Last night at midnight was the deadline to enter the Raw Ice Cream Sandwich Challenge, and Lisa and I are now drooling over all the mouthwatering entries. This weekend, we will narrow down the 12 entries to three finalists based on the judging criteria, recreate the recipes in Lisa’s kitchen, and host a tasting party to determine the winners.
Below is the roundup of entries. Is there a particular one that catches your eye and wakes up your taste buds?
Michelle and Lori of Pure2Raw made Mac-n-Mint Chip Cookie Sandwiches.
Deanna of The Mommy Bowl made Frozen Triple B Bites.
Deanna‘s second entry is Coconut Cacao Nib Ice Cream Sandwich Cookies.
If you’re connected to the vegan food scene, you’ll know of the lovely Hannah Kaminsky. She published her first vegan cookbook during her teen years and has since created numerous e-books, developed a successful food blog and is sought after for her stunning food photographyand food styling skills.
Hannah’s second book is a mature hardcover called Vegan Desserts, and those looking for something new to wow a crowd are sure to appreciate the more unique bent to its collection. Hannah is well-known for her clever flavour combinations, and this book proves her endless creativity with recipes like carrot cake ice cream, blueberry-beet pates de fruit, watermelon bombe, grapefruit gems, and even a treat for your pet in the form of canine cookies. The book is also seasonally organized and includes a thorough index specifically for allergies.
While my favourite whole-grain and nut flours get little attention in this book, she does make use of a few gluten-free and white flour combinations while still holding true to traditional textures and tastes. Vegan alternatives like nondairy sour cream and cream cheese, silken tofu, soy yogurt, and Earth Balance buttery sticks are also common ingredients in the recipes.
Admittedly, I didn’t approach this book entirely in the correct order. Diving straight into the more dense and comforting desserts of the autumn section, the ingredients of the rum raisin brownies sounded uniquely appealing. Rum, cocoa, coffee powder and garbanzo bean flour result in dark, fudge-like squares with a scattering of chewy raisins and chocolate chips throughout.
In the summer section, Hannah describes her cherry-berry peanut butter cobbler as a sophisticated approach to the classic PB & J combo. Fresh cherries and blueberries form the base for a peanut-butter-enriched cobbler dough to rest on. Quite possibly an execution error on my part, the cobbler dough didn’t rise much, but the flavour pairing easily won me over at first bite.
After last month’s setback, I was determined to put a little more thought into my next SOS Kitchen Challenge creation. Work deadlines and household chores can wait. This girl’s got more important priorities.
When Kim and Ricki announced June’s feature ingredient as one of my favourite superfoods, blueberries, I got super excited to incorporate it into a healthy yet decadent treat. Although I’d like to think every brightly coloured fruit and vegetable fits the category of a superfood—as do nuts, beans, seeds and aromatic herbs and spices—there are some that contain proven beneficial properties and are just fun to eat.
Enter my raw mulberry-coconut cupcakes with blueberry frosting. Yes, that’s right: blueberries and mulberries.
I recently experienced my first bite of a sun-dried mulberry when creating cake pops with Lisa back in April, and I haven’t stopped thinking about it since. Chewy and soft with a fig-like crunch, sun-dried mulberries are nature’s version of candy. A delightful alternative to raisins, it’s difficult to not eat them straight from the bag.
Better still, mulberries are also considered a superfood. They’re one of the few fruits to be considered a protein source; they’re an excellent source of iron, calcium, vitamin C and fibre; and they also contain a high concentration of Resveratrol, an antioxidant compound that combats free radical damage.
My summer lifestyle has finally commenced. This year, I’m taking the time to do things I love and relax a little more. Looking ahead and making summer plans, I put together a list of the 10 things that are a must-do to make my summer a happy one.
1. Turn off the oven: It goes without saying that I adore baking, but when the summer heat is upon us I try to stick to raw dessert-making to satisfy my creative desires. This month, I look forward to making raw ice cream sandwiches.
2. Hit the road: With backpacks full of water bottles, homemade granola, strawberries and apples, I’m ready to dust off my bike and venture onto the many bike paths around the city and beyond—with frequent pit stops at yard sales and farmers markets, of course!
3. Relax at the cottage: My long weekends will involve a roadtrip to a faraway place where we leave our worries behind and listen to birds chirping and water lapping against the shore. It is an oasis for relaxation and family fun.
4. Eat gelato: And lots of it. One of my favourite ice-cream shops is located in the Beaches, and I have yet to visit since moving to a nearby neighbourhood. For the sake of supporting local businesses, I’ve vowed to visit regularly for cones of refreshing, homemade mango gelato.
5. Run: With summer’s longer days, I can hit the sidewalk in my Nikes a little more freely at dusk and avoid the mid-day sun beating down on my back. My hubby and I love running along the nearby walking paths and exploring unknown territory. And it sure beats the treadmill at the gym!
Lisa and I had so much fun with the Raw Cake Pop Challenge we hosted in April, we’d like to invite you to take part in a new challenge for June. This time, we’re asking you to redesign the standard ice cream sandwich with a raw twist to help make our summer frozen treats more fun.
We’re sure you’ve all tried a vegan ice cream sandwich—they’re pretty widely available in health food stores and most mainstream grocery stores these days. But, since we’ve never seen a raw ice cream sandwich for sale, we’re turning to you for some creative inspiration. For all your hard work, creating sensational summer sweets, we have some pretty spectacular prizes to offer.
We’re not new to trying to reinvent this dessert classic. I’ve experimented in the past with blending avocados to make these frozen treats, and Lisa has churned out some “almost raw” ice cream made with beans and these little lovelies based on a spicy, chai pumpkin blend.
But we think you can come up with something even more outstanding. The options are only bound by the limits of your imagination. All we ask is that you use raw vegan ingredients.