Breadfruit Pumpkin Ravioli in Vegan Brown Butter Sauce Copyright Taymer Mason

I have been tossing around an idea in my head for a while about Caribbean food and I want to bring that idea into reality. I will not say much yet but let this post be a hint to what is coming from me in the future. I am going to create a modern Caribbean cuisine  that focusses on vegetable cuisine. Enough said.

Today I present to  you homemade pasta with a twist. You know how pasta is mostly dependent on eggs well I substituted the eggs with Breadfruit which is a common starchy vegetable common in the Caribbean. For more info on Breadfruit click here. Do not get dishearten  as you can do the ravioli without the breadfruit and you would still get nice pasta but, breadfruit lends its starchy structure to making tender ravioli and tender pasta in general. I have been doing some research on breadfruit independently using my scientific background and  I will be sending proposals to governmental organizations soon to make use of this food in food processing as soon as possible. There is great potential in the breadfruit and the Caribbean people are sleeping as usual.

Breadfruit Ravioli

NOTE TO PEOPLE LIVING OUTSIDE THE CARIBBEAN: you can make this pasta without the breadfruit it would work, you can use local pumpkin where you live and  not Calabaza.

Calabaza Squash Filling

3 heaping tablespoons butter

2 bay leaves

2 shallots finely minced

2 cups of chopped Calabaza squash or pumpkin

1 1/2 tsp fresh thyme

1 1/2 tsp fresh sage

1 tbs nutritional yeast flakes

1 cup soy milk regular not too sweet

large pinch nutmeg

salt and pepper to taste

1 1/2 tsp arrowroot flour or cornstarch.

Heat butter up ( I used Earth Balance  soy free) and add shallots and  bay leaves. Add squash, thyme sage, nutritional yeast, milk, nutmeg and salt and pepper. Stir well and allow to cook on low heat until pumpkin is tender. When pumpkin is tender turn off heat and mash well. Stir in the arrowroot flour and set aside to cool. Take out bay leaves.

Breadfruit Pasta Sheets Copyright Taymer Mason

1 3/4 cup all-purpose flour

1 3/4 cup semolina flour

3/4 cup mashed breadfruit

4 tablespoons olive oil

1 tsp salt

3/4 cup water or more as required

Combine all ingredients and knead well. If mixture is too wet add some more semolina flour. If the mixture is too dry  add some more water.

Divide dough into two pieces and cover with  plastic. Chill for two hours.

Then

Roll thinly with a rolling-pin and pastry mat…work in some semolina flour as you roll and try to stretch the dough by putting more pressure on the rolling-pin and  turning and flipping the dough often.

Step 1

Rolling

Rolling dough thin...you do not need a pasta maker Copyright Taymer Mason

The spoon mixture on to the pasta dough

Calabaza Squash Filling on Breadfruit Pasta Dough Copyright Taymer Mason

Then Cut

Cover with another sheet and use some flax meal with warm water strained to bind the two sheets together.

Then place on a lined tray with more semolina flour and refrigerate until ready to use

Then cook in vegetable broth. You can cook in salt water with celery and green onions

Now that was easy but we forgot the Sauces

Ravioli should be placed directly into the sauces and cooked for a few more minutes so that the sauce can absorb in the pasta.

Vegan Cheese Sauce for Ravioli Copyright Taymer Mason

Creamy Cheese Sauce for Ravioli Copyright Taymer Mason

2 heaping tbs butter ( Earth Balance)

1 tsp fresh thyme

2 cloves finely minced garlic…could be less I love garlic

1 tsp fresh chopped sage or dried

1/4 tsp minced Scotch Bonnet pepper or pepper flakes

2 tsp good Dijon mustard

2 heaping tsp residual pumpkin filling, optional

1 scant tsb nutritional yeast flakes

salt  and pepper to taste

Add add ingredients in a pot and bring to a low simmer…stir and add in freshly cooked ravioli

Plate and enjoy

Do not feel like creamy? Here is this amazing Vegan Brown Butter Sauce made with Earth Balance.

Vegan Brown Butter Sage Sauce

Vegan Brown Butter Sauce Copyright Taymer Mason

3 tablespoons vegan butter

2 tsp chopped sauce

1 tsp chopped thyme

pinch of pepper flakes

1 pinch brown sugar

1 tsp balsamic vinegar

small pinch of salt to taste

Bring all ingredients to a low simmer

Add cooked ravioli to the sauce and serve hot.

