January 18th, 2006

Ice cream, you scream

I recently got an ice cream maker and I've been going crazy with it since.
I've made Strawberry White Chocolate, something I'm calling Jocques Chocolate Wicked chocolate, Mango sorbet with Cayanne and this, 5-spice. I assume that rice milk instead of soy would change the texture, but feel free to use coconut milk instead of the creamer.


5-Spice Ice Cream

4c soy milk (I used Silk vanilla)
2c soy creamer (Silk French vanilla, but I'm going to try the Hazelnut next)
1/2c sugar (in whichever form you take it)
about 2T 5-spice (5 spice is very much a personal taste sort of thing. Start with 1T and add more until it is the flavor you want)


In a small saucepan, combine soy milk (or substitute), soy creamer (or substitute) and 5 spice. Frequently stir the bottom until it reaches a boil, then reduce the heat and let it simmer 15 minutes. Turn off the heat and stir in the sugar until it has dissolved.
Let cool to room temp, then process whichever way your ice cream machine tells you to. If you don't have an ice cream maker, you may alternatly sit inside your freezer and whisk it by hand, just be sure to use a metal bowl.


It came out well, but next time I'll make the milk to cream ratio 1:1 and maybe steep some star anise or lemon zest.

Marmalade!

In the supermarket this morning I noticed there were Seville Oranges on sale. These are supposed to make the best marmalade, and have a very short season.
(Passed on in the spirit of public information - I don't like marmalade, and so don't have a good recipe to pass on)

recipe help - black bean sweet potato pasta?

EDIT: Success! I roasted sweet potatoes with olive oil, cumin, powdered ginger and dry minced garlic. Then I fried some chopped onion with oil, cumin, powdered ginger and a bay leaf, and added the beans to this to heat through and mix flavours. I mashed up the sweet potatoes, mixed in the beans/onions as they were, to have a contrast in texture, squeezed some lime juice in, and stuffed the mess into the manicotti tubes. The sauce was a mix of tomato-basil pasta sauce and medium salsa. YUMMO! The only change I would make would be to reduce the overall sauce, because it was a bit overpowering. The mix of flavours was great, the salsa kick really brings out the mellow, creamy sweet potato, and the earthy beans.

Thanks for all your suggestions!

* * * * *

Hi!

I have some manicotti shells, a tin of black beans, and two sweet potatoes. I was wondering if these could combine into a delicious dish.

Google has led me to enchiladas and chili.

Do you think either of those could be adapted yummily to pasta? Should I just mash up the sweet potatoes and beans and fill the tubes, and serve with tomato sauce? Should I keep one ingredient for the filling and one for the sauce? Should I forgo pasta altogether and just do one of the recipes above?

Also, I want to take this opportunity to say thanks to you guys for being such an awesome community. The comments I read are always so helpful, and thoughtful, and it's nice.
  • Current Mood: hungry
  • Current Music: Sonar Calibrado mix part 1

zucchini and eggplant

so I have some eggplant and some zucchini that I would like to use in one dish. any ideas? i remember a while back i was looking online and found this easy recipe with just like thin slices of eggplant and zucchini layered with cheese or something (would substitute soy cheese) but I don't remember exactly what it was and can no longer find it. I looked through the index and found eggplant recipes or zucchini recipes so i was hoping somone may have a good idea. Thanks!

St. Louis-style thin crust and a very veggie pesto pizza

accidentally posted to veganpeople the first time around ^_^;;

I'm from StL, as you might know, and the local chains there make friggin' awesome pizza you can't get anywhere else. The crust is very thin and crispy (and no, the thin crust by Pizza Hut is nothing like it!), the sauce is kinda sweet, and a locally-made cheese is used (which means bah for a vegan version ever coming out :-/). Well, my favorite part is the crust, of course, but I didn't want to just slap some marinara and Boca crumbles on it and throw it in the oven. And it's hard to get a pizza with all my favorite toppings anyway, so I gave it a try in my own kitchen.

The crust is yeast-free and super easy to make. In the memories there's a thread about zaftigvegan's quest for the perfect non-fluffy pizza, and even though that's an old thread, hopefully this helps :) The recipe I modified (it was already vegan anyway ^_^) is from AWH: The Recipe Collection.

To serve, cut into squares instead of triangles, then fight over the corner pieces.

Seriously, who needs cheese anyway?

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x-posted to el_nix

Cold Dessert with Chocolate Covered Espresso Beans?

So the corner store has amazing vegan chocolate covered espresso beans... and I can't stop loving them.

I was just thinking they would go really well in some sort of frozen non-dairy dessert or maybe a mousse or something. Memories having been checked and not having exactly what I'm looking for, has anyone got any ideas for desserts that would use these up? I have a blender and freezer but no ice cream maker.

note: in theory, this should lead to more treats, in a larger quantity, and the espresso beans would be spread out over the entire dessert, so it would take less time for me to eat them. in counter theory, i'll probably just buy another bag to replace the ones i've lost.