Ice Cream Bowls + Cornbread Donuts

Today we are talking chocolate gingersnap ice cream bowls and cornbread donuts and mini muffins! I think you'll love the vegan buttery spread...both recipes are dairy-free and gluten-free. 

The mini muffins and donuts are super low and in sugar {stevia sweetened and you wouldn't even know} and full of GF whole grains. My kids loved them and I encourage you to have fun with them! Use your own glazes if you'd like but my coconut one is healthy healthy and delish for those of you who love vegan healthy options. 

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Happy Summer! Now go get outside!

Simple Salad Dressed To Impress

Sometimes I like to have to friends over for dinner. I focus on a main dish, nothing too crazy, but something healthy and yet hearty. But then I feel like I need to have a side salad, just because I should! And then I spend all this time over-thinking the salad. Anybody else do that? 

Today I am sharing with you my solution - the impressive simple side salad that goes with any main dish. The best part? You don't have to have much more than greens and avo to make it work. Tomatoes, carrots, cucumber, zucchini, feta cheese and nuts are just things you can add on if you have it on hand. But definitely not a requirement.  

I made this salad along with my homemade spaghetti sauce the other night for friends and I think they liked the salad the most. Everybody raved about it. 

I got this idea from my grandma when I was in college. She used to make the best salads with just rice vinegar and avo was the main fat. Mmmmmm. It went well with any main meal. 

SIMPLE SALAD DRESSED TO IMPRESS

1 bag organic mixed greens

1 avocado, sliced 

shaved and chopped fresh veggies of your choice

1/4 cup Marukan rice vinegar

1/4 + 1 Tbls cup olive oil + 1 Tbls 

pinch sea salt and pepper

optional: roasted potatoes, feta, nuts, etc. 

In a bowl whisk together the rice vinegar and olive oil for the dressing. In a bowl throw in mixed greens, avo and rest of your veggies or nuts. Sprinkle salt and pepper to taste. Pour dressing by the spoonful over salad. Use enough to meet your liking {some people like a lot of dressing, others like less}! 

Super simple, right? Enjoy!

Disclosure: This post was sponsored by Marukan vinegar. 

Lemon Vanilla Custard Tart + Berries

So this recipe is a long time in the making. It's nothing that creative in the Raw Vegan world - substituting cream with cashews and wheat crust for oat and nut crusts - but I dreamt this recipe up on day while driving. Being 5 1/2 months pregnant, I dream of sweet pastries and cupcakes. 

custardtart1.png

Lemon custard/pudding is what I was craving. I went home and threw ingredients together {you might remember my Instagram pic}. Not sure if you remember my carob ganache/pudding? I used a similar ratio of coconut oil to water to give it a soft yet also dense texture. Instead of chocolate I used lemon juice and vanilla bean!

It was to die for. I didn't write down a recipe though. So I had to recreate it weeks later when I was craving it again. Only this time, I decided to make it into a cheesecake/custard pie topped with fresh berries. 

It turned out so good that I made one for our Father's Day party! It was a huge hit amongst the entire group! I will for sure make this for the 4th of July as well! 

Note - regular custard is made with: 

  • whipping cream
  • cornstarch
  • eggs
  • egg yolks
  • 3/4 cup sugar
  • 1/4 cup unsalted butter

This recipe contains no dairy, refined sugar, butter, eggs, cornstarch, soy or gluten. Which is even more exciting, if you ask me! {wink}

CUSTARD TART RECIPE

makes 3  8" tarts

CRUST

1/4 c gluten-free oat bran

1/2 c almonds

5 large dates, seeds removed

1 Tbls chia seeds {unsoaked}

1 tsp lemon zest

pinch, sea salt

FILLING

1/2 c coconut oil

1/3 c water

1/2 c cashews, soaked for at least 3 hours

1/3 c + 1 Tbls maple syrup

1 tsp vanilla extract + pinch vanilla bean {optional}

1 1/2 lemons, juiced {about 1/4 cup plus 1 Tbls}

When I woke up in the morning I soaked the cashews in filtered water. I went about my day and a few hours later, when it was time to make this pie, my cashews were ready to blend. In a high speed blender blend all the FILLING ingredients on high until completely smooth - no chunks or grainy textures - it should be super smooth like real cream. I like using vanilla bean because you can see the specs in the cream. It's so pretty and gives it a really neat flavor. 

Let that sit while you prepare the crust. 

In a food processor add all the CRUST ingredients. Chop and blend until mixture is mealy and fine, but not completely turned into nut butter. The crust isn't very sticky or oily, so you'll have to press the mixture really well into the pie/tart pans. 

I made these tarts in small tart pans because I used all different kinds of berries. I wanted them to be different. I used a metal cake pan and also disposable paper cake pans. Both work really well. 

After you press the crust into the bottom of the pans, pour the lemon custard mixture over the crust. Let chill in refrigerator for at least 4-5 hours before serving. Keep in the refrigerator. When ready to serve, top with fresh black berries and raspberries or strawberries or figs. Honestly, whatever fruit is in season will taste amazing! 

variations: I made this custard in cups and at it with a spoon, topped with berries. You can do this as well without a crust. See photos. Have fun with the toppings. You can also blend berries up and swirl a pretty purple into the custard. Possibilities are endless. Also, you can make this recipe more like a cheesecake if you use less water and more coconut oil. Just tweeking it a tiny bit will make the cake more dense. Like my ganache recipe, you can play around with the texture. 

Root Beer Floats {without the root beer}?

The heat has been getting to us over here in SD. The fires and smoke were so crazy and with school closures we were looking for all kinds of indoor stuff to do. On a trip Barnes and Noble to do some reading, I came across the new issue of Donna Hay Magazine. This magazine is unbelievable if you haven't already seen it. 

I was inspired to rush home and make popsicles and all sorts of ice cold sweet things. My favorite was her pineapple ginger beer float! What a fun idea. I made a dairy-free and refined sugar-free version {shown here}! 

I then decided it was time to make my husband an ice cold Stumptown coffee float sprinkled with cinnamon and coconut sugar! 

What a great treat! I highly recommend bringing root beer floats back - they can be so gourmet and fun to play around with. Plus kids LOVE them. Try using Stevia sweetened zero calorie sodas and different vegan ice creams. 

Pineapple Ginger Beer {Dairy-Free} Float

makes 2+ floats {depending on size}

2-4 scoops vanilla bean dairy-free ice cream

1/4 pineapple, skin removed

1 small chunk of fresh ginger {size of finger nail}

1 bottle ginger beer

In a blender blend pineapple and ginger root until super smooth. In a cup add two scoops of ice cream, top with ginger beer and pour in about 3 Tbls of the pineapple mixture. 

Cinnamon Cold Brew Coffee {Dairy-Free} Float

2 cups coffee {cold}

2-3 scoops dairy-free vanilla bean ice cream

cinnamon + coconut sugar {optional} for garnish

In a cup add one or two scoops of ice cream, pour in cold brewed coffee until glass is full. Sprinkle cinnamon and sugar on top of ice cream! 

Enjoy!! And be sure to let me know how you're liking them! Or share your favorite flavor combos.