Throwback Thursday: Zucchini and Onion Rice Bowl

It’s that time of the week, Throwback Thursday Recipe Edition! And today, we’re going back to our first month of posting to one of our favorites. Another healthy but  scrumptious recipe, Zucchini and Onion Rice Bowl!

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What inspired this recipe was what could you do with all that left over rice you have from Chinese food and when you make too much at dinner. And honestly, reheated rice isn’t all that great, but add it with some veggies and soy sauce? Yum.

This is probably one of the simplest things you can make because it only has 5 or so ingredients. It’s flavorful, healthy, and friendly for those who don’t like meat! Obviously, you don’t have to use leftover rice, you’re allowed to make fresh rice! It’s all about what you have in your fridge and what you want to use.

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Simple Vegan Ice Cream Base (Vanilla)

Usually the word Vegan scares us a little, but we’ve taken on the challenge a few times now to prove that we can make anything taste good.Today’s recipe is a Vegan ice cream base that you can either keep plain or add things like fruit, chocolate chips or whatever you want!

This ice cream is really flavorful and dairy-free, there is a hint of coconut because of the use of coconut milk, but it’s very milld and adds a lot of depth of flavor! Don’t be scared, we promise it tastes REALLY good.

We made it for a party, and it was a huge hit!

Vanilla Vegan Ice Cream


Simple Vegan Ice Cream Base 

Ingredients

  • 2 Cans Full Fat Coconut Milk (16 oz)
  • 1/2 Cup Sugar (We used Unwashed Raw Sugar)
  • 1 to 2 Tablespoons Agave or Honey
  • 1/2 Teaspoon Salt
  • 1 Vanilla Bean (split open but not apart)
  • 2 Tablespoons Corn Starch
  • 1 tablespoon Vanilla Extract

Step 1: 

Before you open your coconut milk, shake the cans really well to mix them up. Don’t forget this step, the milk tends to separate and can congeal together. Also, don’t be alarmed, we personally don’t think Coconut Milk in the cans smells very good. So don’t be freaked when it doesn’t smell great!

Step 2: 

Pour 1 can of the coconut milk into a heavy bottom sauce pan. For the second can, reserve about 1/2 a cup in a small bowl and pour the remains into the sauce pan.

Step 3: 

Add in the sugar, agave, salt and split vanilla bean.

Step 4: 

Place on the stove over medium heat, and stir until the sugar has melted. Don’t forget to stir!

Step 5: 

While the milk and sugar are heating, whisk together the corn starch and 1/2 cup of the milk. Slowly pour this mixture into the saucepan and whisk together. Remove the vanilla bean and scrape out the seeds and return the seeds to the mixture and discard the bean.

Step 6: 

Keeping the heat a medium, thicken your ice cream base. Don’t forget to stir occasionally. This took about 7 to 10 minutes. Be careful to not let this mixture boil! When the mixture coats the back of the spoon, it’s ready! Pour in the vanilla extract and stir until fully incorporated.

Step 5: 

Transfer the mixture to a heat proof bowl or jar (we love Mason jars) and let cool for at least an hour on the counter before transferring to the fridge to cool completely. Do not put a hot or warm mixture into your ice cream maker. For best results, let the mixture cool overnight.

Step 6: 

When you’re ready to make your ice cream remove your base (which will be nice a thick, almost a pudding like texture) from the fridge and pour into your ice cream maker. For most ice cream recipes we always recommend following the manufactures instructions but for this particular recipe we saw best results between 10 to 15 minutes of churning!

Step 7: 

Once your ice cream is finished churning, remove and transfer to a freezer safe container and freeze for up to three days. For best results, let freeze a few hours before using.


Vanilla Vegan Ice Cream

Vegan Ice Cream over Apple Crisp. It’s almost guiltless.

Sarah’s Gluten Free, Dairy Free, Vegan Cookies

It’s seems that almost everywhere you go, especially in LA, there is some new diet fad, or something everyone is giving up for “health reasons”. But what about when you’re actually allergic to gluten? Or dairy? Are you just supposed to just sit idly by and not enjoy desserts? No! You can make these delicious little morsels of goodness!

We have to admit, when Sarah first offered to bring over a dessert that was vegan friendly, we were definitely skeptical. Most vegan food almost always “taste vegan” but these cookies definitely don’t taste vegan. They’re super addictive and not overly sweet. These bad boys will go very quickly, trust me.

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Sarah’s Gluten Free, Dairy Free, Vegan Cookies                                                                                                                   (Don’t Be Scared, we promise they’re flavorful!) 

What You Need?                                                                                                     

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Wooden Spoon
  • 2 Medium to Large sized Bowls
  • 2 Cookie Sheets
  • Parchment Paper

Dry Ingredients 

  • 1 cup All purpose Gluten Free Flour
  • 1 1/2 cup Almond Meal Flour
  • 1/4 Flaxseed Meal
  • 1/4 Cornstarch
  • 1 1/2 Teaspoons Xantham Gum
  • 1 Teaspoon  Baking Soda
  • 1 Teaspoon  Salt
  • 1 cup of Sugar (You can experiment with different kinds)
  • Dark Chocolate Chips (Morsels) (as much or as little as you like)

Wet Ingredients 

  • 6 Tablespoons of Unsweetened Apple Sauce
  • 3/4 cup of Coconut Oil Melted (plus)
  • 2 Tablespoons of Coconut Oil
  • 2 Tablespoons of Vanilla

Step 1:

Preheat the Oven to 325

Step 2:

Put all Dry Ingredients in bowl one and all the wet in bowl two. Whisk Dry together and the Wet together but separately.

Step 3:

Slowly fold the dry ingredients in to the wet using the wooden spoon. Do this a little at a time to ensure all ingredients are mixed thoroughly.

Step 4:

Fold in the Dark Chocolate. Eat some of the dark chocolate. It’s good for you.

Step 5:

Wet your hands to avoid sticking to the batter and make about 1 and 1/2 inch balls. Place them 1 1/2 to 2 inches apart on the baking sheet. Bake for around 12 to 15 mins.

Step 6:

URgEnT! EAT THEM NOW!!! FUCK COOLING!!

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These cookies may seem scary, but we promise you, you will enjoy these! At least give em’ a try and let us know what you think. It’s embarrassing the amount of cookies I’ve eaten (Marlee).

They’re soft, chewy, and literally one of the most perfect cookies we’ve ever had! And because they’re gluten free, dairy free and vegan, that basically makes them healthy, right?