Milkshake for World Plant Milk Day Book Giveaway

milkshake for world plant day giveaway
milkshake for world plant milk day giveaway

When I started my journey of seeking milk that didn’t come from a cow, the options were very limited. It may have been rice milk and three brands of soy milk. These days you can find milk beverages made from those two bases, alongside others consisting of almonds, oats, peas, hemp seeds, coconut, cashews, macadamias, quinoa, peanuts, pistachios, walnuts, bananas, hazelnuts, and flax seeds.

Plant milks are so popular now that they have their own holiday. Today is World Plant Milk Day, a celebration of plant-based dairy alternatives that is recognized internationally. People all over the globe can find a way to enjoy a milky beverage that is better for their health, the environment, and the animals.

The website behind this celebratory day explains that a “dairy-free lifestyle has the power to make you feel fantastic, now and in the long-term future. You may experience increased energy, less bloating, improved digestion, clearer skin, reduced asthma symptoms, less inflammation, and other lasting health benefits when you make the switch away from dairy.”

In honor of this day, and to offer you a way to easily get involved, I made a plant-based milkshake. The recipe below is from Alisa Fleming’s book “Eat Dairy Free.” If you like Alisa’s recipe and want more, you’re in luck! I’m giving away one copy of her book which includes recipes for meals, snacks, and sweets. To enter the drawing, comment on this post or my posts with the above book picture on Instagram, Facebook, and Twitter. **

Strawberry Cheeseshake

1/2 cup raw cashews
2 tablespoons water
1 tablespoon lemon juice
3/4 teaspoon melted coconut, grapeseed, or rice bran oil
1/8 teaspoon salt
3/4 cup cut frozen strawberries
1/2 cup unsweetened plain or vanilla dairy-free beverage
1 tablespoon agave nectar or sugar
1/4 teaspoon vanilla extract
Graham cracker crumbs (gluten free, if needed) for garnish (optional) (note: I used cacao nibs)
2 fresh strawberries, for garnish (optional)

Put the cashews in your spice grinder or food processor and whiz until powdered, about 30 to 60 seconds.

Put the cashew powder, water, lemon juice, oil, and salt in your blender or food processor and blend until smooth.

Transfer the cashew mixture to an airtight container and refrigerate for 2 hours or more, to allow the flavors to mingle and the consistency to thicken.

Put the chilled cashew mixture, frozen strawberries, milk beverage, sweetener, and vanilla in your blender and blend until smooth and creamy.

Pour the shake into 2 glasses and garnish each.

Until next time, happy non-baking!

** Contest ends 8/27/21 at 11:00 AM PST. Open to US residents only. Void where prohibited. One winner will be chosen at random and announced in the comments.

Ice Cream Sunday

Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust
Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust

It’s so hot right now and I crave something deliciously satisfying to tickle my tastebuds. It’s Sunday and I need ice cream. And not just any run-of-the-mill ice cream, but a creamy delight with a chocolate crust. Luckily, I have a can of Twrl Hojicha Milk Tea that I’ve been wanting to use to make ice cream. The roasted green tea flavor will shine when complemented by a swirl of fruit jam and an earthy tasting cocoa crust.

I cobbled together two recipes to make my creation. The crust recipe was chosen for the earthy lucuma powder in it, although I reduced the amount so I could add cocoa powder in its place. If you don’t have lucuma, you could try another deep flavored dry sweetener, such as coconut sugar. The ice cream filling was altered to use the tea in place of water, with a little less sweetener so the green tea aroma could come through. The last feature of this dish was the apricot jam I swirled throughout the ice cream. Don’t leave it out — it’s a game changer for bringing the tastes together.

Thanks goes to the folks at Twrl Tea for providing the tea for my creative testing.

Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust adapted from Rouxbe Culinary School and VeganRicha

for the crust
3/4 cups almond flour
1/4 cup lucuma powder
2.5 Tablespoons cocoa powder
1/4 cup maple syrup
1/4 teaspoon vanilla extract
pinch fine sea salt
for the ice cream
1 cup raw cashews, soaked for 3 hours then drained
7.5 ounce can Twrl Hojicha Roasted Green Milk Tea
1 teaspoon apple cider vinegar
1.5 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 Tablespoons vegan sugar
3 Tablespoons refined coconut oil, in solid form
for the swirl
4 Tablespoons whole fruit apricot jam

Line a 9 x 5-inch loaf pan with parchment paper, leaving excess hanging over the sides. Set aside.

Place the almond flour, lucuma and cocoa powders, maple syrup, 1/4 teaspoon vanilla, and sea salt in the bowl of a food processor fitted with a metal blade. Pulse to combine into a fine crumble that just holds together when pressed between your fingers. Transfer this crust mixture to the lined loaf pan. Press it down firmly with your fingers, or the bottom of a glass, to create an even layer. Place the pan in the freezer while you make the ice cream.

