What you guy want to do in the steaming hot weather? Are you still staying in the hot kitchen to cook and feed your families? Do you have to or do you love to? Tell me honestly!
Luckily, I don’t have to if I don’t want to sweat all over for cooking. 😍 :p Sometimes I just fancy a snack or a bowl of salad full of goodies, or maybe a bowl of cold noodle. What’s yours in the hot summer?
I started up my Instagram account more than a year since. Looking up all my favourites bloggers is the most relaxing time. Also, is my normal routines now. I can catch lots of ideas for my cooking or baking.
This is one of the bloggers called: nice cream. Every time, he or she put the post on the IG, drooling is only my expression! I altered the recipe a bit and satisfy my intense cravings.
Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕
1 can Full fat Coconut milk, chill overnight
2 Avocados, peeled and scoop out the flesh
4 to 5 tbsp Maple syrup or Agave nectar
2 tsp Fresh lemon juice
Put the avocados, maple syrup and lemon juice in a high-speed blender. Blend until smooth.
Use an electric whisk to beat the coconut milk until smooth, mix with the avocado mixture.
Store in an airtight container, and chill in the fridge for at least 2+ hours before serve.
If you have any granola on hand, you can sprinkle some on top of the ‘ice’ cream with more syrup before serving. Or other chopped nuts will do!
Vegan Macadamia Ice-Cream with Maple Caramel Sauce 純素夏威夷果仁雪糕+楓糖焦糖醬
Ice-cream is not my season dessert at all. It is my all year round favorite desserts. Even though, I still have ice-cream in the snowing day. 🙂
I promise you all, this is the easiest way to make ice cream for vegans. Even you haven’t owned a powerful Vita-mix or ice-cream maker. You still can work out to achieve a smooth vegan ice cream at home.
Make Your Creamy Vegan Yogurt At Home ~ Dairy-free
Sorry, I can’t post more photos, because some of my photos gone missing. Here is only the last one that’s I can show you all.
I have my most satisfaction yogurt since I started to adapt my slow cooker. It has flashed back few years ago. My first experiment has left the yogurt in the room temperature to set for a few hours. By the time I made was the summer time so the temperature could culture the yogurt perfectly.
Time for the ice-cream, everyone! I wish I’m not the last one to make ice-cream for this season.
The weather here is not as hot as the Asia area, I mean they have more than 33°C usually. Luckily, we have 22 to 24°C sometimes during the daytime, and 15 to 18°C at night, lovely weather, and temperature.
Think back, I made frozen yoghurt last year, that’s so yummy as this ice cream, that one is called: Strawberry Frozen yogurt, Maybe I’ll after something else except the strawberry next year for a variety. But, I only make something in season and cheap anyway to fit my tight budget.
Vegan Strawberry Ice Cream
3/4 cup Strawberry Puree
1 1/2 cup Coconut milk
1 tbsp Arrowroot or tapioca starch
1/2 tsp Vanilla extract
2 tbsp Maple syrup
Pinch of salt
Whisk together with 1/2 cup of coconut milk and the arrowroot.
Cook the remaining 1 cup of coconut milk over the stove, let it heat until the small bubbles appear, add the maple syrup, vanilla extract and a pinch of salt.
Using a hand whisk to add the arrowroot mixture, let it cook until thicken, like custard.
Allow it to cool down, and chill overnight, use the ice-cream maker to churn until smooth, it take about 20 minutes.
Or freeze in the freezer for 4 hours, it will start to crystallize, use a hand whisk or electrical whisk to break down the crystal until the ice cream smooth, re-freeze it until harder. Then serve.
What a wonderful weather around us, at least, such waiting for a long, long freezing winter more than 6 months.
Can’t wait to dig out the veg patch, sowing the kale seeds, beet-root seeds, butternut squash and some kind of green vegetables as well, all are ready to get more sunshine and waiting to sprout from the ground. I do make a wish to the snug will keep away my plants, but unfortunately, they’ve been there already. It can tell because they leave some shiny trail around the patch, and they have been stalking a few of my young plants already. I hate them, sorry for my words, but they’re so nasty. Don’t know how to get rid of them not to eat all my plants.
I think I did explain this Konjac jelly powder before, it is a bit different from the plain Konjac powder. it’s good for making jelly.
Konjac jelly powder (蒟蒻果凍粉) is good for making jelly, but Konjac powder 魔芋粉 or 蒟蒻粉 ( also known as Konjac Glucomannan powder ) is the type of starch thickener, like the cornstarch, it is natural, odorless soluble fiber that is found in the konjac plant. The konjac Glucomannan is the most viscous food gum in nature. It has about ten times the viscosity than cornstarch. But it is not like cornstarch, which does not contain starch and sugar, it does not have calories.
Frozen yogurt was keep in my want-to-do list for a long time, but I always kept forget it. I’m glad I make it now at last. Yay! One of the list done today!
Strawberry Frozen Yogurt
Strawberry Frozen Yogurt
4 cups Plain or Greek yogurt ( I used non-fat one )
250g Fresh Strawberries ( any kind of berries will do )
2 tbsp Agave nectar
1 tbsp fresh lemon juice
1/2 cup sugar ( I reduced it for about 1tbsp less )
Strawberry Frozen Yogurt
Wash and clean the fresh strawberries, dry them with a kitchen towel, keep in the freezer for slightly frozen. ( remember to take it out, 🙂 ).
Put sugar and frozen strawberries into a food processor, blend the fruits until smooth, add lemon juice, agave nectar and yogurt, blend all the ingredients together until they form a smooth ice cream like mixture.
Transfer to a shallow flat container with lid, freeze it for about 1 to 2 hours, take it out, use a spoon to scrape it to break the ice crystal. put it back to the freezer again. Repeat this method ( freeze and scrape ) for 3 to 4 times, then freeze for overnight.