Looking for any easy vegan palate cleanser or dessert? Or perhaps a healthy finish to a lavish meal? Try this Apple Cider Vegan Ice Cream.
Apple Cider Ice Cream
- 1 cup (235mL) soymilk, divided
- 2 tablespoons (16g) arrowroot powder
- 1 cup (235mL) organic apple cider
- 2 cups (470mL) soy creamer
- ¾ cup (150g) sugar
- 1 tablespoon (15mL) vanilla extract
In a small bowl, combine ¼ cup (60mL) soymilk with arrowroot and set aside.
Combine apple cider, soy creamer, remaining ¾ cup (175mL) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600g).
This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve.
- 3 1/2 cups coconut milk, divided
- 2 tablespoons arrowroot powder
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 3/4 cup shredded coconut
In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside. Mix remaining 3 1/4 cups coconut milk in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to you ice cream maker’s instructions. In the last few minutes of churning, add shredded coconut.
The fruity flavors in this salad combine with the crunch of jicama for a refreshing start to a Latin meal.
- 1 mango, peeled and chopped
- 1 jicama, peeled and chopped
- 1/4 red cabbage, chopped finely
- handful dried cranberries
- 2 tablespoon honey mustard
- 1/2 lime, juiced
- 2 tablespoon dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Combine all salad ingredients. Mix dressing ingredients and stir to combine. Add dressing to salad and toss. Serve immediately.
Optional: Top with your favorite vegan feta or raw tofu.
A favorite of jazz legends, born in speakeasies where late night blended into early morning, fried chicken and waffles is the ultimate mash up of sweet and salty.
For the Waffles:
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups soymilk
- 1/4 cup melted non-dairy butter
- 3 tablespoons brown sugar
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, butter, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture. Stir as little as possible – until it is just blended. Cook on a waffle iron for 3 to 5 minutes, generously greasing both grills with oil or butter before each waffle.
For the Chicken:
- 2 cups unbleached all-purpose flour
- 4 tablespoons cornmeal
- 1/2 cup water
- 2 tablespoons baking powder
- 1 pound mock chicken
- 3 1/2 cups vegetable oil
- Vegan margarine
Mix together the flour and cornmeal in a deep bowl. In a separate bowl, place 1/2 cup water.
Add 1/3 cup of the flour mixture to the bowl of water and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the chicken into the batter, then dredge each piece of chicken into the flour mixture and coat.
Fry chicken pieces in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
For snacking, slice the waffles into strips and cut small “popcorn” pieces of chicken before frying. Serve hot with butter and maple syrup.
An adult take on a classic childhood treat.
- 1 cup soymilk, divided
- 2 tablespoons arrowroot powder
- 2 cups soy creamer
- 1 ounce Godiva chocolate infused vodka
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 cups dark chocolate chips, divided
- 1 tablespoon vanilla extract
- 1 cup miniature marshmallows, lightly toasted
- Graham crackers
In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa powder, and 1/2 cup chocolate chips into a medium-sized saucepan. On low heat, stir frequently until chocolate chips melt, then bring mixture to a boil. Once it begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract and vodka.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add marshmallows and 1/2 cup chocolate chips.
To make the ice cream sandwiches, simply melt 1/2 cup chocolate chips and drizzle on bottom graham cracker layer. Place a scoop of s’more ice cream on the melted chocolate and top with a graham cracker.