NORTE AMERICANO-STYLE VEGAN LUCUMA ICE CREAM

BRYANNA'S NORTE AMERICANO-STYLE VEGAN LUCUMA ICE CREAM Servings: 12; Yield: 6 cups 2 cups soy or almond milk 2/3 cup lucuma powder (available in health food stores or online from amazon.ca) 2 cups (1 pint) your favorite plain vegan creamer (I like So Delicious Original Coconut Milk Creamer) 1/2 cup raw cashews OR raw, shelled sunflower seeds, soaked in boiling water for 10 minutes and drained 3/4 cup light agave nectar 1/2 Tbs pure vanilla extract 3/8 tsp Xanthan Gum or Guar Gum OR 1 1/2 tsp Instant Clear Jel (acts as a stabilizer) 1/4 tsp salt The night before or morning before serving the ice cream, place the 2 cups soy or almond milk into a blender along with the lucuma powder and blend until VERY smooth. Scoop the mixture into a jar and refrigerate for 8 hours. After 8 hours, mix the refrigerated lucuma mixture in the blender again with all of the remaining ingredients. Blend again until it is VERY smooth. Pour the mixture into a pitcher or bowl and place it in the freezer until it is very cold all the way through, but NOT frozen (check every so often). As soon as the mixture is very cold, scoop it into your ice cream maker and freeze according to directions for your machine. Scoop the finished ice cream into freezer container(s), cover and freeze for several hours before serving. Nutrition Facts:Nutrition Facts alculated using So Delicious Original Coconut Milk Creamer and Silk Organic Original soy milk. Nutrition (per 1/2 cup serving): 187 calories, 26 calories from fat, 3.1g total fat, 0mg cholesterol, 69.3mg sodium, 67.4mg potassium, 33.8g carbohydrates

Time to retire from my blog, The Vegan Feast Kitchen!

I have been thinking about this for some time now. I kept it going for 17 years! I'm going to keep it online for anyone who is interested, though... there are heaps of information there for vegans, and it might inspire new vegans, or struggling new vegans. If you have any questions, ideas, etc., you can write to me at bryannaclarkgrogan@gmail.com Wishing you all the best, Bryanna ❤️❤️

BRYANNA'S "FRIED CHICKEN" SALAD

 This is a Southern-style salad that is a meal in itself. You can "fry" the Soy Curls® in the oven without fat, or panfry them...it's your choice. (Nutritional info is for Soy Curls® baked in the oven.)

12 oz. reconstituted Soy Curls® (use the largest ones you have) (4 oz. dry, soaked in hot chicken-style vegetarian broth),  (See butlerfoods.com for where to buy or order Soy Curls in your area. See Cooking Tips, below, for more info.)

IF YOU HAVE NO SOY CURLS®, use 4 cups slices of "chicken" seitan
whole wheat flour for dredging
1/2 cup soy or nut milk curdled with 1/2 Tbs. vinegar or lemon juice

Panko Breading: (mix well)
1/2 cup panko (Japanese breadcrumbs)
1 tsp garlic granules
1/2 tsp dried thyme
1/2 tsp salt
freshly-ground black pepper to taste

Salad:
6 cups organic baby greens
2 cups sliced roasted beets
1/2 cup "Blue Cheese" Sheese, crumbled (an alternative would be Tofu Feta from the Jun/Jul 05 VF)

Vegan "Honey"-Mustard Dressing:

(3/4 cup Eggless Low-fat Mayonnaise
http://veganfeastkitchen.blogspot.com/2006/09/modernvegan-blt-sandwich-heaven.html
or Tofu Mayonnaise)
http://www.bryannaclarkgrogan.com/page/page/661699.htm #august18,2003
(or use Vegannaise, if you don't mind the calories!)
1/4 cup agave nectar
2 Tbs smooth Dijon mustard

 PANKO BREADCRUMBS:
Panko are Japanese breadcrumbs noted for their crunchy texture, which is lighter and crispier than regular breadcrumbs. You can find them in most supermarkets now (look near the fish department in
some stores), or Asian grocery stores. Or but online from many online Asian grocery outlets, such as
http://www.mingspantry.com/

WHOLEWHEAT PANKO BREAD CRUMBS ARE AVAILABLE:
Look for Ian's Whole Wheat Panko Breadcrumbs. Amazon is one venue that sells them online.

TO MAKE YOUR OWN PANKO, see Cooking Tips below.

 To cook the Soy Curls®:
Set up shallow bowls with the whole wheat flour, curdled soymilk, and Panko Breading
mixture in a line on your counter (see picture). Dredge the Soy Curls® in flour, then dip
in the curdled soymilk, and then roll in the Panko Breading mixture. Place each piece on
a cookie sheet, not touching the others. Oct/Nov/Dec 07 Vegan Feast 48

 Now you can pan-fry the pieces in a little hot oil in a nonstick skillet, cooking until
golden brown on all sides, and draining them on paper towels,
OR you can bake them on dark cookie sheets, sprayed with oil from a pump sprayer (and
spray the top of the Soy Curl® pieces, too), at 500° F for about 10 minutes on each side,
or until golden brown and crispy.

While they cook, assemble the salads, dividing the greens between 4 salad bowls, and
distributing the beets and Sheese evenly around the edges of the bowls. Pile the hot Soy
Curls® in the center of each salad.

Whisk the Dressing ingredients together well and drizzle over the salad. Serve
immediately.
Serves 4

Nutrition Facts
Nutrition (per serving): 362.8 calories; 30% calories from fat; 12.5g total fat; 0.0mg
cholesterol; 898.0mg sodium; 512.7mg potassium; 48.9g carbohydrates; 7.6g fiber; 23.8g
sugar; 41.3g net carbs; 18.3g protein; 7.5 points.

If you used wholewheat panko, the Nutrition Facts are:
366.4 calories; 30% calories from fat; 12.7g total fat; 0.0mg cholesterol; 881.7mg
sodium; 512.7mg potassium; 49.6g carbohydrates; 8.5g fiber; 24.1g sugar; 41.1g net
carbs; 19.0g protein; 7.6 points.