Starr’s “Cashew Butter Ice Cream with Raspberry Ginger Coulis” from The Misfit Baker – Nut Butter Blast entry #2

Starr’s “Cashew Butter Ice Cream with Raspberry Ginger Coulis” from The Misfit Baker – Nut Butter Blast entry #2

This year, I’ll be featuring a different blogger each month with their favorite nut butter or seed butter recipe and could be sweet or savory.  From the lovely Starr over at The Misfit Baker today, I’m happy to share her creamy, rich vegan ice cream.  Just perfect for a Valentine’s Day dessert folks!  Check it out: ♥ Reading through the contributions to last year’s Canned Time event, “Favorite Family Desserts – Veganized“, I was blown away by the amazing array of treats featured, from cookies to cakes to pies, all crafted by some very talented food bloggers. So obviously I jumped at the chance, when Angela invited me to participate this year! For 2016, she chose the theme “Nut Butter Bash”… Doesn’t that sound fun?!… So all the recipes have to use some kind of nut or seed butter. Seemed easy enough at first, but since my recipe was going to be a February post, I decided that it should also have a Valentine’s Day sub theme. The more I thought about it, the more I realized that nut butters just aren’t very romantic or sexy. Sometimes inspiration can come from an unexpected source. In this case, it was an ice cream machine. You see, I got one…

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Cruelty-Free Coriander Nectarine Pear Ice Cream Pie

Cruelty-Free Coriander Nectarine Pear Ice Cream Pie

July is National Ice Cream month.  More specifically, July 19th is ‘Ice Cream Day‘ #NatlIceCreamDay So what better way to solute the popularity of the World’s best tasting, most refreshing cool dessert than to team it up with a touch of spice and a whole lot of fresh summer fruits?  The folks at PersonalCreations.com asked if I’d help them celebrate the occasion with a new recipe shown off in one of their kitchen items.  I picked a pie plate for mine because, well, next to ice cream, pie is my all time favorite dessert any time of year.  I just combined my two loves into one big, cruelty-free dish so you wont have to scoop on the ice cream to top your piece of pie.  It’s already inside your pie.  Completely versatile to your own fruit favorites, I simply spiced up my fruits and then blended them in with a good quality Almond Milk Vanilla Ice Cream and poured it all into a pie crust.  More fruit goes on top and a pinch of a new seasoning, for me anyway, Coriander. Exodus, chapter 16, verse 31: “And the house of Israel called the name there of Manna: and it was…

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Peanut Butter Chopped Cherry Ice Cream

Peanut Butter Chopped Cherry Ice Cream

No Cows were harmed in the making of this delectable bowl of ♥  Behind the Myth:  Happy Cows from HumaneMyth.Org In order to maintain uninterrupted milk production, cows are forced year after year to go through an endless cycle of pregnancy and birth, only to have their calves immediately taken from them. Cows and calves cry out for each other as they are separated. All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her vagina. The restraining apparatus used is commonly called a “rape rack.” Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.     After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both…

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Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

 Chocolate Cake.  Evil right?  Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control.  Well, maybe not.  My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.   Re-enter my good friend from last week:   Burdock Root Flour.    I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.   Read on:   If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even.  If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments.  Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.   All hidden in a chewy chocolatey slice of delicious sweet bread.   You say you can’t do chocolate without a scoop of…

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Vegan Cinnamon Swirl Ice Cream

Vegan Cinnamon Swirl Ice Cream

 It’s been a cold winter.  Weeks of single digit temps in the North East and, well, we’re sick of it.  Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring! What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?   Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C.  Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January.  The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up.  This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8.  Of course they’ve had it so much worse further north in New England.  But that doesn’t make us less grumpy here.  I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the…

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Virtual Vegan Linky Potluck Week 9

