Coconut Fig Ice Cream

Now that we are settled in the new apartment (mostly... okay not really but the kitchen is in a workable state), I've wasted no time filling up our fridge and freezer and using all of my kitchen appliances I missed so dearly these past few months.  Including my newest toy, my ice cream maker.

This ice cream is so simple but so delicious.  Yes I know it's winter, but our new place is so darn hot (we have the windows open even though it is snowing out), and so ice cream is the perfect treat.  We ate it straight up after an evening of building IKEA furniture, but I'm sure this would also pair well with a slice of pie or a few cookies.

Coconut Fig Ice Cream - Vegan, Gluten free, Soy free

1 15 oz can full fat coconut milk

1 15 oz can light coconut milk

1/2 cup coconut sugar

1 TBSP maca powder (optional)

1 tsp vanilla extract

Pinch of sea salt

Zest of half a small lemon

2-3 TBSP fig butter

Combine all ingredients except fig butter in your food processor or blender and mix until well combined.  Taste and adjust sweetener as necessary (I like a less sweet treat, so you may want to add a bit more sugar if you like things on the sweeter side).  Pour mixture into the bowl of your ice cream maker and follow the manufacturer's instructions, stirring in the fig butter at the last minute.  Enjoy immediately as soft serve, or freeze for a few hours for a firmer texture.  

Happy New Year!  

Sweet Potato Salad with Sesame Miso Dressing

This recipe is a copy cat from the sweet potato side dish served at the Teaism restaurants in the DC area.  I only recently discovered this side dish, and was immediately hooked.  Sweet potatoes roasted until tender, topped with tangy sweet sesame miso dressing.  The dressing is crack.  So so so good.  I knew I had to recreate it.  Luckily, Teaism shared the recipe with the Washingtonian a few years ago.

The recipe makes more than enough for the sweet potato salad.  I stored the rest of my dressing in a jar and can't wait to try it on everything - greens, baked tofu, bananas... really I can't think of something I wouldn't want to eat this on.  It may even be good with chocolate??  Stay tuned for what I come up with... and in the mean time MAKE THIS.  NOW.  And smile.

Sweet Potato Salad with Sesame Miso Dressing

3 large sweet potatoes
Coconut oil, as needed
1⁄3 cup sweet white miso paste
2⁄3 cup tahini
1 cup water
Dash mirin or sweet vinegar (I used Umeboshi Plum vinegar, I'm sure apple cider vinegar would work too)
3 tablespoons cane sugar

1. Bake the sweet potatoes. Preheat the oven to 375 degrees. Peel the sweet potatoes and chop them into 1-inch chunks. Toss with enough oil to coat. Bake for 25 minutes, then let cool.
2. Make the sesame-miso dressing. Whisk miso, tahini, water, vinegar, and sugar in a medium bowl.  Taste and adjust sugar or vinegar as needed. 
3. Assemble salad.  When sweet potatoes have cooled, transfer to serving dish and generously drizzle with the sesame-miso dressing.  Enjoy alone, or atop a bed of greens, as I did!

Kitchen Sink Trail Mix Cookies

Snow days were made for baking.  Cold afternoons when you are stuck inside just call for a warm oven and the smell of cookies.  Earlier this week we had a snow day here in DC.  It wasn't really that snowy, but the government shut down and most people stayed home from work, so it felt like a genuine snow day.  And I decided it was the perfect opportunity to make cookies.

I had saved this recipe for trail mix cookies a while back so it served as an inspiration for these cookies.  I used what I had in my kitchen (a whole assortment of nuts, seeds, and fruits) and thus I coined these cookies "Kitchen Sink Trail Mix Cookies."  Slightly sweet with chunks of nuts and chocolate, they make the perfect healthy dessert and afternoon pick-me-up.  

Kitchen Sink Trail Mix Cookies - Vegan and Gluten Free

Wet ingredients:

1 large ripe banana (mashed)
1/4 cup unsweetened apple sauce

1/4 cup nut butter

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla

Dry ingredients:

1 1/2 cup GF flour

1/2 cup GF rolled oats

1/4 cup raw cashews, chopped

1/4 cup raw walnuts, chopped

2 TBSP sunflower seeds

2 TBSP pumpkin seeds

4 TBSP hemp seeds

3/4 cup chocolate chips

1/4 (scant) brown sugar

1 tsp cinnamon

1/2 tsp sea salt

1/2 tsp baking powder

1/2 tsp baking soda

Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium mixing bowl, stir wet ingredients until well combined.  In a large mixing bowl, whisk together the dry ingredients.  Add the wet to the dry, and mix until just combined.  Scoop tablespoons of dough onto the prepared baking sheet (you may have to roll the dough into balls and then flatten slightly).  Bake for 12-15 minutes.  Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.