WOAH…writing this was like preparing for a birth or something or the other. I am open to questions or just drolls over this one. Shoot me an email or post it on the Facebook wall if  you need help.

This is the first published recipe using breadfruit as pasta…I searched for hours.  Here is hoping I do not see this as an entry in a contest or sans the fat floating around the place…sorry I just had to say it again….I am done now.

Enjoy

I never really explained fully why I left the blogging world but there were two main factors.

1. A sad individual who poaches from other blogs, cooks, chefs caused me to close down Caribbean Vegan. That individual has been publicly lauded for their great work but they are nothing but a fraud to me and many others who knows the truth about them. As my father always told me when I was a little girl…their pigs would come to market.

2.I did not like the way certain things happened in the blogging community and after many months of growth I say #$%@ IT…. I have gotten to a place in my life where according to” de Americans” I just am doing me.

It pained me when I read all the emails from people who followed Caribbean Vegan and even if I enjoy a life not blogging I think I owe something to the people that support me if only that.

I have decided to open the blog and only post when I want to release that creative energy…sometimes it would be every 2 weeks …sometimes every week but I will not force myself to do a weekly blog post to get a quota. In this way you will get a better product.

What has been up with Taymer since last year?

Well…I have a great job now in HACCP consulting and I also get to release my creative energy in this job as I get to play the role as chef on occasions.

I went back home to Barbados in December to see my parents and dogs..was really great.

My hair grew longer and I am thinking about opening a natural hair blog and youtube channel about how I care for my hair with homemade recipes.

I started dabbling in Russian cuisine due to my job and I am excited to show some new adapted vegan recipes.

I have a book idea that I want to pursue this year and the first post you would see would reflect what will be in the book. I am also publisher shopping now as I want to find a publisher that understands and respects my work.

So that is it for now. I just edited photos for my first blog post and it is out of this world and homemade of course…u know me from scratch cooking!

Thank you for your support through last year

It is good to be back.

Taymer

Why?

There are so many reasons but the main one is that it stopped being enjoyable.

I felt like there was a lack of interest which there is there is no doubt denying that and that is OK. There is only a small number of people interested in Vegan Caribbean food as veganism is a niche blog anyways on its own and it is not like the small number of you do not matter but, it is just not working out for me right now.

I got fed up battling with people stealing my recipes and profiting from them even if that is something I kinda accepted over time.

I kinda felt like I was talking to an empty room and even if this may offend some of you who do read …it felt that way to me.

It started to get expensive because I have expensive taste lol and I could not support it anymore. It was time consuming and I am at a stage in my life where I have to put my energy into  other endeavors.

I want to say I am going on a hiatus but I do not want to let anyone down if I do not come back.

I am starting a new chapter in my professional life and I need to focus my energy on that.

I do care about you the readers so I will keep the fb page open and post recipes in the  note section and post photos just like the blog but it would be in an informal setting of course. I still want to give the small number of you that are interested in Vegan Caribbean Food something to read and some new ideas so I am not giving up the Facebook fan page.

I still owe you two more  ice cream recipes and I will put them up on the page next week.

I want to take this opportunity to thank everyone who reached out to me, commented, emailed or just lurked.

Time to move on.

Love Always

Taymer

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

In Barbados and many other Caribbean islands we tend to use white fleshed sweet potatoes. The orange variety has more moisture and cannot be used in certain dishes that we do in the region. Personally I find the orange flesh too soft  and similar to butternut squash and I use it in recipes that would call for pumpkin. I know I know I am missing out on some serious beta carotene but  the white sweet potatoes are just as fibrous and sweet. One dish that we do in Barbados is a pie or casserole made with  mashed sweet potatoes, cinnamon, pineapple juice and butter. It is baked and topped with pineapples and cherries and served as a side dish along other savoury dishes especially during the holidays. I do not personally like this dish because it is sweet so I decided a NEW way to eat this dish in a setting that it would be most welcomed for me. Sticking the pie into an ice cream custard. As crazy as this may sound it worked and th starchy sweet potatoes lent to binding and thickening the custard and also gave a creamy mouthfeel. This is a very heavy ice cream due to the fibre content and can be served alongside West Indian styled baked goods like pone.

