Posts Tagged ‘vegan’

I’ve eaten many pizzas in my quarter century on this planet. I know most people have eaten plenty of pizza, I wouldn’t claim to be unique in that. But I’ve eaten a lot of pizza. When I was a kid, there was almost nothing better than plopping down in front of the TV for Saturday morning cartoons and a Red Baron breakfast pizza (now sadly discontinued). In elementary school, I would long for pizza day in the cafeteria, despite being subject to the rectangular, near-crustless grease bombs. High school got a little better in that regard, upgrading closer to a New York style, complete with optional red pepper flakes and Parmesan. College brought be within spitting distance of NYC,  where I could gorge myself on Ray’s while wandering the unfamiliar terrain. I’ve even spent some time in Italy, sampling the classical Neapolitan style from traditional brick ovens (I will throw it out there the the best pizza I had was at a small shop in the town square of Siena, and came topped with hot dogs and French fries).

Growing up on the east coast, you pretty much get whatever is frozen at the grocery store, or a version similar to New York-style. While delicious in it’s own right, I’m of the opinion that Deep Dish and Chicago styles are casserole and not pizza, so we won’t touch on that. Since moving last fall, I’ve been making a lot of pizza at home. This largely, if not entirely, due to the local grocery store carrying Everything Bagel pizza dough from Portland Pie Co. They have garlic dough, basil dough, Shipyard Ale dough, but Everything Bagel is the one that really grabbed me. It was months later that I discovered I had been playing in the sandbox that is California-style pizza.

California cuisine came into it’s own in the late 1970’s and early 80’s, and California-style pizza follow shortly after. Popularized by Wolfgang Puck, the style builds from a personal-sized crust with similar structure  to Neapolitan. From there, we throw out the rule book; Any combination of complimentary flavors spanning world cuisines, utilizing farm fresh vegetables and local cheeses, and generally a wide variety of vegetarian and vegan options. When I started making pizzas, my only real goal was to move away from traditional red-sauce-based pies, and I was also trying to work on more vegetarian dishes to save a bit of money on meat; Pretty much falling perfectly into the California style without ever really meaning to.

Mascarpone, Cured Salmon, Red Onion, Capers, Dill (I dream about bagels and lox)

Peanut Sauce, Stir-Fry Vegetables, Mozzarella, Scallion, Radish Sprouts

Curry, Cauliflower, Mango Chutney, Cashews, Cilantro

Olive Oil, Potato, Tomato, Mint, Ras al Hanout

Butternut Squash, Chickpeas, Broccoli Rabe, Red Onion, Parmesan

17333207_394041167635812_3185024146144755712_nHoisin, Marinated Tofu, Mixed Pickles, Serrano, Fresh Herbs (A Banh Mi-zza, if you will)

White Sauce, Chickpeas, Frank’s Red Hot, Celery, Gorgonzola, Ranch

Cheez, Mushrooms, Peppers, Onions, Provolone

Kansas City-style Barbecue, Eggplant, Smoked Gouda, Red Onion, Cilantro

IMG_5730Ricotta & Chevre, Sweet Corn, Maple Bacon, Arugula, Parmesan

Pizza is such a fun concept to play around with and I don’t plan on stopping any time soon. Apparently I’m bad with segues, so here’s 9-year-old Olsen twins rapping about pizza.

Neapolitan Pizza Dough from Modernist Cuisine
Life-Changing Pizza Dough from ChefSteps


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In America, we waste an incredible amount of food. And we’re not talking about “Oh I’m full” and scraping your plate into the trash bin (although that can definitely be a part of the problem). We’re talking about jaw-dropping, mind-boggling, documentary-inspiring amounts of food being thrown away daily, often before it even makes it on to a store shelf or on to your plate at home. Some experts place the figures near 40-50%. ALMOST HALF of all the food produced in our country is literally being thrown away, and yet we still have people going hungry and children dying of  malnutrition. Why?

