Tag Archives: no oil

Vegan Chocolate Ice Cream

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Sweet potato??? really??? was my first thought when I came across this ice cream recipe. I was very intrigued by it because of the ingredients… ONLY 4 INGREDIENTS!!! Now who wouldn’t want to make this??

I have had great success with Brandi at The Vegan 8 recipes which was another reason to test this one. Well we have been blessed with another heat wave :( and we want something cool and sweet. I typically do not use coconut milk, but with this being ice cream, I felt it would be necessary for the full creaminess effect. After I had blended everything (which BTW, you just put it all in a blender, so easy!) I had to taste test. Um, well I could have kept taste testing, this stuff is seriously delish! so I can only imagine how it will be when it is ready to come out of the freezer… DEVINE!!

Yup, that is sweet potato and dark chocolate!

Yup, that is sweet potato and dark chocolate!

 

Even though the coconut milk adds fat, it isn’t very much compared to the cream in packaged ice cream.  The processed fat and dairy which comes with a price to your health.  Our bodies can digest this easier as it is plant based. The sweet potato is loaded with Fiber, Vitamin A (Beta-Carotene), Vitamin C, Vitamin B-6, Potassium, Calcium, Magnesium and also has protein and carbs, all of which come from the natural source. All the more reason to splurge once in a while with a cold treat!

 

Waiting for the chocolate to melt.

Waiting for the chocolate to melt.

 

Ingredients you will need: Serves about 4 cups

Canned coconut milk (you can use light coconut milk) be sure to shake before opening
Dairy free chocolate chips I use Enjoy Life Dark Chocolate Morsels
Cooked mashed and packed sweet potato (not yams)
Pure vanilla extract
Sea salt

 

Recipe here: The Vegan 8 – click here for recipe

 

Directions:

Cook the sweet potato however you prefer. I used a microwave because I want to make this quick and I was excited to get it in the freezer :) If you choose to bake it, bake at 400 degree F with skin on until soft. Do not steam or boil it.

Once the potato has cooled, peel and mash it really well. No lumps or skin. Pack it into 3/4 cup and add it to the blender.

Continue with adding the vanilla, coconut milk and salt. But do not blend yet.

Melt your chocolate chips your preferred method. Be sure to not get the chips too hot as they will burn easy and will be useless. Also try not to eat all the chocolate ;) I used my setting on my microwave, heat for about 15 seconds then stir and heat again until about 90% is melted then remove and continue to stir until all chips are melted.

Add the melted chocolate to the blender, scraping every bit of chocolate you can from the bowl into the blender.

Adding the melted chocolate to the blender

Adding the melted chocolate to the blender

 

Blend all ingredients until completely smooth. Taste test, and adjust if needed. I didn’t add anything extra to it, it tasted amazing just as is and I could have kept tasting it!

I poured mine into an ice cream storage container as I do not have an ice cream maker. If you have an ice cream maker, use it! Using the storage container, you will need to return every 30 minutes to stir to get your desired consistency. Best to set a timer for 30 minutes as a reminder and it may take at least 2-3 hours to get it to set.

Now it may not last long enough to be in the freezer overnight, but if you do have some just take it out to thaw for about 20-30 minutes to soften. Also, remember every time the ice cream is removed, thawed, and put back in the freezer, ice crystals form. My guess is that there won’t be much to worry about that. You could always pour it in individual containers for single servings.

making choclate ice cream

Mexican Tahini Sauce

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Veggie burgers are made almost once a week, per request. I do my best to change them up, but sometimes it needs a sauce or topping that just gives it that BAM! Well, this Mexican Tahini Sauce from the lovely The Vegan 8, just knocked my socks off! Bonus, lots of savory flavor and it is oil-free!!

This sauce is very versatile with veggie burgers and on top of veggie bowls. Veggie burgers and bowls are made almost daily around here because they are super quick and easy.  Especially if you need to use some veggies that are on the last day or two, throw them together with a sweet potato or potato and some beans and you are good to go! This sauce would be great on some tacos as well.

Recipe Inspired by: The Vegan 8 – click here for the recipe

Veggie and sweet potato bowl with Mexican Tahini Sauce

Veggie and sweet potato bowl with Mexican Tahini Sauce

 

Definitely prefer this sauce on bowls of mixed veggies and greens.  The kids did not take to the sauce.  Which is fine as I am glad they tried it before turning their noses up without tasting it. Just means more for me!!

lunch bowl w_tahini

Go-to lunch bowl lately, different veggies each time but can’t go wrong, YUMMY!

 

 

Veggie Burger with Mexican Tahini Sauce

Veggie Burger with Mexican Tahini Sauce

Kale Salad with Spicy Cilantro Dressing

This is a post from a couple years ago, and it’s just too good of a recipe to not share again.

Well this 98+° weather we are having here is leaving me with little motivation to cook in the kitchen, especially with an air conditioner on its last breath. Easy, cool, crisp and delicious is what I am going for during these next few days of heat. The fridge has been stocked with lots of fruit, greens and easy fixins to toss in a bowl for when it’s time to get our munch on. I have some dressings made but am always looking for new ones to try. Shannon at The Glowing Fridge is such a bright light and makes the most delicious recipes, and this is one I have been wanting to try and I had just about everything but some I modified for what I did have. If you like spicy hot (but doesn’t leave you sweating) and bursting with flavor, then this is one I recommend trying.

