March 13, 2011

1 ripe avocado ($.88)

2 tomatoes ($1.00)

4 carrots ($.50)

1 onion, finely diced ($.05)

3 stalks celery, finely diced ($.30)

1 medium zucchini ($.59)

1 1/2 cup water for blending

salt and pepper to taste

red pepper flakes

olive oil for drizzling

This is my new addiction. Maybe it’s the cold, rainy weather we’ve been having, but right now this is almost better than chocolate. Is there anything really better than chocolate?

I still have a freezer half full of frozen tomatoes from my garden last year, and I’ve used them here. In season, we sell our veganic tomatoes two for a dollar straight out of our garden and that’s the price I’ve used here. It’s quite a low price, but it’s such a fulfilling thing to grow food. This time of year, though, tomatoes are quite expensive in the stores. I talk about freezing and preserving produce for raw in my ebook, which is available to the right. I’ve really gotten a lot out of our raw, frozen produce this winter.

In a blender, puree until smooth the avocado, tomatoes, carrots, half the onion, and two stalks of celery. Add as much water as you like to create the desired consistency. I made mine thick and it was very much like a stew. Finely dice the other half of the onion and the remaining celery. Slice the zucchini into noodles using a vegetable slicer or spiral slicer. I slice the zucchini lengthwise and then use a vegetable peeler to shave off fettuccine sized noodles.

Divide the soup between bowls, salt and pepper to taste, and stir in the diced onion and celery and the noodles. Drizzle with a teaspoon or so of olive oil and some red pepper flakes, if desired. Extra yumminess can be had by marinating the zucchini noodles for a few hours using equal parts olive oil, balsamic vinegar, and agave as a marinade.

 

1 cup walnuts ($3.00)

1 cup raisins ($1.50)

4 tablespoons cacao or cocoa powder ($.80)

pinch salt

3 ripe bananas, sliced and frozen ($.45)

1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.50)

1 avocado ($.88)

4 tablespoons agave ($.80)

4 tablespoons cacao or cocoa powder ($.80)

pinch salt

5 ripe bananas, sliced and frozen ($.75)

 1 cup coconut milk (equal parts coconut flesh and coconut water, pureed until smooth in blender) ($1.00)

1/2 teaspoon vanilla

1/2 cup pecan pieces ($2.00)

1 cup chocolate chunk pieces ($1.60)

cacao powder

chopped pecans

I really like to keep things simple. This is the cake I made for my grandson’s birthday party last week. I fiddled around with it on my own, but really should have gotten Heather Pace’s ice cream cake book to work from! Even so, it turned out well and everyone liked it. Even after several years, some friends and family are a little wary about this strange vegan food I make, but I think they’re getting used to it.

Since this was intended for several people, I made it using an 8″ springform pan. Because I wanted it taller than the pan, I used a piece of cardboard covered with waxed paper and rolled it I tto the size of the inside of the pan. aped it up and slipped it inside. I used this to extend the height of the pan and make a taller cake.

This is put together in three layers. The first layer is a nut and raisin crust. In a food processor fitted with an “S” blade, process the walnuts, raisins, cacao, and salt until it begins to stick together. Pour into the bottom of the lined springform pan, distribute evenly, and pat into a crust. 

The second layer is chocolate ice cream. Combine all ingredients in a blender and puree until very smooth. Pour over the chocolate crust layer, smooth, and freeze for about an hour.

The third layer has both chopped pecans and chocolate chunks mixed in.The chocolate chunks are made from 1/2 cup cacao powder, 1/2 cup cacao butter or coconut butter, 1/2 cup agave, and a pinch of salt. Melt over a double boiler, spread out in a layer on parchment or waxed paper and chill in the freezer. Break or cut into small chunks when hardened.

 In a blender, puree the bananas, coconut milk, and vanilla until very smooth. Because the bananas are frozen, the ice cream will be a little fluffy and like slightly melted soft serve. Stir in the chopped pecans and the chocolate chunks and mix gently. Pour on top of the first layer, smooth the top, and freeze.

I let the cake firm up a little, and then added some cacao powder and chopped pecans to the top. Put back in the freezer until about a half hour before serving. Allow to thaw slightly and serve.