Monday, June 23, 2008
Black Bean Brownies and Blueberry Pie Ice Cream
The ice cream is not blueberry, but rather blueberry pie. The blueberries are cooked with the flavorings you find in pies, rather than focusing on the taste of the blueberries alone. This requires two steps (three if you count making your own almond cream), making the 'pie filling,' and making the almond cream base. I think it still needs some work, it is a little chalky. Next time I make it I am going to try one of two things; blending the cooked blueberries and strain them to remove the skins et al. OR I may make the cream base, and just stir in the pie mix rather than blend it in. Also, the base will probably be good for any number of other ice creams, particularly if they are fruit-based. Re: The carrageenan, I am still figuring it out. In the recipe I used carrageenan (or Irish moss) that had been soaked overnight, drained, then stored in the fridge with enough water to cover it. So here is what I made this time...
Blueberry Pie Ice Cream
1 1/2 c fresh or frozen blueberries (I used frozen. If using fresh, wash and pick over)
1/2 c sugar
1/8 t cinnamon
1 small lemon, juiced + 1 lemon rind
1 T orange juice
heaping 1/8th t powdered valhrona chocolate (any powdered chocolate should work)
2 C raw almonds (soaked overnight then drained)
3 C water
Liquid from Almond Cream
1 T lecithin
1 T carrageenan
1/2 t vanilla
1/4 C ground chia seeds
Cook the pie ingredients in a small saucepan, over medium heat stir until sugar dissolves, and bring to a simmer. Let simmer for about 5 minutes, remove from heat and let cool down.
To make the almond cream: Blend the almonds and water until the rattling stops, then strain through fine cheesecloth, a nylon nut milk bag, or other.
Mix the almond nutmilk with the rest of the ingredinets, blend until smooth. Let the milk sit for about 10 minutes, blend again, let sit for another 10. This is to allow for the chia seeds to absorb the water.
When the pie mix cools, add to the cream base and blend (or stir in). From there, prepare as you would according to your ice cream mixer directions. I try to get mine as cold as possible, without it freezing, before putting it in my ice cream maker.
Black Bean Brownies
So I had been seeing some interesting recipes, like these black bean brownies, from Baking with Agave Nectar. I figured I would give them a try, only a few problems... the listed recipe includes butter and eggs. Nah gonna fly with vegan baking, mang. Anyway. The first variation I made of these things was far too 'gummy.' I was displeased with it, but my friend really loved their earthy quality. I told him "OK, I'll make you a tray for 10 bucks to cover ingredient costs."
Deal made. Friend has brownies. I have an improved recipe. These brownies are earthy and moist, nice but not decadent. Suggestions are welcome, but all in all the recipe is solid.
Pre-heat oven to 350 degrees. Oil a 9x13 inch pan.
2 c cooked, drained blackbeans
1 c water
1/4 c instant coffee
1/4 c psyllium
2 T lecithin
1 C canola oil
4 oz baker's choco
1 C sugar
1/4 c powdered chocolate
1 t carob powder
1/4 t salt
1/4 c Bob's red mill egg replacer
1/4 t stevia
1 c chopped walnuts
Blend the black beans and waters until smooth. Meanwhile, in a saucepan over medium heat, melt the chocolate into the oil. Add the melted chocolate and the rest of the ingredients, mix until consistent.
In a large bowl, sift together dry ingredients. Add wet ingredients and mix until consistent.
Pour into greased 13x9 inch pan, bake for 30-40 minutes, until brownies are set. Take down, let cool overnight in the refrigerator or freezer. I prefer them frozen, but hey, your call.