Virtual Vegan Linky Potluck Week 9

Sometimes, Vegans are just resigned to never be able to enjoy some old favorite flavors again.  A lot of these fond memories involved creamy concoctions with lots of sugary thickeners.  Like Blizzard Ice Cream Shakes. Well, move over Diary Queen – Vegan Richa has got you matched! My favorite from last week’s V V L P entries.  Awesome recipe Richa ♥ Vegan Cookie Dough Blizzard from VeganRicha.com The Virtual Vegan Linky Potluck  is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories:  appetizers, beverages, sides, soups, salads, breads, main dishes, desserts.  Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins.   Please link back to your blog in your entry.  You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post.    Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE  Here’s how this weekly Potluck works: Click on the link at the bottom of this post to enter the party. Enter the requested info: the…

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Emily von Euw’s ‘rawsome vegan baking’ – Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

Emily von Euw’s ‘rawsome vegan baking’ – Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

  Have you seen this yet?   Emily von Euw’s first compilation of  healthy desserts – all ‘Raw’ all ‘Vegan’ all simple and delicious. At first glance, you wont know what to make first.  Then, with a quick review of the fresh, organic ingredients, you’ll realize just how simple it would be to make them ALL!   I started off with a quick batch of dehydrated Peanut Butter Cookies……I was actually coveting them, hoping my Husband didn’t ask to try one out….they lasted less than 24 hours.  Then I tried chocolate nut butter cups – equally simple and tasty.  Today I have the pleasure of sharing one of Emily’s delectable recipes from ‘rawsome vegan baking’  Banana Ice-Cream Tarts with Salted Nutmeg Caramel!                                                            You’ll say, ‘those  aren’t tarts?’ But that’s the beauty of Raw recipes. You can adapt just about anything into just what you like.                 Same ingredients, different presentation.  Actually, this way you get a bigger serving………so, bowls or tarts, works for me!      …

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Coconut Dulce de Leche Candies and Cream

Coconut Dulce de Leche Candies and Cream

This week I discovered what are likely the cutest and likely the most tasty cookies ever over at  Keepin’ It Kind.  Rika from Vegan Miam had created the cutest little purple cookies you’ll ever see.  And sandwiched between those gorgeous crispy layers was creamy decadent Coconut Dulce de Leche.      Oh my. My dreams of that creamy caramel taste without the dairy started swirling around and around in my head for the rest of the week.  Especially since now I know how simple and inexpensive the ingredients in this magical sauce are;  I just had to make some for myself.  But I also thought about how much I had to get done for the holidays, and how little I wanted to stand by the stove for 2 hours so as not to burn a single spoonful of this heavenly creation.  Of course!  I’d let my little 2 quart crock pot do all the work for me while I slept cleaned and wrapped and got all my work done.  The smell of the creamy caramelizing leche boiling away all day ( 7 hours in total) was a little difficult to ignore though.  I forced myself to do taste test after taste test…

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Vegan Pumpkin Spice Latte Ice Cream

Vegan Pumpkin Spice Latte Ice Cream

One year ago:   Spicy Red Chili Sauce There is a wonderfully creative ice cream recipe on Keepin It Kind.  Its a blend of vanilla and fudge to die for.  Kristy’s  Super Fudgy Marble Fudge Ice Cream was my inspiration for this seasonal variation.  I took Kristy’s  version and switched it to a pumpkin theme.  But without the pumpkin.   All that your tongue really needs to remind it of that favorite autumn flavor is a little clove, some ginger and a lot of cinnamon! There are so many delicious desserts coming up with the holidays  in the next two months,  I wanted a dessert that would compliment  and add to most of them.  It can also stand on its own for a quick after dinner sugar fix. This Pumpkin Spice Latte ice cream foots the bill for me.  Cinnamon, Cloves and Ginger swirled through the vanilla like a flavor rainbow. Most people like vanilla ice cream and this really kicks the vanilla flavor up, and then some.  Whether you try Kristy’s  Super Fudgy Marble Fudge or this variation, you’ll love what a bowl can do for your mood this fall.   Print Vegan Pumpkin Spice Ice Cream Author: Angela @ Canned-Time.com…

