Vanilla Vegan Ice cream

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Ingredients:
1 can coconut milk
2 bananas
1 tsp vanilla extract
25 g chocolate buttons (optional)

Toppings:
Strawberries
Date syrup

Chop 2 bananas and place for few hours into the freezer and place a can of coconut milk into the fridge for few hours as well. After few hours the ingredients are ready to go into the blender or food processor. Open the can of coconut milk, place the coconut water from the can into a glass (your can use it latter, it is just a delicious coconut milk) and put the cream that is left into the blender. Put 2 frozen bananas into the blender, and blend the mixture until smooth (it takes some time, be patient). Then the mixture is smooth add vanilla and chocolate buttons, blend for few seconds. Put the ice cream into a bowl, add any toppings your like (I added strawberries and date syrup). Enjoy!

With Love from Rita

Friday Morning Pancakes with Strawberry syrup

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Strawberry syrup: (first make the syrup)

1 pound strawberries

1 medium size apple (optional)

2 tablespoons coconut sugar

1/4 cup orange juice (or nondairy milk)

1/2 teaspoon vanilla extract

Chop the strawberries and apple into bean-size pieces, throw them in a small saucepan with the rest of the ingredients (sugar, juice, vanilla extract) and warm it all over a medium heat. Stir it around and bring it to a simmer. Let it go for 20 minutes, meanwhile make the batter.

Pancakes: (makes about 10 pancakes)

2 1/2 all purpose flour

2 tablespoons brown sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 cups nondairy milk (like coconut)

1/2 teaspoon vanilla extract (optional)

1 small banana

oil for cooking the pancakes (like coconut oil)

In a bowl, whisk together all the dry ingredients (flour, sugar, baking soda, salt). In another bowl mash up banana, add nondairy milk and vanilla extract. Mix dry and wet ingredients together, until there are no more dry spots. Heat the griddle or skillet over medium heat, lightly grease the pan with oil and pour some pancake batter.Cook the first side for about 2 minutes, flip and continue cooking until golden brown. Cover all the pancakes with strawberry syrup and serve hot. Enjoy!

With Love from Rita