Dairy-free Cherry Ice Cream (vegan, if you eat honey)

Posted: November 22nd, 2009 | Author: | Filed under: Dairy-free, Dessert, Ice Cream, Vegan, Vegetarian | Tags: | No Comments »

Coconut milk cherry ice cream

At the request of my lovely lactarded fiance, I made some cherry ice cream with coconut milk. Added bonus: it cleared some of those damn cherries out of our freezer!

Dairy-free Cherry Ice Cream

Adapted from 101cookbooks.com


1 14 oz. can of full-fat coconut milk
1/4 cup honey
1/2 cup pitted, chopped cherries (I used ones I picked during the summer and froze)
1 teaspoon vanilla
1 tablespoon Amaretto or cherry liqueur


  1. In a bowl, mash the chopped cherries so some of their juice comes out. Add juice + everything but the amaretto to a saucepan and heat until honey is melted. Don’t let it boil fully — just heat it.
  2. Remove from heat and stir in Amaretto. Cover and put in the fridge to chill until it’s cool. Be patient — if you try to freeze the mix while it’s still warm, your ice cream won’t have a good texture.
  3. Freeze per your ice cream maker’s instructions. Put in containers and let freeze fully in the freezer for another 12 hours or so.

Veganifying “Mrs. Fields” Chocolate Chip Cookies

Posted: November 22nd, 2009 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan | No Comments »

Chocolate chip cookies, fresh out of the oven.

Remember this? It’s my favorite chocolate chip cookie recipe in the world. My only problem with it is that it’s not vegan, nor is it dairy free. This means that neither my fiance nor many of my friends can eat them. Needless to say, that’s not a good situation for my waistline. So I figured out how to veganify them. They’re just as delicious without animal products — though be warned, they don’t stay good for nearly as long. If your house is anything like mine, though, that won’t really matter.

Vegan “Mrs. Fields” Chocolate Chip Cookies

Yield: About 50 cookies


1 cup Earth Balance margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon Ener-g egg replacer plus 1/4 cup warm water, mixed well
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12-oz. package vegan chocolate chips
1/4 cup soy milk (approximately)


  1. Preheat the oven to 375F.
  2. Cream the margarine, sugars, and vanilla with a mixer until fluffy.
  3. Add replacer + water. Mix well.
  4. Add salt, baking powder, baking soda, flour. Mix well.
  5. Put the 2 1/2 cups oatmeal into the blender and whiz it till it’s ground like flour. Add to the dough and mix well. It should be pretty thick at this point.
  6. The dough will probably be pretty dry and crumbly at this point. Add some soy milk and mix it in until it’s the consistency of thick cookie batter — about 1/4 cup.
  7. Add chocolate chips and mix with a wooden spoon until thoroughly incorporated. It should look about like this:

    Nothing quite like cookie dough.

  8. Roll into balls and place on a cookie sheet.
  9. Bake one sheet at a time for about 9 minutes, or until the peaks of the cookies are just getting golden brown but the rest of the cookie is still light and looks uncooked (it should still be shiny).
  10. Remove from oven and let cool on the cookie pan for 5 minutes. Transfer to wire cooling rack. (Cookies will fall apart if you try to transfer them sooner.)
  11. Devour.

Vegan Alfredo

Posted: November 20th, 2009 | Author: | Filed under: Dairy-free, Pasta, Vegan, Vegetarian | 3 Comments »

...Vegan alfredo! Yum.

Inspired by Arlette, I’ve been making Vegan Yum Yum’s vegan alfredo the past couple of weeks. The only reason I haven’t posted about it yet is because it’s surprisingly hard to photograph: by the time you remember to get the camera out, you’ve already eaten it all! This happened to me at least twice. It’s just that good. No, it’s not exactly the same as “real” alfredo but who cares? It’s tasty in its own right, and far healthier.

I like to call this recipe a vegan chemistry experiment. It’s made out of a bunch of random pantry and fridge staples that most people would probably never think to combine. It’s really satisfying to turn a pile of ingredients into something you’d never expect from them.

