I simmered the grits in well-seasoned vegetable stock till thick. I then stirred in some shredded cheddar Sheese along with a small Earth Balance and transferred it to some baking dish to awesome. The subsequent day, I cut it into triangles, arranged them on the baking sheet, and baked them till warm.
For any topping, I sautéed minced garlic in olive oil and then additional a tumble of gorgeous small tomatoes that I picked up at the farmer’s marketplace. The colors of the tomatoes ranged from yellow, to orange, to red — so quite! I additional some parsley from my garden and sautéed the tomatoes just for any couple of seconds, essentially just lengthy sufficient to coat them with the garlicky olive oil. Following adding a little of salt and some cracked pepper, I spooned the tomatoes more than the yummy yellow triangles.
The flavor was incomparable, and I particularly enjoyed understanding it was created with nearby elements. Does that make me a “locovore herbivore”?
This ice cream recipe has two awesome results. The first, obviously, is the ice cream. The second is that you have to make carrot cake, and you won’t use it all, so you’ll also have carrot cake! You can eat carrot cake topped with carrot cake ice cream! It’s carrot cake insanity!
I used the carrot cupcake recipe from Vegan Cupcakes Take Over the World, but you can use any carrot cake you want. But seriously, y’all, the recipe in Vegan Cupcakes Take Over the World is freaking fantastic—absolutely the best carrot cake I’ve ever had. I also use the vegan cream cheese frosting recipe in the book, but I decrease the margarine and increase the cream cheese for a little more zing. Please note that the carrot cake chunks in the ice cream are unfrosted—wait to frost the remaining cake/cupcakes until after you’ve taken out the cake you need for the ice cream.
2 c. soy creamer (or other non-dairy milk)
½ c. soy milk (or other non-dairy milk)
1 8-ounce container vegan cream cheese
¾ c. brown sugar
½ t. cinnamon
¼ t. powdered ginger
pinch allspice (optional)
pinch nutmeg (optional)
2 T. arrowroot
1 t. vanilla
2 c. crumbled carrot cake chunks
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.
Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.