June gloom is a real weather phenomenon that plagues much of the California coast, just as we begin to settle into a comfortable summer routine. Low lying fog clouds the city streets, bringing with it a clammy, cold dampness that’s hard to shake off. Though the southern part of the state is frequently credited for this plague, bay area residents are just as well versed in the ways of the haze. Though the effect has been mild this year, it’s still routine to bundle up in long sleeves and a jacket before heading out each morning.
That said, no temperature is ever too cold to enjoy ice cream. The frozen desserts program is already in full operation over at Nourish Cafe, where I’ve begun churning away to share some of my favorite sweet scoops. These new blends are based on my original recipes from Vegan a la Mode, retrofitted to accommodate a wider range of palates, preferences, and behind the scenes, commercial production. You really come to appreciate the ease in which full ice cream parlors dish out dozens of flavors once you’ve spend the weekend cooking and churning gallons of just two creamy bases.
It’s a labor of love, because now I can share my passion for ice cream with a whole new audience. Fresh Strawberry and Citrus Zinger Ice Cream are the current frozen features, available 7 days a week, rain or shine, gloom or summer glow. As we bid farewell to June, there’s nothing stopping the tidal wave of ice cream indulgence, which is why we’re celebrating with a grand ice cream social. If you’re local to the bay area, meet, greet, and eat with us! While mingling and munching, I’ll share tips on how to make healthier vegan frozen treats and answer all your churning questions. Don’t miss this premier plant-based ice cream social, if only for access to the unlimited topping bar.
If you’re not local, I’m very sorry for your loss. However, I would never be so cruel as to tease you with unattainable delicacies, out of reach but for a select few. You can whip up that very same strawberry sensation anywhere in the world- Although I’ve scaled down the batch for you, just in case you didn’t need to make 100+ servings at once.
Fresh Strawberry Ice Cream
Adapted from from Vegan a la Mode
1/2 Cup 100% Grade B Maple Syrup
1 1/2 Tablespoons Arrowroot
1 Pounds Fresh Strawberries, Hulled and Roughly Chopped
1 1/2 Teaspoons Lemon Juice
1 Cup Full-Fat (Canned) Coconut Milk
1/4 Cup Plain, Non-Dairy Milk
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
Vigorously whisk together the maple syrup and arrowroot in a medium saucepan. Once the starch is incorporated smoothly without any remaining lumps, add the strawberries. Pour in the non-dairy milk, stir to combine, and turn on the heat to medium. Bring to a boil and then reduce to a simmer, stewing the berries gently for about fifteen minutes. Remove the pan from the heat, incorporate the vanilla and salt, and cool completely.
Chill in the fridge for at least three hours before transferring the mixture to your blender and thoroughly pureeing. If you don’t have a high-speed blender that will thoroughly pulverize all of the fruit into a silky-smooth custard, pass the base through a fine-meshed strainer and discard the solids.
Churn according in your ice cream maker according to the manufacturer’s instructions, or give an alternative freezing method a spin!
Makes About 1 1/2 Quarts
tIn the heat of the moment, or scorching rays of the sun, as it may be, it’s easy to get carried away. Serial shoppers and gadgeteers alike can relate, getting swept up by the temptation of shiny new toys and tools guaranteed to make life easier, cleaner, brighter, tastier, smarter, or generally yet indefinably better. While ice cream makers are seen as a superfluous luxury good for most casual kitchen creatives, rapidly advancing technology has brought the average entry-level machine down to pocket change territory. Even for an impulse buy, you could do much greater budgetary damage with just a few fancy umbrella drinks on the beach.
As a self-professed ice cream obsessive, it should come as no surprise that I’ll always advocate churning your own frozen treats above all else. Sadly, I’ve come across scores of misinformed folks that think it’s an arduous process, not worth the time or effort, having never been fortunate enough to taste the fruits of that labor themselves. Lacking the proper equipment should no longer be a valid excuse for not diving in, or at least dipping a toe in, to the refreshing world of iced sweet treats.
