Category: Recipes I Have Tried

* fresh split banana

* sliced strawberries

* PB2 choco-peanut de-fatted powder syrup (reconstituted w/ plain water)

* white sweet potato-based dairy-free vanilla ice cream (sweetened w/ deglet dates)

* sprinkled w/ few thin-sliced almonds

Instructions for 1 burger:

Fork-smash 1.5 T chickpeas

Add 1 to 1.5 T Falafel mix

Moisten w/ some Chef AJ balsamic dressing + bit of Original Japanese Bachan’s BBQ sauce

Form a patty

Bake in airfryer on parchment paper @ 350° until set, flipping at least once

Serve on thin-sliced whole grain toast w/ dark lettuce, tomato, onion.

https://youtu.be/jtSdkhQP2TU?si=aAUDroFaRvcTihwe

Ingredients🍦

1 can chickpeas, drained

1 cup dates, pitted (about 6 Medjool dates)

1 ½ cup soy milk, oat milk or any other plant-based milk

½ cup peanut butter, or other nut and seed butters (may experiment with defatted choco-peanut butter POWDER)

6 oz (170 g) dairy free chocolate (try a dark 70% chocolate, sugar-free – sweetened with dates)

The best plant-based ice cream!

We tried all dairy-free ice cream recipes out there. 

* Nicecream: nice if you like bananas

* Coconut: strong coconut flavor,

* Cashews: super expensive and fatty, and we didn’t like the consistency of most of these.

But we also didn’t want to use an ice cream maker.

We wanted an easy and quick recipe that is plant-based, high in protein, healthy, sugar-free, low in fat, oil-free, gluten-free, and tastes better than any dairy-based ice cream.

It seemed impossible but we did it.

This is probably the most advanced ice cream as it’s pretty healthy (check our whole food plant-based ingredients) and it doesn’t melt as fast as regular ice cream thus more time to enjoy it!

This is the best lowfat vegan ice cream EVER! My modifications to the video recipe follow:

• 1 cup cooked yellow (or white) meat sweet potato *OR* use same amount of bananas *OR* use both!
• 1 1/4 C non-dairy milk, I use homemade lowfat (diluted 1:5 ratio w/ water) almond milk  [I really do not measure carefully. MY GOAL IS TO GET A THICK MILK-SHAKE TYPE CONSISTENCY IN MY BLENDER BEFORE FREEZING.]
• 1/4 cup (or less!) soaked cashew pieces
• few pre-soaked deglet or medjool dates
• 2 tbsp oat flour (I make this flour by blenderizing a scoop of dry uncooked oatmeal). I often *exclude* this ingredient altogether
• 1/4 tsp vanilla powder
• 1/4 tsp salt
• For choco-flavor just add cacao powder to blender!

Instructions

• In a blender, add all ingredient and puree until very smooth. Transfer mixture to a CREAMi container and freeze. When fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice. Serve!

NOTE: click on following links

A less expensive ice cream churner is either the

* Yonanas machine

or this simple

* ice shaver

Just freeze the mixture in the ice cube trays. The next day let the trays sit out on the counter for a few minutes, then pop them into the Yonana machine, or in the ice shaver churning machine & crank it!

Bake corn tortillas on parchment paper 400° for 10 to 12 minutes.

https://healthyslowcooking.com/instant-pot-indian-potato-salad-recipe-with-idaho-potatoes/#mv-creation-444-jtr