Chocolate and cherry can do no wrong together in my world, which makes this probably my favourite homemade ice cream. It’s delicious. It’s easy, and pssst, you don’t even need an ice cream maker: I made this using the food processor in under ten minutes. I start with a couple of frozen bananas, to which I add about a half bag of frozen cherries (which amounts to about 1 1/2 cups or so – there’s no right or wrong – I do it to taste). Throw the cherries and bananas in the food processor along with (up to) 1/4 cup unsweetened cocoa (again, this is a to taste thing – I like a lot of cocoa, but you might want to start with 2 Tbsp to start), add between 1/4 to a 1/2 cup of non-dairy milk of your choice to facilitate blending (I favour unsweetened almond milk at present, but soy milk works grand too), and blend just until smooth. Enjoy as is if desired, or add some more cherries and cacao nibs and pulse just enough to distribute them – but not so much as to break them up. Even if you don’t add extra cherries, I highly recommend adding the cacao nibs – they add an amazing crunch while evoking the spirit of chocolate chips in a much healthier way. If you really want to, you could put this mixture through your ice cream maker to make it firmer (before adding the extra cherries and cacao nibs at the end of the cycle), but it’s truly not necessary: as you can see in the photo, the frozen cherry component adds a lot of firmness all by itself. Plus, who wants to wait half an hour to eat ice cream when you could be enjoying it in less than ten minutes? Enjoy.
Happy Thanksgiving weekend, Canada! To celebrate, I made this peach pie using Colleen Patrick-Goudreau’s The Joy of Vegan Baking: If you don’t have it in your baking repertoire, you should – it’s truly fabulous. Everything I’ve ever made using this book has been a winner, and this pie was no exception. The note of nutmeg was unexpectedly delightful. Now it’s gone. Sniff. With the rush to get out the door and to our dinner (that leaf-laden top took a lot longer than I thought it would), I was lucky to have snapped this pic as my husband carried the pie to the table.
There’s a fabulous Toronto based (all vegan) baking company called Sweets From The Earth – perhaps you’re familiar with their tantalizingly sweet, delectably rich morsels? Fortunate to have access to their tempting wares, I recently happened upon a new flavour of cheesecake, espresso, which I readily snapped up at Toronto’s all-vegan (!) grocery store, Panacea. Having thoroughly enjoyed SFTE’s other cheesecakes (chocolate, vanilla bean, and wild blueberry) on occasion, I was confident that this new java-powered flavour would not disappoint.
And it did not.
After presenting this for tea I barely had a chance to grab the camera to prove it existed before all that remained were espresso-infused chocolate cookie crumbs. Creamy and light-textured with a definite, yet not overpowering, espresso hit, this cheesecake is delicious. SFTE’s wild blueberry flavour remains my unwavering favourite (it’s just amazing) but this one is super tasty too – and if you’re as much of a coffee aficionado as I am, this is for you. Added bonus – the espresso cheesecake is gluten-free and uses fair trade coffee beans. Score.