Believe it or not, any ice cream base can be made without a machine, right here and now, with a wide range of alternative methods at your disposal. Start with a solid recipe and clear out your freezer; your summer is about to get a whole lot cooler.
1. The Granita Method: A traditional Italian method of making fruit-based ices much like instant snow cones, this method creates desserts with larger, crunchy ice crystals. That same idea can be used with an ice cream base, and naturally yield smoother, creamier results. Simply prepare your ice cream recipe of choice as directed, and chill thoroughly. Pour out the cold mixture into a baking dish. The exact size is not important, provided it can fit comfortably in your freezer on a flat surface. Don’t chance it and try to balance the pan on top of numerous unequally sized items; trust me, it’s a pain to clean melted and re-frozen liquids from inside a freezer! Simply bear in mind that the larger the pan, the greater surface space the base will have, and the faster it will freeze.
Place your baking dish filled with liquid ice cream base in the freezer, and let it sit for 30 – 45 minutes. At this point, it should begin to freeze around the edges. Take a fork and scrape up those ice crystals into the center. Place it back in the freezer, and repeat this process every 30 minutes or so until the entire contents of the pan has frozen; approximately 2 – 3 hours, depending on the temperature of the freezer and size of the pan. When ready, spoon into glasses and serve immediately, or it will ultimately freeze solidly into once piece.
2. The Cube-and-Crush Method: Easier than the granita method but similar in concept, this approach is much less hands-on, so you can occupy yourself with other projects while the actual freezing takes place. Additionally, this procedure yields ice cream that’s more like a soft serve texture. Pour prepared and thoroughly chilled ice cream base into one or two ice cube trays, and set them on a flat surface in your freezer. Smaller cubes are better, as they’ll freeze faster and put less of a strain on your blender. Allow at least 6 – 8 hours for the ice cream cubes to freeze solidly, but you can prepare them up to this stage a day or two in advance. When the need for ice cream strikes, pop out at least one tray of cubes at a time, and plunk them into your blender or food processor. Begin by pulsing to break them up, and then puree just long enough to get the ice cream smooth and creamy. Be careful not to overdo it, or the entire mixture will melt. Serve immediately.
3. Popsicle Method: This should be a foreign concept to precisely no one, but an idea worth revisiting. All it takes is chilled ice cream base poured into pop molds and frozen until solid. To get a stick to stand up straight, be sure to insert it about 30 – 45 minutes after first placing the molds in the freezer, so that the mixture has had time to thicken up a bit. If you don’t already own molds, seek those that are BPA-free, or rig your own by lining up paper cups on a baking sheet. Lollipop sticks or wooden popsicle sticks can be found in most craft or kitchen supply stores.
4. Coffee Can/Baggie Method: Although arguably the most involved of all four approaches, this procedure can be a fun activity for a crowd, and especially with young children. It makes the smallest amount of ice cream at a time as well, so you must start with a maximum of only 2 cups (1 cup) of prepared, chilled ice cream base. In addition to the edibles, you will need a cleaned and rinsed coffee can that once held 3 pounds of coffee (gallon baggie), and a second that once held 1 pound of coffee (1-pint baggie). Additionally, you should have at least 1 ½ cups (6 tablespoons) of rock salt, 10 cups of ice cubes, and strong duct tape on hand.
Pour the chilled base into the smaller can, and tape it up tightly. Place it in the larger can, and surround it with salt and ice, layering the two a few scoops at a time. Seal the larger can with duct tape as well, and start rolling! Roll the can on its side, shake it up, or toss it around continuously; anything to keep it moving. The ice cream should be rather soft, but ready to eat in about 20 – 30 minutes.
Even if you can’t spare the cash or counter space for a full-featured ice cream machine, that shouldn’t stop you from chilling out with a double or triple scoop treat this season. Skip the churn, but give it a whirl!
