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Spiced Pumpkin Ice Cream (Vegan)

6 Nov

Leave it to me to make ice cream in this nose-drippingly cold weather (my computer is telling me that it is 1 degree Celsius outside right now) .

This ice cream is crazy easy to prepare. You can make it for your Thanksgiving guests. You could be like me and eat it on a random Monday night. There are only 3 main ingredients–coconut milk, pumpkin, brown sugar–and a few spices. The best part is that almost everyone can enjoy it! Vegans, lactose and gluten intolerant folks, Kosher keepers…

There is a buzz about coconut milk used in vegan ice cream bases–and for a good reason. Coconut milk provides fat that helps maintain the creamy texture of the ice cream. You cannot taste the coconut unless you really look for it. If anything, the coconut brings out the flavor of the pumpkin and spices.

Let’s talk toppings…

To really spice things up, why not make  ice cream sandwiches? Molasses cookies, gingersnaps, graham crackers, shortbread…Or have everything in one! Break apart some cookies and mix them into the already churned ice cream a la Shutterbean. Toasted chopped nuts and crystallized ginger could also make for a crunchy topping. Or maybe a warm chocolate fudge or salty caramel sauce. Slurp.

Put on a warm coat. Eat ice cream. Repeat.

Spiced Pumpkin Ice Cream (Vegan)

recipe adapted from The Year In Food

makes about 3/4 of a quart of ice cream

**Optional: To help keep the ice cream from being rock hard after sitting in the freezer, you may want to add a tablespoon or two of alcohol to the base. This keeps the texture nice and smooth. I would recommend a bourbon.

1 15-oz can coconut milk

1 level cup of pumpkin puree

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

First, make sure to freeze your ice cream bowl for at least 24 hours.

In a medium pot over the low heat, combine the coconut milk and pumpkin puree with the brown sugar and spices. Stir just until the sugar has dissolved and the spices are thoroughly incorporated.

Pour the mixture into a bowl and chill in the refrigerator for about 2.5 hours. Stir once an hour if you can.

Remove the custard from the fridge.

Have your ice cream machine ready. Take the freezer bowl out last. Pour the custard into the ice cream bowl, and churn until the consistency of a soft serve ice cream, about ten minutes. It doesn’t need very much time at all!

You can serve it this way, or let it firm up a little more in the freezer. It will get rock hard if left in for too long, probably because of the water content in the pumpkin puree. Just let it sit out at room temperature for 10 minutes or so before eating so it softens.

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Red Lentil Soup

9 Oct

The weather is turning here in New York, and that means it’s soup and stew time! Soups and stews are a treat because I can stretch a pot out for a few days, guaranteeing a healthy meal in a pinch.

Last week I made a rendition (with purple potato, romanesco, turnips, turnip greens…) of the always satisfying Tofu Panang Curry.

This week I made a riff on a soup by my favorite soup/stew queen, Heidi Swanson. She always gets her veggies in, with some sort of plant-based protein (tofu, lentils, quinoa, beans, nuts…), and then tops everything off with nuts or olives and a spoon of yogurt or a sprinkle of cheese. Her soups and stews have a little of everything, just the way I like.

I made her very simple red lentil soup. It has brown rice for texture and substance. I added in some veggies from my Sunday farmer’s market trip. To top things off, I sprinkled a hefty amount of queso fresco on top (you could use any cheese you want, or if you are vegan you could use chopped avocado and/or sliced almonds…). I also added on the side some roasted delicata squash, my absolute favorite because it is super easy to cut, and you can eat the skin!

Heidi explains:

Red lentils collapse and lose structure quite quickly – and in this case they shift color a bit. Don’t let that throw you. And it’s actually the rice that retains it’s texture here, while the lentils provide the body for the soup. So don’t be alarmed when your lentils stop looking like lentils after about ten minutes in the pot.

Red Lentil Soup

adapted from Heidi Swanson

serves 4-6

2 tablespoons olive oil

1 onion, chopped

Optional: 2-3 shallots, chopped

1/2 teaspoon red pepper flakes

6 cups liquid (I used 2 cups broth, 4 cups water)

1 1/3 cups red lentils, picked through and rinsed

1/2 cup brown rice, rinsed

salt, to taste

Optional: 1 chopped medium red potato (or sweet potato), large handful of chopped greens (kale, turnip greens…)

Toppings: queso fresco (or feta), roasted delicata squash…

In a big soup pot, heat the olive oil over medium and add the onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the water/broth, bring to a boil, then stir in the lentils and rice. Add the potato and kale, if using. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with queso fresco and roasted delicata squash. You can also top with avocado, olives, sliced almonds, yogurt…

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Farmer’s Market Veggie Explosion with Miso Curry Dressing

6 Aug

A variation on the Miso-Curry Delicata Squash that I was making over and over again last fall.

This time around there’s eggplant, heirloom tomato, baby potatoes, and zucchini from the farmer’s market. And tofu for protein!

Dressed with a smash and a stir of white miso, red Thai curry paste, and extra virgin olive oil. Finished with a squeeze of lemon, fresh herbs, and slivered almonds.

