What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.
Fruit compote is my go-to dessert — it is delicious on its own and goes with everything! Besides being a sweet and healthy treat, it is very easy and quick to make. With a few ingredients and 15 minutes to spare, you can have this tangy goodness in your belly. For this recipe, you can substitute the honey for pure maple syrup to keep it vegan. I used wild honey purchased at a vendor from our local farmers’ market.
1 cup fresh strawberries, halved
1/2 cup fresh rasberries
1/2 cup of fresh blackberries
2 Tbsp honey (or substitute with pure maple syrup for vegan recipe)
1 1/2 tsp pure vanilla extract
1 tsp cinnamon
2 tbsp lemon juice
Place fruit, honey, lemon juice, and vanilla in a medium saucepan.
Bring to a simmer over medium heat.
Continue cooking, stirring often, for about 10 minutes until berries are softened.
Sprinkle cinnamon if desired.
Allow to cool for 10 minutes.
You can either serve this immediately on its own or pour over ice cream, yogurt, pancakes, etc. Can also be stored in airtight container and chilled for future use.
Probably the BEST cinnamon rolls I have ever eaten. These gooey babies were adapted from Kitchen Nostalgia’s Crazy Dough Cinnamon Rolls. I kept the recipe for the Crazy Vegan Dough mostly the same (used a ratio of 1/2 whole-wheat flour/ all-purpose), but I tweaked the cinnamon rolls to add a bit of crunch with the almond slivers. For the heavy creamer, I used the remainder of Silk Soy-Milk Vanilla creamer and nixed the added tsp of vanilla extract. My recipe made about a dozen–only a few remain this morning, as I devoured half last night!
½ batch Vegan Crazy Dough (I used Silk vanilla soy milk and 1/2 whole-wheat flour/all-purpose flour for this recipe)
¼ cup white sugar
6 Tbsp Earth Balance non-dairy butter, melted
½ cup brown¨sugar
1 Tbsp cinnamon
Optional add-in: 1/2 cup of almond slivers
4 Tbsp Earth Balance non-dairy butter, melted
3 Tbsp Silk Soy-Milk vanilla creamer
¾ cup powdered sugar
1/3 cup almond slivers
Combine dough with white sugar. Roll on a floured surface into a rectangle, leaving ½-inch border on the long sides.
Mix brown sugar, cinnamon, and melted butter (and almond slivers) in a small bowl. Spread mixture onto rolled-out dough. Starting at a long edge, roll dough into a log.
Cut roll with a sharp knife into 12 (1 1/2-inch) slices. Place slices in an buttered pan (I used 9×9 in pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 25-30 minutes or until tops are golden. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
GLAZE: In a small bowl, combine 4 Tbsp melted butter, vegan cream, powdered sugar and almonds. Drizzle glaze over rolls. Eat your heart out!
* Add-ins such as raisins, pecans, shredded coconut might also be tasty. Feel free to experiment!
These brownies were adapted from Minimalist Baker’s Simple Vegan Brownies recipe. Whenever I tweak a recipe, it is usually the result of me being too lazy to go to the store to get the proper ingredients. Hence, these are the lazy version — made with ingredients already found in my cupboard! Because I used whole-wheat flour in place of all-purpose, these brownies turned out a bit denser and the taste is slightly altered. You may want to add a few teaspoons of water to the mixture, as whole-wheat flour is more absorbent. Personally, I enjoy the wheat flavor, but you are free to use all-purpose if you have it available. Chocolate chips will help sweeten it up, or you could probably substitute shredded coconut.
1/2 cup (1 stick) Earth Balance butter
3/4 cup Turbinado cane sugar
2 tbsp ground flax + 5 tbsp water mixed and set aside in small bowl for 5 minutes
Preheat oven to 350 degrees F and spray 12 standard-sized muffin tins with cooking spray or use muffin liner.
Prepare flax mix in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Once melted, stir in the flax and water mixture, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in chocolate chips.
Scoop batter evenly into 12 muffin tins until 3/4 full and bake on the middle rack for 20-22 minutes.Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.