image

生機純素南瓜雪糕

作者: Grace Wong

Tis the season for some comfort food made from pumpkins! 南瓜季節來了!用南瓜做些美妙的食物吧! 

Created in the Vegan Mama Kitchen. Tasted by the Vegan Siblings…..and rated their favorite! 

生機純素南瓜雪糕

材料:
椰青肉 150克
南瓜果肉(取自迷你南瓜)50克
生機大麻籽 2湯匙
龍舌​​草蜜 3湯匙
營養酵母 2湯匙
溫尼拿豆 1/4條
喜馬拉雅鹽 少許

南瓜碗:
迷你南瓜 2個

做法:
1.切開小南瓜的頂部。刮出籽和肉至大約為離開果皮1cm。
2.在雙鍋爐內,放入迷你南瓜碗和上蓋,蒸5分鐘,熄火;焗5分鐘。取出冷卻。
3.在攪拌機內放入所有材料,打拌至幼滑。
4.將雪糕混合物均勻地倒入兩個已冷卻的南瓜碗內,填至頂部。
5.在冰箱內,分開冷凍雪糕南瓜碗和南瓜帽子5小時或過夜。
6.從冰箱中取出雪糕南瓜碗和帽子,放室溫大約20-30分鐘便可享用。慢用!

image

 

Raw Vegan Pumpkin Ice Cream

Ingredients:
Young coconut flesh 150g
Pumpkin flesh (from mini pumpkins) 50g
Raw hemp seeds 2tbs
Agave syrup 3tbs
Nutritional yeast 2 tbs
Vanilla bean 1/4 of a pod
Himalaya salt A pinch to taste

Pumpkin Bowls:
Mini pumpkins 2

Instructions:
1. Cut open the top of the mini pumpkins. Scrape out the pulp and flesh to within about 1cm of the rind. 2. In a double boiler, steam the mini pumpkin bowls and tops for 5 minutes and let sit covered for 5 minutes. Take them out to cool.
3. In a blender, blend all ingredients until smooth and silky.
4. Pour ice cream mixture into cooled pumpkin bowls; filling to the top.
5. Leaving the top open, freeze the ice cream bowls and the pumpkin hats separately in a freezer for 5 hours or overnight.
6. Take out ice cream bowls and hats from the freezer. Let sit for 20-30 minutes before serving. Enjoy!

Grace Wong

關於 Grace Wong

Grace Wong是註冊言語治療師,兩個孩子的母親。她熱愛分享健康食品和飲食的知識,她成為素食者已超過22年,親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

留言

則留言