White Fleshed Sweet Potatoes Copyright Cynthia Nelson Photography

Let us get to the ice cream profile

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

Base: Soy creamer full fat  with full fat coconut milk  alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter

Result Heavy and rich

Extremely Very low ice crystal detection

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredient: extremely high taste exactly like sweet potato pie

Kid Friendly Low to spiced for the average child

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

Sweet Potato Pie Ice Cream Copyright TAYMER MASON

White Sweet Potato Mash

1 scant cup puree cooked white sweet potato should be a small sweet potato

2 tablespoons vegan butter

1 tablespoon pineapple juice

1/2 cup pureed pineapples or tidbits

1 teaspoons freshly grated cinnamon it does something

Mix all ingredients  together and set aside

 Spiced Ice Cream

1 cup soy creamer

1 1/2 cup soy milk

3 heaping tablespoons vegan butter

1 teaspoon pineapple extract, optional

1/4 cup sugar mixed with 1/4 tsp xanthan gum, gum is optional

1 tsp fresh nutmeg

1 tablespoon fresh cinnamon

1 to 2 tsp vanilla extract

1 teaspoon salt

1 scant teaspoon ginger powder

1 very scant teaspoon all spice

1 scant teaspoon clove

1/4 cup soy milk plus 1 teaspoon arrowroot optional

Mix soy creamer soy milk, butter and cook on medium heat until it starts to bubble

Add in well mixed xanthan gum with sugar and reduce heat. Stir well.

Add nutmeg, cinnamon, vanilla and salt.

Add ginger allspice and clove. Add optional thickener of arrowroot and milk. Take off heat and stir.

Add puree into the custard and get all the lumps of potato out.

Cool and chill overnight.

Place into ice cream maker and let it do its magic

Schrreeechhhh….. hold up. Those pineapple tidbits really F ed up my ice cream maker. Make sure you grind them well or add in chunks at the end. You can add chopped cherries in at the end too.

That is it for this week …two more to go.

It may be mango tango,passion fruit bliss or vanilla with shell topping.

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

Mint Chocolate Chip Copyright Taymer Mason

When this request came in I have to admit that my digestive juices did not begin the flow. You see I never liked the combo of mint and chocolate and I did not think I would enjoy this flavour. I LOVE THIS FLAVOUR now and I would like to eat it everyday if my body allowed it to pass by undetected. You get it. I love the fresh minty flavour the creamy nature of this ice cream with zero ice crystals and the intrusive chocolate chips that make the ice cream more fun to eat. I do not have peppermint extract here so I used fresh mint from my garden or what is left of it; steeped the leaves in hot milk then finished off the custard. Here is the ice cream profile.

Base: Soy creamer full fat  with full fat coconut milk  alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter

Result Rich and creamy scoops directly out the freezer

Extremely no detected ice crystals

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredient: medium high…can be more pronounced with pepper mint extract

Kid Friendly Yes if they are like me lol

Mint Chocolate Chip Ice Cream Copyright Taymer Mason

Vegan Mint Chocolate Chip Ice Cream

2 cups fresh mint

1 1/2 cups soy milk

1/4 cup vegan butter

Pinch of salt

1 cup soy creamer

Scant half cup light brown sugar plus 1/4 heaping tsp xanthan gum

1/4 cup soymilk plus 1 tablespoon arrowroot flour

1 teaspoon vanilla extract or 2 teaspoons vanilla essence

1 teaspoon peppermint extract optional

2 drops green dye optional fresh mint will turn custard light green as seen in the photo

3/4 cup chocolate chips to add after ice cream has churned

Heat soymilk on medium heat and add roughly torn mint leaves. Bring mixture to a boil and turn off heat. Press mint leaves with  back of spoon and leave mixture to absorb flavour for 30 minutes. Strain of leaves and put back minty milk in pot, add soy creamer, butter and salt and let mixture come to a low simmer add in sugar mixed with xanthan gum reduce heat and stir. Mixture should start to become thick.  Bring back mixture to a low simmer and add milk with arrowroot. Take the pot off the heat and stir well it should  become more thick. Add extracts or essence, optional colour and allow to cool. Put into fridge overnight and churn in ice cream maker following instructions of manufacturer. Take out ice cream and add chocolate chips and integrate well. Freeze well and serve.