Wipe out the food processor bowl, then add the cashews, Twrl tea, apple cider vinegar, lemon juice, 1/4 teaspoon vanilla, sugar, and coconut oil the bowl. (Note: if your food processor can’t handle this much liquid, then place the ingredients in a blender). Process until smooth, scraping the sides of the bowl down as needed. The mixture may look lumpy at first; keep going until it is creamy.

ice cream with Twrl Hojicha Tea
ice cream with Twrl Hojicha Tea

Take the pan from the freezer. Pour the ice cream over the crust and smooth it out. Return the pan to the freezer for 15 minutes for the ice cream to harden slightly. After 15 minutes, remove the pan from the freezer. Drizzle apricot jam over the ice cream and swirl it in with a toothpick. Return the pan to the freezer for two hours. When the ice cream is firm, take the pan from the freezer. Remove the ice cream by grabbing the parchment overhang to lift the loaf out. Place the loaf on a cutting board and cut slices with a warm knife.

Until next time, happy non-baking!

National Ice Cream Day Cake

national ice cream day cake

national ice cream day cake

Today is National Ice Cream Day, and I almost missed it! I wanted to celebrate by assembling an ice cream cake, and rapidly because the weather was heating up. So, I looked to my favorite chocolate cake, the Easy Chocolate Cake Pan Cake. With the vanilla ice cream in my freezer and a few dessert syrups, I was ready to go.

The Easy Chocolate Cake Pan Cake had previously been adapted to high altitude and veganism on the blog. To ensure that I had a strong structure for this cake to hold up to ice cream, I omitted the chocolate chips when it was baked. Next came the ice cream, and I used So Delicious Creamy Vanilla Soymilk Ice Cream because I enjoy its true vanilla flavor. Rummaging through my fridge produced a caramel sauce I had purchased at the farmer’s market. All that remained to complete the cake was a pourable fudge sauce that I quickly mixed together.

National Ice Cream Day Cake

2 layers of Easy Chocolate Cake Pan Cake
1 cup non-dairy ice cream
several TBS non-dairy caramel sauce, warmed
several TBS Raw Chocolate Syrup (recipe below), warmed

To assemble the National Ice Cream Day Cake, prepare the Easy Chocolate Cake Pan Cake in two 6” cake pans that are greased and parchment-lined. For ease of preparation, whisk the dry ingredients in one bowl and the wet ingredients in another, then stir well before pouring into the pans. Once fully baked and then cooled, wrap in plastic wrap and place in the freezer for 15 minutes. This helps the cake and ice cream to be at similar temperatures when put together.

Place ice cream on a kitchen counter to warm slightly. Remove cake layers from the freezer and level off if the tops are uneven. Place one layer on a serving plate. Scoop slices, not balls, of ice cream and place on top of the cake layer almost to the edge of the cake. Gently place the second cake layer upside-down on top of the ice cream. Drizzle warm caramel sauce and chocolate syrup over the cake. Enjoy immediately, or it will get melty like the one in my picture. (It’s okay; my cake still tasted delicious).

Raw Chocolate Syrup from Rouxbe Online Cooking School
2 cups cocoa powder
1 cup raw agave syrup
1/2 cup maple syrup
2 TBS coconut butter
1/2 cup water
1 TBS vanilla extract

In a high–speed blender, blend all ingredients until fully mixed and smooth.

Until next time, happy baking!

Ice Cream Musings on a Snowy Day

plant based frozen treats

plant-based frozen treats

It is snowing outside today, so I am dreaming … dreaming of a warm summer day where I am eating ice cream. The day is hot enough that the melting ice cream drips down my chin. The cool ice cream refreshes and quenches my parched mouth. I also dream of the flavors of drool-worthy nondairy ice creams.

To discover some of the newest plant-based ice cream options, I examine the article “5 creative plant-based frozen treats” written by the New Hope Network Staff. It has me looking forward to warmer days when I can indulge in sweets from the freezer. The author describes these “palate pleasers to try the next time you’re craving a delectable dessert.

Frill: Promoted as healthy ice cream, these frozen desserts are made from whole fruits, vegetables and other ingredients, and packed with 8-9 grams of soluble fiber per serving. More than just a frozen treat (it’s sweetened with dates!), the product is also a versatile ingredient for smoothies, sauces or even cocktails.” Enjoy tempting flavors, such as Bursting Berries and Intense Chocolate.

“Cado: The superfood properties of avocados are yours for the taking with these creamy, non-dairy frozen pints, which are made from both pureed organic avocado and avocado oil for a true, plant-based sweet indulgence that is good for body and soul. Four new flavors launched earlier this year (Vanilla Bean, Java Chip, Cherry Amaretto and Salted Caramel), making a total of seven new ways to eat avocado.

Oatly: This oat milk stalwart has once again demonstrated how the power of oats can be harnessed into a plant-based, non-GMO and nut-free product line, this time in the form of an oatmilk-based frozen dessert. Made using highly refined coconut oil and packaged in a 100% recyclable paper carton sourced from sustainable forests, this nondairy ice cream comes in seven crowd-pleasing flavors: Vanilla, Chocolate, Strawberry, Coffee, Mint Chip, Chocolate Chip and classic Oat.

