Strawberry-Swirled Tahini Ice Cream

I’ll tell you now: you’ll certainly want a double (triple) scoop of this one. A sweet strawberry jam is swirled inside a tahini and brown sugar ice cream base with just the right balance of each flavor in every bite. If the bitter undertone of tahini isn’t your speed, swap it for classic peanut butter instead. Use good quality strawberry jam, such as local Greaves.

Strawberry-Swirled Tahini Ice Cream

  • Servings: 1 1/2 quarts
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1 1/2 cups (360mL) unsweetened coconut milk beverage (not canned), divided
3/4 cup (180mL) dark brown sugar (not packed)
1 (14oz) can full-fat coconut milk
1/2 teaspoon (3mL) fine sea or Himalayan salt
2 tablespoons tapioca flour
3/4 cup roasted tahini paste
1 teaspoon (5mL) vanilla extract
3/4 cup (180mL) pure strawberry jam

Put 1 1/4 cups of the coconut milk beverage and the brown sugar, coconut milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the sugar is dissolved and the mixture is bubbling, about 4 minutes. In the meantime, put the remaining coconut milk beverage in a small bowl. Add the tapioca flour. Whisk until smooth, then pour the mixture into the saucepan, whisking constantly. Cook on medium heat for 3 minutes, until thickened and the mixture coats the back of a spoon. Remove from heat. Stir in the tahini paste and vanilla extract, whisking until smooth. Scrape the mixture into a bowl, then refrigerate until completely cold.

When ready to make the ice cream, freeze the mixture according to the manufacturer’s instructions. In the container that you’ll be storing your ice cream, spoon a layer of the strawberry jam, then top with a layer of the ice cream. Continue to alternate the layers until all of it is used. Press a layer of plastic wrap on top of the ice cream, then transfer to the freezer for about 4 hours until completely firm.

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Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Banana-Tahini Carmel-Chocolate Pudding Pie

Every year, I tell myself that on March 14th I’ll make a pie for Pi Day (you know, 3.14… 3/14…). And every year, I don’t. Something gets in the way–and it’s usually because I’m making myself a pile of different birthday cakes.

This year, however, the cakes can wait. First, I’m celebrating Pi Day with So Delicious Dairy Free to raise money for Kids with Food Allergies via their Instagram contest called Pi(e) 4 All (#Pi4All). For every photo of an allergy-friendly pie uploaded to Instagram between March 13th and March 15th,  So Delicious will donate $3.14 to Kids with Food Allergies. And it gets better: one lucky winner will receive $314 for their photo and 10 random winners will receive 3 VIP coupons redeemable for So Delicious treats. Check out the full rules here.

In other words, you just might want to make a pie and upload it to Instagram.

So my pie? This one is starting with a chocolate chip cookie crust, and features layers of creamy tahini-caramel, fresh bananas, rich chocolate pudding, and fluffy whipped cream. Versions of this are part of my regular pie rotation: my other favourite combination includes strawberries in place of the bananas, peanut butter (though not allergy-friendly) for the tahini, and the “graham”-style crust in my Pies and Desserts book.

And one last thing. Before you get started, be sure to refrigerate the Culinary Coconut Milk the night before.

Banana-Tahini Carmel Chocolate Pudding Pie2

Banana-Tahini Carmel-Chocolate Pudding Pie

For the chocolate chip cookie crust:

1/3 cup vegan buttery spread, plus more for greasing the pie dish
1/3 cup packed brown sugar
2 tablespoons So Delicious Unsweetened Coconut Milk Beverage
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
3/4 cup sorghum flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon fine sea or Himalayan salt
1 tablespoon mini semi-sweet nondairy chocolate chips

For the tahini-caramel

1/2 cup tahini paste
1 1/2 teaspoons vanilla extract
1/2 cup water
1/4 cup packed brown sugar
1 teaspoon vegan buttery spread
1/8 teaspoon fine sea or Himalayan salt

For the chocolate pudding

2 1/2 cups So Delicious Unsweetened Coconut Milk Beverage, divided
1/4 cup cornstarch
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea or Himalayan salt
1/2 cup dark nondairy chocolate chips

For the whipped cream
1 container (11oz/325mL) So Delicious Original Culinary Coconut Milk
1 tablespoon icing sugar
1 teaspoon vanilla extract

For assembling the pie
2 bananas, sliced into 1/4-inch medallions

Banana-Tahini Carmel Chocolate Pudding Pie - step by step

Banana-Tahini Carmel Chocolate Pudding Pie

The day before making the pie, put the container of the Culinary Coconut Milk in the refrigerator to chill for at least 12 hours.

To make the crust, preheat the oven to 325 degrees F. Lightly grease a 9-inch pie dish.

Put the vegan buttery spread and brown sugar in a saucepan. Cook on low heat for about 3 minutes to melt the buttery spread and dissolve the brown sugar. Scrape the mixture into a large bowl or the bowl of a stand mixer. Add the Coconut Milk Beverage, ground flaxseed, and vanilla extract. Using the stand mixer or a hand mixer, beat on medium-high speed until well mixed and emulsified.

Put the sorghum flour, tapioca flour, xanthan gum, baking soda, and salt in a medium bowl. Whisk well to combine. Turn the mixer to low speed and beat to combine. Stir in the chocolate chips. Press the mixture into the bottom and up the sides of the dish. Bake for 12 to 15 minutes, until just firm to the touch. Cool completely.

To make the tahini-caramel, put the tahini paste and vanilla extract in a food processor. Put the water and the brown sugar in a small saucepan. Bring to a boil on high heat and cook for 90 seconds. Remove from heat, add the vegan buttery spread and salt, and let cool slightly. Pour about half of the mixture into the food processor. Process until smooth, adding just enough more of the brown sugar liquid until the mixture is creamy and thick. Spread about half of the mixture into the cooled chocolate chip cookie crust. Top with a layer of bananas (this will be about 1 of the bananas). Spread with the remaining mixture. Put in the refrigerator while making the pudding.

To make the chocolate pudding, put 1 cup of the Coconut Milk Beverage in a saucepan. Whisk in the cornstarch until smooth. Add the remaining Coconut Milk Beverage, sugar, cocoa powder, and salt. Bring to a boil on medium heat and cook until thickened, stirring constantly, about 3 minutes. Remove from heat. Add the chocolate chips and vanilla extract. Whisk until the chocolate chips are melted. Let cool about 10 minutes.

Remove the pie from the refrigerator. Pour in about half of the pudding mixture. Top with the remaining banana slices. Pour the remaining pudding mixture on top, spreading evenly. Refrigerate until completely cool and firm, about 3 hours.

To make the whipped cream, cut off the top of the Culinary Coconut Milk carton with sharp scissors. Spoon out the hardened coconut cream into a large bowl or the bowl of a stand mixer. Add the icing sugar and vanilla extract. Using the stand mixer or a hand mixer, beat on high speed until light and fluffy, about 1 minute. Spread the mixture onto the top of the cooled pie. Refrigerate until serving. Store leftovers in the refrigerator.

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(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)