Blog

Yah Yah Flawless, Maddie Clements, and Klara Holst, New Roots, Inc.

RED AND PURPLE PEACH NANA BLAST ICE CREAM WITH ROASTED PUMPKIN SEED AND CHICKPEA CRUMBLE, DATE CARAMEL, APPLE SYRUP AND ALKALINE WHIPPED CREAM

INGREDIENTS (ice cream)

• 6 frozen red bananas
• 3.5 cups frozen peaches
• 1 avocado, peeled, deseeded and cut into chunks
• 1 handful of lettuce, washed and dried
• ½-2 cups coconut cream or hemp milk
• ½ turnip, peeled and chopped, washed and soaked in key lime juice with water and sea salt overnight, then boiled for 5-10min and removed from water
• ½ radish, peeled and chopped, washed and soaked in key lime juice with water and sea salt overnight, then boiled for 5-10min and removed from water
• 1 piece of ginger root slightly smaller than your thumb, peeled and juiced
• 2-4 tablespoons agave depending on your desired sweetness
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground clove
• Blender
• Saucepan
• Storage containers

INGREDIENTS (salted date sauce)

• 1 cup date syrup, refer to blog for recipe
• 6 tablespoons vegan butter cut into small cubes, refer to blog for recipe
• ½ cup coconut cream, only hardened cream. Take 1 can of coconut cream and place in the refrigerator overnight. DO NOT SHAKE CAN, open and only take the harden cream on top pinch of sea salt
• 1-2 teaspoons vanilla

INGREDIENTS (alkaline whip cream)

•  1 cup aquafaba, (aquafaba is the liquid that is formed from boiling chickpeas, or for a quicker method just buy a can of chickpeas and drain the liquid from them into a storage container)
• ¼ cup agave

INGREDIENTS (pumpkin seed and chickpea crumble)

•  1 ½ cups pumpkin seed kernels 
•  1 ½ cups chickpeas, rinsed and dried
•  1 teaspoon fine sea salt
•  1-2 teaspoons avocado oil
•  1-2 teaspoons apple syrup
•  ½ teaspoon cinnamon

DIRECTIONS (ice cream)

1. Gather all ingredients to make the ice cream itself and add to a blender and blend for about 2 minutes until smooth and incorporated
2. Transfer to a freezer safe storage container and store in the fridge for at least two hours whisking every 20 min to avoid it getting to icy and also aid in thickening 
3. May serve immediately after it sets or thaw 5-10 min after it’s been in the freezer a while.
4. Top with alkaline whipped cream, date caramel, apple syrup and pumpkin and chickpea crumble.

DIRECTIONS (salted date sauce)

1. To make the salted date caramel take a large saucepan over medium heat and add date syrup swirling it as it cooks until it becomes almost liquid amber like
2. Add butter while still stirring until the butter is melted
3. Allow to sit for 30sec-1min without stirring ( if oil separates, remove from heat while still stirring until its combined again and add back to heat)
4. Once homogenous, add coconut cream and stir it continuously 1-2 min
5. Removed from heat and add salt and vanilla
6. Stir and cool before serving

DIRECTIONS (alkaline whip cream)

1. To make whipped cream take aquafaba and agave and combine in blender at a high speed for 5-10min until nice peaks form
2. Store in refrigerator ( will separate just blend again to achieve desired consistency

DIRECTIONS (pumpkin seed and chickpea crumble)

1. To make pumpkin and chickpea crumble preheat oven to 350 degrees F. line a baking sheet with parchment paper
2. Prep chickpeas according to directions above and add to a bowl with pumpkin seeds and add remaining ingredients mixing fully
3. Spread onto baking sheet and bake 15-35 min, stirring at least twice, until fragrant and golden
4. Remove from oven once desired crispness is achieved and allow to cool
5. Store in airtight container, top on your favorite ice cream or salad or soup and enjoy

SPIRALIZED PASTA WITH CREAMY SHALLOT SAUCE AND TEFF TORTILLAS

INGREDIENTS (spiralized pasta)

• 2 medium zucchinis, washed unpeeled with ends trimmed
• 2 medium yellow squash, washed unpeeled with ends trimmed
• 2 tablespoons vegan butter, refer to blog for recipe
• ¼ teaspoon sea salt
• 2 teaspoons onion powder
• 1 teaspoons garlic salt
• 1 teaspoon basil
• 1 teaspoon oregano
• ¼ teaspoon ground sage
• Blender 
• Storage containers
• Baking sheet
• Frying pan
• Rolling pin
• Pizza cutter or knife
• Food processor
• spiralizer

INGREDIENTS (creamy shallot sauce)

• 1 cup grapeseed oil
• ½ cucumber, peeled and chopped
• 1-2 tomatoes, peeled and diced
• ½ avocado, diced
• ¼ cup shallots, minced
• 1 tablespoon onion powder
• ½ tsp ginger powder
• ¼ red pepper flakes
• ¼ teaspoon sea salt
• ¼ teaspoon dill

INGREDIENTS (teff tortilla chips)

• 1 cup teff flour
• 1 cup quinoa flour
• ⅓ cup grapeseed oil
• 1 teaspoon sea salt
• ½ cup spring water

DIRECTIONS (spiralized pasta)

1. To create spiralized noodles take and either slice into quarters lengthwise and then create thin slices or use a spiralizer then season
2. Take butter and add to skillet over medium-high heat. When melted add the noodles, stirring often, until just about tender 4-5 min and remove from heat and serve. (keep in mind you want the texture to be al dente if over cooked you will have a soggy noodle texture)

DIRECTIONS (shallot sauce)

1. To create creamy shallot sauce combine all ingredients into a blender and pulse until slightly combined, store in an airtight container and enjoy.

DIRECTIONS (teff tortilla chips)

1. To create teff tortilla chips blend together flour and salt for about 10seconds
2. Slowly add oil while mixing until well blended
3. Slowly add water while blending until a ball is formed
4. Add flour to parchment paper and knead the dough for 1 minute
5. Cut the dough into 8 equal parts and roll out the dough very thin and cut each into 6-8 triangles and lightly brush with oil then season
6. Bake in oven for 10-15 minutes at 350 F, checking every 5-6 minutes
7. Remove from oven upon desired crispness and allow to cool, enjoy with soups, pastas, salads and dips