A few notes:
- My cookies were a bit on the dry side (I like an underdone cookie).  This may be attributed to the GF flour that I used (Trader Joe's brand, which is a combination of rice flours).  Next time I will probably try with oat flour, as I have had better luck with it in the past.  I would also bake for less time (12-13 minutes).
- The consistency of the wet mixture will depend on two things: the size of your banana and the thickness of your nut butter.  I suggest using a type of natural nut butter, which is generally more liquidy than conventional.  If your dough feels too dry (there are still big patches of flour even after mixing), add a bit more nut butter and applesauce.
- Feel free to mix it up - I used the nuts and seeds listed above because that is what I had in my pantry!  Check out the original recipe here for more ideas for add-ins.

Dark Chocolate Peanut Butter Cups

As a kid, Reese's Peanut Butter cups were one of my favorite candies - who didn't love the mix of creamy peanut butter with sweet dark chocolate?  No offense to Reese's, but these homemade cups are SO much better than that candy of my childhood.  Made with all wholesome ingredients, these treats let you indulge without the guilt, or the sugar crash. 

Dark Chocolate Peanut Butter Cups - Vegan, Gluten Free, Refined Sugar Free

Bottom chocolate layer:
2 tablespoons melted coconut oil
4 tablespoons smooth peanut butter
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 packet stevia (optional)

Top peanut butter layer:
2 tablespoons melted coconut oil
4 tablespoons smooth peanut butter
1/2 teaspoon pure vanilla extract

Mix all bottom layer ingredients together and spoon the mix into candy molds (or mini cupcake liners), filling the molds half way with the chocolate mix.  Place in freezer for 5-10 minutes to set.  While bottom layer is firming up in the freezer, stir together all top layer ingredients.  Remove cups from freezer and spoon peanut butter mixture over the chocolate layer to fill up the molds.  Place back in freezer to set.

Keep the candies in the fridge, or freezer for longer storage.  Share with those you love!

Note: The chocolate layer on these cups is very dark and rich.  If you prefer a sweeter cup, be sure to include the stevia.  Taste the mixture before assembling the cups, and add more sweetener if desired. 

Thanksgiving Recap + KINDA BIG NEWS

Here's what I ended up making for the big day last week:

Farro with Leeks and Balsamic Roasted Brussel Sprouts

So good, so comforting!  This was a hit with both meat-eaters and vegetarians alike.  I think farro is going to be my new favorite grain - it's very chewy and hearty, which is great for these colder winter months.  I loved the mix of brussel sprouts and leeks with balsamic and spicy Dijon mustard.  We had a ton of leftovers, and I found myself adding even more mustard to this dish.  This is something I would make again.

Baked Butternut Squash with Tofu and Kale

This was inspired by the similar dish from Oh Ladycakes; however, I did not have vegan worcestershire sauce, and didn't have time to make my own, so, with help from a caterer relative, we added warming spices to give this dish a more Indian taste (curry, cumin, and garam masala were used heavily).  It turned out good, but not great.  Still, I would probably make again.

Roasted Vegetables - Broccoli, Cauliflower, Beets, and Turnips 

Every year we do tons of roasted vegetables for our Thanksgiving feast and this year was no different. Turnips were new though, and boy were they delicious!  All we did was chop the raw veggies into bite sized pieces and then toss them with liberal amounts of olive oil, salt, and pepper.  The broccoli and cauliflower also got a generous sprinkle of nutritional yeast (side note: if you have not tried roasting broccoli or cauliflower before, please do. It really transforms the flavor of these vegetables into something so great!)

Sweet Potato Pie

I decided to break from tradition and make sweet potato pie instead of pumpkin pie this year.  The pie was okay, but I don't think I would make it again.  It was overly spiced, which is saying quite a lot coming from me, the girl who buys cinnamon from Costco.  I think next year I will stick with pumpkin.

Raw, Vegan Pecan Pie

OMG.  Words cannot describe this pie.  It was amazing, incredible, beyond expectations - everyone agreed.  Also, since it was made from all good-for-you ingredients, I didn't get a sugar rush or crash from eating it.  I will definitely be making this again, soon!

And now for the big news... I'm moving to NYC!  Okay, to be accurate I have already moved to NYC.  I am still in DC for another week wrapping up work stuff, but will be heading up to the big apple for real this weekend.  This is no surprise to my friends and family, but I wanted to officially announce the news here.  It's sad to leave DC, but I'm so excited to explore all the sights, sounds, and eats NYC has to offer, and to share my adventures here!

That's all for now.  I'll be back later this week with a decadent recipe for dark chocolate peanut butter cups.