We really have no one to blame but ourselves. For decades, we’ve conditioned ourselves to not accept any food that looks less than “perfect”. Not just the right shape, not just the right size, not just the right color. When we go to the grocery store, we want our produce section to look pristine, and then we still pick and choose the best of the best, or at least what we think is the best. Half of the produce doesn’t even make it to the shelves, because farmers can’t sell it and still make money. And even when we have the cream of the crop to choose from, we’re still throwing away food: We’ve become so accustomed to the system of processed food that we’ve forgotten how to use whole products. Nobody wants to use leaves or greens or roots or stems anymore, because it’s just easier to throw them away. And it’s not just produce, we just don’t cook the way we used to because it’s easier not to. When was the last time you went to the meat counter (or even went to a butcher at all, for that matter), and saw chicken feet? Or calve’s tongue? Or pig tails? I bet you don’t even need a whole hand to count. By resigning ourselves to laziness, we have created the problem at hand. 40-50% of our food is being thrown away, because we can’t be bothered to use it. How fucked up is that, really?

When you get down to it, utilizing as much as we can from our food products isn’t even really that difficult. You don’t even have to get very creative with it, you just have to give a shit. And giving a shit is the gameplan for the 16th week of this year’s cooking challenge!


Most grocery stores nowadays will carry at least a small selection of vegetables that are actually whole: Kale with the stems, beets with the greens, things like that. On my shopping trip this week, they had some pretty nice carrots with their tops still intact. I’ll plead guilty and admit that I’ve ever actually used carrot tops in a dish before, but I’ve also never had a reason not to. The carrots themselves are pretty easy to tackle, but without ever actually even tasting carrot greens before, I wasn’t totally sure what to do with them. Crisp and slightly bitter, carrot greens actually make a perfect addition to any salad. For this one, I took some Moroccan inspiration and mixed my carrots up with chickpeas, dried fruit, nuts, and a smoky cumin vinaigrette.

I know what you may be thinking. That is is just one, easy thing that utilizes more than normally would get used. That’s the point. It can really be this easy to help combat food waste. This may be one dish, or one recipe, but multiplied over the population it might just have an impact. All it takes is people to say enough is enough, to actually give a shit about the food that they’re using, and especially about the food they’re not using.

Moroccan Carrot Salad

serves 3-4

  • Olive Oil*, 3/4 cup
  • Lemon Juice, 1/4 cup
  • Cumin, ground, 1 tablespoon
  • Crushed Red Pepper, 1/2 teaspoon
  • Kosher Salt, 1/2 teaspoon
  • Vermont Maple Syrup**, 2 teaspoons
  • Carrots with top attached, 1 bunch
  • Dried Cherries, or other dried fruit, 1 cup
  • Almonds, toasted, chopped, 1/4 cup
  • Chick Peas, drained, 1 15oz can
  • Fresh Mint, picked, 1/2 bunch

Combine olive oil, lemon, spices, salt and maple, mixing to combine thoroughly. Roughly chop carrot greens and slice roots as thinly as possible***. In a large bowl, combine carrots, cherries, almonds, chick peas and mint, tossing to mix evenly. Dress salad to taste.

*Olive oil can have a really strong flavor, and I’m usually not a fan, but I think it works nicely in this recipe. Use an oil that suits your tastes.

**You know the drill.

***If you have a mandolin, I suggest using it. If not, a vegetable peeler actually works really nicely.

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You know you missed me.

Well, its certainly been a bit. As some of you may recall, I decided that the end of the 2014 to take a short hiatus from writing in order to figure some stuff out in my life. I’ve been slowly working into what I need to  be doing professionally, I’ve been seeing a counselor for depression and anxiety related issues, and I’ve severely cut back on my drinking. And on top of that, I’m in a new relationship with somebody who’s helping keep me on track when I start being an asshole to myself. Overall, I’d say things are starting to shape up. I’ve been meaning to get back into writing for a few weeks now, but time has always managed to slip away from me. Work all night, sleep all day; there just never seems to be enough hours in the day. For the past five days or so, I’ve been sick, with only the past two days actually off from work. Since I have nothing better to do then sit around the house anyway, I no longer have an excuse to not write, so here we are!

We all say things that we don’t necessarily mean. At no time is  this more apparent than New Year’s. Resolutions abound, and yet everyone seems to still be trudging through things expecting change to just magically happen to them. I was not exempt from the lofty goals and quick failure of New Year’s. First unrealistic expectation: Run 1000 Miles over the year. Yeah, not going to happen. Vermont is colder than shit in the winter, so running outside is a no-go, and on top of that my bad knee won’t let me run more than a few miles a week at best, even during the appropriate weather. Second unrealistic expectation: Kale shakes every morning. This one wasn’t too unrealistic, I just didn’t keep myself doing it. Doing things every morning is hard when you’re up all night. Years ago, when I first started eating properly and exercising more regularly, I started making kale shakes because I got bored really quickly. I figured out that if you blend up all your solid parts and freeze them in ice cube trays, you can just blend them with juice in the morning for a nice quick breakfast. In my brash decision to start doing kale shakes again, in the beginning of January I made a big batch of smoothie mix and froze into trays for quick access. Being that it’s now March and I’m just getting around to writing about it now, you can see how much progress I made.


