The incomparable Gena Hamshaw has graciously given us a copy of her fantastic first book, Choosing Raw to raffle. We are saying first, because we know there will be more coming. We are huge fans of Gena’s and this book is just an extension of her awesomeness. Ethan first met Gena years ago thanks to the magic of twitter. Their virtual friendship grew over the years and finally one day, when all the stars aligned, we were finally able to meet in person at The Seed in 2013. We have kept in touch with one another and were even able to find time to go to dinner together where she and I bonded over our love for Tzatziki. We are so happy to have her back in New York so that we can see her more often. But back to her book… All the recipes in Gena’s book are easy to follow
Our strawberry balsamic ice cream combines the sweetness of strawberries with the savoriness of balsamic for a true flavor festival.
After months of waiting, we finally made it to Vegde Restaurant in Philadephila. The wait was worth it.
No campfire needed for our s’more cookie bars. Top a layer of cookie dough with chocolate and marshmallows and then add more dough on top for a pan full of goodness.
We combine the flavors of waffles, bacon and maple syrup in our Maple Bacon Ice Cream. Think of it as bunch in a bowl. Now you can have ice cream for breakfast.
Hot chocolate is my favorite hot winter beverage, espcecially when topped with vegan marshmallows or vegan whipped cream. In fact, it is the only hot beverage I like. Summer is too hot for hot chocolate, but there is no reason you cannot enjoy the same chocolatey marshallowy goodness in the heat. You just need a cold form of it. To solve this problem, I came up with a recipe for hot chocolate ice cream. To make cutting up the marshmallows easier, I suggest freezing them for a few minutes or using kitchen shears to cut them. You want them in 1/4 inch cubes. If they are too big, they won’t distribute as well throughout the ice cream and they can freeze too hard to enjoy. Put away your mug and grab a bowl, it’s ice cream time! Prep Time: 10 minutes Inactive Time: 4 hours to soak cashews, and 2 hours
Whipped toppings make everything better. Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available. The soy ones had too strong a soy taste for me. The ones you had to whip yourself, just didn’t do it for me. If I was going to have to whip it myself, I figured I would just make it fresh. Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version. The lite ones do not whip up the way you want them too. The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid
I love ice cream. Doesn’t everyone? But I love it even more when it is covered with a hard chocolate shell. You know the stuff that starts as a liquid and then magically becomes a hard shell. When I was little I would scoop some ice cream into a bowl, drizzle it with the aforementioned chocolate, add another layer of ice cream and then a final layer of chocolate to completely cover it. Once the chocolate hardened, I would break open a small space for my spoon and carefully excavate the ice cream below. Once all the ice cream was gone I had a chocolate shell left to eat on its own. I still don’t understand why I have not been awarded a Nobel Prize for this. My father, not to be outdone, would take the bottle, once it was empty and add a little hot water to it. He
As a kid, I did not like chocolate syrup. I don’t know what turned me off about it, but I just didn’t go for it. I loved chocolate, just not chocolate syrup. However, today, I understand and appreciate what a wonderful thing chocolate syrup can be. Rather than buy it in the store, the little time it takes to make it yourself is worth the effort. Once you start making it, you will never go back to store bought again. Try storing it in a squeeze bottle so you are ready for any chocolate syrup emergencies. They can happen. It also goes great over our vanilla ice cream. Prep Time: 2 minutes Cooking Time: 8 minutes Yield: about 1 1/2 cups Ingredients: 3/4 cup cocoa powder 1 cup sugar Pinch of salt 1 cup boiling water, divided 1 1/2 tsp vanilla extract Directions: 1. In a small saucepan, whisk together the
Asparagus is a great vegetable, despite its side effects. However, most people only steam or boil it. Sadly, during the summer, when asparargus abounds, no one wants to deal with heating the kitchen. Well, as the grill is already fired up, just toss on the asparagus. Just be careful that they don’t fall through the grates. While you tend to want thinner spears for steaming, when grilling use thicker ones if possible. If using thinner spears, you might want to use a grill basket. You can make the grilling easier by making asparagus rafts, see the directions below the recipe. If you have never had grilled asparagus, I urge you to try it now! Prep Time: 10 minutes Grilling Time: 10-12 minutes Servings: 4-6 Ingredients: 1 1/2 pounds of asparagus, rinsed, dried and tough ends snapped off 1 TBL olive oil 3/4 tsp salt 1 tsp grated lemon zest 1/2 tsp fresh lemon juice Directions:
