Fermented Cheesy Dip Video

Running Bangalore's first vegan restaurant, Carrots, has taken over my life and I'm loving every minute of it! :)

But I do miss my blogging days. :( It used to be awesome to have time to post recipes and visit my blogging friends' spaces. There was a time when that was the biggest part of my online personality.

Even though I'm rarely posting new recipes and photographs here these days, I feel that it'll be really nice to have some activity happening on my blog.

So I've decided to share videos from the demos we've been having quite regularly at Carrots. :)

In most of these videos you'll see me and my bestie, Chef Ram doing the demo. But occasionally, our other talented chefs will be joining me too.

Today's video is a recipe for a quick and easy cheesy dip, along with some great ideas on how to use it in preparing a bunch of snacks and dishes. We did this demo last Sunday. I'll share videos from some of the older demos later.

Enjoy! :)

Tiramisu Ice Cream - Vegan MoFo 2014 Day 6

It's the last day of Vegan MoFo. I can't believe I'm sharing recipe number six! I'm not sure if I should be surprised that I created only 6 ice creams or that I even managed to create that many at all. Ha!

I made this Tiramisu Ice Cream at Carrots a few weeks ago and it was quite a hit among everyone who tried it out. I've used our famous Almond Jowar cookies in the recipe. At the end of the post, I've shared a video of Ram and me making the cookies. They're really easy to make and super yum!

You're welcome to switch the cookies out with your favourite vegan cookies or biscuits too.

Tiramisu Ice Cream

100 g Cashews
80 g Sugar
500 g Water
500 g Strong Black Coffee
100 g Vegan Whipped Cream
6 Almond Jowar Cookies (recipe video follows)

For the garnish:
Almond Jowar Cookies
Melted Dark Chocolate mixed with a splash of Soy Mylk

- Grind the cashews into a fine powder
- Add the sugar and coffee and blend to a creamy consistency
- Pour in the water and blend well
- Add the vegan whipped cream and blend until it's incorporated

- Pour into an airtight container and freeze for 8-10 hours
- Transfer to mixer jar and blend the frozen mixture once again
- Stir in crumbled cookies and re-freeze for 8-10 hours

- Scoop onto a plate and top with melted dark chocolate
- Crumble a cookie over the ice cream
- Serve and enjoy! :)

Here's the recipe for our Almond Jowar Cookies:

ENJOY! :)

Boozy Raisin Ice Cream and Giveaway - Vegan MoFo 2014 Day 5

I started out with the idea of making the classic Rum and Raisin Ice Cream, but just when I had all the base ingredients blended and poured into the ice cream maker, I realised that we'd run out of rum! So I grabbed the bottle of brandy that was at hand and decided to make a Boozy Raisin Ice Cream instead.

Before I move on to the recipe, I'd like to share that the good folks at Vegan MoFo are running a giveaway of one of my creations. Click on the pic below to enter to win my Vegan Superstar Handmade Pendant. :)

The pendant above will be shipped worldwide. I have a more localised giveaway coming up next week right here on my blog. It may or may not involve vegan ice creams. :D Keep an eye out.

Now on to today's recipe...

Boozy Raisin Ice Cream

100 g Cashews
100 g Raisins soaked in 100 g Water
100 g Merry Whip Non-Dairy Cream
50 g Sugar
500 ml Cold Water
50 ml Brandy

- Place an airtight container in the freezer to chill
- Soak raisins in water for 2-4 hours in the fridge
- Grind the cashews to a fine powder
- Set aside a handful of the soaked raisins
- Add the remaining raisins, along with the soaking water and blend to a creamy paste
- Add the cold water and sugar and blend well
- Freeze in an ice cream maker according to instructions
- In the last few minutes of the freezing process, pour in the brandy
- Transfer the ice cream to the chilled container and stir in the raisins that had been set aside
- Place in the freezer for 1-2 hours
- Scoop and enjoy! *hic*