As you can tell from the photo, a green machine this ain’t. However, it’s chocked full of all sorts of buzzwords that are super healthy for you. Here’s a quick rundown of the key players:

Spirulina: While it looks, smells, and taste like a dirty pond because it actually is, spirulina has has come to be widely known as an incredible superfood, meaning it’s incredibly dense with nutrients. 65% protein, 26 times more calcium than milk, and host to 9 essential vitamins and a dozen essential minerals, I could literally go on a full post about how great this stuff is. The folks over at Wellness Mama have summed it all up pretty nicely though. Just two tablespoons of this stuff is enough to make about two weeks worth of smoothie blend.

Chia Seed: Honestly, I have no idea what this stuff does. It doesn’t really taste like much, but it does give the smoothie base some nice texture. From what I’ve read, Chia is naturally very nutrient dense, like spirulina, is high in fiber, and has been shown to have anti inflammatory benefits.

Blueberries: Mostly used here for flavor, but blueberries have been known for being super healthy for decades.

Kale: The epitome of the health food craze. Everybody and their grandmother will tell you that kale is the El Dorado of health foods. And honestly, it’s pretty good for you and can be really tasty if prepared properly. I’ve had a lot of really good kale, but I’ve also had a lot of really bad kale. Do yourself a favor and learn how to work with kale. For the smoothie base, I used a full bunch, including the stems.

That’s what I normally start with. The best part about recipes like this is that it isn’t even a recipe at all. You can put nearly anything you want into this to suit your tastes. The real goal is to utilize foods that are very dense in nutrients. Typically, I’ll add in a couple bananas to thicken it up and some pineapple for sweetness. Kiwi is an awesome one to throw in if  you want that extra kick of vitamin C. Blend it up with your favorite juice, milk (I bet almond milk would be really good), or even just water and a superfood smoothie can be a great way to start your day. It packs in all the nutrients you’ll need to feel energized all day long, and I’ve also noticed that when you start your morning off on a good foot, you’re in a better mindset to make good food choices throughout the day.

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As the iconic government-issued infographic says, grains were once thought to be the mainstay of any healthy diet. However, more recent versions of the pyramid boast the benefits of a diet more balanced between fruits, vegetables, proteins and grains.  While highly processed grains and flours were once a sign of nobility and wealth, we’ve seen a trend in recent years towards cooking and eating whole grains. When less processed, grains retain more nutrients from the outer husks, thus making them better for you and easier to digest. We’re drawing near to the end of the 52 Weeks of Cooking Challenge, and whole grains are the name of the game!


One of my favorite grains to cook, and one that is common in nearly all world cuisines, is rice. And as far a whole grain is concerned, nothing beats Forbidden Black Rice. Black rice contains an extra thick outer coating of bran, giving it the signature color and nutty flavor. Often called “forbidden” because it was once eaten solely by the ruling class of China, due to it’s rarity and high nutritional value, black rice has made it’s way into more mainstream cuisine throughout southeastern Asia. I’ve never cooked with the rice before, so I figured this week would be as good as any to try it out. Rice doesn’t make much of a dish on it’s own, unless you make some delicious rice pudding. Since black rice has the extra outer coating, it needs to be par cooked in water to soften the grain before the final cooking in coconut milk and sugar to create a rich, thick dessert. While it’s just as good cold or  room temperature, I like mine still warm from the pot. Perfect for the upcoming long, dark nights of winter.

Forbidden Black Rice Pudding

makes about 3 cups

  • Black rice, 1 cup
  • Kosher Salt, 1/2 teaspoon, divided
  • Sugar, 1/2 cup
  • Coconut Milk, full-fat, 1 can (15oz)

Combine rice, 1/4 teaspoon salt and 3 cups water in a medium sauce pot. Bring to a boil, reduce to a simmer. Cook, covered, over low heat for about 45 minutes. Add sugar, 1/4 teaspoon salt and coconut milk, stirring to combine. Bring to a simmer and continue cooking until thick and creamy, about 30 minutes. Serve warm, room temperature or cold.