I was inspired by the produce at the farmer’s market. I suggest you do the same and use whatever strikes your interest–corn, peppers, sprouts, peas, baby eggplants…

I think my favorites right now have to be the cherry tomatoes. Farmer’s market tomatoes taste SO much better than any grocery store variety. Just remember not to put them in the refrigerator or they will lose their luscious tomato taste. They are great roasted or raw.

Looking for another quick, farmer’s market-inspired dinner idea? Tacos are always the answer in my book.

I know that this Miso Curry Veggie Explosion requires you to turn on the oven. If you just can’t take the heat, make a raw salad with some kale, tomatoes, snap peas, corn etc. You could still use tofu. Just cut everything in bite size pieces and drizzle the miso-curry dressing with a little lemon and chopped herbs, and add the nuts or seeds for texture. No oven required. Stay cool.

Endless possibilities.

Veggie Explosion with Miso Curry Dressing

adapted from Heidi Swanson’s Super Natural Everyday 

serves 4

1/4 cup/ 60 ml extra-virgin olive oil

Scant 1/4 cup/ 2.5 oz/ 70 g white miso (I purchase mine at Whole Foods)

Scant 1 tablespoon red Thai curry paste

1 14-oz package of extra firm tofu, cut into cubes

1 large handful of small potatoes, unpeeled and cut into chunks

1 medium eggplant, cut into small chunks

1/2 of a medium zucchini, cut into strips

1 large heirloom tomato, cut into cubes

2 tablespoons fresh lemon juice (half a lemon)

1/4 cup slivered almonds

small handful of fresh basil or cilantro leaves, roughly chopped

Preheat the oven to 400 degrees F.

In a medium bowl, whisk together olive oil, miso, and curry paste.

Combine the tofu, potatoes, eggplant, zucchini, and tomato in a large bowl with all but 2 tablespoons-worth of the miso-curry paste. Use your hands to toss well, then turn your vegetables onto a rimmed baking sheet lined with parchment and arrange everything in a single layer. Roast for about 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. When the veggies come out of the oven, squeeze half of a lemon over them.

Serve the veggie explosion with some toasted almond slivers, fresh basil or cilantro, and a spoonful of the remaining sauce with a little more lemon.

NOTE: You can always make a raw salad. No oven. Dressing is the same. Enjoy.

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Stuffed Peppers With Quinoa, Feta & Summer Veggies

17 Jul

This weekend was filled with chicken sausages and potato salad.

This weekend was filled with a shared lunch at the Spotted Pig-the gargantuan burger with Roquefort cheese and shoestring fries, and the poached eggs with corned beef hash.

There was a cappuccino to be had at the new cafe around the corner from me, Kuro Kuma.

I wanted to squeeze in a meal at the new ramen joint nearby, Jin Ramen, but my belly just could not budge any further.

Sometimes you just have to sit back and indulge yourself. Hey, at least I was eating healthy breakfasts all weekend: I had oatmeal one day and a banana almond smoothie the next. With some plums and nectarines to fill in the gaps. So sweet and ripe, they tasted like honey!

I’m balancing things out today with loads of summer vegetables and a healthy bean and grain combo.

Holy smokes, people, do you know how good red bell peppers are for you?

Red bell peppers rank very high in Vitamin C content, with 140 mg of Vitamin C per 1/2 cup chopped red bell pepper. That’s higher than orange juice (75mg per 3/4 cup), broccoli (50mg per 1/2 cup), and strawberries (50mg per 1/2 cup).

The red color in bell peppers comes from natural plant pigments in the carotenoid family (specifically lycopene, lutein, and zeaxanthin). Lycopene is a carotenoid and an antioxidant that helps the body reduce the risk for certain types of cancer, and heart disease, in addition to helping lower blood pressure and LDL cholesterol. It is also great for protecting the tissues in your body and strengthening your immune system.

I won’t get into any more technical terms, but red bell peppers and red tomatoes pack quite the punch. Not to mention how good zucchini and corn and onion are for you. And you can be sure that the ever touted holy grail of grains, quinoa, is a steal when it comes to your health.

Once upon a time I lived in a big cooperative-living house. 2 people would cook dinner five or six nights a week for the whole house (~60 people). Stuffed peppers was an ever popular dish that was guaranteed to please a hungry household. So versatile, you could fill these gems with any kind of grain/veg./protein combo and never get bored. I was drifting down memory lane tonight while enjoying my pepper, prepared my favorite way…

The feta cheese holds its shape nicely under the oven heat, but once you pop a cube in your mouth, it just melts on the tongue into salty savory bliss. And I love how the quinoa gets slightly crunchy on top after being in the oven. Ugh, so good.

