Thin Mint Ice Cream

vegan-thin-mint-ice-cream

Looking for something to do with your leftover* Girl Scout Cookies? The next best thing to eating the cookies in their purest form is making a new dessert featuring the cookies. This Thin Mint Chip Ice Cream, for example.

*And I’m going to assume the only reason you’d have leftovers is because you bought four or five boxes.

A few months ago, my girlfriend came home from a visit to New York with an assortment of Girl Scout Cookies. She filled our cabinets with Lemonades and Thanks-A-Lots and lined the freezer with shiny sleeves of Thin Mints. After eating cookies out of the freezer for a few weeks, I decided to use a sleeve for an ice cream experiment.

Before ordering a case of Girl Scout cookies, do your homework. The veganness of Girl Scout Cookies varies by manufacturer (for Thin Mints especially), and the manufacturer varies by US region. Thin Mints from ABC Bakers are free of animal ingredients, but Thin Mints from Little Brownie Bakers are not veagn. Get the lowdown on the varieties of vegan Girl Scout Cookies from The Laziest Vegans, and the ABC Bakers FAQ.

girl-scout-cookie-ice-cream

I find that using coconut cream as a base for homemade ice creams yields the creamiest texture, even after freezing completely. It does add some coconut flavor to your ice cream, so keep that in mind when choosing flavors for your ice cream, or replace with another high-fat non-dairy milk or cream.

To get the cream from a can of full fat coconut milk by letting it sit at room temperature, undisturbed, for a day, then chilling it for another day. The cream will rise to the top and solidify so you can scoop it out and use it in a recipe. While this is not a complicated process, you do have to plan ahead. Therefore, I was happy to find that Trader Joe’s carries cans of coconut cream! Not to be confused with the sugary liquid used in piña coladas that is also called “coconut cream” and also comes in a can, this coconut cream contains just the cream from coconut milk. Trader Joe’s is the only place I’ve found this, so let me know if you have another source. When in doubt, read labels.

Once the logistics of your cookie and coconut cream acquisition are complete, it’s time for dessert. This refreshing mint green ice cream loaded with cookies and chocolate beats the dairy Thin Mint Ice Cream any day.

Thin Mint Chip Ice Cream

Makes about 1 ½ pints

Ingredients

14 ounces coconut cream
¾ cup sugar
1 cup non-dairy milk
2-2 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
Green food coloring (optional)
10 Thin Mints
¼ cup chocolate chips, chopped

Instructions

Combine coconut cream and sugar in a small saucepan and cook over medium heat until the sugar is dissolved.

Remove from heat and stir in the milk, extracts, and food coloring, if using. Let cool. Keep the chocolate and Thin Mints in the freezer until it’s time to add them to the ice cream so the ice cream maintains its temperature when you add the chocolate and cookies.

Freeze in an ice cream maker according to the manufacturer’s instructions, adding the Thin Mints and chocolate during the last five minutes of freezing. Serve garnished with extra Thin Mints, and chocolate syrup, if desired. Enjoy!

thin-mint-ice-cream

You may have noticed that Seitan Beats Your Meat took an unexpected hiatus over the past several months. Adding a full-time job to my schedule, moving to Chicago, and living out of boxes for a little while got in the way of creating recipes, doing photoshoots, and hoping to make posts on a regular basis. Now that life has settled down quite a bit and I have a place to live with everything unpacked for the first time in a year, I’ll be back with content (and maybe post some photos of my new kitchen and workspace!). I’ll still focus on quality over quantity, but gaps between posts will be weeks, not months.

I’d also like to announce that I’m vending at Paper Moon Pastry‘s upcoming Vegan Vortex Market in Chicago this Saturday! I will have copies of Cheers to Vegan Sweets, zines, and other fun stuff at my table. The market is a showcase of local vegan businesses, authors, and artists so you’ll find food, dessert, handmade gifts, books, art, and more. All of the details are on the Facebook event. Come on by for lunch and check out the goods!

vegan-vortex-kelly-peloza

I’ll be back very soon with another recipe and post!

Apple Cider Donuts Recipe (and giveaway winner!)

apple-cider-donuts

Now that snow is falling and the weather is shifting from pleasantly crisp to bitter cold in Chicago, I thought I’d give apples one last hurrah before breaking out the peppermint and gingerbread. This recipe from Cheers to Vegan Sweets is classic and unadulterated apple cider goodness. If you’ve ever wished the apple orchard cider donuts were vegan, this recipe is for you.

I don’t mess around with donuts; these cake donuts are fried, not baked. A soft and pillowy donut with a crunchy cinnamon sugar coating can really only be achieved by deep frying. If you’re a little anxious about frying, just remember that your kitchen will smell like a donut shop for several hours after making the donuts.