Populated by little more than starchy potatoes and papery onions mere weeks ago, market stalls are suddenly bursting with a rainbow of fresh produce. Giant, plump blueberries the size of grapes; gnarled heirloom tomatoes as unique and delicate as snowflakes; peaches fragrant enough to double as air fresheners; I want them all, and I want them in volume. I’m that hungry shopper tasting one of each sample, even when I know exactly what I’m going home with that day. I’m the one buying three pounds of strawberries for a recipe that only calls for two. The lure of summertime produce is one that I’m powerless against, buying in bulk despite cooking for one. I’ll eat cherries one after another, no matter how many are piled up high, until all my clothing is hopelessly stained red.
Still, endlessly voracious for that taste of sunshine, I can never get my fill. There’s only so much space in my freezer to save that seasonal bounty, and the laborious process of proper canning still eludes me. Options for preservation beyond a day at best have been severely lacking, until I stumbled upon the world of dehydration.
Embraced by the raw food movement for its ability to “cook” while preserving more nutrients than conventional heating methods, the concept itself is as old as time. Leave something edible out in the sun, keep away the bugs and prevent it from getting moldy, and slowly draw out the moisture until it can be stored for leaner times. Humidity, fluctuating temperatures, and the open air itself present serious barriers to upholding this time-honored tradition. Modern technology has gotten into the game, reviving the dehydration concept as more than just a utilitarian function, but also a doorway to more creative cuisine.
Given the opportunity to investigate the power of the Tribest Sedona Express, I jumped at the offer. Though I had dabbled in dehydration with a dinky little toy of a machine salvaged from a yard sale, my experience was limited, not to mention, unsatisfying. Now, after a year and a half of use, I can’t claim that it’s the first contraption I break out when developing new recipes, but it’s proven its value many times over.
This thing is a food drying powerhouse, bearing 1430 square inches of space across 11 trays to accommodate all the produce your heart desires. It heats up quickly and holds temperature reliably, unless you’d like to specify the intensity yourself at anywhere between 75 – 170 degrees. Long processing times are par for the course still, but no trouble with a 99-hour timer.
My studio is spatially challenged, to put it lightly, so I was reasonably concerned about adding the inherent noise that comes with such a hulking piece of machinery into the mix, working away through all hours of the night. Mercifully, my fears were unfounded; no louder than a modest propeller-driven table fan even on high, I slept soundly while the dehydrator powered through the AM hours.
That’s all well and good for basic pantry stockpiles, but what about the more important issue… Could it keep up with my snacking demands? Happily having munched my way through countless rounds of zucchini chips, coconut macaroons, and assorted fruit leathers, I can confidently report nothing but delicious experiences. One particular favorite that emerged through these trials was a buttery, cheesy vegetable in disguise that I like to call “CauliPop.” Cauliflower all dressed up like movie theater popcorn, it’s a compulsively edible nosh. While it would be a struggle to plow through a full heat of the stuff raw, it seems to disappear instantly once kissed by the warmth of the dehydrator. It’s the kind of deceptively simple formula that you’ll soon find yourself doubling and tripling to keep up with demand.
Emulating one of my favorite snack bar options, I knew it would be easy to cut the crap to fabricate an even simpler dupe. Only three ingredients are needed for these soft, chewy, and super sweet Banana-Nut Chia Bars, all of which are readily apparent from the title alone. In fact, you probably already have what it takes to make them right now! That trusty dehydrator was running nonstop when I finally hit upon the perfect ratio, handily replacing those packaged bars at a fraction of the cost.
Well into my 20th month with this beast on my side, I’m still finding new and delicious ways to use the Tribest Sedona Express. The manufacturer was kind enough to provide one for review, but no amount of fancy equipment could ever buy my praise. I can honestly say that if you’re serious about preservation, healthy snacking, or just playing around with your food, this is the model you want to harness.
1 Medium Head Cauliflower
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Nutritional Yeast
1 Teaspoon Coarse Salt
1/4 Teaspoon Turmeric
Chop the cauliflower into approximately 1-inch florets, as consistent as possible to ensure they dry at an equal rate. Blanch them by plunging them into boiling water for 3 minutes, until fork-tender but still firm. Drop them into an ice bath to immediately stop the cooking process and drain thoroughly. Transfer to a large bowl.