Vegan chemistry experiment

I took a cue from Arlette and doubled the cashews. I also reduced the soy sauce and nutritional yeast quantities a bit because the first time I made it, those flavors were too strong for my taste.

I have to say, this recipe is one of the easiest things to make in my dinner arsenal. You literally throw all the ingredients into a blender, turn it on, and about 1 minute later you’re done. Oh, and boil the pasta. Seriously though, cooking doesn’t get much quicker than that. It reheats pretty well too (unlike real alfredo).

Vegan Alfredo

Adapted from Vegan Yum Yum’s Hurry Up Alfredo

Serves about 4 people — depending on appetites.


1 cup soymilk
2/3 cup raw, unsalted cashews
2 tablespoons nutritional yeast
1 tablespoon soy sauce
2 tablespoons Earth Balance
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons dijon mustard
1 clove garlic, smashed
1/2 teaspoon paprika
pinch nutmeg
black pepper, to taste
toasted pine nuts (optional)


  1. Boil water and cook your favorite pasta to eat with alfredo.
  2. While the pasta’s cooking, put all ingredients into the blender. Blend on high for about 30 seconds to a minute, until it’s reached a creamy consistency.
  3. Pour sauce over cooked, drained pasta and toss. I like to throw in some toasted pine nuts too. The sky’s the limit when it comes to what you add to this dish.
  4. Serve with fresh ground black pepper. (Don’t tell but I like to put fresh grated parmesan cheese on top of mine. Hey, I never claimed to be vegan myself! I just like to make tasty things for my lactose intolerant fiance and my vegan friends.)
  5. That’s it!

Swiss Chard with Bacon and Habanero

Posted: November 15th, 2009 | Author: | Filed under: Dairy-free, Vegan, Vegetables, Vegetarian | Tags: , , , | 4 Comments »

Swiss chard with bacon and habanero!

Last weekend, my dear friends Morley and Mike had Ed and I over for dinner. Morley whipped up this incredible swiss chard, which she made with habanero infused olive oil. Tonight, I decided to see if I could make something similar. I didn’t have any habanero infused olive oil, but I did have a delightful little orange pepper at my disposal. I’d seen a recipe for chard with pancetta in a magazine, so I was inspired to throw a slice of bacon in, too. The result? Absolutely delicious.

Swiss Chard with Bacon and Habanero

Serves 2 as a side dish.


4 stalks/leaves swiss chard
1 tablespoon olive oil
1 piece bacon, chopped (I like thick-cut applewood-smoked bacon) (omit for vegan)
1 clove garlic, smashed
a bit of habanero, minced — to taste
kosher salt, to taste


  1. Mince habanero (use gloves, as this is a spicy spicy pepper). Chop bacon. Cut stems off of chard, chop into bite-sized pieces. Chop chard leavees into rough, bite-sized squares. Keep leaves separate from stalks.
  2. Heat oil in large pot over medium heat. Cook bacon bits a minute or two, turning, until it’s nearly done.
  3. Add garlic and habanero; sautee another minute or two.
  4. Add chard stalks and toss. Sautee 4 minutes.
  5. Add chard leaves. Sprinkle generously with kosher salt. Toss until everything is mixed well.
  6. Cover and cook 4 more minutes, or until leaves are wilted and soft. Serve immediately.

Note: Can easily be made vegan by omitting the bacon. Still quite tasty without it!

Vegan Pumpkin Ginger Ice Cream

Posted: November 7th, 2009 | Author: | Filed under: Dairy-free, Dessert, Ice Cream, Vegan, Vegetarian | Tags: , , | No Comments »

Pumpkin Ginger Ice Cream (vegan!)

I think this ice cream speaks for itself. It’s vegan–made with coconut milk–and has chunks of candied ginger and ginger cookie dough. It’s ridiculously creamy, spicy, and delightful. I got the idea for the ginger cookie dough from my friend Josie, who, upon tasting this particular dough, declared that it would be fantastic in ice cream. She was absolutely correct.

Vegan Pumpkin Ginger Ice Cream

Adapted from Pumpkin Ice Cream, by Williams-Sonoma and Ginger Sparkle Cookies from Vegan With A Vengance.

