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.

Kale and plaintains with brown rice plated on a spicy pineapple and peanut sauce

Kale and plantains (sea salt, lemon juice, lidquid smoke, evoo/flax oil) with brown rice plated on a spicy pineapple and peanut sauce (roasted pineapple, peanut butter, arrow root powder, sea salt, white vinegar, black pepper).

Channa curry with pineapple, red pepper and spinach over brown rice

Channa curry with pineapple, red pepper and spinach over brown rice.

I played sous chef for this dish (I just did some of the knife work, the rice and the plating). Based on a recipe from the Alternative Vegan.

Pan pizza with bokchoy, pineapple and portabellos

Pan pizza with bokchoy, pineapple and portabellos (evoo/flax oil, black pepper, nutritional yeast, garlic, sea salt).

Raw pineapple, apricot and cantaloupe soup with coriander oil; deep dish vegan pizza with cashew cheese sauce topped with potatoes and kale

Raw pineapple, apricot and cantaloupe soup with coriander oil (walnuts, orange juice, sea salt, coriander, evoo/flax oil).

Deep dish vegan pizza (spelt flour and yeast with corn meal) with cashew cheese sauce topped with potatoes and kale (red Ontario potatoes, kale, herbs de Provence, vegetable stock, sea salt, black pepper, vegan white wine).

I didn't make the cashew cheese sauce, but it was very good. The cooking wine was Botter's Pinot Grigio Chardonnay.

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.

Vegan cream of asparagus soup; grilled spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing

Vegan cream of asparagus soup (soy milk, evoo/flax oil, garlic, vegan chicken stock). Roasted spinach salad with pineapple, portabello, chick peas and salsify wtih an orange, sesame miso dressing (garlic, chili, sea salt, black pepper, white miso, orange juice, sesame oil). Salsify is one of my favourite tubers!

Roasted spinach and pineapple salad; blood orange broccoli, tofu and red pepper stirfry with forbidden black rice

Dinner 1 May 2007.



Roasted spinach and pineapple salad dresed with evoo and flax oil, sea salt and chili.
Blood orange broccoli, tofu and red pepper stirfry (blood orange juice, sea salt, garlic, chili, black pepper, sesame oil, corn starch) with forbidden black rice.

Grilled vegetable croque-madame with asparagus wrapped in veggie bacon

Dinner 13 March 2007. Grilled vegetable (pineapple, eggplant, portabello mushrooms roasted with sea salt, black pepper and olive oil) croque-madame (thick sliced and grilled whole wheat bread, nutritional yeast, aioli [garlic + vegenaise] and mustard) with grilled asparagus wrapped in veggie bacon.

Wine: Sonop Organic Terroir Shiraz

Pear makes a good, and more traditional, alternative to the pineapple, but the pear will look less like the fried egg of the non-vegan version of the dish.

Roasted vegetable sandwich with cream of broccoli soup

Dinner 9 March 2007. Roasted vegetable sandwich (grilled and julienned portabello mushrooms and red pepper, grilled pineapple and eggplant rounds) on a whole wheat bun with cream of broccoli soup (brocolli, white whine, vegetable stock, soy milk).

Wine: Botter's Nero D'Avola.