Drizzle in the coconut oil and toss with the remaining seasonings until evenly coated. Place the florets directly on a wire rack, allowing ample space for air circulation, and set the dehydrator to 115 degrees. The “cooking” process will take anywhere from 12 – 24 hours, depending on your preferences. Pull the cauliflower earlier for a softer interior, or let it the machine run for the full cycle to get a crunchier bite throughout.
Makes 1 – 3 Servings
Banana-Nut Chia Bars
2 Large, Ripe Bananas
1/4 Cup Chia Seeds
2 Tablespoons Walnuts, Chopped
Mash the bananas and stir in the chia and walnuts. Let the mixture sit for 30 minutes for the chia seeds to gel. Spread the mixture evenly over a non-stick drying sheet approximately 1/4-inch thick. Dehydrate at 145 degrees for 4 – 6 hours, or until dry to the touch, firm, and sliceable. Cut into squares or bars as desired.
Makes 6 – 8 Bars
Dumping, stirring, scooping; it was a hard job. Such were the demands of a fledgling baker, still too young to read the recipe and too small to reach the kitchen counter without the assistance of a stepping stool. Measuring ingredients was a task just slightly more advanced than my skill level, but diligently, carefully, I took pre-portioned scoops of flour and sugar, adding them to the mixing bowl with earnest precision. At the age of five, it was impossible to understand the alchemy that would transform these raw, unappealing components into my favorite treat. The magic started well before the batter ever hit sheet trays, though. Even better than the finished chocolate chip cookies themselves would be the reward for all my painstaking efforts: a lick from the beater or bowl, still coated in unbaked dough.
Golden and slightly granular from the coarse brown sugar, those morsels were the ones I savored most. Though each piece of the appliance was thoroughly scraped before being surrendered for my inspection, more than enough remained to sate my sweet tooth. Looking back, those errant chunks and chips left behind within the tightly coiled metal whisk may not have been so accidental, after all.
A love for cookie dough was fostered at a very young age, from some of my very earliest memories of cooking with my mom. It seems to be a common thread across almost all demographics, even for those who learned to bake later in life, that raw cookie dough evokes a certain nostalgia. Unpretentious, undemanding, its inherent simplicity is all part of the appeal. Especially when the heat of the oven loses its appeal through the steamy summer months, it’s difficult to resist the urge to skip baking when you could just as easily dive in with a spoon.
If you can delay gratification just a little bit longer though, I have an even cooler way to appease those childhood memories. Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become the new nostalgic sweet treat.
Toasting the flour brings out the subtle nutty, roasted flavors imparted by baking, without the same intense heat. The base is otherwise prepared the same as any other cooked custard, so if you can stir a pot, you can whip up this buttery brown sugar pudding in no time. In fact, you may be tempted to eat the plain pudding prior to its trip to the freezer, and I wouldn’t blame you. Just try to leave a little bit for the popsicles themselves; you’ll be grateful to have them on hand (and in hand) the next time a craving strikes.
Cookie Dough Pudding Pops
1/4 Cup All-Purpose Flour
1 1/2 Cups Plain Non-Dairy Milk
1/4 Cup Light Brown Sugar, Firmly Packed
1 Tablespoon Vegan Butter, Melted
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips
Begin by lightly toasting the flour in a dry skillet. Place the skillet over medium heat and continuously, gently stir the flour, until faintly golden brown all over. Slowly whisk in 1/2 cup of the non-dairy milk to form a thick paste, beating out any lumps before proceeding. Continue to add in the remaining non-dairy milk and whisk vigorously to smooth out the mixture. Incorporate the sugar, vegan butter, and salt, stirring well. Cook, stirring periodically, until bubbles break regularly on the surface and the liquid has thickened significantly.
Turn off the heat, cool to room temperature, and then let rest in the fridge until thoroughly chilled. Stir in the vanilla and chocolate chips before transferring the mixture to popsicle molds. Place in the freezer and let rest until frozen; at least 3 hours.
Yield will vary depending on the size of your molds.