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Beyond any other medium, the art of food is truly an experience for the senses. Sight, sound, smells, touch, and of course taste all play an integral role in food and the act of eating and dining. Taste, the most obvious component, is the one that people think of most often when they think of food. Once, I listened to Chef Grant Achatz discuss, for no less than 20 minutes, whether or not food needs to taste good. I can totally see where he’s coming from: as with any other art form, food needs to be subjective in order to be appreciated as such. You don’t have to like everything to appreciate the art behind it. But the idea blew my mind: food doesn’t need to taste good? What? Sure, you can not enjoy a particular piece of art for one reason or another. You can hate a certain genre of film or music while appreciating others. Just like a painting, novel, or sculpture, there can be endless reasons behind why a certain dish was made a certain way; it’s the chef’s interpretation of a dish that he had as a child, and the farm that raised the animals are making a sociopolitical statement of their beliefs through their practices. That’s awesome, and I’m totally behind the idea. But food carries a sensory experience beyond other art forms. You don’t need to chew on the Mona Lisa to understand it. If food doesn’t taste good, any other artistic meaning behind it goes right out the window. So as chefs and cooks, it’s our duty to, you know, make food that tastes good, in addition to providing a sensory experience for the guest. The easiest way to provide that kind of experience is through contrast. Everyone knows that food is more visually appealing when providing contrasting colors and textures in a dish, and flavor is no exception. The most common ideas that come up are sweet-and-savory or sweet-and-salty, providing a sweet element in a traditionally savory or hearty meal provides great contrast to what you’d normally expect, and conversely, adding a savory element to to desserts and really bring out the flavors of fruits and chocolates. Another way to add contrast to dishes is through differences in temperatures. Most won’t think of it this way, but adding a cool scoop of vanilla ice cream to warm apple pie is a classic pairing, as well as a dollop of sour cream in your chili. Hot and cold pairings provide not only contrasting flavors to amuse the sense of taste, but the difference in temperatures excites the sense of touch as well. For the 36th week of Reddit’s 52 Weeks of Cooking Challenge, this was exactly the kind of excitement that cooks were asked to explore.

As I normally enjoy doing, I bent the rules a little this week,. Playing on the ideas of contrasting flavors as well as temperatures, I decided to add a spicy kick to a classic frozen dessert. Presenting, Maple Sriracha Ice Cream!

sriracha ice cream

There’s not really too much I can say about this dish. Coconut based ice cream, sweetened with Vermont Maple Syrup and a healthy dose of Sriracha Chili Sauce. The heat and chili flavor are predominant, but the heat quickly fades and gives way to the sweet, creamy sensation we all know and love. I may have gone a bit overboard with the Sriracha in my original recipe, but the recipe below is modified to second version I made. Since I am still without an ice cream churn, I followed Dave Lebovitz’s great method for freezing without a churn and it came out incredible! While the days of summer are fleeting fast, the sweet-and-spicy, hot-and-cold dish is great for any time of the year.

Maple Sriracha Ice Cream

makes about 2 quarts

  • Full-Fat Coconut Milk, 2 cans
  • Vanilla Bean, split, 1 each
  • Corn Starch, 1 tablespoon
  • Vermont Maple Syrup*, 1/3 cup
  • Cane Sugar, 1/3 cup
  • Vodka, 1 1/2 tablespoons
  • Sriracha Chili Sauce, 2 1/2 tablespoons

Combine coconut milk and vanilla bean in a sauce pot. Bring to a simmer. Remove 1 tablespoon of warmed coconut milk and combine with cornstarch, mixing to dissolve. Add cornstarch slurry back to coconut milk with maple syrup and sugar. Bring to a boil, reduce to a simmer, and cook for 10 minutes. While mixture is cooking, fill a large bowl with ice and water (it should be mostly ice), and place another smaller bowl into the ice bath. When mixture is done cooking, transfer from pot to bowl in the ice bath and allow to cool completely, about 1 hour. Add vodka and Sriracha to ice cream base, mixing to combine. Freeze in ice cream churn, according to manufacturer’s instructions.

*I know I’ve brought this up before, but it’s always worth mentioning: There is no acceptable substitute for Vermont maple syrup. At all.

