July 12th, 2010


Ice Cream with Clear Jel

Hopefully, someone on this forum can help me out.

Last summer I checked out a vegan cooking blog and the blogger was experimenting with ice cream recipes. She finally settled on using Barry Farm Clear Jel as a thickener in lieu of the more commonly used arrowroot because, she claimed, it made softer ice cream and tended not to crysallise easily. I bought a 1 lb. bag of the stuff (which is usually used for making jams/jellies, apparently) and just never had a chance to make any ice cream.

Now that I'm ready to roll, I can't for the life of me find the original blog. Does anyone know what blog I'm talking about? If not, does anyone have any ice cream recipes that utilise Clear Jel? I know it can be difficult to work with so I really am hoping to find a recipe that calls for it, rather than just substituting it for the arrowroot in any recipe.


dinner ideas?

I have a package of tempeh that's in the fridge but I really don't have any idea on how to incorporate it into a dish that doesn't taste so nutty. I did make tempeh stir-fry a few weeks ago but I found that I couldn't stand the nutty flavor.

I have plenty of veggies on hand from the garden: Sweet green pepper, wax beans, green beans, two small cucumbers, and one small tomato. I bought two zucchini from the market two days ago and I'd like to use it up for dinner tonight.

I have no allergies whatsoever.

Send me your ideas on here! Thanks xoxo

chocolate chip cookie topped brownies

I want to make some chocolate chip cookie topped brownies for my cake-hating boyfriend's birthday this weekend. I'm pretty sure that this is the best idea ever. If you were making such a thing, would you cook the brownie layer a bit before adding the cookie layer or would you cook them both together?

I'm using this recipe (text below cut) as inspiration, with the choco chip cookies from VWAV and an as-yet-to-be-determined gooey brownie recipe.

I don't understand how one would "spread" cookie dough over a brownie batter, since the batter is usually much thinner than the dough. Does the cookie recipe below the cut look thinner than a typical cookie recipe?

I might just drop chunks o' cookie dough into the brownie batter to make sort of a polka-dotted pattern, but I'm not sure if that would result in funny baking results.

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