I did it! I just finished my cookbook. The recipe design, testing, testing and more testing, editing, the hard work of the beta readers and all the food photos are DONE. It is now in the very capable hands of my wonderful partner who will be putting her incredible design talent to work to lay out The Vegan Comfort Kitchen for both print and digital publication.
She has been asking me to write this cookbook for a long, long time and she always said that when I did she would be happy to design it. Well here we are and I cannot wait to see how it all looks once she is done.
It feels like a day for celebrating and I thought it would best to celebrate together so I am sending you one of my favourite recipes from the book. You will be surprised at how easy it is to make fantastic ice cream in your own kitchen with nothing more than a blender.
Maple Pecan Coconut Ice Cream
Although soy, almond, coconut, and cashew ice cream pints are wonderful, you may never again go back to the store-bought version with this simple creamy and delicious recipe at your fingertips.
1 13-ounce (400 ml) can full fat coconut milk *CHILLED*
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 tablespoons pecans, finely chopped
pinch of sea salt
Chill the can of coconut milk in the fridge for about 4 hours so the cream rises to the top. Open the can and remove the coconut cream, carefully leaving the coconut water behind.
Place the coconut cream, maple syrup, vanilla and sea salt in a blender or food processor and blend until just smooth. Be careful not to over-blend or the texture will become chunky. Once smooth, add the pecans and blend slightly until the pecans are incorporated. Spoon into 3 small bowls and let freeze for 2 hours. Remove from the freezer allowing to thaw slightly before serving.