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Fresh & Fruity Watermelon Granita

Fresh & Fruity Watermelon Granita

So sorry to see those 90 degree summer humid as soup days go away………..NOT!! I will miss my fresh juicy watermelon though. I had to come up with a way to prolong that sweet fruity taste a little longer into the year. The recipe for for this lovely, lite summer treat couldn’t be more simpler.  Just 4 ingredients and a few hours in the freezer. Watermelon Granita 8 cups of Well Ripened Seedless Watermelon cut into large pieces 1 Cup of Organic Sugar 1/2 Cup of Vanilla flavored Nut Milk  ( I used Coconut) Juice of 1 Lime Combine all ingredients in a blender.  You may need to add the watermelon pieces in batches.  Blend until smooth. Pour the blended mixture onto a cookie sheet or large cake pan.  Cover and freeze for a few hours or overnight. Scrape the frozen watermelon with the tongs of a fork to loosen icy flakes of granita.  I’ve been scraping off just what I need for each serving and leaving the rest solid.  If you don’t have room for a big pan to sit flat in your freezer you can use a deeper pan.  Just freeze it for a longer time.  Keep covered…

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Vegan Toasted Coconut Ice Cream with fresh Blueberries

Vegan Toasted Coconut Ice Cream with fresh Blueberries

Coconut milk is so similar to a full cream, it’s hard to tell the two textures apart.  The flavors of the fresh fruit with the sugary coconut works well and the bite of the coconut shreds make for a tasty bowl of a healthy creamy goodness. Love fresh blueberries.  Love coconut.  Perfect marriage. Print Vegan Toasted Coconut Ice Cream with fresh blueberries! Author: Angela @ Canned-Time.com Recipe type: Dessert Ice Cream   Ingredients 11 oz. Silken Tofu 2 13 oz. cans Coconut Milk – full fat, chilled overnight 1¼ Cup Coconut Palm Sugar or other 1 tsp. Vanilla pinch of sea salt 1 tsp. Cinnamon 1 Tbs. Vanilla Protein Powder (optional) 1½ Cup shredded coconut – pan or oven toasted 1 frozen banana sliced 2 Cups Fresh Blueberries Instructions Combine all ingredients except blueberries in a blender. Pulse until smooth. Transfer to an ice cream maker. Process per manufacturer’s instructions for up to 30 minutes until soft serve consistency is formed. Transfer the ice cream to a plastic container and stir in the blueberries. Freeze until firm. Store in a closed container. Makes about 1 Quart. 3.2.1255 Other fruit to try with this one would be strawberries, peach, blackberry, grapes….anything you like.…

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Vegan Pistachio Ice Cream with Macadamia Nuts

Vegan Pistachio Ice Cream with Macadamia Nuts

My favorite ice cream flavor has always been Pistachio. This recipe I got together last year for St. Patty’s Day really made a fabulous non-dairy version of an old favorite.  I spent a lot of time cracking the nuts open to soak them.  I would suggest trying to get some already shelled.  I sat at the table cracking away and started realizing how many things in my kitchen are ‘Pistachio’ color…………….I guess I like the spring green more than I realized? Soaking the pistachios helps to blend them in with the avocado and flavors the creamers. Doesn’t taste like Avocado, doesn’t even taste like Coconut. Just a big bang of Pistachio and Vanilla flavor which is what I wanted. The Macadamia nuts give it an extra crunch although any nut would be good or leave out the Macadamias and just reserve some of the Pistachio nuts to add in whole.  The texture of the Pistachios was still in the cream on mine too so it’s not purely smooth like regular ice cream would be. Boy, for someone who’s hated missing ice cream since going Vegan, this is like magic.   Love getting to taste my old favorite flavor or ice cream again…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

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Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

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