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.

Pomegranate baked beans and vegan sausages; roasted potatoes and kale

Pomegranate baked beans (pomegranate juice, agave syrup, ginger, garlic, cumin, turmeric, sea salt, tomato paste, onion, allspice, cloves, garam masala, liquid smoke) and vegan sausages (Yves brand); roasted potatoes and kale (sea salt, evoo/flax oil, lemon juice, liquid smoke).

Sweet potato, red lentil and jalapeño pudding with cranberries and green pepper

Sweet potato, red lentil, and jalapeño pudding with cranberries and green pepper (sundried tomatoes, pomegranate juice, apple cider vinegar, chick pea flour, vegetable stock, sea salt, cilantro).

Pomegranate and agave blackened tofu and chick pea, salsify and mushroom au gratin on a bed of wilted red kale in a light vegetable broth

Pomegranate and agave blackened tofu (cumin, coriander, chili, sea salt, evoo/flax oil, garlic) and chick pea, salsify and mushroom au gratin (spelt flour, vegetable stock, black pepper, nutritional yeast, evoo/flax oil, white vinegar, garlic, onion powder), on a bed of wilted red kale in a light vegetable broth (lemon juice, vegetable stock, sea salt, garlic).

Chocolate spelt pancakes with raspberry/pomegranate coulis

Chocolate spelt pancakes (spelt flour, cocoa powder, stevia, baking powder, vegan margarine, sea salt, chocolate soymilk, vanilla) with raspberry/pomegranate coulis.

Pancakes
2 cups of flour
2 cups of soy milk
several drops of liquid stevia
1 tablespoon of cocoa
2 tablespoons of baking powder
vanilla extract to taste (1/4 teaspoon or so)
pinch of sea salt
margarine as necessary (I use a stainless steel pan, and the margarine can probably omitted for non-stick).

Coulis
1 cup of pomegranate juice
2 cups of raspberries
Reduce to 1/3 (or until you have a nice syrup consistency).

Red-red with black beans and spinach; raspberry and pomegranate sorbet

Red-red with black beans and spinach (tomatoes, red onion, palm oil, black beans, spinach, plaintains, wine vinegar, chili, sea salt, black pepper, vegetable stock). Raspberry and pomegranate sorbet (raspeberries, pomegranate juice, stevia).

Red-red is a Ghanian dish usually made with congo peas or black eye peas instead of black beans. The improvisation here is really the spinach, making the whole of the dish red (tomatoes, onions, palm oil and chili), black (black beans), green (spinach) and gold (the plantains).

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).

Red pepper, grapefruit, date and spinach salad; barbecued tofu riblets, sweet potato and scallion mash, and grilled asparagus

Dinner 27 April 2007.


Red pepper, grapefruit, date and spinach salad dressed in evoo/flax oil, sea salt, grapefruit juice, black pepper and jalapeno.

Barbecued tofu riblets (tofu, pomegranate juice, tomato, black pepper, chili, cumin, paprika, walnuts, lemon juice, garlic and sea salt), sweet potato and scallion mash (evoo, wine vinegar, cardamom, sea salt, black pepper), and grilled asparagus (evoo, black pepper, sea salt).

Appearing as a digestif this time around, a new favourite of mine, a screwdriver. Heaven help me. I think I may have a crush on this drink.

Chocolate chip pancakes with pomegranate/cherry syrup

Brunch 21 April 2007.

Chocolate chip pancakes (2 1/2 cups water, 2 cups whole wheat flour, 2 tablespoons baking powder, pinch of sea salt, several drops of stevia, 1 tablespoon evoo, 1/2 cup of minced semi-sweet vegan chocolate chips) with pomegranate/cherry syrup (2 cups pomegranate juice, 1 cup of dried cherries reduce by half).

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.

Potatoes on corn cakes, pomegranate/chipotle syrup and brocolli and carrots

Brunch 6 April 2007. Potatoes (chili, cumin, tumeric, garlic sea salt, black pepper, scallions) on corn cakes (corn flour, sea salt), pomegranate/chipotle syrup (sea salt, pomegranate, chipotle, white wine) and brocolli and carrots (sunflower oil, white wine, sea salt).

My first shot at potato taquitos (c.f. the recipe at vegan cook-along) didn't turn out. I couldn't get the corn flour to hold together without a little wheat flour (one of my guests has celiac). So, I turned these into corn cakes instead.

Barbecued tofu with pomegranate chipotle gravy; roasted and curried sweet potato mash; black eyed peas and greens; corn bread

Dinner 3 April 2007.

Barbecued tofu (red wine, lemon juice, tamari, garlic, sea salt, sunflower oil) with pomegranate and chipotle gravy (pomegranate juice, chipotle, sea salt, corn starch, sunflower oil);

Roasted and curried sweet potato mash (sweet potatoes, black pepper, sea salt, sunflower oil, garlic, cumin, turmeric);

Black eyed peas and greens (black eyed peas, spinach, onions, Yves veggie bacon, liquid smoke, lemon juice, sea salt);

Corn bread (corn meal, vegenaise, sweet mustard, whole wheat flour, baking powder, sea salt, sunflower oil).

Teff and black bean pupusa, refried black beans, chipotle and pomegranate gomen, vegan cheese and jalapeno sauce

Brunch 31 March 2007. Teff and black bean pupusa (black beans, teff flour, whole wheat flour, sunflower oil), refried black beans, chipotle and pomegranate gomen (spinach, pomegranate juice, chipotle, cocoa, cumin, lemon juice, garlic, sea salt, tamari) and vegan jalapeno cheese sauce (nutritional yeast, vegan margarine, whole wheat flour, oregano, jalapeno, sea salt).

This brunch was inspired by the pupusa action at vegancookalong.blogspot.com. Pupusa is traditionally made with corn flour. Teff flour (the basis for Ethiopian injera) has a similar texture (although it doesn't hold together as well as corn flour). Continuing in the Ethiopian direction, I made gomen, normally collards w/yogurt and berbere, for which I subbed in chipotle and pomegranate. And since everything tastes better with cheese sauce, I went full on with it in a way that can only be called appropriate with brunch.

Fesenjan with grilled vegan chicken over brown basmati rice and grilled broccoli and pear with vegan cheese sauce

Dinner 30 March 2007. Fesenjen with grilled vegan chicken (Yves brand vegan chicken skewers, pomegranate juice, sea salt, garlic, onion, walnuts, chipotle, mint) and grilled broccoli and pear with vegan cheese sauce (vegan margarine, sea salt, rice wine vinegar, tabasco, nutritional yeast). Another vegan recipe for fesenjan (with actual measurements) is available at Vegan Eats and Treats.


Apertif: Pomtini at twilight (Grey Goose vodka cut with pomegranate juice).
Wine: Sonop Organic Terroir Shiraz
Digestif: Cognac and espresso.

Veggie burgers with mahammar mayo, grilled romaine, portabello and red pepper salad and grilled pear

Dinner 29 March. Spring has almost sprung in Ottawa. So, I broke out my barbecue and drank a Tuborg with my dinner. I didn't eat on my balcony, though; it's still too chilly.

Veggie burgers (Yves brand) with a mahammar mayo (roasted red pepper, chipotle, pomegranate molasses, garlic, sea salt, walnuts).

Grilled romaine hearts with julienned portabello and red pepper with lime, jalapeno and cocoa dressing (lime, cocoa, tamari, jalapeno, nutritional yeast and sunflower oil).

Grilled pear (pear and a little sunflower oil).

The best thing about grilling is that it brings out interesting flavour layers in the ingredients themselves. Grilling romaine lettuce, for example, really broadens and sweetens the flavour.