Stuffed Peppers with quinoa, feta & summer veggies

adapted from SmittenKitchen

1 cup dry quinoa

bell peppers (I used 3 peppers, but still had some quinoa salad left over, which I was happy about)

1 tablespoon olive oil

1/2 of a large onion, chopped

2 ears of corn, shaved off the cob

1-2 medium zucchini or summer squash

3 tablespoons tomato paste*** see note

1 cup halved cherry/grape tomatoes

1 15-oz can chickpeas, drained and rinsed

4 oz of feta, chopped

seasonings: salt, pepper, dry oregano (maybe 1/2 teaspoon), fresh basil (to taste)

1. Rinse the quinoa. Add the quinoa and 2 cups of water to a small pot or saucepan. Bring to a boil. Reduce the heat to a simmer, cover the pot, and let it go for about 12-15 minutes, until the quinoa is cooked (should be light and fluffy with all of the water absorbed). Set aside.

2. Preheat the oven to 350 degrees F. Halve the bell peppers and take out the seeds and membrane (I like to keep the green stem for aesthetics). Line a baking sheet with parchment and place the pepper halves face up on the sheet. Bake for 15-20 minutes, until the peppers start to soften slightly. Take the peppers out of the oven and let them sit while you prepare the filling.

3. Heat the olive oil in a large pan. Add the onion, corn, and zucchini. Cook for about 5-8 minutes until the veggies start to soften slightly. Add some seasonings (salt, pepper, herbs) to taste.

4. Turn off the heat and add the tomatoes, chickpeas, and tomato paste to the veggie mixture. Add 2 cups of cooked quinoa to the mix (save the remaining quinoa for another use i.e. muffins?!). Toss in the feta cheese.

5. Fill the pepper halves with heaping amounts of the quinoa mixture. It is ok to have some leftover mixture for nibbling on later in the week. Bake the filled peppers for another 15  minutes. Enjoy!

***Note: Don’t you just hate opening up a can of tomato paste only to use a mere few tablespoons worth? Me, too. A great tip from registered dietitian Jackie Newgent is to freeze leftover tomato paste (wrap it in a cylinder in saran) and slice it off as needed. Preventing waste in the kitchen. Love it!


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White Chocolate Sorbet (with a splash of amarula liqueur)

11 Jul

It can be tricky to keep chocolate around during the summer heat. It might melt and goop up, or it might bloom to an unappetizing texture and taste.

Cold, silky, frozen chocolate sorbet, on the other hand, is where the party’s at. This white chocolate sorbet is made with good-quality white chocolate, whole milk, just 1 tablespoon of sugar, a splash of vanilla, and a little shot of liqueur.

No egg yolks, no cream, and just a touch of sugar. After all, while we want to satisfy our sweet tooth, we don’t want to totally bust our belts…(never-mind that white chocolate is mostly made of cocoa fat).

I know there is a band of white-chocolate haters out there. If you’re not into it, maybe I can convince you to try this Bittersweet Chocolate Sorbet. It might just blow your mind.

Since the majority of the sorbet’s flavor will come from the white chocolate, I would splurge and buy a hunk of high quality stuff. Most gourmet markets will carry the good stuff. I purchased my chocolate at Westside Market in NYC, but I know that Whole Foods carries good brands, too. I used Callebaut chocolate (Valrhona is another popular brand). Oh, and maybe it is the professional/restaurant pastry-mind in me, but we always buy a hunk and chop the chocolate ourselves (…but hey,don’t sweat it, I won’t tell anyone if you buy chips, no big deal, it all gets melted anyway).

I added slightly less than a shot of amarula to the sorbet base.  Amarula is a South African cream liqueur that (as per wikipedia, and I agree) tastes like a slightly fruity caramel. I love to drink amarula with (preferably crushed) ice and some coffee. Oh baby! You can recognize the bottle easily because of the big elephant on it.

In addition to the subtle flavor it lends to the sorbet, the alcohol is used for texture. Sorbet is not as rich as ice cream, and it can become quite firm after spending a night in the freezer. Alcohol does not freeze, so it will keep the texture of the sorbet nice and soft. David Lebovitz offers some helpful tips on his blog on how to keep homemade ice cream soft. And instead of amarula, you could use a light rum or a splash of amaretto…

White Chocolate Sorbet (with amarula liqueur)

from David Lebovitz, originally from Gale Gand

makes slightly less than 1 quart

1 1/2 cups (375 ml) whole milk

2/3 cup (160 ml) water

1 tablespoon sugar

2-3 tablespoons amarula liqueur (a little less than 1 shot)

1 vanilla bean, halved lengthwise (or 1 teaspoon vanilla bean paste or extract)

8 ounces (225 gr) best-quality white chocolate (I used Callebaut brand), finely chopped

1. In a medium saucepan, warm the milk, water, sugar, vanilla, and amarula until it’s almost to a boil.

2. Remove from heat and add the pieces of white chocolate, whisking until they’re melted. Strain through a fine-mesh sieve into a large bowl set within a larger bowl of ice water. (If using a vanilla bean, rinse and air-dry it, and reserve it for another use.)

3. Stir the mixture until cool.

4. Freeze in your ice cream maker according to the manufacturer’s instructions.

(Note: If you chill the mixture in the refrigerator for several hours, there’s likely to be a white chocolate disk hardened onto the surface of the mixture when you go to churn it, so it’s recommended to freeze it just after it’s been chilled over the ice bath.)

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