Coconut Chia Vanilla Bean Ice Cream

Coconut Chia Vanilla Bean accidental Ice cream!
(Serves 4) Vegan, Gluten-Free
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This is a quick in between post from my A to Z challenges this month. As I began to mention yesterday, I attempted to create coconut chia cream to add an additional layer to the parfait – thinking the chia seeds would aid in thickening the coconut milk. I’m guessing now that I didn’t use enough. So I abandoned that mission yesterday and only used the cashew/macadamia cream and created a simple coconut whipped cream instead. Yesterday, I refrigerated the cream mixture overnight, while that was chilling and setting, I also had the chia seed/coconut mixture being refrigerated also. The next morning I realized that it didn’t set, left it in the fridge and went off to work. Later that evening, I whisked the chia/coconut mixture and poured it into a large 9×13 glass dish and popped it in the freezer. This resulted in amazing ice cream. Enjoy!

Ingredients:
1 (13.5 oz) Coconut Milk
2 Tbsp Raw Blue Agave nectar
½ Vanilla Bean, scraped
2 Tbsp Chia Seeds

Directions:
-Blend together Coconut milk, Vanilla bean and Agave. Remove from blender and pour into a glass bowl, stir in chia seeds. Cover and refrigerate, overnight – I’m sure a couple hours would probably be good too.
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-Stir again then pour into large glass dish I used 9×13. Place in freezer – after a couple hours I scraped with a spoon to scoop out ice cream, enjoy!
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-I saved the remaining in a airtight container.

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Kiwi Parfait

Kiwi Parfait – Raw
(Serves 4) – Vegan, Raw, Gluten-Free
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K for Kiwi! Kiwis are loaded with Vitamin C as well as antioxidants, dietary fiber and potassium. I love when ‘mistakes’ happen in the kitchen and creates something new and better! Originally when I created this recipe, I envisioned a layer of coconut milk with chia seeds, however, the coconut milk coupled with the chia seeds didn’t set as I intended – it was very loose. The cashew/macadamia cream goes a long way, it turned out that I didn’t really need the additional cream after all. – I still made the coconut whipped cream as a topping, you can easily omit. So with regards to the ‘mistake’ there’s no way I was to get rid of the coconut milk or the precious vanilla beans I used…so I made ice cream! Enjoy – I’ll be sharing my coconut ice cream shortly. 🙂
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Ingredients:
6-8 Kiwi, chopped
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
½ Vanilla Bean, scraped
3 Tbsp Blue Agave Nectar, divided
1 Can ( 13.5 oz) Coconut Milk Whipped Cream, optional (omit for raw)
Raw Walnuts, optional

Directions:
-Soak nuts for at least 3 hours. Rinse and Drain.
-Blend nuts, water and 2 Tbsp Agave in high-speed blender for about 3 minutes until creamy and smooth. Remove then place in bowl, cover and refrigerate overnight.
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-Split the Vanilla bean open and scrap the pod to remove the seeds.
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[At this point to keep the recipe raw – just add the vanilla bean to the cashew ‘yogurt’] or add coconut whipped cream to top.

Easy Coconut Whipped Cream:
-Refrigerate can of Coconut milk overnight. Remove from refrigerator – open can: cream should have separated from coconut water.
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-Remove the cream and reserve the water/liquid for smoothie or other preparation.
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-Add the cream to a bowl with vanilla beans and 1 Tbsp Agave then whip with hand mixer.
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Coconut Whipped Cream!

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-Begin to layer parfait: Kiwi, Cashew/Macadamia cream, Walnuts-optional. (I use 1 to 2 kiwis per parfait. You can top with coconut cream, if using.

K

Carrot Ginger Soup

Carrot Ginger Soup (Serves 4-6)
Vegan/Gluten-Free

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I was inspired to create this soup after a story my husband shared with me upon coming home from work just the other day. While at work a man sparked up a brief conversation with him in passing…“The gentleman at 58, retired, had a degenerative eye condition where he was losing his sight. He didn’t name the condition but mentioned how the doctor wanted to put him on medication. Instead, he began to eat a bag of carrots a day until he miraculously rejuvenated his eyes back to 20/20; he doesn’t even need glasses anymore. Since his vision was restored, he went from a bag a day to now a bag a week. The man added that the bible teaches that one must Eat to Heal.”

