Author: PatagoniaLlami

Nothing could be easier (and so much fun to play with) than food processor (aka no-churn) mango sherbet. With simple ingredient swaps you can make a vegan sorbet, frozen yogurt, or a rich mellow ice cream. If you keep a bag of pre-prepared mango chunks in the freezer, you’ll be all set to go. Mango sherbet is ultra refreshing spooned out of a dish—but don’t forget to turn it into popsicles or float scoops in a glasses of prosecco like tropical bellinis. Sherbet or ice cream also makes luscious sandwiches pressed between ginger cookies or coconut cookies.

Making sherbet (etc) in a food processor means you can taste and correct the flavors and sweetness as you go without having to second guess what it will taste like after it’s frozen—because the mixture is already mostly frozen in the processor. Mangoes, like bananas, have loads of soft fiber, which makes for ultra-smooth frozen treats without the need for fat or large quantities of sugar. —Alice Medrich

Directions

1. Put the frozen mango chunks into a food processor fitted with a steel blade. Grate the zest of one lime directly into the bowl. Add the milk and 5 tablespoons of the sugar. Squeeze the lime(s) and add 1 1/2 tablespoons juice to the bowl with the salt.
2. Pulse and process until the ingredients are completely blended and resemble soft-serve ice cream. (If chunks are too frozen or large to process at first, let the contents of the bowl stand for a couple of minutes to soften very slightly before continuing). Taste and pulse in more sugar, lime juice, or salt as necessary. Transfer the mixture to a container and freeze until firm enough to scoop, or until needed. If the sherbet becomes too hard to serve, let it soften for a few minutes in the fridge or on the counter, or soften carefully in the microwave on low (or defrost) a few seconds at a time until scoop able.
3. Variations:
   
4. Mango Sorbet: Swap the milk for water.

5. Mango Frozen Yogurt: Swap the milk for plain yogurt.
6. Mango Basil Sherbet: Chop a handful of basil leaves and add them to the processor with the other ingredients.
7. Mango Jalapeno Sherbet: Make Mango Sherbet or Mango Basil Sherbet, adding 1/2-1 teaspoon minced jalapeno to the processor with the other ingredients.

8. Mango Ice Cream: Stir 3 tablespoons of sugar and 1/2 teaspoon pure vanilla extract into 1/2 cup heavy cream. Let the cream stand for a few minutes to dissolve the sugar. Omit the lime zest (but not the juice) and use the sweetened vanilla cream in place of the milk and sugar.
9. More ideas to play with: Trade the citrus juice for some fresh grated ginger or ginger juice. Infuse the milk with saffron. Flavor with rose water and or cardamom. Sweeten with piloncillo (panela), or honey, or agave, instead of sugar. Consider a little cinnamon or cardamom…

Directions

1. Slice tofu into 1/2-inch squares and pat dry with paper towels. Season with salt and pepper, and dredge in flour, then milk, then panko.
2. In a skillet on medium high heat, heat vegetable oil and pan-fry the tofu for 2 to 3 minutes on each side until golden brown. Drain on a paper towel.
3. In a medium bowl, mix sliced cabbage with mayonnaise or plant-based spread, wasabi paste, salt, and lemon juice.
4. Season warm cooked short-grain rice with rice vinegar, salt, and sesame oil, and mix well.
5. Place a piece of plastic wrap on a working surface, and put a sheet of nori on top, with the shiny side facing down and with a corner pointing up.
6. Evenly spread 1/2 cup of the rice in a thin layer and form into a square shape in the center of the nori sheet.
7. Place the shredded cabbage evenly on top of the rice and top with 2 pieces of tofu, half the slaw, cucumber slices, radish slices, and finish with another 1/2 cup of steamed rice.
8. Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
9. Bring the bottom and top corners towards the center. Flip around and then firmly wrap in plastic wrap. Set aside and continue with the second one.
10. Cut the onigirazu with a sharp knife. Wipe your onigirazu with a wet paper towel before cutting so that the cross-section will be clean.
11. Serve with sauce and sprinkle with toasted sesame seeds for garnish.

Directions

1. Mix all dry ingredients except chocolate in a big bowl.
2. Grate zucchini and carrot on a grater with large holes and add to the bowl.
3. Mash a banana with a fork and mix with milk and chopped dates. Add to the rest of ingredients and mix altogether with nuts, chocolate and blueberries.
4. Fill cupcake silicon forms up to ¾ of their height.
5. Bake in 180 C degrees for around 30 minutes.