Sunshine floods the open field with warmth, kissing every blade of grass as it rises to greet the day. Work and school are but a passing thought, quickly swept away by the gentle breeze. It’s summertime, and the day is primed for a picnic. Spread out a blanket, open up the carefully packed basket, and unveil the savory spread crafted to power a full day of play. Everything is perfect… Until the bean salad hits the bench.
Swampy, limp green beans slither throughout the miasma, already looking well past their prime. Watery dressy hemorrhages outward, pooling at the bottom of the bowl in a murky sludge. Fresh vegetables are scant, if at all discernible, limited to stringy chunks of celery at best. Though perpetually invited to these outdoor excursions for its stability at any temperature, the average bean salad is a terrible, ungracious guest. Mere blandness would be a blessing in most cases, but the list of culinary crimes committed to this dish could fill a novel. After so many years of innovation in food, why does it still have to be this way?
It’s high time we take a stand to build a better bean salad. Traditionalist and adventurous eaters alike can benefit from the very same sturdy base, constructing unique legume dishes to suit every occasion. Select each ingredient with intention rather than just slapping together the standard formula, and you’ll never be disappointed by the result. Infuse real flavor into the mix each step of the way for the very best side dish your summer cookouts, barbecues, and road trips have ever seen.
Like any strong master plan, the following suggestions are just that; a guide, not a formula recipe, meant to inspire your own bean salad adventures. Mix and match your favorites, incorporate new ideas, color outside the lines! My only golden rule? No canned green beans. Quite frankly, they’re an insult to vegetable preservation and have no place in the modern grocery market.
In case you’re still feeling stuck in the same old bean salad rut, here are some of my greatest hits…
Spicy Southwestern: Black beans, pinto beans, cilantro, red onion, bell peppers, lime juice, avocado oil, chipotle pepper, grilled corn kernels, avocado
Mideast Feast: Chickpeas, lentils, parsley, shallots, cucumbers, lemon juice, red wine vinegar, olive oil, black pepper, cherry tomatoes, kalamata olives, crumbled vegan feta
Asian Persuasion: Edamame, lima beans, cannellini beans, scallions, rice vinegar, sesame oil, shredded carrots, crushed red pepper flakes, diced mango, sliced almonds
Don’t let a bad bean salad ruin your summer celebration! It’s just as easy to throw together a bright, bold, and refreshing blend fit for a real party. Start mixing it up and tell me, what’s your favorite blend?
Basic Bean Salad Blueprint
3 (15-Ounce) Cans Beans, Rinsed and Drained or 4 1/2 Cups Total Cooked Beans (Cannellini Beans, Chickpeas, Black Beans, Kidney Beans, Pinto Beans, Lima Beans, Black-Eyed Peas, Lentils, and/or Shelled Edamame)
1 Cup Loosely Packed Fresh Herbs, Finely Chopped (Parsley, Cilantro, Dill, Mint, and/or Basil)
1/2 Cup Alliums, Finely Chopped or Thinly Sliced (Red Onion, Sweet Vidalia Onion, Shallots, Scallions, or Leeks)
1 Cup Crisp Vegetables, Finely Chopped (Celery, Shredded Carrots, Cucumbers and/or Bell Peppers)
1/3 Cup Vinegar or Citrus Juice (Red Wine Vinegar, Apple Cider Vinegar, Rice Vinegar, Balsamic Vinegar, Lemon Juice, Lime Juice or Orange Juice)
1/4 Cup Oil (Olive Oil, Avocado Oil, Rice Bran Oil, Grapeseed Oil, Sesame Oil, or Peanut Oil)
3/4 – 1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper (Ground Black Pepper, Cayenne Pepper, Chipotle Pepper, or Crushed Red Pepper Flakes)
Bonus, Optional Mix-Ins (Avocado, Halved Cherry Tomatoes, Pitted Olives, Corn Kernels, Chopped Walnuts, Sliced Almonds, Diced Mango, Shredded or Crumbled Vegan Cheese… Get Creative!)
