Earl Grey Vegan Ice Cream

I have a confession to make: I’m completely tea obsessed. I have been on a no-buying tea since last November, survived the craze for Christmas teas, and still have a full tea library and a tea cupboard that don’t seem to by any less crowded. It is crazy! I don’t know what it is about tea, I just love the way it feels to discover a new blend, to imagine the aromas, and then to sit down with a fresh cup with a good book (or a thousand copies to correct). One of my favourite teas is earl grey. It is a classic for a reason: fresh, round and so relaxing! It got me thinking, and I decided to try making earl grey ice cream!

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Here is what you need:

  • 4 cups almond milk
  • 4 pitted medjool dates
  • 2 tbs coconut oil (I used deodorized, but you can use regular)
  • 3 tbs earl grey tea, or two teabags
  • 1 tsp vanilla extract
  • 2 tbs maple syrup

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Here is what you do:

  1. Boil one cup of almond milk. Once it’s boiling, turn off the heat.
  2. Add the coconut oil and the tea, and let steep for 10 minutes.
  3. Meanwhile, soak the pitted dates in the remaining 3 cups of milk. Add the vanilla.
  4. After 10 minutes, blend the dates in the milk until completely smooth.
  5. Place a strainer over a large bowl and strain the tea. Press the tea leaves with a spoon to get every drop of earl grey flavour. Strain the date milk. Mix in the maple syrup.
  6. Place the milk in the fridge until completely cooled. Use your ice cream maker according to instructions, then transfer the freshly churned ice cream in a plastic container and let sit in the freezer for a few hours until completely frozen. Enjoy!

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This ice cream is light but full of flavour! It’s the perfect option for hot days if you love earl grey: the bergamot aroma is full and wholesome. The almond milk keeps everything soft, while the coconut oil brings a little bit of richness to the mix. This is very refreshing without being overly sweet. It really is the perfect cuppa for summer days!

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Let me know if you try this out or what’s your favourite tea!

 

Vegan Chocolate Tiramisu

I have to admit, I only had tiramisu once before going vegan. For some reason, however, I was craving the smooth layers of chocolate cake and cream. So I made some chocolate cake, thick vegan cream, a rum-chocolate dipping liquid, and here you go!

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Here is what you need for the cake:

  • 120g gluten free flour
  • 60g almond flour
  • 50g oil
  • 250g almond milk
  • 2 tbs cocoa powder
  • 1 tsp baking powder
  • Dash of vanilla extract

Here is what you do:

  1. Preheat the oven to 350F.
  2. Mix all the dry ingredients in a mixing bowl.
  3. Add the oil, milk and vanilla extract, and mix until smooth.
  4. Use a lined cake mold, and bake the cake for 35 minutes, or until a toothpick put in the center comes out clean.
  5. Set aside.

For the cream, I used my coconut cream recipe, but skipped the Chai spices.

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For the rum-chocolate syrup, mix 1/8 to 1/4 cup of rum with 1 tablespoon of cocoa powder, and 1 tsp of maple syrup. This is completely optional, but it adds a ton of flavour. You could also use a little bit of chocolate milk.

To assemble: 

  • Add one teaspoon of syrup at the bottom of your jar or container.
  • Place a layer of chocolate cake, add a little bit of syrup, and cover with some cream. Repeat until your container is full and finish with a layer of cream.
  • Sprinkle a little bit cocoa powder on top and serve!

This dessert is best eaten fresh because if you put it in the fridge overnight, it will be thicker and less creamy. Still, this is great! It is full of chocolate flavour!

Let me know what you think, and if you try it out!

 

Fruit Salad for Lazy Suppers

When I am home alone in the evening my first instinct is just to lounge around with my computer, let myself die of hunger until it is unbearable, and then just grab whatever is available.

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Tonight, I had a lot of fruit on hand, so I made myself a lazy fruit salad with bananas, strawberries and grapes. Very simple. So I decided to add a little bit of peanut butter, and my secret ingredient: Madagascar Bourbon Vanilla Bean Paste.

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Oh my. This is incredible! It made my fruit salad taste like shortcake and rainbows and everything in between. Seriously, it adds so much flavour! This is what I have been using in my overnight oats as well. It adds a little bit of sweetness and a very intense vanilla flavour which is quite incredible. I really like how you can see the vanilla bits in the paste: this makes me feel very fancy and chef like! It is such a beautiful product for the same price as pure vanilla extract. Why not give it a try?

Easy Plantain Dessert

Plantains are one of my favourite ingredients to cook with because they are equality great with savory and sweet recipes. Talk about versatility!

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This week, I was really craving them, and I love fried plantain. However, since my mom has raised me to be completely terrified of  deep-frying things, I tried baking them: success!

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The coconut-plantain combination in this recipe is fairly obvious, but so yummy!

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Here is what you need:

  • 4 yellow plantains (1 per person)
  • 1 tsp coconut oil/ plantain

For the coconut sauce:

  • 1 cup coconut milk
  • 1 tbsp corn starch
  • 1 tsp maple syrup
  • 1 tsp rum (optional)
  • 1 tsp vanilla extract

Here is what you need to do:

  1. Cut the two extremities of the plantains and slice the skin open to remove it.
  2. Slice each plantain diagonally, or straight down depending on your preference. You want them to be about 7mm-10mm thick. Place your slices in a large bowl.
  3. Melt the coconut oil and pour over the plantains and mix until all the pieces are well coated.
  4. Place the plantains in a single layer on a cookie sheet. Slide in the oven set at 350F. Let cook for 15 minutes. Flip over and cook again for 15 minutes. If you want, you can set the oven on ‘broil’ for the last 5 minutes to have a nicely caramelized top. Yum!
  5. For the sauce, mix the coconut milk with the corn starch and put in a sauce pan on medium heat. Stir until it starts to thicken up. Add the rest of the ingredients and mix well.
  6. Serve the plantain slices with the warm sauce on top.

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This is so easy to make and so delicious! All the flavours complement each other nicely and make for a very yummy dessert. I really like how you can caramelize the top of the slices for maximum flavour! So simple, and way less scary then deep-frying them!

Let me know if you try this out and what your favourite plantain recipe is!