Cheddar and Zucchini Frittata
This frittata, made with cheddar cheese and zucchini, is quick and easy to prepare. With just 115 calories per serving, this is a guilt-free meal.
Read MoreVegan Roasted Banana Ice Cream
Drescription
This recipe is adapted from Melissa Clark recipe that appeared in the New York Times. It is a delicious ice cream, even for non vegans (like me). The cashew milk yields about 2 cups of which you will just use 1 cup for the ice cream. Use the rest for smoothies - it will last for 4 days in the fridge.
Ingredients
- 200 grams raw unsalted cashew nuts
- water for soaking
- 435 milliliters water
- 2 tablespoons coconut oil
- 4 ripe bananas, peeled and sliced into half a centimeter slices
- 2 tablespoons dark brown or muscovado sugar
- 1 pinch salt
- 150 grams white sugar
- 60 milliliters water
- 4 tablespoons coconut oil
- 1 teaspoon salt
- 400 milliliters coconut cream
- half teaspoon ground cinnamon
- half teaspoon vanilla extract
- 50 grams chopped walnuts, toasted (optional)
- 50g grams dried banana slices (optional)
Directions
- Make the cashew milk by placing the cashews in a bowl, add cold water to cover the nuts by a couple of centimeters of water
- Soak the cashews overnight
- Preheat the oven to 200 degrees C
- Drain the cashews and place in a blender with the 435ml water and blend until smooth
- Check the consistency and if necessary strain the cashew milk through a strainer
- Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat
- Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly
- Place the sugar and water into a small saucepan and over medium heat stir until the sugar has dissolved
- Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined
- Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth
- Cover and refrigerate the ice cream base until chilled for about 3 hours at least
- Churn in an ice cream maker according to the manufacturer’s instructions
- At the end of churning, add toasted walnuts (if used) and churn until incorporated
- Transfer the ice cream to a suitable container and freeze
- Serve with some dried banana chips if desired and eat the ice cream within 7 days