Directions

1. With either a tofu press, or wrapping your tofu block in paper towels and weighing it down with a few bowls, get as much of the water out of the tofu as you can. Once the water is out, dice the tofu into 1-inch cubes.
2. Cook and drain the noodles and set aside.
3. In a medium bowl, combine the tofu squares with the cornstarch. Use your hands to gently mix and make sure the cornstarch covers the tofu well. Season with salt and pepper to taste. Heat the oil in a non-stick skillet, and saute the tofu until golden brown. Remove the tofu, and in the same pan, saute the red chili pepper, garlic, ginger, cashews, and snow peas until fragrant (about 1 minute).
4. To the cashew mix in the skillet, add hoisen sauce, Tamari sauce, brown sugar, vinegar, and water and stir to combine. Add the tofu to the skillet and cook for about 2 minutes more to let the tofu absorb the flavor.
5. Pour the sauce over the noodles and enjoy!

Directions

1. In a large saucepan, add the mirin, soy sauce, lime juice, and ginger. Combine well and turn on medium heat.
2. Once the sauce starts simmering, add the salmon fillets with the flesh side turned down on the sauce. Cook for 5 minutes.
3. Rotate the fillets to sides every 5 minutes until the fish has cooked for a total of 15 minutes.
4. Remove salmon fillets on a plate.
5. Add green onions and sesame seeds to the sauce and simmer for 5 more minutes. The sauce should be thickened by now.
6. Serve salmon on each plate and drizzle with sauce. Serve with white rice and roasted broccoli for a complete meal.

Directions

1. The day before you are planning to make the ice cream, place the cashews in a bowl, cover them with filtered water, and refrigerate overnight.
2. The day you plan to make the ice cream, strain the water from the cashews and place them in a high speed blender (at least 4 cup capacity) with about 1/2 cup of the coffee. Blend on high (liquefy) until the cashews form a smooth puree. (If it’s not entirely smooth, the ice cream will have tiny chunks of cashew in it, which will leave your ice cream somewhat grainy. It will still taste good, but may not have the texture you want. You can strain out the little pieces, but you will lose some of the thickness and body of the cashew cream, and will have a product that’s more sorbet than ice cream.)
3. In a medium sized bowl, whisk together the sugar, cocoa powder and salt. Add the chocolate to the cashew mixture and process on high, scraping the sides and bottom as necessary. Add in the rest of the coffee, and continue to process. Add the cocoa powder mixture, and continue to process on high. Add vanilla extract. Process until the mixture is completely smooth and creamy.
4. Pour the mixture into a pitcher and refrigerate for at least an hour. Process in ice cream maker according to instructions.
5. Serve right away or freeze in a separate container. The ice cream will not be scoopable from the freezer, so let it sit at room temperature for about 20 minutes before serving.

Directions

1. Preheat your oven to 350 degrees and place muffin liners in a tin with at least a 12 cup capacity. Line a colander with a couple of paper towels and place the grated zucchini on top. Press the zucchini so that the moisture begins to run out of the colander. Replace the wet paper towels with a dry one and set the zucchini on it while you prep the muffins.
2. In a bowl, whisk together the flour, salt, ginger, baking powder, psyllium, coconut sugar, and mint until well combined. In a separate bowl, whisk together the coconut milk, coconut oil, and applesauce until smooth and well combined. Add the wet ingredients to the dry and stir to combine. The batter should be relatively smooth and thick. Add the blackberries and zucchini and fold them in until evenly distributed.
3. Fill the muffin cups about 3/4 of the way full (I was able to fill 8) then sprinkle the tops with a bit of raw sugar if using. Tap the pan on the counter to release any air bubbles, then place it in the oven. Bake the muffins for 20 to 25 minutes until the tops are puffed and a tester inserted into the middle comes out with moist crumbs. You should be able to touch the tops of the muffins without leaving a dent.
4. Cool the muffins on a cooling rack for at least 15 minutes before eating. Store any leftovers in an airtight container. Makes about 8 muffins.
5. **I used 2 oz of arrowroot flour, 2 oz of sorghum flour, 1.75 oz oat flour, and .75 oz of millet flour