Banana, Pineapple & Coconut Vegan Ice Cream

Courtesy of http://thuvienphathoc.blogspot.com/

Ingredients

• 5 bananas (just about ripe; peel should be greenish still)
• 50 grams roasted peanut
• 150 grams shredded coconut
• ½ pineapple, finely chopped
• 20 grams rice flour
• Salt
• Vegan sugar
  

Preparations

1. Roast peanuts; crush lightly. Shred coconut. Save 1/3 for topping. Use the rest to mix with water to get ½ cup coconut milk, then mix with water again to get ½ cup of diluted coconut milk.
2. Combine the 1 cup of coconut milk, 1/3 teaspoon salt, and 1 tablespoon of sugar. Boil the mixture. Add some cool water to rice flour and stir well. Then slowly add to the boiling coconut milk mixture for thicker consistency. Make sure the flour is well cooked. Set the coconut milk aside to cool. Finely chop pineapple.
   

Directions

1. Peel bananas. Put the bananas on the cutting board. With a cleaver (large knife) or something similar, press the bananas until flattened.
2. Add roasted peanuts and coconut milk. Insert an ice cream stick into each banana. Top with shredded coconut and pineapple.
3. Freeze the bananas. They should be great to enjoy after 3 hours.

Transparent Vietnamese Vegan Dumpling (Bánh Bột Lọc Thuần Chay)

(Source: Nội Trợ)

Method 1:

Filling: Marinate vegan shrimps with vegan fish sauce, salt, mushroom seasoning, onion, and garlic to taste. Sautée.

Dough: In a pot, mix tapioca flour with cool water and a pinch of mushroom seasoning. Stir on low heat until there’s no more liquid. Cover the dough with some dry flour. Divide into small balls, about the size of a cherry. Dip into dry flour (so the dough won’t stick). Roll the dough thinly. Place 1 vegan shrimp in the middle. Fold and seal the edges.

Now boil the dumplings. When the dumplings surface on top, take them out and put in a big bowl or container of cool water. When the dumplings look transparent, remove and put in a colander to drain off the water. Display on a plate. Put some spring onion oil mixture on top. The transparent dumplings are ready to be served!

Method 2:

Ingredients:

• 300 g rice flour
• 300 g vegan shrimp
• 50 g tapioca flour
• 2 stacks of banana leaves
• 1 lime or lemon
• ½ teaspoon salt
• ¼ teaspoon mushroom seasoning
• Vegetable oil
  

Directions:

Dough: Mix well 1 cup flour, 2 cups water, mushroom seasoning, salt, and vegetable oil. Sift the flour mixture. Put in a pot of water and cook on high heat. Stir frequently until the flour is no longer a liquid; turn off the heat. Continue to stir for smoother and cooler dough.

Filling: Mince vegan shrimps. Add to the skillet 1 tablespoon of vegetable oil and finely chopped onion. Add vegan shrimps to the skillet; stir well. Add seasoning for taste. Stir-fry until the mixture is dry. Turn off the heat.

How to fold the dumpling: Tear banana leaves off lengthwise, about 25 centimeters. Blanch briefly in boiling water. Wipe dry. Arrange 1 leaf vertically, then another leaf on top of it horizontally. Spread some vegetable oil on the leaves (for ease to remove them later). Drop 1 tablespoon of dough onto the leaf and spread it in rectangular shape. Put vegan shrimp filling in the middle, horizontally. Fold the 2 leaves together, and pinch of the edges. Use a roller to roll the dough thin and even.

Put them in the steamer. Steam for about 10-15 minutes.

Decoration: Remove the banana leaves and arrange onto a plate. Enjoy with vegan dipping sauce.