Next weeks flavour is Bajan Sweet Potato Pie Ice Cream using real sweet potatoes the white ones

Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

Water is an enemy in ice cream making. When making fruity flavours it is important to drive out the excess water in the fruit as this creates  an icy ice cream. This ice cream’s base is full fat coconut milk and binders are xanthan gum optional and arrowroot flour.  I used canned pineapple tidbits  pureed it and cooked out 75 percent of the liquid from the pineapple. The result was slightly sweeter than my low sugar staples and both flavours were pronounced.  So lets look at the ice cream profile shall we?

Base: Full fat coconut milk and soymilk

Result Light texture with a fatty mouthfeel

Extremely low in ice crystals

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredients: perfect balance of coconut to pineapple

Kid Friendly: Very can be served with extra pineapple and toasted coconut

Additional Info: If using both thickeners the ice cream the custard will be very thick. The recipe is for smooth ice cream, if you like chunky flavours add some cooked out pineapple chunks inside the ice cream after it came out the maker or before serving.

Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

 Vegan Coconut Pineapple Ice Cream

Serve 6

2 cups regular coconut milk (only the white creamy part not the liquid at the bottom of the can)

1 tablespoon coconut essence optional

1 tsp vanilla extract or 2 tsp for essence

1/2 cup soy milk

1/2 cup coconut oil (not the smelly rancid kind nice smelling oil)

1/8 cup neutral oil

1/3 cup light brown sugar( ie the one that does not colour stuff)

1 tablespoon pineapple essence , optional

1/8 cup sugar mixed with 1/4 teaspoon xanthan gum(optional as u can use just the arrowroot if using arrowroot only make that a heaping tbs)

3/4 cup pineapple puree

1/4 cup soymilk plus one tablespoon arrowroot

Generous pinch of salt

Additional toppings toasted coconut and you toast coconut by putting it in a dry pan with a little brown sugar

Method

Add coconut milk, optional coconut essence, vanilla essence, oils, soymilk and sugar to a medium saucepan and cook on medium heat whilst watching until the mixture starts to bubble slightly. Reduce heat and add in the sugar mixed with xanthan gum and stir well. The mixture should start to get very thick. Increase the heat slightly again until the mixture starts to simmer slightly. Take off heat and mix in the WELL MIXED milk and arrowroot mixture and stir until thick. Do not forget the salt. Cool for one hour. Cook the pineapple puree in a frying pan for 20 mins on medium high heat or until the mixture starts to look dry. Add the puree to the ice cream mixture and chill overnight. Process ice cream as per instructions on ice cream maker.

Top with toasted coconut or pineapple chunks.

Add 1/4 cup white rum for pina colada flavour and some chopped cherries.

Ok this week I owe you a flavour so it would be either chocolate chip mint or Bajan Sweet Potato Pie Ice Cream.

For those who want to buy ingredients ahead. I am using full fat coconut milk, crushed pineapple in syrup, coconut oil, bitter sweet chocolate, and cones. Arrowroot and or xantham gum will be the thickeners this week but arrowroot can be used alone.

So stay tuned for coconut pineapple icecream with chocolate shell topping and grilled coconut.

Vegan Lemon Poppy Seed Ice Cream Copyright Taymer Mason

Before I proceed I must say something is wrong with my camera. Anyone that knows how I can change settings to get rid of this horrid white wash on my photos (which makes my blog too soft) let me know.

I love lemon poppy seed anything..I love the light citrus flavour and the non intrusive bite of the poppy seeds. When I took up the offer to do lemon pepper ice cream I wanted to see if a lemon poppy-seed would have the same flavour profile as the lemon pepper..it did not. It was totally different even if they were made from the same batch of lemon ice cream. The lemon poppy-seed ice cream tastes like a rich but light comforting lemon cake which pairs well with a red fruit sauce. I had raspberry jam( not shown in photo) which I  drizzled over the top but it ended up looking like ketchup! I usually do not care for sweets but, when I tasted this flavour I really wanted to finish the entire bowl. Fortunately I did not but I could have as this ice cream is low in sugar as you would see in the below recipe but it satisfies the sweet tooth. How did I do it? I used a little agave nectar to bump up the sweet and paired it with low sugar fruit sauce.

Melting shot Vegan Lemon Poppyseed Ice Cream Taymer Mason

I am still playing with xanthan gum this week and hope to put it down for next week flavour pineapple coconut with chocolate shell topping. Xanthan gum with the combo of arrowroot really gives a nice mouthfeel and the ice crystal formation was really low with this flavour. My hunch is that when you add lemon to soy milk you make a buttermilk and that is what really made this ice cream light yet satisfying at the same time. In comparison to last weeks pumpkin pecan this is very light.