Daiya: Daiya, a longstanding champion of plant-based living, has released a new line of dessert bars that mark its first foray into the nondairy ice cream category. Made with coconut cream, tapioca syrup and fair-trade cocoa butter and powder, among other ingredients, the bars also have an added boost of fava bean protein. And with flavors such as Chocolate Fudge Crunch, Classic Vanilla Bean, Salted Caramel Swirl and Espresso Coffee, these desserts are truly indulge-worthy.”

Coolhaus nondairy ice cream

Coolhaus nondairy ice cream

Coolhaus: “Launched a line of dairy-free pints this year that are unique in that their first two ingredients are non-GMO yellow peas and organic whole grain brown rice. These plant-based pints come in six inventive flavors (Salted Caramel Crunch, Dirty Mint Chip, Cookie Dough Lyfe, Chocolate Campfire S’Mores, Peanut Butter Fudge Chip, Chocolate Sandwich Cookie Crumb and Mocha Marcona Almond Fudge).”

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer #DecadentVegan

Valentine’s Day Trifle

Valentine Day Trifle

Valentine Day Trifle

You have probably already realized that Valentine’s Day is in a few days. You may want to make a grand dessert for the occasion, but it could require planning ahead. So, today I offer you the idea of making a trifle, with shortcuts for a quicker reward.

If you are new to the world of a dessert trifle, here is the definition from Merriam Webster, “A dessert typically consisting of plain or sponge cake often soaked with wine or spirits … and topped with layers of preserves, custard, and cream.” This English treat, fit for a King, has many components and can take a few days to make. But, if you are okay with straying away from a traditional format, you can still come up with a winning dessert.

The base of this treat is usually a white cake however, any sturdy cake will do. You can easily use my Strawberry Tea Bread, as you will break it up into chunks before placing it on the bottom of your trifle bowl. Also, this layer is often doused with wine, but I prefer to see this as optional. I think that the tasty bread will offer plenty of flavor without adding alcoholic spirits.

After that you will need something custardy. You can choose any custard, but chocolate mousse is what I pick for my chocoholic family. A good option is the mousse from my Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis; you will not need to make the crust from this recipe.

Next up is a layer of fruit. There are many selections that can be chosen from this category. Try jam, roasted fruit, or fresh berries (fresh strawberries would nicely complement the tea bread.) Here again is the option to add alcohol, if you desire. You can also use the Raspberry Coulis from the post mentioned above.

Traditionally the next item would be a creamy sauce, but I like to simplify this. Ice cream is fun to add, as long as it’s spooned in at the end and the dish is served immediately. The great part about using ice cream is that there are so many flavors to choose from. That, and the fact that you can grab a pint out of your freezer without worrying about making something else for this layered goody.

The final piece of the trifle puzzle is a garnish for the top. It can be anything, but if your last layer was ice cream then an apropos choice is something that could be included in an ice cream sundae. For my dessert I chose a sprinkling of my Lavender Granola. After that I spattered melted chocolate on it, à la artist Jackson Pollock. I think it adds a bit of whimsy. It also adds a taste of chocolate to a dessert that some people (like my husband) would consider lacking in chocolate immersion. But, I suppose, you can make every layer a chocolate version and bowl over your chocolate-loving sweetheart.

Until next time, happy baking!

Cookies and Cream Vegan Ice Cream

Cookies and Cream Ice Cream

Cookies and Cream Vegan Ice Cream

Many of the recipes attempted for this week’s inspiration came out disastrous. My goal was to prepare an ice cream base for a myriad of creations during the hot summertime. The flavor needed to be tasty enough on its own, with a texture that mimicked a quality dairy ice cream. I wanted creamy, not too sweet, and not icy, and I was willing to do anything to achieve vegan perfection. Some frozen treats that I made started out in a dairy version that I then tweaked, while some were complicated vegan recipes. None of them turned out great. That was until I watched a video on ice cream making and adapted the techniques I learned to enhance my vegan recipe.

The base I chose consisted of nuts, so I didn’t need to make it vegan. The changes I made were influenced by a mashup of many ice cream recipes that I looked at for reference. I used cashew milk for the liquid to add creaminess. To further encourage a smooth texture, I stuck with a liquid sweetener instead of a granulated one. The final tweak was to add sandwich cookies to the base to create the specific flavor profile.

Cookies and Cream Vegan Ice Cream

1 cup raw, unsalted cashews
1.5 cups cashew milk (or use coconut milk)
1 TBS vanilla extract
1/4 cup agave syrup
pinch of sea salt
12 vegan chocolate sandwich cream cookies, crushed

Put the cashews in a bowl and cover with water. Soak at least 4 hours, or overnight in the fridge. Drain the soaked cashews. Put drained cashews, cashew milk, vanilla, agave, and salt in a blender. Blend ingredients until mixture is smooth and thick. Prepare in an ice cream maker according to manufacturer’s directions. Add the cookies in at the end, according to your machine. Makes 1.5 pints.

Until next time, happy non-baking!