Raw ice cream? What is raw ice cream? Well we were recently turned on by this recipe in VegNews: Strawberry Ice Cream. It looked so delectable, we just had to share it with you. But with an Autonomie Project twist of course! This recipe is pretty quick and would satisfy any vegan, raw foodist, or ice cream lover in your life. We have compiled a base and some suggestions for flavors. Of course with summertime upon us, the fruit flavors sound the most refreshing, but we have thrown in a couple of year round classics as well.  So cool off this summer with homemade vegan ice cream! Let us know what flavors you make or if you come up with some of your own!

RAW ICE CREAM BASE:
1 Cup Coconut Water
1/2 Cup Organic Raw Cashews
3/4 Cup Organic Honey Dates, Pitted

FLAVORS:
Chocolate: 3 Tbs Organic Cocoa Powder
Strawberry: 3 cups Organic Stawberries, chopped
Vanilla: 1 Tbs Vanilla Bean Paste
Chocolate Peanut Butter: 3 Tbs Organic Cocoa Powder, 3 Tbs Peanut Butter
Blueberry: 2 Cups Organic Blueberry
Butter Pecan: 1/2 Cup Organic Earth Balance, 1 tsp Vanilla Bean Paste, 3/4 Cup Pecans
Strawberry Banana: 3 cups Organic Stawberries, chopped, 3 Bananas

If you are using fruit, run through a blender and be sure to crush all fruit (for strawberries, be sure the leaves are sliced off first). Set these aside and clean out the blender. Blend the coconut water and cashews until smooth. While the blender is on low add in the dates and whatever flavor ingredients your are using until well mixed. Your mixture will now appear to look like melted ice cream. Place in whatever container you want to use (casserole dish or jar) and put in the freezer for at least an hour. If you have an ice cream maker you can then use this in the contraption and re-freeze. Most of you probably don’t, so you will have ice cream that looks like its melted bur re-frozen. No worries though, it will taste great!

As the temperature gage rises, grilling season begins! With 4th of July and summer BBQ season on the horizon, it is time to dust off your grills and get ready from some fire tinged meals. There are plenty of vegan options on the market for cookouts including soy hot dogs, veggie burgers, and even grilled veggies. But if you want a homemade treat to grill all season, check out our new recipe: Spicy Black Bean Burgers. These are easy and quick to prepare and can be cooked in a pan or grill.  Curious about other vegan BBQ options? Check out our older post on Vegan BBQ Tips. Happy Grilling!

Spicy Vegan Black Bean Burgers

Prep Time: 20 Minutes    Grill Time: 5-10 Minutes    Makes About 6 Burgers

1 can of Organic Black Beans, drained
1 Cup Vegan Organic Bread Crumbs
1/4 Cup Cooked Organic Rice (wild or white)
1/4 Cup Organic Onion
1/4 Cup Organic Green Bell Pepper
1 Tbs Organic Olive Oil
2 Cloves Organic Garlic
1 Tsp Salt
1/2 Tsp Organic Cayenne Pepper
1/4 Tsp Black Pepper
1 Tbs Organic Crushed Cilantro (optional)

Fire up your grill! Cook 1/4 cup of rice the usual way. Finely chop the onions, bell pepper, and garlic. On the stove, use 1 Tbs of Olive Oil in a frying pan and saute the onions, bell pepper, and garlic just to soften them up. Be careful not to  over cook the garlic. In a food processor, mixing bowl (with electric mixer) or blender, add the black beans, cooked rice, bread crumbs, sautéed veggies, and spices. Pulse the mixture until it is chopped. Form the mixture into patties and either grill or cook in a frying pan with olive oil. Serve with vegan buns and all the fixings such as fresh onion, tomato, lettuce, ketchup, mustard, BBQ sauce, salsa, guacamole, pickles or vegan cheese.

There is nothing quite like cold strawberries to feel like summer! As summertime quickly approaches, you can almost taste the sweet, delicious, and cool berry. Although, eating plain strawberries can be satisfying, why not make a delicious dessert! What strawberry dessert feels more like summer than Strawberry Shortcake? We say nothing! This great American summer tradition is perfect to serve on a hot day, take on a picnic, enjoy at a family cookout, or just enjoy at home after a long day. The best thing about Strawberry Shortcake is that it can easily be made with vegan and organic ingredients!

Vegan & Organic Strawberry Shortcake

Prep Time: 15 Minutes    Cook Time: 15-20 Minutes   Cool Time: 30-60 Minutes

1 Pint Organic Strawberries, Sliced
2 Tbsp Organic Evaporated Cane Juice (or other sweetener)
2 Cups Organic All Purpose Flour
1/2 Cup Organic Soy Milk
4 Tbsp Organic Earth Balance Margarine
1 Tsp Organic Baking Powder
1/2 Tsp Salt
Garnish with Soyatoo Organic Soy or Rice Whipped Cream

Pre-heat the oven to 400 degree F. On a cutting board slice the strawberries into thin slices and remove green leaves. In a mixing bowl, add all sliced strawberries and 1 tbsp of evaporated cane juice. Mix up with a spoon and place in the fridge for 30-60 minutes.

In another large mixing bowl, add the flour, 1 tbsp evaporated cane juice, baking powder, and salt. Cut the Earth Balance into small pieces and pinch into the dry ingredients (this works best by hand). Pour in the soy milk and mix with a large spoon. On a cutting board or counter, knead the dough a little(add more flour if it is too wet) and roll out flat(about 1 inch thick). Cut into small circles, using a cookie or biscuit cutter. Place on a greased or parchment paper on a cookie sheet. If you would rather use cupcake sheets to make rounded shortbread, it will also work. Bake in the oven for 15-20 minutes or until they have a golden crust. Remove and allow them to cool. Make sure the strawberry mixture is creating a glaze and mix up.

When serving, place one shortcake on a plate, with a spoon add strawberry glaze and garnish with a little bit of Soyatoo Organic Soy or Rice Whipped Cream or another vegan whipped cream. For an added treat, add chocolate shavings to the top of the whipped cream.

Summer is right around the corner and cool dinners are perfect to help you cool down in the heat. There is nothing better than eating a cold salad on those simmering days.  Also, side salads are a great item to bring on a picnic in the park, to a BBQ, or to serve at a party.  Everyone loves Coleslaw and we have put together one of our favorite recipes for you.  This is a quick and easy salad to throw together which makes it that much more appealing on a hot day. So sit back, relax, and cool off with our Vegan Coleslaw Recipe

Organic Vegan Coleslaw

Prep Time: 10 Minutes    Cool Time: 20-30 Minutes

2 Cups Organic Green Cabbage
2 Cups Organic Red Cabbage
1 Cup Organic Carrots
1/4 Cup Organic Onions
2/3 Cup Organic Vegenaise
2 Tbs Organic Apple Cider Vinegar
1 Tb Organic Olive Oil
1 tsp Organic Black Pepper
1 tsp Organic Salt
1/2 tsp Organic Celery Salt
1/2 tsp Organic Garlic Powder

Shred both types of cabbage into thin strips and set aside in a large mixing bowl. Grate the carrots and onions and add to the mixture. Toss the salad with prongs or just your clean hands. Add in the oil, apple cider vinegar, and Vegenaise. Next add in all spices and mix until all ingredients combine. If the mixture looks a little oily or too wet, add a more cabbage and carrots in until it looks nicely mixed.  For a fun twist and a little crunch add in 1/2 Cup Sliced Almonds. Once you have mixed up the salad, place in the fridge to cool for about 20-30 minutes and serve.

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