Friday, April 30, 2010

Fried Avocado Ice Cream with Chipotle Chocolate Sauce - Vegan, Gluten-Free

Fried Avocado Ice Cream with Chipotle Chocolate Sauce
serves 6 or more

fried ice cream

For the Ice Cream
3 cups coconut milk, unsweetened
2 ripe avocados, halved, pitted and scooped
3/4 cup sugar
1 Tbsp agave nectar
1 tsp lime juice
1 tsp vanilla extract
pinch kosher salt

For the Coating
2 cups corn flakes, crushed
2/3 cup cold water
1/2 cup white rice flour
3 Tbsp agave nectar
1/8 tsp baking powder
1/8 tsp ground cinnamon

For the Chocolate Sauce
1/4 cup hot water
1 Tbsp agave nectar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 tsp chipotle chile powder
1/8 tsp ground cinnamon
pinch kosher salt

Additional Ingredients and Unusual Equipment
Ice Cream Churn
Food Processor or Blender
Deep Fry Thermometer
Oil for Frying

Combine all ice cream ingredients in a blender or food processor and puree until very smooth. Chill several hours before churning according to ice cream maker manufacturer instructions. Remove from churn into container and freeze ice cream until hard.

Scoop ice cream into 6 large balls using a disher or ice cream scoop; roll in crushed corn flakes and freeze 20 minutes. Combine water, rice flour, agave, baking soda and cinnamon in a small bowl, whisking until smooth. Dip ice cream balls in batter and roll once more in corn flakes. Freeze at least 3 hours or overnight.

Meanwhile, prepare chocolate sauce. Whisk together dry ingredients in a small bowl. Combine hot water and agave and whisk into dry ingredients until smooth. Strain and pour into sauce bottle or a small container.

Heat 3 inches of oil in a medium-sized heavy-bottomed pot to 400°F. While the oil is heating, line a plate or platter with brown paper or paper towels to catch oil after frying. Also, have plates or bowls for serving ice cream at the ready, drizzled with chocolate sauce as desired.

Remove ice cream balls from the freezer 2-3 at time and place directly in oil. Fry for 15-20 seconds, until coating is well browned and ice cream just begins to soften – do not overfry, the ice cream will melt. Use a slotted spoon to remove ice cream and rest briefly on paper-lined plate before moving to serving dishes.

Serve immediately, with additional chocolate sauce as desired.

fried ice cream

Friday, April 16, 2010

Cinnamon Raisin Bread - Vegan, Refined-Sugar-Free

Soft, slightly sweet bread with a hint of cinnamon and a bit of raisiny goodness. Almost half whole wheat and sweetened with maple syrup and brown rice syrup, so not so terrible for you.

cinnamon raisin bread

Cinnamon Raisin Boule
makes one 7-inch round loaf

1 C white whole wheat flour
.75 C water
1 t active dry yeast

1.5 C all-purpose flour
3 T canola oil
2 T maple syrup
2 T brown rice syrup
1 t ground cinnamon
.5 t kosher salt
1-3 T almond milk

.5 C raisins

Combine .5 C water and the WWW flour with the yeast and sugar in the bowl of an electric stand mixer and let stand, covered, at least 2 hours and up to overnight.

Fit bowl into mixer and attach dough hook. Add flour, oil, syrups, salt and cinnamon and mix on medium-low until combined, adding almond milk, one tablespoon at a time, as needed to create soft dough. Incorporate raisins. Turn the dough out onto a lightly floured surface and knead until a springy, slightly tacky dough forms, about 10-15 minutes, adding more flour to the dough and surface as needed. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel. Let rise until doubled in bulk, about an hour.

Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead briefly before folding the dough onto itself and rounding once more. Place on a lightly oils pie plate or sheet pan and cover round with plastic wrap or damp tea towel; let proof until almost doubled in bulk, about 30-40 minutes.

Meanwhile, preheat the oven to 350F.