 

putting the fixins together

Recipe Inspired by: The Glowing Fridge

Serves: 4

Ingredients:

6 cups de-stemmed chopped kale (I used half kale & half spinach)
1 cup of quinoa (I didn’t use this in the first batch that is why it is not in my picture)
1/2 red onion or 1 shallot, chopped (I chopped about 5 green onions as that is what I had and it tasted fine)
1 can black beans
1 cup organic sweet corn

Spicy Dressing:

1/4 cup water
1/4 cup fresh lime juice
1/4 cup hot sauce of your choice (I used Franks Hot sauce)
1/4 cup fresh chopped cilantro
1 clove garlic, minced
1 generous teaspoon maple syrup
1/2 teaspoon cumin
sea salt and pepper to taste

spicy dressing (2)

 

Directions:

Cook quinoa according to directions if not already cooked. (I did not use warm quinoa)

In a large bowl add the kale and the onion.

Once the quinoa is done cooking, add in the black beans and corn to the pot with the quinoa and mix it up. Add the quinoa mixture to the bowl with the kale and mix.

Prepare the dressing by mixing all ingredients in a bowl.

I added chopped avocado and cherry tomatoes, but you could add any vegetables you’d like.

Note: I had pre cooked quinoa in the fridge so I used that and did not heat any of the ingredients and it tasted great. I also used both kale and spinach and it was delicious. Also depending on if you want a warm or cold salad, you can’t go wrong. The dressing can be modified to how hot you like by adding less or more hot sauce.

 

The Vegan 8’s Life Changing Pancakes

Whoa Nellie!!  Back it up, whip these pancakes up, and let’s just sit and mow these bad boys down!

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Carrot Noodle Salad

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Tossing a bowl of chopped or spiralized raw veggies with fresh squeezed lemon and lime juice, vinegar and a few shakes of some spices, turns into a flavorful dish. I usually just add a little of this and that, and taste until I like the flavor. Sometimes the juices will be a bit to tart/sour so I will add a little honey or pure maple syrup to balance it out. The family tends to go through phases of eating lots of raw ingredients and then cooked, mostly due to the season but we definitely need to include more raw into our meals. I have become a huge lunch/dinner bowl muncher by mixing up what ever vegetables, fruits, grains or legumes that are in the fridge and tossing them into a bowl. It seems to be the most satisfying and easy meal. Plus it cleans out the fridge!

When the weather warms up this salad bowl is just so refreshing. IT can be a great side dish, starter dish, lunch or straight up dinner. I have found that this salad is best soon after it is made and the next day.  I recommend that it does not be stored in the refrigerator for more than 2 days. So without further ado, this quick fresh salad bowl will tantalize your taste-buds!

 

raw chick pea salad #2

 

Ingredients:

1 can of organic chickpeas or 2 cups
2 large carrots (2-3 depending on size)
1 large organic cucumber (cut in fourths – slice in half, then slice again in half and chop)
1 cup chopped bell pepper (optional)
1/4 cup organic edamame (optional)
1/4 cup finely diced onion
1/3 cup fresh chopped cilantro
3 tablespoons fresh squeezed lemon juice (about 1.5 lemons)
1/2 teaspoon chia seeds or sesame seeds

Ingredients for the first dressing:

2 tablespoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill
1/8-1/4 teaspoon garlic powder

Ingredients for the final dressing:

2 tablespoons rice vinegar
2 tablespoons local honey

 

raw chick pea salad

 

Directions:

Pour and whisk all the ingredients for the first dressing in a small bowl.

Using a medium sized bowl, add the chickpeas, onion, chopped cilantro, bell pepper (if using), and the chopped cucumber.  Pour the dressing into the bowl, mix thoroughly and set in the fridge.

Using a spiralizer or gadget of choice, curl the carrots and remaining cucumber into noodles and set aside.

Using the small bowl from the first dressing, whisk together the rice vinegar and honey.

Pull out the bowl from the fridge and add in the noodles and pour the final dressing and mix well.  Top with chia seeds or sesame seeds and enjoy!

 

Fallnola

The girls have been putting in a request for granola lately and it is something that I have wanted to try. Our mornings and evenings have been cooling off which is feeling a little like fall as well as making it tolerable to use the oven more. Ava has been on a smoothie bowl fixation and the granola is what she said was missing. The evenings have been long with all the baking and taste testing, I figured granola should be pretty easy to put together. Well it sort-of was, getting the spices (flavor) down was a little harder than I realized because I wasn’t measuring, I was adding and tasting until I liked the taste. After the second batch, I felt I had it figured out. One of the convenient things about granola, you can kinda add what you want in it. This is the recipe for one of the batches I made and the flavor had a “fall” feeling.

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Mashed Potatoes

Oh MY! These mashers are not just for the Holidays! But the holidays are upon us, so add this to your menu!  I made these last year for Ava’s classroom that did a Thanksgiving Feast at school and I somehow managed to volunteer myself for mashed potatoes, I don’t ever make mash potatoes. We are not a family who eats a ‘traditional’ Thanksgiving meal but there are 3 family members who love mashed potatoes.  Because they were so simple and flavorful, I have decided that this is definitely a recipe to be made whenever mashed potatoes are part of a meal!

Brandi over at the Vegan 8 is genius with her minimal ingredient recipes and I love trying them out. We have had success with just about every recipe we have tried. I saw these come through and thought, perfect timing!! This dish is buttery and creamy and they do not have any of those ingredients in them!! Win Win!!

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Tacos with Sweet Potato Wedges

Our family tends to eat our fair share of beans and legumes, rice, millet or quinoa and veggies all mixed together in some form.  I love that they offer versatility, are filling yet satisfying and full of yummy goodness our active bodies thrive on. These ingredients haven’t failed me and adding different mixes of spices to them gives them a variety in taste.  Sometimes potatoes are added as well. Whether we packed them in a tortilla, fill a taco or toss in a bowl, some of our favorite meals are created with these staples.

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