Yield: About 1 quart.


For the ice cream:
1 cup canned unsweetened pumpkin puree
1 teaspoon vanilla extract
1 14 oz. can of full-fat coconut milk
3/4 cup firmly packed dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ tsp. salt
Pinch of freshly grated nutmeg
Pinch ground cloves
1 tablespoon bourbon (I like Maker’s Mark)
¼ cup chopped candied ginger

For the cookie dough:
½ cup flour
¼ teaspoon salt
generous ½ teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons canola oil
1 tablespoon molasses
1 tablespoon soymilk
¼ cup sugar
¼ teaspoon vanilla


For the ice cream:

  1. Whisk together all ice cream ingredients except bourbon and candied ginger. Cover and refrigerate as long as you can stand, up to 24 hours. The longer the better. Admittedly I was impatient and only let it cool for about a half hour. It was still good.
  2. This is a good time to make and roll the cookie dough (see below).
  3. Freeze the ice cream according to your ice cream maker’s directions. In the last five minutes of freezing, add the bourbon and candied ginger. When it’s done freezing, gently fold in the cookie dough balls. Transfer to a container and freeze in the freezer for another 12 hours. You can eat it now, but it will be really soft and much tastier after it’s hardened a bit.

For the cookie dough:

  1. Sift together flour, salt, ginger, cinnamon, and cloves.
  2. In a separate bowl, whisk together the canola oil, molasses, soymilk, sugar, and vanilla.
  3. Mix the wet ingredients with the dry ingredients.
  4. Roll into small (dime-sized) balls of dough.

*Note: This cookie dough won’t bake into proper cookies because it doesn’t have any leaveners in it.


If you prefer real dairy ice cream, just substitute 2 cups (1 pint) of heavy cream for the coconut milk. It will be divine, I promise.

If you accidentally picked up canned pumpkin pie mix instead of plain pumpkin, just reduce the sugar and spices a bit. Here’s what I did:

1/4 teaspoon cinnamon
1/4 teaspoon ginger
small pinch cloves
small pinch nutmeg
1/2 cup packed brown sugar

Everything else remains the same.

Malaysian Chicken Curry… sorta.

Posted: November 7th, 2009 | Author: | Filed under: Curry, Dairy-free | Tags: , | No Comments »

Malaysian curry, sorta

Well, I’ve never actually had Malaysian curry before, so I have no idea how authentic it is — but this turned out pretty damn well. We had some frozen chicken breasts, coconut milk, potatoes, an onion, tomato paste, and a lot of spices. I knew I should be able to throw something tasty together. A quick search yielded this yummy-looking recipe, which I used to base this dinner on.


3 large chicken breasts, cut into bite-sized pieces
1 large clove garlic, smashed
1 medium yellow onion, chopped
1 tablespoon canola oil
½ lb. potatoes (I used 2 small purple ones and one medium red one), cut into uniform bite-sized pieces
3 oz. tomato paste (about ½ of one of those little cans)
3/4 cup coconut milk
1 ½ cups water or chicken stock
1 ½ teaspoons chili powder
1 tablespoon curry powder
1 ½ teaspoons paprika
½ teaspoon cumin
1 bay leaf
1 tablespoon sugar
salt to taste
pepper to taste
1 teaspoon dried cilantro (¼ cup fresh would be way better)


  1. Chop up your potatoes, onions, and chicken.
  2. Mix all spices and sugar together in a small bowl. If you’re using fresh cilantro, leave it out till the end; otherwise, add it now.
  3. Whisk together the coconut milk, water or chicken broth, and tomato paste in a bowl.
  4. Heat the oil in a large pan over medium-high heat. Add onions and garlic and sautee until translucent.
  5. Add chicken and cook it a little, a minute or two.
  6. Add spices, liquids, and potatoes. Mix well.
  7. Cover and cook until potatoes are tender and chicken is cooked through. Taste and adjust spices as necessary. If you’re using fresh cilantro, add it just before serving.

Serve over brown rice. Yum yum!

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