Remove cover from dough and bake 30-40 minutes, until the internal temeprature reaches 190F. Let cool at least 20 mintues before slicing. Store at room temperature up to two days or freeze up to a month.

cinnamon raisin bread

Thursday, April 15, 2010

Raspberry Lemonade

simple, sweet, tart, delicious.

raspberry lemonade

Raspberry Lemonade
makes about 3 pints

1.5 C sugar
1.5 C water
1 C fresh or frozen raspberries
2 C lemon juice

additional water and/or ice

Combine water and sugar in a small saucepot and bring to a boil; keep over medium heat until sugar is completely dissolved. Remove from heat and let cool briefly before adding the raspberries. Crush the berries into the syrup with a fork or potato masher and let the mixture stand 2o minutes.

Strain berry syrup into a large pitcher. Add lemon juice and stir. If serving immediately, dilute with 3-4 C of ice. For later service, stir in an additional 1-2 C water and chill in the refrigerator at least 1 hour. Serve over ice with additional frozen berries for added flavor.

raspberry lemonade

Scones - Vegan, Agave

your basic American scone - cakey, slightly moist and just a touch sweet. made with agave and whole wheat white flour for just a bit of nutrition with your tea. Use any mix-ins you have on hand - the dough is versatile and forgiving.

raspberry basil scones

makes 8 large scones

1.5 C AP flour
.5 C www flour
.5 t baking salt
.5 t baking soda
2 t baking powder

2 oz non-hydrogenated shortening
1 oz non-hydrogenated vegan margarine

.75 C chopped dried or fresh fruit, chocolate or nuts, if desired

.75 C non-dairy milk measured over .25 t apple cider vinegar
2 T agave nectar

Whisk together all dry ingredients in a medium bowl. Cut in shortening and margarine until pieces are about the size of peas. Stir in mix-ins, if using.

Use a fork to whisk together the liquid ingredients. Make a well in the center of the flour mixture and pour in the wet mix; stir until just combined. Turn out onto a lightly floured surface and knead very briefly, just to get the mass together.

Place dough on a piece of plastic wrap and form into a disc. Wrap tightly and chill at least 1 hour and up to overnight.

Preheat oven to 350 F.

Remove dough disc from the refrigerator and unwrap. Cut through the center into eight pieces. Place pieces on lined sheet pan and brush tops with additional soy milk - sprinkle with raw sugar if desired. Bake 15-20 minutes, until lightly browned. Cool briefly before consuming.

Raspberry-Basil Variation

add 1.5 t dried basil to the flour mixture, substitute 1 t balsamic vinegar for the apple cider vinegar in the wet mix, and mix in 2/3C frozen raspberries, broken into small pieces.

Ginger-Orange Variation

add to the dry mix:
1 t ground ginger
pinch white pepper

add to the wet mix:
.5 t vanilla or orange extract
zest of one orange
replace 1 oz of non-dairy milk with 1 oz of pulp-free orange juice

for a drier scone, simply use all All-Purpose flour, rather than incorporating whole wheat white flour - they won't be quite as moist or nutritious, but they'll certainly be tasty.

the dough disc can be double wrapped in plastic and frozen for up to one month. Thaw overnight in refrigerator before baking.

Thursday, April 8, 2010

Raspebrry-Blueberry Muffins - Vegan

altered only slightly from "Bakery-Style Berry Muffins" in Vegan Brunch

Oversized, sweet and full of berries, these fall somwhere between being hearty muffins and naked cupcakes. The use of whole wheat white flour makes them slightly more healthful without endangering their flavor.

berry muffins

Raspberry-Blueberry Muffins
makes 12 muffins

1.5 C AP flour
.5 C white whole wheat flour
.75 C sugar
1 T baking powder
.5 t kosher salt

.5 C soy yogurt
.5 C canola oil
.5 C + 2 T non-dairy milk
2 t vanilla extract

1.5 C mixed fresh or frozen berries - break up large berries

large-crystal raw sugar (optional)

Preheat oven to 350F and grease a twelev-cup standard muffin tin.

In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.

Portion batter into prepared pan and lightly sprinkle the top of each muffin with raw sugar, if desired.

Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.

berry muffins