Ice cream with a vegan twist!

This week I want to try something new with a vegan recipe. There are many myths surrounding vegan food, but I think it's a matter of habit and preference. Here are some interesting data about veganism:

• Donald Watson was the first to use the term vegan in 1944. He saw the need to differentiate those who eat eggs and dairy from those who consume nothing of animal origin.

• The Vegan Society of England, founded by Watson, celebrated its 50th anniversary on 1 November 1994. It was in this year and on this date that World Vegan Day was also declared.

• Fay K. Henderson published the first vegan recipe book in 1946.

• Veganism seeks to exclude any form of exploitation and cruelty to animals used for food, clothing, and pharmacological and aesthetic purposes.

• Studies claim that the vegan lifestyle can prevent various types of cancer, such as colon cancer and diabetes.

• Vegans need to supplement with vitamin B12, which is necessary for the body and is only found in a sufficient form in animal products.

(source: https://www.cocinafacil.com.mx/recetas/postres-veganos/)

Everyone has their preferences when it comes to food. Whether vegan or not, this dessert can be unique and different for you and your family.

Here is what you need:

Vegan Vanilla Cake

• All-purpose flour

• Cane sugar, granulated

• Baking soda

• Salt

• Almond milk

• White vinegar

• Vegetable Oil

• Almond Extract

1. Grease three different molds: cupcake mold, mini cupcake mold, and a fun mold (if you have kids or just want something different); I did some Mickey Mouse ones.

2. Preheat the oven to 350 degrees F.

3. Sift the dry ingredients and combine them together.

4. Mix the wet ingredients in a separate bowl.

5. Pour the wet ingredients into the dry ingredients using the J folding technique. Combine them, being careful not to overmix the dough.

6. Pour the dough into the molds, getting 5 cupcakes, 6 mini cupcakes, and 6 mini Mickey Mouse figures.

7. Bake them for around 30 minutes until golden brown around the edges, and they are dry inside.

Aquafaba Chocolate Mousse

• Chickpea water, room temperature

• Chocolate, couverture

• Sugar, granulated

• Vanilla extract

1. Melt the chocolate over a bain-marie.

2. Whisk the aquafaba in the stand mixer using the whisk attachment at medium speed until getting soft peaks. I then sifted the powdered sugar and added the vanilla extract until getting firmer peaks.

3. Check the chocolate is still warm but not too hot, and add one-third of the cream into the chocolate and fold using the J technique.

4. Once all combined, add the other third, fold, and then add the remaining third of the cream and incorporate it into the chocolate

5. Let it in the fridge to firm up.

Vegan Granola

• Oats

• Sunflower Seeds

• Sesame Seeds

• Chia Seeds

• Walnuts

• Almonds

• Salt, Kosher

• Brown Sugar

• Vegetable Oil

• Maple Syrup

• Cinnamon, Ground

1. Toast the almonds and walnuts.

2. Preheat the oven to 250 degrees F and put parchment paper over a baking sheet.

3. Mix all the seed and dry ingredients together.

4. Combine the maple honey with the sugar, salt, and vegetable oil in a medium saucepan and heat them at medium heat until it boils, stirring frequently.

5. Once it boils, add the cinnamon and stir until well combined.

6. Pour the sugar mixture into the seeds and oats and combine very well.

7. Layer everything on a baking sheet with parchment paper and spread the mixture well.

8. Bake the granola for around 35 minutes, stirring it every 10-15 minutes until it is dry and toasted.

Coconut Whipped Cream

• Canned Coconut Milk

• Powdered Sugar

• Vanilla Extract

• Almond Extract

1. Chill 3 cans of coconut cream (1 Goya and 2 of recommended brand);

2. Chill in the freezer with the stand mixer bowl and whisk attachment;

3. Take the coconut fat from each of the cans (3);

4. Whip the coconut fat in the stand mixer and add the liquid from the Goya can as needed to get a soft cream with soft peaks;

5. Then add sifted powdered sugar, vanilla, and almond extracts and keep whipping until getting medium peaks.

Coral Tuile

• Water

• Vegetable oil

• Flour

• Edible pink gel color

1. Place all the ingredients except the coloring. Process the mixture with the whisk until you obtain a homogeneous texture.

2. Preheat a non-stick-coated frying pan. It is important that you use a pan that is in good condition, not scratched, or has a damaged coating.

3. Put a spoonful of the natural mixture into the hot frying pan. You will see that with the heat, it expands slightly and starts to boil. Then lower the heat a little. Let them dry slightly. The coral tuiles are ready when they stop boiling, and there are no more bubbles, as shown in the video.

4. Gently remove the tuiles with a paddle and place them on absorbent paper. Allow them to cool completely so that they can be handled.

For decoration:

• Cherries

• Blackberries

• Blueberries

• Jicama

Plated dessert: