Smooth Vegan Ice Cream [Food Memories #5]

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 I didn’t think vegan ice cream could taste like the real thing until I tried this recipe my cousin gave me. Initially, I was skeptical; the idea of ice cream without milk or cream seemed impossible. However, my curiosity got the better of me, and I decided to give it a shot.

And it was the most amazing thing I learnt.

Ingredients For Vegan Ice Cream:

• 2 cans (13.5 oz each) full-fat coconut milk

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sugar over medium heat.

2. Whisk together until the sugar has dissolved and the mixture is smooth.

3. Remove from heat and stir in the vanilla extract and salt.

4. Let the mixture cool to room temperature.

5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

6. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 2 hours, or until firm.

7. When ready to serve, let the ice cream soften at room temperature for a few minutes before scooping.

Optional: You can also add in your favorite mix-ins, such as chocolate chips or chopped nuts, to the ice cream before freezing.

When your bowl is empty, give yourself a pat on the back. You deserve to celebrate going cruelty-free in your ice-cream bowl.

Best Vegan Stuffed Mushrooms [Food Memories #4]

Romantic Comedy comes in many flavours. Mine is a foodie romcom called Oops My Heart Did a Somersault at https://www.authoravirupabasu.com/

I never liked mushrooms. They felt slimy, earthy, and inedible to me. But it changed when I tried stuffed mushrooms at a restaurant. Stuffed with onion, parsley, bread and vegan cheese, those little mushrooms won me completely. I understood that mushrooms weren’t the problem. What mattered was how they were cooked. Now, stuffed mushrooms are one of my favorite dishes to eat.

Ingredients For Stuffed Vegan Mushrooms:

• 12 large mushrooms, stems removed and finely chopped

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup bread crumbs

• 1/4 cup nutritional yeast

• 1/4 cup vegan Parmesan cheese

• 1/4 cup fresh parsley, chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions for Cooking

Preheat your oven to 375°F (190°C).

1. In a pan, heat 1 tablespoon of olive oil over medium heat.

2. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

3. Add the chopped mushroom stems and sauté for another 5 minutes.

4. In a bowl, mix together the sautéed mushroom mixture, bread crumbs, nutritional yeast, vegan Parmesan cheese, and chopped parsley.

5. Season with salt and pepper to taste.

6. Stuff each mushroom cap with the mixture and place on a baking sheet.

7. Drizzle the stuffed mushrooms with the remaining olive oil.

8. Bake for 20-25 minutes or until the mushrooms are tender and the stuffing is golden brown.

9. Serve hot and enjoy!

By the time the last stuffed mushroom is gone from your plate, I hope you feel the same quiet satisfaction I do each time I eat it

Almond Milk Vegan Cold Coffee [Food Memories #3]

Somewhere in this universe of food and feelings exists my novel Oops My Heart Did a Somersault at https://www.authoravirupabasu.com/

Most people roll their eyes at “vegan cold coffee.” I roll mine back, sip my creamy delight, and take pride in my environment-friendly diet. One hot summer afternoon, I decided to experiment with almond milk and a splash of coconut cream, blending it all with a shot of espresso. The result was a velvety, refreshing drink that felt indulgent without the guilt. I remember sharing it with friends who were skeptical at first. Their expressions changed with each sip, and soon they were asking for the recipe. That day, I realized that vegan cold coffee isn’t just a drink; it’s a conversation starter and a way to showcase how delicious plant-based choices can be.

Ingredients For Vegan Cold Coffee:

• 1 cup of chilled brewed coffee

• 1/2 cup of almond milk

• 1 tablespoon of maple syrup

• 1/4 teaspoon of vanilla extract

• 1/4 teaspoon of almond extract

• Ice cubes

Instructions:

1. Brew a cup of coffee and let it chill in the refrigerator for a few hours or overnight.

2. In a blender, combine the chilled coffee, almond milk, maple syrup, vanilla extract, and almond extract.

3. Blend the mixture until it's smooth and frothy.

4. Fill a glass with ice cubes and pour the coffee mixture over it.

5. Give the glass a good stir to make sure the coffee and milk are well mixed.

6. Enjoy your delicious almond cold coffee!

Almond cold coffee is basically the ninja of vegan drinks. Go on, make it, sip it, and secretly smile at your own brilliance.