6.08.2016

Strawberry Cherry Coriander Ice Cream



No one should ever have to go without ice cream.


It's just bound to happen.  Someday someone will declare they no longer are tolerant to dairy or they have chosen to live a Vegan lifestyle.  Regardless of the reason, no one should have to go a day without ice cream.


I have always loved ice cream with all of my heart.  I lived happily in making ice cream from milk, cream, sugar, and eggs.  It was a blow when my daughter was diagnosed with Ulcerative Colitis. During her treatments and search for wellness, she turned to a holistic diet eliminating dairy and processed foods and sugars.  

I have learned that life can go on without dairy and it can do on deliciously. This ice cream is completely dairy free, completely Vegan and completely divine.


This recipe is simple, flavorful and creamy.

You will never guess no dairy was involved in the making.


You will need:

1 cup Strawberries, cored and roughly chopped
1 cup pitted Cherries and torn in half
1 teaspoon whole coriander seeds
2 tablespoons cane sugar
zest of 1/2 lemon
2 tablespoons fresh lemon juice
1 (14 oz) can coconut milk (do not use lite-coconut milk)
1/2 cup can sugar
1/4 cup brown rice syrup or corn syrup
1/4  teaspoon salt


Place 1 teaspoon of coriander seeds into a dry skillet.  Toast the seeds over low heat until fragrant.


Place toasted seeds into an herb grinder or use a mortar and pestle.


Roughly grind the coriander.


Add 2 tablespoons of cane sugar to the grinder.


Work the sugar and coriander seeds together.  If using a mortar and pestle the sugar will not be a powder like this is.  No worries.  Set aside.


Pit and half 1 cup cherries.


Hull and slice strawberries.



Toss with the coriander sugar.



Cook berries in a skillet over medium heat.


Cook until juices begin to thicken and bubble.  Set aside to cool slightly.


In a blender or food processor combine 1 (14 oz) can coconut milk, cane sugar, and brown rice syrup.  I like to use organic coconut milk and one that doesn't have guar gum or other added thickeners or preservatives.  The flavor is so much better.



Add 1/4 teaspoon kosher salt


Zest from 1/2 a lemon.


Add the cooked fruit mixture.



Blend on a low speed until the fruit is blended.  I like to leave my fruit a little chunky.  No worries if you was a smooth ice cream.  Just blend until completely smooth.  Your choice.


Pour into a container, cover with plastic wrap and chill for 2 hours or overnight.  I a big fan of chilling ice cream overnight before churning.


Pour into your desired ice cream maker and freeze according to manufacturers directions.


Once the ice cream is nice and thick...


Grab a spoon and start eating!


I like to put the container into the freezer before I start churning the ice cream so it's nice and cold.

Freeze for about 2 hours if a harder consistency is preferred.  





Whoops....

Strawberry Cherry Coriander Ice Cream

1 cup Strawberries, cored and roughly chopped
1 cup pitted Cherries and torn in half
1 teaspoon whole coriander seeds
2 tablespoons cane sugar
zest of 1/2 lemon
2 tablespoons fresh lemon juice

Ice Cream base:

1 (14 oz) can coconut milk (do not use lite-coconut milk)
1/2 cup can sugar
1/4 cup brown rice syrup or corn syrup
1/4  teaspoon salt

Prepare strawberries and cherries, set aside.  Toast coriander seeds in a dry skillet until fragrant. Remove from heat.  Crush coriander seeds with a mortar and pestle or a coffee grinder.  Add sugar to the coriander working them in together.  Add coriander, sugar mixture to the prepared fruit.  Add lemon zest and lemon juice.  Pour mixture into a large skillet and saute until juices begin to thicken and mixture begins to bubble.  Remove from heat.

In a blender container, add coconut milk, sugar, brown rice syrup and salt.  Mix until well blended.
Add the strawberry, cherry mixture and just pulse the mixture.  Mixture can be blended until smooth and just until fruit is desired size.  Pour mixture into a bowl, cover and refrigerate until completely cold or overnight.  Pour mixture into the bowl of an ice cream maker.  Freeze according to manufacturers directions.  Makes approx. 1 1/2 quarts.

