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.

Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce

Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce (peanut butter, sea salt, white vinegar, white miso, lemon juice, evoo, liquid smoke).

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

Daikon noodles: the raw versus the cooked.

Daikon noodles: the raw versus the cooked.

This was the first time I've made a large quantity of daikon noodles with my mandonline. I've done zucchini before, but daikon is much easier and yields, I find, a much better texture and flavour. So, I decided to experiment a little with the saucing and plating.

Top sauce is daikon noodle with peanut sauce (peanut butter, nama shoyu, garlic, chili, dulse, sea salt and ginger) with chopped flat leaf parsely for garnish.

The bottom sauce is daikon noodle with raw macadamia sauce (macadamia butter, garlic, chili, dulse, sea salt, nama shoyu) with nori chiffonade and flat leaf parsley.

Cream of broccoli soup with soy milk foam; peanut butter and banana sandwich with raisin cardamom bread.

Lunch 11 April 2007.



Cream of broccoli soup with nutritional yeast, scallions and soy milk foam (sea salt, tabasco and evoo). Peanut butter and banana sandwich with raisin cardamom bread, with a little salad of sliced carrots and scallions (evoo, sea salt, wine vinegar). The wine is Perrin & Fils Nature Cote du Rhone.