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I’d like to think that travel is a universal desire; something that everybody at one point or another dreams of doing. Going new places, experiencing new cultures, what’s not to love? Admittedly, I haven’t done nearly as much travelling as I would have liked so far. I’ve only left the eastern time zone twice in my life, both of which were within 6 months, a thought that crosses my mind every time I have a day or two off in a row. However, it’s something that I’ve always longed for; dropping everything and just seeing the world. Being in the restaurant industry kind of squashes those hopes, but I know it’ll happen some day. The 34th week of Reddit’s 52 Weeks of Cooking Challenge offers the closest I can get to visiting the world’s greatest parts unknown, cooking a dish from the opposite side of the world!

If you want to get really technical, for anybody living in North or South America, the exact opposite side of the world is in the Pacific Ocean. Specifically, if I were to tunnel through the center of the earth from where I live, I would wind up off the Southeastern coast of Australian, about halfway to Antarctica. Since we’ve already done an Australian week and I missed out on this year’s GWAR-B-Q, I was going to have to figure something else out. As most people probably do, when I was a kid I always thought I could dig a hole through the world and end up in China and everything would be upside-down. While I now realize how silly that it, when I was a kid it was not only doable, but totally reasonable. Like I could accomplish it in a day or two. In the spirit of my childish hopes and dreams, this week’s recipe landed on a traditional Chinese dish: Gong Bao.


More commonly translated as Kung Pao, is a spicy stir-fry dish originating in the Sichuan Province in Southwestern China. While it’s American counterpart is normally slathered in a sickly sweet orange and chili sauce, the traditional preparation is made with chilies, peanuts, vegetables and the iconic Szechuan Peppercorn. Unlike black or white pepper we commonly use, Szechuan Peppercorns have a slightly lemony flavor and also cause a certain degree of numbness in the mouth. Because of these attributes, the spice has been used in traditional Chinese medicine as well as cooking for centuries.

As with most stir-fries, the preparation is incredibly simple. Basically, everything gets cooked in a pan and served over rice. For the traditional preparation, I toasted peanuts in coconut oil, then set them aside. In the same oil, I toasted dried red chilies and Szechuan peppercorns over a low heat. The chilies and peppercorns can blacked very easily, so it’s important to watch them very carefully. Once the spices were toasted nicely, I added in veggies and some marinated tofu (chicken is more common in Szechuan cuisine, but I had some tofu kicking around, so why not?) and let them cook up until the veggies were soft and the tofu was crispy. Toss in the peanuts at the last minute and you’re ready to go. Piled up on top of some steamed rice, this dish has a perfect balance of sweet and spicy, with a bright lemony kick from the Szechuan peppercorns. I hadn’t eaten anything with the peppercorns since I had been in school, so I had almost forgotten about the numbing effect, which was actually a really nice contrast to the heat of the chilies. As long as you have that key ingredient, you could easily substitute the recipes with beef, pork, chicken, seafood or whatever vegetables you’ve got on hand.

Gong Bao Tofu

makes about 5 portions

  • Peanuts, unsalted, 2/3 cup
  • Tofu, firm, 2 packages (about 24 ounces)
  • Soy Sauce, 4 tablespoons
  • Cornstarch, 1 tablespoon
  • Coconut Oil, 2 tablespoons
  • Szechuan Peppercorns, 1 teaspoon
  • Dried Arbol Chilies, 4 each
  • Garlic, minced, 2 cloves
  • Ginger, peeled, minced, 1-inch piece
  • Scallions, thinly sliced, 4 each
  • Vegetables for Stir-Frying (your choice), as needed
  • Cooked white rice, as needed

Heat a large saute pan or wok to medium-high heat. In the dry pan, toast peanuts until browned and aromatic, about 3 minutes. Remove from pan and set aside. In a large bowl, combine soy sauce and cornstarch until dissolved. Dice tofu into 1-inch chunks and toss in soy mixture to coat evenly. In the saute pan or wok, heat coconut oil to medium heat. Toast peppercorns and chilies until aromatic, about 1 minute. Add garlic, ginger, scallions, and marinated tofu. Cook until tofu begins to brown, about 5 minutes. Add vegetables and continue cooking until vegetables are tender, about 5-8 minutes, depending on what vegetables are used. Once vegetables are tender, add in peanuts, mixing to combine. Serve hot over cooked white rice.