So what’s up doc? While I cannot prove the validity of the stranger’s story I was certainly intrigued. Seems logical…carrots are great for you! They are rich in antioxidants and beta-carotenes. The body converts beta-carotene into Vitamin A, which is important for immunity, eye health and promotes healthy skin. This carotenoid is also found in sweet potatoes, another ingredient in this soup. Along with the antioxidants and beta-carotenes, sweet potatoes are a good source of Magnesium, Vitamin B6, Potassium, Iron, Vitamin C and D. The coconut milk in this recipe helps make it velvety smooth. Additionally, it is a good source of Iron, Potassium and Protein. This feel good soup would not be complete without ginger to spice things up. Great for immunity, digestion, blood circulation and it is popular for its anti-inflammatory properties.

As I listened intently and relished every word of Seth’s encounter, it truly made me re-evaluate my relationship with the frequently underrated Carrot…the star of this recipe. Thanks again to my hubby, the great narrator, for sharing that story.

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Ingredients:

1 ½ Tbsp Extra Virgin Olive Oil
3 stalks of Celery, chopped
1 medium white Onion, chopped
10 Whole black Peppercorns or ½ Tbsp
2lbs of Carrots, peeled/chopped
1 medium Sweet Potato, peeled/chopped
2 cans Coconut Milk, divided
2 Cups Water, divided
1 (2inch piece) Fresh Ginger, peeled
½ Tsp Garlic powder
½ Tsp Curry powder
½ Tsp Salt

Directions: – One Pot Meal

-Heat Olive oil over medium heat. Sauté Celery, Onions and Peppercorn for about 5 minutes.

-Add Carrots and Sweet Potatoes and continue sautéing stirring occasionally for another 7-9 minutes.

-Add 1 can of Coconut milk plus 1 cup of Water. Continue to cook for another 5-7 minutes or until Carrots and Sweet Potatoes are tender.

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-In Batches: Add soup mixture to blender (about 2 ladles at a time). Blend until smooth adding remaining Coconut Milk and Water to blender to help thin mixture during blending. I blended entire recipe in three batches.

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-Add fresh Ginger during blending process. Note: You may grate the ginger first before adding to blender also.

-Once soup has been blended, return to pot. Bring to slow boil and add remaining seasonings.

-Reduce heat and simmer for another 5-10 minutes before serving. Add a drizzle of Sriracha for added heat, optional. Enjoy!

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Corn Chowder – I smoked it!

Vegan Corn Chowder
(Serves 6-8) – Vegan, Gluten-Free, Soy-Free

My husband and daughter both especially enjoyed this soup. He said, “Best corn chowder ever” and she just devoured it. Towards the end Jasmine tipped that bowl to get the last drop and when she came up for air she asked for more. My son enjoyed it also but it was a little too kicked up for him. You can certainly tone down the spice level to your liking. The smoked paprika and liquid smoke in this soup take it to another level and compliments well with the heat which is tamed by the coconut milk, in my opinion. You can enjoy this soup year-round with frozen organic corn or try fresh local corn when it’s in season (I would use 8-10 ears).
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Smoked Corn Chowder

  • Servings: 6-8 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Credit: VeganRescue.com

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion
4 Garlic cloves, chopped
¼ Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
2 Tsp Liquid Smoke (vegan friendly)
2 (16oz pkgs) frozen Sweet Corn
½ Tsp Smoke Paprika
¼ Tsp Curry Powder
½ Tbsp Salt
1 Scallion (Green Onion), chopped
¼ Cup Nutritional Yeast
½ Cup Coconut Milk

Directions:

-In a large stockpot heat olive oil and sauté onions a few minutes until translucent.
-Add garlic cloves and red pepper flakes heat through just for another minute.
-Add vegetable broth, liquid smoke, paprika, curry, salt and corn, bring to a boil and them simmer until corn is tender about 8-10 minutes.
-Add scallion, nutritional yeast and coconut milk then simmer for 5 minutes.
-Pour half the soup into a blender or use stick/immersion blender and puree until smooth yet chunky.
-Add a little sprinkle of smoked paprika before serving. Enjoy! 


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