pepper salad; roasted zucchini, artichokes and rhubarb with walnut ginger coulis; tamari, tahini spaghetti; mango raspeberry sorbet

Pineapple, red pepper and scallion salad (canola oil, sea salt) with peanut, tamari and miso dressing.

Roasted zucchini, artichokes and rhubarb with walnut ginger coulis (nutritional yeast, sea salt, apple cider vinegar, sugar, stevia, chipotle). The walnut, ginger and rhubarb were all good. The zucchini didn't have enough flavour to hold up its end. Next time, it'll probably be mushrooms instead of zucchini.

Brown rice spaghetti with tamari, tahini and ginger bechamel with sun dried tomatoes and Italian parsley (all I did was plate this one, but it was delicious!).

Mango, pineapple raspeberry sorbet.

The wine was Clos de Los Siete.

Pulled vegan pork on sauteed greens; mango, lime and caper coleslaw; wood ear mushroom risotto

Pulled vegan pork (tofu, tomatoes, mango, agave syrup, cider vinegar, liquid smoke, stevia, sea salt, vegetable stock, garlic, black pepper, white wine, lemon juice, chipotle, cumin, coriander, palm oil, evoo/flax oil) on sauteed spinach greens (lime juice, sea salt, palm oil).

Mango, lime and caper cole slaw (mango, green cabbage, purple cabbage, carrot, capers, cider vinegar, stevia, garlic, lemon juice, evoo/flax oil, sea salt, black pepper).

Wood ear mushroom risotto (evoo/flax oil, short-grain brown rice, wood ear mushrooms, garlic, vegetable stock, black pepper).

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.

The wine was Clos de los Siete.

Mango and smoked tofu salad with scallions

Mango salad (dressed with garlic, sea salt, chipotle, lime juice, lime zest, wine vinegar, peanut butter, nori) with smoked tofu (tofu, sesame oil, canola oil, liquid smoke, tamari, garlic) and scallions.

The wine was Louis Jadot's Morgon.

Roasted chick pea, mango and scallion salad; penne romanoff with dinosaur kale and kalamata olives

Dinner 14 May 2007.


Roasted chick pea (sea salt, cumin, turmeric, ginger, chile, evoo/flax oil, wine vinegar, mango and scallion salad (lemon juice, evoo/flax oil and sea salt).
Whole-wheat penne romanoff (red pepper, tomatoes, vodka, evoo/flax oil, garlic, oregano, basil, black pepper) with dinosaur kale and kalamata olives.

Mango gaspacho; orange pepper and caper salad; macaroni w/tomatoes and kalamata olives

Mango gaspacho (mangoes, tomatoes, cucumber, garlic, evoo/flax oil, oregano, basil, kosher salt, black pepper) with orange pepper and caper salad (evoo, wine vinegar, sea salt, oregano) and whole wheat macaroni w/tomatoes and kalamata olives (basil, oregano, thyme, marjoram, black pepper, evoo, garlic, sea salt, nutritional yeast).

The mango got lost visually in the gaspacho (should have saved some for garnish), but the flavour was nice.

Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate; raw mushroom, basil and red onion salad; hot dog

Dinner 19 April 2007.


Raw pomegranate, walnut and tomato soup (evoo, garlic, sea salt, black pepper with red onion and basil garnish).
Green peppers with raw pepita, walnut and mango pate (nutritional yeast, sea salt, garlic, red onion).
Raw mushroom, basil and red onion salad (evoo, sea salt, jalapeno pepper).
Yves-brand Italian sausage on whole wheat bun.