Again, sorry about this photo. Hopefully next week I would have back my bright eye-popping photos again. I am having heart palpitations with this one. Everyone who follows this blog knows I am a big fan of black pepper ice cream which I usually serve alongside  Caribbean desserts so when I was talking to one of my followers on Facebook I said I would do my black pepper ice cream recipe but they suggested I add some lemon to it and wow..really you have to try this. This ice cream is walking on a thin line of sweet and savory and I kept it on the line by pairing it with a basil mint coulis. To make this I grabbed some basil from outside and added some brown sugar and olive oil and blended it well and added a little fresh mint and blended it again and put it in my squeeze bottle. It can last for a good week and a half and it pairs well with the lemon pepper ice cream. I added some extra pepper on the top of my ice cream to increase the “back throat” burn one gets from eating pepper ice creams. This is a really fine dessert even if my plating did not portray this but if you want a sophisticated flavour and you are a big foodie do the lemon pepper with the basil coulis.

Vegan Lemon Pepper Ice Cream with Basil Mint Coulis Copyright Taymer Mason

Ice cream Profile

For this ice cream I used two thickeners xanthan gum and arrowroot flour alternatives arrowroot alone or cornstarch alone

Base: Soy creamer full fat  with full fat coconut milk  alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter

Result Light creamy ice cream. Ten minute wait to scoop

Extremely low in ice crystals

Sugar sources: West Indian light brown sugar, agave nectar alternatives only agave or only sugar

Flavour profile of star ingredient: medium high…did not have a tart overkill it was just right

Kid Friendly: Lemon poppy-seed (Medium High) Lemon Pepper with Basil Coulis  (Low)

Lemon poppy-seed pairs well with fresh red berries or any red fruit jam would work well in a sugar cone. Lemon Pepper works well with extra pepper on top and basil sauces

Additional Info: Cook this ice cream on low heat as you are cooking acid and any high heats can really change up the flavour profile to something unpleasant..watch that HEAT! The ice cream will curdle slightly dont panic.

Recipe ( I made one batch of Lemon custard and split it in half and added 1 tablespoon poppy seed to one and 1 tablespoon of freshly ground black pepper to the other)

If you want to do full batch of one flavour just double your pepper or poppy seed.

Vegan Lemon Ice Cream

1 cup soy creamer

1/2 cup full fat coconut milk or soy creamer

1 1/2 cups soy milk plus 1/4 cup soy milk (to mix in with arrowroot

2 heaping tablespoons vegan butter

Juice from 4 lemons ( meaning an extra lemon with the 4 you already have)

1 tsp vanilla extract or half vanilla bean

Zest of 3 lemons (1 1/2 tablespoons)

1 heaping 1/4 cup sugar

1/4 tsp xanthan gum plus 2 tablespoons sugar

1 1/4 tsp arrowroot flour

1 tablespoons of agave

a few drops of vegan friendly yellow food colouring ( since you are not using eggs you wont get that light yellow hue), optional

1 tablespoon for split 2 tablespoons for whole recipe black pepper (after ice cream has churned)

1 tablespoon for split 2 tablespoons for whole recipe poppy seeds (after ice cream has churned)

Method

Make custard by combining soy creamer , coconut milk, butter, lemon juice vanilla, zest, and sugar.

Cook on medium low heat until there is a faint simmer then reduce heat to low and add in the xanthan gum mixed with sugar slowly whisking carefully but well.

Mix 1/4 milk with arrowroot flour and bring back the mixture to a faint simmer, take the mixture off the heat and add in arrowroot mixture. Stir well and you would feel mixture getting thick. Add colouring and agave nectar and let cool.

Add mixture to fridge and chill for up to 6 hours.

Add to ice cream maker .

Split Recipe

Split mixture in half and add 1 tablespoon poppy seeds plus 1 extra tablespoon agave for poppy seed ice cream

Add 1 tablespoon black pepper plus 1/2 tablespoon sugar for lemon pepper ice cream.

Remember to join the facebook page to request a flavour.

This has been my second “summer” experimenting with vegan ice cream and from making over forty batches in my vegan life I had a lot of ups and downs with it. To make  vegan ice cream creamy you need fat may it be from the soy creamer you use to adding additional vegan butter or even using raw cashews you need fat. Soy milk is not fatty so using that as your base would not give you a creamy non icy ice cream. Thickeners and binders are quite important as the mixture needs to be thick when putting into the ice cream maker. Thin ice cream mixtures result in icy ice-cream because most of the time this means there is too much water in the mixture and not enough fat.

