An ice cream recipe that’s made of vegetables and requires no churning? I know what you’re thinking: “This must be a soup recipe, right?” Wrong! Vibrant purple sweet potatoes shine in this health-ified vegan version of ice cream and get a creamy helping hand from luscious, full-fat coconut cream. A high-speed blender does all the churning and mixing necessary, resulting in a luxurious ice cream that’s equal parts delicious, beautiful and easy.
Reduce the time in the freezer. Freeze for 2 to 3 hours and then serve.
Per serving:
Line 9 x 5 inch loaf pan or other freezer-safe container with parchment paper.
To make purple sweet potato mash, prepare steamer basket in saucepan over small amount of water and bring to a boil. Place chunks of sweet potato in steamer basket and cover. Steam for 15 to 20 minutes, until tender.
Transfer steamed potatoes to heatproof bowl and mash with potato masher or handheld mixer until no chunks remain. Allow potato mash to come to room temperature.
While potato mash is cooling, add coconut cream and almond milk to saucepan. Heat over medium-low heat until fully combined with a smooth, creamy texture.
Transfer milk mixture to high-speed blender and add purple sweet potato mash, maple syrup, cinnamon, nutmeg, sea salt and vanilla. Blend until all ingredients are fully incorporated and mixture is creamy and thick.
Pour ice cream into prepared loaf pan and pack down firmly. Smooth the surface using rubber spatula. Cover loosely with plastic wrap.
Freeze for 6 to 8 hours for a firm ice cream. Defrost ice cream for 10 to 15 minutes before scooping.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.