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Vegan Food. Not exactly a phrase that makes many mouths water. Vegan food has gotten a bad rep in recent times, mostly because most vegans are assholes about the whole things. “Oh, YOU eat animal products? Well I guess you don’t care about the ENVIRONMENT. meh he he he.” What a jerk. In all actuality, some of your favorite foods are probably vegan without you even realizing it. Oreos. Oreos are vegan. Think about that.  My only main problem with veganism is cheaters. By cheaters, I mean those people who get soy-bacon and veggie cheese and, and I can’t believe I’m saying this, Tofurky. I actually saw Tofurky for the first time on an episode of Unwrapped on Food Network. The image of a tofu extrusion pipe, with a smaller pipe in the middle for stuffing, is probably one of the most disgusting things I’ve ever seen, and I’ve eaten the eyeball out of a braised goat head. I think that if you’re going to cut out animal products, you don’t get to cheat and get thinks flavored and shaped like animals. Tofurky? More like Tofu-ckyourself. Sorry, that was uncalled for. Anyway, for the 38th week of Reddit’s 52 Weeks of Cooking Challenge, I wanted something a little off the beaten path of veganism.

To stray away from the bad reputation of vegan food, my first thought was to make something incredibly unhealthy. Something like a big sloppy plate of nachos or poutine. Unfortunately, there’s no real way to recreate cheese in vegan form without it being totally gross. With that out of the question, I turned to another indulgent treat: Ice Cream. In 1904, the banana split was invented by David Strickler, a young apprentice pharmacist at Tassel Pharmacy in Pennsylvania. At the time, it was common for pharmacies for also offer sodas and tonics, which then evolved into the soda fountain and then into ice cream parlors. To draw in local college students, Strickler offered a new sundae with three different flavors of ice cream and a variety of sweet toppings. Clearly, the sundae caught on and now entered into the lexicon of classic American cuisine.  You may think, where is he going with this? Ice cream clearly isn’t vegan. You’re right, it’s not. But it turns out that it’s fairly easy to make a coconut based ice cream that’s totally vegan friendly.


Sorry for the melty photo, it’s unseasonably warm out today.

Surprisingly, The ice cream itself was the only thing I had to swap out in order to make this classic dish vegan. Coconut milk, a little sugar, and whatever flavorings you want. If you have an ice cream maker, the rest is the same as the traditional method. If you don’t have an ice cream machine, like myself, it gets a little harder. The method that I have found to work the best is to make the base, freeze it for about an hour, blend it in a food processor or blender, and freeze for another hour. If you keep repeating this process, it breaks up the larger ice crystals that form in your base and gives it a much smoother texture once totally frozen. For my banana split, I went with the classic: Vanilla, Chocolate, and Strawberry. Traditionally, the vanilla ice cream is topped with chocolate sauce, the chocolate ice cream with strawberry sauce, and the strawberry ice cream with pineapple sauce. As long as you use organic cane sugar, your sauces can all be vegan as well (in fact, regular Hershey’s Chocolate Syrup is already vegan friendly).  I topped my sundae with whipped coconut cream, pecans, and a maraschino cherry. I hate using the expression “If you didn’t tell me it was [blank] I would never have guessed!”. I think food should taste like itself and not be hidden away under a bunch of other crap to disguise it. However, I really wouldn’t have guessed that the ice cream was coconut based if I hadn’t made it myself. The flavors added into the base cover up most of the coconuttiness, and makes the whole thing taste just how you would expect it to. Who says vegan food can’t be totally indulgent and bad for you?

Coconut Ice Cream Base

makes about 1 pint

  • Coconut Milk, whole fat, 1 can (about 13 oz)
  • Organic Cane Sugar*, 1/2 cup
  • For Vanilla: Vanilla Extract, 2 teaspoons
  • For Chocolate: Cocoa Powder, 1/4 cup
  • For Strawberry: Strawberries, chopped, 1 cup

Combine coconut milk with sugar and flavoring of choice. Blend until thoroughly combined. Freeze in an ice creamer maker according to manufacturer’s instructions.

Ice Cream Topping

  • Water, 1/4 cup
  • Organic Cane Sugar*, 1/4 cup
  • Cocoa powder, diced strawberries, or diced pineapple, 1/4 cup

Combine sugar, water, and flavoring. Bring to a simmer and cook 15 minutes. Allow to cool completely before serving.


*Normal white sugar is filtered through bone, making it non-vegan. Check different brands at your local store, but more organic cane sugar is vegan.

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