Preparation couldn’t be simpler: Once you’ve selected your star players, toss together the beans, herbs, alliums, and crisp vegetables in a large bowl. Separately, whisk together the vinegar or citrus, oil, salt, and pepper. Pour the dressing over the goods and toss to coat. Mix in as many bonus ingredients as your heart desires. Enjoy right away or stash in the fridge until you’re ready to serve. Try it both chilled and at room temperature!
The finished bean salad should keep for 2 – 4 days if kept refrigerated, depending on the selected components.
Makes 4 – 8 Servings (4 as an Entree, 8 as a Side)
To any ice cream enthusiast feeling freezer-burned by airy, bland, or over-sweetened pints: This scoop’s for you. FoMu has been churning out the goods in Massachusetts since 2011, steadily gaining ground as a frozen force to be reckoned with. Super-premium indulgence is their calling card, building each flavor upon a base of buttery, velvety coconut cream. Always on the periphery of my awareness but firmly out of reach, I could only dream of stealing a spoonful for many years, admiring their innovative offerings from afar. Now FoMu is much more than an isolated brick-and-mortar ice cream parlor, expanding rapidly into online sales with nationwide shipping. Dairy-free decadence is just a few clicks away, and I couldn’t resist the urge to finally dive in.
Bourbon Maple Walnut captured my attention first, melding a compelling team of power players into one robust, deep, and soulful blend. Notes of oaky, wooden bourbon barrels are clearly present throughout the creamy base with a rum-forward first bite. This scoop is certainly not shy, while still managing to resist the easy path of tasting purely alcoholic; it’s assertive, not aggressive. Rich like softly whipped cream, frozen before setting into firm peaks, the otherwise unblemished landscape is speckled with small but well-placed walnuts, fresh and crisp, adding a nice crunch. Maple is a bit of a silent partner against these more vocal components, but it does come through in subtle hints, particularly as the ice cream begins to warm and melt, revealing its full bouquet of flavors. Like a good wine, the eating experience morphs as the temperature shifts. It’s truly an intoxicating experience from start to finish, and quite possibly my favorite ice cream of the season thus far.
Salted Caramel treads familiar terrain with a deft confidence unmatched among fellow ice cream innovators. Buttery, subtly burnt notes enclose a darker caramel flavor than the tanned color might suggest. Sticky, almost chewy straight out of the freezer, each scoop is like pure caramel candy. Instantly it begins to melt once freed from the pint, turning into a brilliantly, satisfyingly messy reminder of childhood. Notes of salt ring out clearly in each mouthful, highlighting the toasted, nutty flavors. Ultimately, it’s a simple concept executed with a finesse that’s difficult to rival.
Fresh Mint Chunk shines white like fluffy snow, punctuated at random by chocolate shrapnel. Soft, gentle, sweet mint flavor delicately leads the way, a far cry from the “toothpaste” flavor that haters typically condemn. Those abundant cacao chunks provide a satisfying crunch with a swift bite, but can just as easily melt into fudge puddles when savored slowly. Well-rounded, herbal, and subtly grassy notes prove that the origins of this mint are all natural. Though not quite as punchy as I hoped, the end result is highly refreshing all the same, perfect for taking the edge off a hot summer’s day.
Avocado was perhaps the most daring of the batch, a wild card to tempt more adventurous eaters. Pale green, you would be forgiven if you mistook it for pistachio at a glance, but one lick will instantly clear up that confusion. Definitely, unmistakably avocado, it’s almost more savory than sweet. Notes of the coconut base are most prominent in this one, where the spare, subtle blend leaves it no place to hide. Exceedingly rich, buttery, and even a touch grassy, much like a smooth olive oil, small scoops will easily satisfy. Startling at first, give it a chance and it will really grow on you. Though unconvinced at first, I found myself going back for “just one more taste” until the pint was empty.
Although I wish FoMu might open up shop nearby, perhaps it’s better that this sort of treat remains only on special order. Accessible, but not a daily indulgence, it’s easier to rationalize those oversized servings as a rare luxury.