Jordan St. Clair-Jackson
If you have yet to discover banana ice cream, you’re in for a treat. Here are VegKitchen’s favorite frozen banana ice cream recipes — creamy and luscious with that can be like soft serve or served in scoops, just like any other ice cream. They’re vegan and have no added sugar. All in all, a guilt-free treat for kids of all ages!
To make frozen banana ice cream, you don’t need an ice cream machine. It’s best made in a food processor rather than a blender. If you’ve been looking for a way to satisfy your sweet tooth without sugar, these simple frozen banana ice cream recipes could be life-changing. Once you try a few, you won’t even need to follow recipes; you can have fun inventing your own variations, too. more→
Banana ice cream is amazing. It’s hard to believe that this frozen treat is based almost entirely on banana. In this vegan banana ice cream recipe, peanut butter and a touch of chocolate add up to the classic combo of flavors you enjoy just as much in other desserts. Enjoy this in a bowl or in a cone. It’s a treat you won’t mind serving your kids. Just make sure they leave some for you!
To make this and other banana ice cream recipes, you don’t need an ice cream machine; this is best made in a food processor. Photos by Hannah Kaminsky. more→
It may not quite be summer on the calendar today, but it’s just about here. With heat settling all over, the weather takes no notice of the date. A cool meal is most welcome at times like this. The only heat needed for this light and tasty dinner featuring our almost-famous chickpea sandwich spread is a way to cook the potatoes, which you can do ahead of time — microwave or cook, whichever you prefer. Once that’s done, this meal is a breeze.
Let’s start with the tasty team of chickpeas and kale in Chickpea and Kale Sandwich Spread. It makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-face. You can also use a romaine lettuce leaf in place of bread, or just serve it as is. more→
Prepared polenta offers great ways to add variety to the dinner repertoire. One of our long-time faves is pan-grilled polenta topped with a simple combination of black beans and spinach. In addition to being the main dish of a light yet satisfying dinner, this can also be a hearty warm appetizer.
There are a number of brands that offer tube polenta. You might find it in the Italian foods section of well-stocked supermarkets; near the flour products or gluten-free section of natural foods stores, and some Italian specialty markets. This kind of polenta is made only of cornmeal; some have a few herbs like basil to add a little flavor, but even unembellished it’s surprisingly tasty. If you like using it, you’ll love 8 Ways to Use Tube Polenta. more→
There are few beverages more hydrating for summer’s hottest days than a fresh watermelon slush. With added strawberries, this semi-frozen sweet drink will keep you cool and refreshed. If you’d like, give it a probiotic boost with a little raw organic apple cider vinegar — its benefits are legion, and you’ll hardly taste it! more→
When summer heat makes its stand, one of the biggest favors you can do for you and yours is to center your dinners around main-dish salads. Greek Lentil Salad with Tofu “Feta” is a perfect example. This hearty cold dish is easy enough to make for everyday meals, and impressive enough to serve on special occasions. more→
What’s not to love about peanut noodles? And now, with flavorful Thai peanut satay sauce available almost everywhere, there’s more to love about them than ever. This delicious Asian-style dinner is made in a flash thanks to great shortcuts like the sauce, as well as pre-cut broccoli slaw and veggie spring rolls that come from your natural food store’s (or supermarket aisle’s) frozen foods section.
Even with all these healthy shortcuts, this meal is more economical than what the take-out equivalent would cost. And it’s off the scales as far as yumminess, and the kind of meal we love most — easy enough for weeknights, impressive enough for company. more→
The journey of weight loss can try your patience and lead to frustration. Losing weight isn’t as straightforward as counting calories in vs. calories out; in fact calorie counting is proven to be a myth and is inaccurate! Let’s shift the paradigm and consider yoga and meditation as tools for weight loss.
There can be a myriad of different causes for a person to gain weight, but for the most part, it appears that folk get too hung up on eating less (not necessarily eating better) and exercising more as a remedy. more→
This fun vegan menu offers up easy BLT wraps — Tempeh Bacon, Lettuce, and Tomato Wraps, to be more exact. And would you like fries with that? Sure you do. You’ll love our fuss-free polenta fries, with a fraction of the grease and guilt of ordinary fries.
If you’d like to make your own tempeh “bacon” to use in TLT wraps or as a side for tofu scrambles and such, you’ll find an easy and tasty way to do it. Prepared tempeh bacon is good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. These tempeh bacon, lettuce, and tomato wraps are perfect for dinner, and also make a nice portable lunch. more→
Everyone’s raving about cauliflower “rice”, so why not give other veggies the rice treatment? Rainbow vegetable “rice” is a great way to cut carbs and use up vegetables that are languishing in the refrigerator.
There’s really very little involved to turn your vegetables into rice — just some judicious pulsing on and off in the food processor. Cauliflower can be part of the mix, of course, but here are a few other vegetables that work well: more→
If it’s summer, chances are that company will be coming at some point, and that you’ll have to gather your resources and brain cells to make a last minute-meal. Whether it’s the in-laws or friends you haven’t seen in forever, you’ll want that meal to be a crowd-pleaser, designed to impressed.
The dilemma is that it is summer, after all, and you don’t want to spend hours in the kitchen. A vegan antipasto platter can be the answer to your warm-weather entertaining quandaries. Served with fresh bread and pesto, it can make an almost instant lunch for four to six. Add a big pot of spaghetti or linguini with good store-bought sauce, and it becomes a fantastic dinner. more→
When gardens and markets are bursting with veggies, it’s fun to make these quick pickled vegetables. With a mild sweet and savory brine, this addictive veggie snack just might tempt kids and picky eaters. Since this isn’t a vacuum-sealed canning project, you don’t need any special equipment. These pickles keep well for a week or more in the refrigerator. more→