Fluffy Carob Banana Ice Cream

It's about time I posted another banana ice cream recipe on here! Especially since I practically live off this stuff. A life without 'nana ice cream is not a life worth living. That is why you simply have to give this a try if you haven't already. Before I first tried this I had myself convinced that I absolutely hated bananas and that my feelings toward these yellow little fellas were never going to change. But it all changed as soon as I:
a. Learnt to wait for those beautiful specks to appear, meaning the bananas were fully ripe and ready to eat.
b. Sliced them, froze them and gave them a good ol' blend.
(I now like (love) raw bananas as well but it's been a long process.)

So have a go at it and let me know what you think! Cheers!

Naked.

Dressed.

Behind the scenes.

Fluffy Carob Banana Ice Cream

Ingredients:

- 330 g frozen banana coins (about 3 medium sized bananas)

- 50 ml or a little less than 1/4 cup unsweetened almond milk

- 1 tbsp carob powder

- 1 pinch pure vanilla powder

Toppings:

- Fresh berries, raw cacao nibs, quinoa pops or whatever you like

How to:

1. Place all ingredients except for the almond milk in a powerful food processor or blender.

2. Process on high until all of the frozen banana coins have reduced to tiny pieces, this usually takes around one minute.

3. Stop to scrape down the sides with a spatula if necessary, then blend on high again and slowly pour the almond milk, little by little, into the food processor while blending (through the hole on the lid).

4. Once you've added in all of the almond milk, the mixture will eventually turn into a fluffy, wonderfully creamy ice cream! Spoon it all up in a bowl, top with whatever you desire and serve immediately! You may have to scrape down the sides a few more times but be patient and you'll end up with the most delicious treat ever :)

Healthy Vegan Chocolate Mousse (Low-Carb Alternative!)

Blogging just got so much more exciting - I've finally begun to grasp the very basics of Adobe Lightroom which makes my pictures look a teeny bit more professional and I don't have to be embarrassed about posting them anymore. Half a year after getting my camera hehe. You know what they say, better late than never!


This obviously calls for a celebratory (and nowadays rare) new recipe by yours truly. Apologies for taking so long but here it is, my vegan chocolate mousse recipe! It's vegan (duh), can be made low-carb and tastes absolutely d-e-l-i-c-i-o-u-s if I may say so myself. Although the recipe calls for fresh berries, I could highly recommend squeezing some passion fruit over this beauty as well since chocolate and passion fruit were made for each other (we all know it).

Hopefully it won't be long before the next recipe and if so, please give me remind me of what a lousy blogger I am and I will get to it immediately. Pinkie swear!
'

Serves: 2

Ingredients:

- 300 g silken tofu

- 2 tbsp cocoa or cacao powder

- 1 tbsp mesquite powder (could possibly sub for lucuma powder or omit)

- 25 g 80-90% dark chocolate

- 5-6 dates (50-60 g depending on how sweet you like it) or 3 tbsp erythritol for a low-carb free version

Toppings:

- Fresh strawberries and blueberries

- Coconut chips or cacao nibs for crunch

How to:

1. Place all ingredients in a medium-sized bowl and blend until entirely smooth. Scrape down the sides with a spatula to make sure that no unblended pieces remain.
2. Top with berries and a sprinkle of coconut chips or cacao nibs if you wish and serve immediately or keep in the fridge for a couple of days at most.







Zucchini Noodles with a Zesty Broccoli Dressing

Sometimes it just so happens that you throw a bunch of ingredients in a bowl, blend them up and end up with some unexpected awesomeness you didn't see coming. I'd like to think that was the case with this dish so I'm going to share the recipe with you even though I've only made it once. This is a perfect side dish to go with anything really, and makes for a nice, refreshing addition to any meal. Because you just can't go wrong with zoodles. Yum. Let me know if you give it a try!



Serves: 2

Zucchini Noodles:

- 2 large zucchinis

Dressing:

- 200 g broccoli florets (about small head)

- 100 g silken tofu

- 1 tbsp lime juice

- 3 tbsp unsweetened plant-based milk

- 1-2 handfuls fresh basil leaves

- 1 1/2 - 2 tbsp sweet white miso paste

How to:

1. Peel (optional) the zucchinis and spiralize them to make zoodles or make 'zagliatelle' t´ribbons using a carrot peeler.
2. Steam the broccoli until just cooked through.
3. Place all the ingredients for the dressing in a bowl and blend with a hand blender until fairly smooth. This would probably work even better in a real blender so go for that if you, unlike me, have access to one.
4. Dress the zoodles/zagliatelle in the broccoli sauce and add some fresh basil leaves on top for decoration!

Vegan Sweet Potato Burgers

These past couple of weeks I've been completely stuck in a dinner rut, unable to get out. Or rather, I've been too lazy to cook any proper meals, making hummus and rice cakes my go-to din din companions for better or worse. So today was finally the day to put an end to the dreary repetitiveness and get my ass in the kitchen to actually cook, and not just blend things together and hope for the best.

You see, there was this sweet potato that had been sitting in the fridge for almost a week, glaring at me each time I neglected to acknowledge its existence, giving me a hard time for not putting its beautiful, sweet flesh to good use. So, I pondered. Sweet potato brownies (I'll probably never be able to top Deliciously Ella's, so no), sweet potato pie (come on Tilda, 'tis not the season), sweet potato gnocchi (been there, failed that) or ... sweet potato burgers! Yes, I'd gladly watch your metamorphosis into a burger, sweet potato o' mine.

I got so excited over these burgers, I even went ahead and made my own whole grain spelt buns! Sadly, there won't be a recipe for those as they were a disappointment but I'll try my luck again sometime in the future. As for now, I suggest you either find a better bun recipe on your own, or go buy some from the store. I won't judge. (But the sweet potato might o_o)

Now, time to stop with this nonsense and get down to business. The recipe's right here below, enjoy!

Vegan Sweet Potato Burgers












Burgers:

- 1 medium sweet potato (200 g peeled)

- 1/2 can chickpeas (120 g)

- 1/4 cup quinoa flakes (could sub for oats but then you may have to start with a little less than 1/4 cup)

- 1 tbsp sweet miso paste (you can omit the miso paste if you don't have any but it really takes away from the flavour...)

- 1/4 small bell pepper, finely chopped

- 1 tsp onion powder

- 1 tsp garlic powder

- Salt and pepper to taste

Condiments:

- 4 buns of your choice (bonus points if you make your own.)(I did.)

- Avocado

- Thinly sliced vegetables of your choice such as tomatoes, lettuce, red onions etc.

How to:

1. Start by peeling and chopping the sweet potato into large cubes. Steam until it's soft enough to pierce with a fork (15-20 min).
2. In a large bowl, mash all of the ingredients together with a fork until everything sticks together nicely. Blend with a hand blender for a smoother consistency. (Though I highly recommend keeping the chunks!)
3. Form 4 big or 6 small patties with your hands.
4. Fry the burgers in a non-stick pan or a spoonful of coconut oil over medium to low heat until the patties have a nice colour on both sides, approximately 5-10 minutes on each side.
5. Serve immediately and with all the toppings your heart desires! (That is, stuff as much avocado as you possibly can in there. So worth it.)