#vegansummer

ICE CREAM WEEK!

BANANA-COCONUT-RASPBERRY SMOOTHIE POPS 🌟

I just bought some popsicle molds for $1.50 from kmart and can’t wait to start creating a range of popsicle recipes! This was my first attempt and I was really happy with it, but really you can chuck anything in your molds and see how it goes! ☺

Recipe:

Banana Layer:

2 handfuls frozen banana chunks

sprinkle cinnamon

1 tbs coconut sugar

3 tbs full fat coconut cream

splash of almond milk

Coconut layer:

1tsp full fat coconut cream per popsicle

Raspberry Layer:

1 cup frozen or fresh raspberries 

1 tsp maple syrup

splash of almond milk

These vegan chocolate chip ice cream sandwiches are a delightful treat to enjoy during the summertime. Creamy coconut milk ice cream sandwiched between soft, chewy chocolate chip cookies – it's the perfect combination of flavors and textures!

Ingredients: 2 cups coconut milk ice cream vegan. 1 cup vegan chocolate chips. 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the vegan butter, brown sugar, and granulated sugar in a bowl and mix them together until they are light and fluffy. Add the vanilla extract and mix it in well. Put the flour, baking soda, and salt in a different bowl and mix them together. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. The vegan chocolate chips should be carefully mixed in. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. It should be baked for 10 to 12 minutes, or until it turns golden brown. Let the cookies cool all the way down before putting the ice cream sandwiches together. After the cookies have cooled, put a lot of coconut milk ice cream on one of them and then put another cookie between them. Do it again with the rest of the ice cream and cookies. You can decorate the edges of the sandwiches with extra vegan chocolate chips if you want to. After putting the sandwiches together, freeze them for at least 30 minutes so they get firm.

Prep Time: 20 minutes

Cook Time: 10-12

These vegan Greek salad skewers are a tasty take on the traditional Greek salad. Instead of feta cheese, they use tofu, which is high in protein. It's great for summer parties or as a light lunch.

Ingredients: 1 block firm tofu, pressed and cubed. 1 cup cherry tomatoes. 1 cucumber, cut into chunks. 1/2 red onion, cut into chunks. 1/2 cup Kalamata olives. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Use a whisk to mix olive oil, lemon juice, dried oregano, salt, and pepper in a bowl. This will make the dressing. On skewers, alternately thread tofu cubes, cherry tomatoes, cucumber chunks, red onion chunks, and Kalamata olives. Sprinkle the dressing over the skewers after putting them on a plate. Add fresh parsley on top and serve right away, or put it in the fridge until you're ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

This vibrant and refreshing vegan parfait celebrates the colors of red, white, and blue with fresh fruits and creamy yogurt. It's a perfect summer treat that's not only delicious but also visually stunning.

Ingredients: 1 cup fresh strawberries, diced. 1 cup fresh blueberries. 2 cups vegan yogurt coconut or almond-based. 1/2 cup granola. 2 tablespoons maple syrup or agave syrup. Fresh mint leaves optional, for garnish.

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Prep Time: 15 minutes

Cook Time: 0 minutes