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Inspired by 101 Cookbooks Red Summer Salad

If  you don’t own an ice cream maker, try this:  Once the mixture has chilled overnight, place in a large bowl and place into the freezer, take it out every 45 minutes and use a handheld electric or stand mixer beat it for a few minutes.  Once you’ve done that, place the container back into the freezer. Repeat this process about 3 or 4 times, and then leave the ice cream to set firm for a few hours. 

5.03.2016

Roasted Veggie Tacos with Hibiscus Tortillas


 It's going to be a very colorful Cinco de Mayo this year.


I went to a fun restaurant in Denver with my daughter that had a vegetarian taco made with hibiscus corn tortillas.  It has taken me a while, but I finally achieved the bright hibiscus color that I was wanting.


Homemade corn tortillas are pretty simple to make.  Homemade tops store bought any day, and I doubt it's possible to find hibiscus tortillas and a local supermarket.  If your not up to making tortillas, just purchase the best brand you can find.  


For the tortillas you will need:
1 cup dried hibiscus flowers/blossoms (I purchased a large bag from Amazon)
1 1/2 cups boiling water
1 cup instant corn masa flour
1/4 teaspoons salt

Side note:  I always have dried hibiscus flowers around because I love making hibiscus sun tea during the summer.  I love the tartness of the blossoms.  If you can't find bulk hibiscus flowers, then tea bags will make a good substitute.


Pour 1 1/2 cups boiling water over 1 cup dried hibiscus blossoms.


Allow to steep for about 30 minutes.  You will want the water to become very concentrated with the hibiscus color.  If the color is weak, then the result will be a gray/lavender tortilla that doesn't look very appetizing.


Drain off the water and save the hibiscus blossoms to put into the taco later.  Make sure they are kept hydrated.  Don't let them dry out.



In a small mixing bowl and 1 cup masa flour and 1/4 teaspoon salt.


Pour 2/3 cups of the hibiscus liquid into the masa.


Mix well.  If the mixture seems dry, add more liquid 1 tablespoon at a time until you have a nice soft dough that holds together and doesn't crumble.


Color perfection!


To make my tortillas uniform in shape, I like to use an ice cream scoop.


A tortilla press comes in handy and makes tortilla making a snap.

I use a ziplock bag so the tortilla dough doesn't stick.  Simply cut the sides of a gallon size ziplock bag so the bag opens completely.

Place the dough on the plastic.  Cover with other side of plastic bag.


Close down the tortilla press.


Presto!  With one press you have an almost perfectly round tortilla.  I'm sure you will be more talented than I am about making your tortillas perfect.  I just not that much of a perfectionist.


Place tortilla on a hot griddle and cook for about 1 minute per side or until just beginning to brown in spots.

Remove from griddle.  I like to stack the tortillas in a clean dish cloth to keep them warm.  Tortillas can be made in advance.  Allow to cool then refrigerate in a resealable bag or cover with plastic wrap.

Repeat the process until all of the dough has been used.  You should have about 8 perfectly bright tortillas.


Dang.  I'm missing a photo of all my ingredients.  (I wonder what where I put that?  I'll find it somewhere, someday in an obscure folder).  Anyway....

For the vegetable filling you will need the following:
1-2 tablespoon coconut oil (depending on how many veggies you are roasting)
2 cups diced zucchini
2 cups diced sweet potatoes or yams (I love Garnet Yams the best)
2 cups fresh corn cut from the cob (frozen may be substituted)
2-3 poblano peppers
2 teaspoons cumin
2 teaspoons chipotle chile powder or favorite chile powder
1 teaspoon salt
fresh ground pepper
1/2 lime
Avocado slices
fresh cilantro
Queso fresco
reserved soaked hibiscus blossoms

Let me not here that other veggies may be used.  I love adding cauliflower and broccoli as well.