Ice cream Profile

For this ice cream I used two thickeners xanthan gum and arrowroot flour alternatives arrowroot alone or cornstarch alone

Base: Soy creamer full fat made in France alternatives full fat coconut milk

Result creamy  and scoopable out of the freezer after a 5 minute wait ( I do have my freezer on high so maybe that is why)

Low in ice crystals.

Sugar sources: West Indian light brown sugar, agave and maple syrup

Flavour profile of star ingredient: medium

Kid Friendly: medium high

Pairs well with brittles, molasses and sugar cones

Additional Info: Get the sweetest pumpkin and steam it, mix in the xanthan gum really well in the sugar and whisk in briskly to avoid clumps of binder forming in the ice cream. Over use of xanthan gum can turn mixture into a slimy mess.

Vegan Pumpkin Butter Pecan Ice Cream Copyright Taymer Mason

Vegan Pumpkin Butter Pecan Ice Cream Copyright Taymer Mason

Recipe Advanced Prep

1 – 1/2 cups pureed pumpkin

1 tsp pumpkin spice  I used this recipe as who has that knocking around in their home outside of America?

Ice cream Base

2 1/2 cups soy creamer ( If you stick around I am working on a home-made version of this for people who cannot get this)

1 1/2 cups of soy milk plus 1/2 cup to dissolve the arrowroot

1/3 cup of vegan butter

1/4 cup sugar

Scant 1/4 tsp plus scant 1/8 tsp xanthan gum

2 1/2 teaspoons arrowroot

2 tablespoons agave nectar

1 tsp vanilla extract or 2 tsp. vanilla essence

Add soy creamer, 1 1/2 cups soy milk and butter to the pot and cook on medium heat. In the meantime mix the xanthan gum into the sugar really well. Grab a whisk. When the mixture starts to bubble slightly turn down the heat and add the xanthan sugar mixture. Whisk gently and you would begin to feel the mixture getting thick. Mix the remaining 1/2 cup milk with the arrowroot flour and turn up the heat until there is a slight bubble again and take the mixture off the heat. Add in arrowroot milk mixture and feel the ice cream mixture get even more thick. Cool and add agave and essence. Refrigerate until very chilled.

To make ice cream add the pumpkin until the custard and add to the maker and process as per instructions of the ice cream maker. Put ice cream into container and swirl in butter pecan mixture. Chill overnight, take down for 10 mins and scoop.

Butter Pecan Mixture

1/2 cup vegan butter (margarine without animal products)

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup chopped pecan

Toasted pumpkin seeds optional

A generous pinch of cinnamon

A generous pinch of allspice

A generous pinch ginger

A generous pinch nutmeg

1 tsp vanilla extract

Method ( make this when the ice cream has started to churn in the maker)

Add vegan butter, brown sugar, maple syrup and let it simmer on medium heat until it starts to become thick. Watch mixture and still and reduce heat when mixture starts to get significantly thick. Add pecans and stir and spices and cook until pecans are coated with thick syrup. Cool and wait for ice cream to finish  churn before swirling it in.

Do submit your ice cream wishes via the Facebook Page. Next week I am leaning towards lemon ice cream and its evil twin lemon pepper. If you have an even more exciting request do submit.

Next week starts my 7 flavours of summer ice cream series were you would have access to 7 recipes to creamy delectable vegan ice cream and ice cream relatives.

I have asked the followers on my Facebook page to request some of their favourite flavours ever and so far I am working on a pumpkin butter pecan praline with edible cup and a pineapple coconut. For me, I am working on a strawberry cheesecake, something I love using cashew cream.

Each recipe would teach 7 different lessons on vegan ice cream and you would learn how to use different stabilizers to get creamy ice creams. Some ice creams would be low sugar which is usually the deal breaker for me with ice creams but adjust the sugar as you like. Some will use stabilizers like xanthan gum, guar gum  with arrowroot. Some would just cashew cream…others would rely on simple arrowroot or cornstarch.

Do join the facebook page here to get in your ice cream request. As I live in the Caribbean I may not have access to all the fruits as they may be expensive and not fresh enough for my purposes so if your request does not get picked do not take it too hard.