Apple Cider Donuts

From Cheers to Vegan Sweets
Makes 12 donuts

For the donuts:

2 small apples, chopped into 1⁄2-inch (1.5 cm) pieces
1 cup (235 ml) apple cider
1 cinnamon stick
11⁄2 cups (300 g) sugar
2 tablespoons (25 g) vegan shortening
2 tablespoons (28 g) vegan margarine
1⁄2 cup (115 g) vanilla flavored non-dairy yogurt
1 teaspoon (5 ml) vanilla extract 4 cups (500 g) flour
2 teaspoons (9 g) baking powder 1⁄4 teaspoon baking soda
2 teaspoons (4.5 g) cinnamon
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt

For the glaze:

2 cups (240 g) powdered sugar
1⁄2 cup (120 ml) apple cider, warm 1 cup (200 g) sugar
2 teaspoons (4.5 g) cinnamon
Vegetable oil for frying

To make donuts: Place apples, cider, and cinnamon stick in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer uncovered for 9 to 10 minutes. Remove from heat, remove cinnamon stick, and purée the apples, leaving a few chunks, to make 1 cup (245 g) of thick applesauce.
Cream together sugar, shortening, and margarine. Add applesauce, yogurt, and vanilla.
Combine flour, baking powder, baking soda, spices, and salt in a separate bowl. Gradually mix into the wet ingredients.
The dough should be very thick. A sticky dough won’t hold its shape while frying, so if the dough seems watery or sticky, add flour 1⁄4 cup (31 g) at a time until it reaches the right consistency.
Using a spatula, spread dough into a 10 x 14-inch (25.4 x 35.5 cm) rectangle that is about 1 inch (2.5 cm) thick onto a baking sheet lined with parchment, cover with plastic wrap, and chill for at least 2 hours.
Once the dough is chilled, prepare your deep fryer or large pot with at least 2 inches (5 cm) of vegetable oil and heat to 350°F (180°C). Toss a small piece of dough in the oil. If it bubbles and rises to the top, the oil is ready.
Cut out donuts with a 3-inch (7.5 cm) cookie or donut cutter and make holes in the centers with a smaller cookie cutter or your finger. Fry 2 to 3 donuts at a time for 1 to 2 minutes on each side until golden. Transfer to a wire rack set over a baking sheet lined with paper towels or paper bags to catch oil drips.

To make glaze: Stir the powdered sugar with the cider in a small bowl, whisking until it forms a smooth glaze.
Combine the sugar and cinnamon in a shallow bowl. Submerge donuts in the glaze and let the excess drip off, then transfer to cinnamon sugar mixture and coat completely.

And last, but not least, I’d like to announce the winner of the giveaway…Megan Conner! Please email me your mailing address, Megan. Congrats!

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Welcome to the new SBYM!

A divinely imaginative vegan food and photography blog, recipe collection, and book and zine store.

It’s always somewhat nerve-wrecking to release a brand new project into the wild, and I’m eager to start posting content, so I’ll keep this short and sweet:

My name is Kelly Peloza and I’m a vegan cookbook author, photographer, and blogger. If you want to learn more and see pics of cute animals, check out my about page. I began writing a vegan cookie cookbook and an accompanying blog in 2007, and I’ve been blogging at The Vegan Cookie Connoisseur ever since. Until now (check your speakers).

In May 2013, I graduated from college and attended Vida Vegan Con. The former made my general enthusiasm for daily life go from here (I’m pointing at the ground) to here (I’m reaching above my head), and both of these events got me incredibly inspired for new projects. With the time constraints of student life no longer an issue, and the subject matter limitations of a blog called The Vegan Cookie Connoisseur, I wanted to put consistent time and energy into something brand new. And here we are! The cookie blog archives will still be available and I’ll post details if and when they relocate. But no worries, here you’ll find every feature of The Vegan Cookie Connoisseur, and more.

Features:

Recipes

The recipe section is a little sparse at the moment, but as I add more posts, the recipe drop-down on the menu bar will magically gain more categories. Dessert, cookies, entrees, appetizers, drinks, etc!

Books and Zines

As of now, I’ve published two vegan cookbooks: The Vegan Cookie Connoisseur and Cheers to Vegan Sweets. I also write zines sometimes! And I may or may not be working on a vegan bacon zine as we speak. You can purchase cookbooks and zines in my online bookstore. I’ll write you a nice little message in your order and ship it to you myself!

Social Media

You’ll find links to all my social media pages on the sidebar. Follow/friend request for blog updates, food photography, animal pics, and recipes! Also, you can add Seitan Beats Your Meat to your Feedly or other non-Google reader with the RSS feed.

Links

Check out some of my favorite blogs, vegan-related resources, and non-profits on the links page.

Feedback

I think that covers all the bases for now. I’m really excited to start blogging again and eager to hear feedback!

What do you like? What do you want to see? What do you hate (please be kind, I’m ultra-sensitive)? Please feel free to contact me via email or social media!

Gnocchi the bunny