September 25th, 2005

vegan soft serve?

Alright, I have a bit of a problem.

My friend works in the home department of the Bon-Ton and with sales and her discount, I'm not the proud owner of a $8 ice cream maker. Unfortunately, it's a "soft serve" maker, and it says on the box not to use hard ice cream recipes. I'm wondering two things. 1) do you think that since vegan ice cream never seems to get as hard as dairy ice cream, that I could get away with using regular recipes for vegan ice cream and 2) does anyone have any soft serve recipes? I saw lots of regular ones for regular makers in the FAQ, but I'm not sure if that will work!! Thanks!!

Millet Cheese Cake (Soy & Wheat Free)

I try to avoid soy, wheat, too much sugar, and anything unhealthy in general, which makes cheese cake pretty difficult. This recipe turned out *great* though, and it's perfectly healthy too. I made it for a dinner party where it was approved of by non vegan-health-nuts too. ;)

Millet Cheese Cake (Soy & Wheat Free)

1 Cup Millet
1 tsp. salt
2/3 cup cashews
2/3 cup of lemon juice
2/3 cup maple syrup

- Cook millet in 4 cups of water until water is absorbed but millet is not yet dry.
- Cool, and blend all ingredients until very smooth. It's thick, so use a food processor.
- Pour into a pie plate and refrigerate.
- Top with the fruit topping

Fruit Topping

12 oz Apple juice concentrate (not diluted)
4 Tbsp Cornstarch mixed with 2 Tbsp of HOT water
16 oz Frozen berries (I used strawberries)

- Heat berries in apple juice until thawed
- Blend in the blender until smooth (or leave it a bit chunky)
- Put it back on the heat
- Mix the corn starch and hot water until there are no chunks and add it to the sauce
- Bring it to a boil while stirring constantly, then take it off the heat and stir.
- Refrigerate

You could use a crust for the cake, but it's already very heavy so I left it out. The fruit topping turned out really great.
I got this from here with a few variations.

Brazil Nut Spread

I had some Brazil nuts lying around, and I had no idea what to do with them. Here's what I came up with, it's not half bad.

1.5 c Brazil nuts
1 T vegetable oil (like corn or canola)
1 t blackstrap molasses
2 t maple syrup
1/4 t cinnamon
1/4 t vanilla extract

Blend the nuts and oil in a food processor until the mixture starts to form a mass. Add more oil if necessary. Add the rest of the ingredients and process until it's as smooth as you want it.

It tastes pretty good as a peanut butter replacement for sweet stuff, but since Brazil nuts are so mild, it'd probably be good as a savory spread using olive oil and herbs instead of the vegetable oil and cinnamon.

snickerdoodle recipe and avacodes

i had my first snickerdoodle today from alternative baking. possibly the BEST COOKIE EVER. but they're 2 dollars each, and whole foods asks for like 3 dollars at the store. and theyre huge and i eat the entire thing as a snack and i'd rather make little guys i can consume more cautiously. i am really curious to being able to make my own, but i want to make sure they taste identical to these. any help?

kind of a long shot.

oh yeah while i'm at it. i bought 5 avacados on sale about a week ago. because they were on sale they were flying out the door and the ones i got were extremely hard and not ripe. i figured i'd allow them to ripen in the fridge, but for the past 7 or so days they haven't done a thing. is it bad to take them out of the fridge to allow them to ripen? will that make them spoil?