Ooooh how I sometimes crave ice cream! As a vegan it’s not always easy to find ice cream, as most ice creams are made of cow’s milk cream…
Hence my huge happy surprise when I discovered nice cream! Ice made of frozen bananas! It’s super easy, healthy and cheap. Often you might not know what to do with overripe bananas, so from now on, trust me, you’ll simply make nice cream out of them.
Preparation
Peel, slice and freeze a very ripe banana/ some bananas.
Mix the frozen banana(s) in a blender or using a handheld blender or a kitchen machine.
Variations
From here you vary according to your desires and the available ingredients. Some examples:
Chocolate nice cream: blend in 1-2 tbsp of cocoa powder & some small pieces of black chocolate.
Raspberry nice cream: blend in a handful of (frozen) raspberries.
Blueberry nice cream: blend in a handful of (frozen) blueberries.
Bounty nice cream: blend in 1-2 tbsp of cocoa powder,1-2 tbsp of grated coconut and 2 tbsp of coconut milk or cream.
Acaibowl: add 1-2 tbsp of acai powder to your nice cream, blend. Add toppings such as granola, blueberries, goji berries, banana, coconut shavings, chocolate sprinkles, …
Peanutbutter nice cream: blend in 2 tbsp of peanut butter and some nuts of your choice.
On a lazy sunday evening I decided to cook some soul food. Hence I came up with the following recipe. You can replace the parsley with cilantro or mint. You can replace the cauliflower by broccoli or kale. The quantities are estimates, I used these and have enough food for 3 to 4 meals :-).
I’ve shared the recipe for the roasted cauliflower before here.
You can make the tahini dressing in a larger quantity, it stays well for a couple of days (or even a week) if you keep it in the fridge and tastes great on a variety of dishes (in wraps, on salads, …).
Ingredients (4P)
1 cup of quinoa
1 cm ginger root (or more)
1 or 2 garlic cloves (optional)
Coconut oil
1 cauliflower
Spices mix (garam masala, turmeric, cinnamon, paprika, cumin, …), about 1 tsp of each of the herbs of your choice
Black pepper
Salt
Olive oil
Fresh parsley
1 cup of lentils (I used brown lentils)
1 tsp of summer savory (dried herbs, to improve digestion)
2 tsp of tahin
Juice of 1/2 a lemon (1 to 2 tsp)
Preparation
Cut the cauliflower in florets (equal size) and wash
Prepare the spice mix for the cauliflower: mix enough olive oil with the spice mix to coat all the cauliflower florets, add some salt & pepper, leave to soak in the spice mix for about 15′
Rinse the quinoa
Rinse the lentils
Boil water (2 cups for the quinoa and the lentils each)
Preheat the oven at 180°
Put the cauliflower florets on a baking sheet in the oven for about 30′, turn the florets after about 15′
Meanwhile, add 2 cups of boiling water to the lentils, add the summer savor herbs and leave to simmer until all the water is absorbed (about 20′), add salt only when the lentils are cooked
Peel and cut the ginger & garlic, stir fry in some coconut oil
Add the rinsed quinoa and stir for 1 or 2 minutes, add some salt (if desired)
Add the boiling water to the quinoa mixture and leave to simmer until all the water is absorbed (about 20′)
Wash the parsley and cut using scissors
Mix the tahin with 1 or 2 tsp of lemon juice and 2 to 4 tbsp of water to obtain the desired consistency. If it’s too thin, add more tahin, if it’s too thick, add more water. You can add a pinch of salt & some pepper
Blend the lentils in with the cooked quinoa, add the parsley, decorate with the roasted cauliflower florets and sprinkle the tahini dressing on top.
It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions.
Ingredients
40 g ginger root
1 chili pepper or hot pepper
500 gr pumpkin
1 leek
2 carrots
200 g white cabbage
200 ml coconut milk
800 ml filtered water
juice of 1/2 lemon
200 g chickpeas (precooked)
50 g wok noodles
2 tsp curry powder or garam masala
1 bunch of fresh cilantro
Coconut oil
Salt & pepper to taste
(1 onion)
Preparation
Peel the onion and the ginger.
Cut the pepper in half and remove the seeds.
Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
Add the pumpkin, carrots, cabbage and leek to the mixture.
Let it all simmer for a couple of minutes, then add the curry/ garam masala.
Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
Add seasoning to taste & add the cilantro just before serving.
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