Make sure the veggies are pretty uniform in size.  I like a small dice.  If you are going to use cauliflower or broccoli make sure they are cut very small as well.

I ordered a veggie taco at a local taqueria and the veggies were cut so big that they broke through the tortilla and I ended up with a crumbled taco in my hand.  No bueno!

Place all of the prepped veggies on a baking sheet.  Toss with 1 - 2 tablespoons coconut oil.  Sprinkle with 2 teaspoons chipotle chile powder.



Sprinkle with 2 teaspoons cumin, 1 teaspoons salt and fresh ground pepper.

Stir to evenly coat the veggies.


Place veggies in a preheated 400 degree oven and bake for about 30 minutes or until the veggies re beginning to brown and crisp up a bit.


Meanwhile, fire roast the poblano peppers.  You can roast them on a grill or I like to place them over the flame on my cook top.

Char the outsides of the pepper.  Once charred, place the peppers in a resealable bag and close.  Set aside for 5-10 minutes to allow the peppers to steam.  This makes remove the charred skin a snap.


Remove peppers from bag.  Using a paper towel, remove charred skin.


Remove the seeds from the inside.


Dice the peppers.


Once the veggies are browned, but not overcooked, remove from oven.


Toss with the juice from 1/2 a lime.


Stir in Poblano peppers.



Fill your beautiful tortillas with the roasted vegetables, avocado slices, fresh cilantro, queso fresco and reserved hibiscus blossoms.


How bright and beautiful.  Hands down the best roasted vegetable tacos I have had so far in life.


Roasted Vegetable Tortillas with Hibiscus Corn Tortillas

Hibiscus Corn Tortillas:
1 cup dried hibiscus flowers/blossoms (I purchased a large bag from Amazon)

1 1/2 cups boiling water
1 cup instant corn masa flour
1/4 teaspoons salt

Roasted Vegetable Tacos:
1-2 tablespoon coconut oil (depending on how many veggies you are roasting)
2 cups diced zucchini
2 cups diced sweet potatoes or yams (I love Garnet Yams the best)
2 cups fresh corn cut from the cob (frozen may be substituted)
2-3 poblano peppers
2 teaspoons cumin
2 teaspoons chipotle chile powder or favorite chile powder
1 teaspoon salt
fresh ground pepper
1/2 lime
Avocado slices
fresh cilantro
Queso fresco (omit if Vegan)
reserved soaked hibiscus blossoms

To make tortillas: Pour 1 1/2 cups boiling water over 1 cup dried hibiscus blossoms.  Allow to steep for about 30 minutes.  You will want the water to become very concentrated with the hibiscus color.
Drain off the water and save the hibiscus blossoms to put into the taco later.  Make sure they are kept hydrated.  Don't let them dry out.

In a small mixing bowl and 1 cup masa flour and 1/4 teaspoon salt. Pour 2/3 cups of the hibiscus liquid into the masa.  Mix well.  If the mixture seems dry, add more liquid 1 tablespoon at a time until you have a nice soft dough that holds together and doesn't crumble.  Divide into 8 equal portions and form into balls.  Press each ball on a tortilla press that has been lined with plastic.  Place plastic on top of tortilla and press.  Place pressed tortilla on a hot griddle.  Cook for about 1 minute on each side.  Place cooked tortillas in a clean dish cloth until all tortillas have been cooked to keep warm

For Tacos:

Place diced and cut vegetables on a baking sheet.  Toss with coconut oil.  Sprinkle with chipotle chile powder, cumin, salt and pepper.  Place in a preheated 400F degree oven for about 30 minutes or until golden brown, but not overcooked.  Remove from oven and squeeze juice from 1/2 lime.  Toss again. To serve fill tortillas with vegetables.  Garnish with sliced avocado, cilantro, queso fresco and reserved hibiscus blossoms.  Makes 8 tacos

#vegetarian #vegan

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