Kippy’s Non-Dairy Ice Cream

 

A friend of mine recently told me about Kippy’s.  It’s this little unassuming non-diary ice cream shop in Venice that makes all their ice cream out of fresh coconut meat…on site…and it’s organic!!!  All of it is raw but only 2 flavors are actually vegan (the other flavors use honey).  You can mix and match any 2 flavors for $5.50 so obvi, I had to try both of the vegan ones.  The first flavor was date (which blew my fucking mind) and the other was chocolate.

If you’re in LA, this place is must!  I brought my friend Matt who isn’t a vegan and he loved it as well.  They also sell fresh coconut cream there along with a bunch of other stuff.  Their ice cream is so good for you that they offer a CLEANSE of ALL ICE CREAM!  We had it for lunch and felt great about it.
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Wait, did I get some on my face?

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So as you can tell from my empty bowl…I hated it 😉

For more info check out http://www.kippysicecream.com

Photos by Matt Misisco

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Sun-dried Tomato, Mushroom, and Spinach Quiche

slice-resizeHoly shit you guys!  I made this quiche on Sunday and it was fucking amazing!  I’ve never been a big quiche person and as a vegan I didn’t even know you could make quiche without eggs (thank you google for always educating me).

First of all, I’m not a cook.  My skill level of cooking is that of a 6th grader. A normal 6th grader, not the kids on Master Chef Junior, they are the exception.  But my goal is to make one new meal a week so this was my first one.  I found this recipe on the Oh She Glows blog.  If you don’t know about it, stop everything you’re doing and go there RIGHT NOW!  Everything is vegan and most of it is gluten-free…and mostly healthy.  Which, for me, means I can eat a shit load more of it without feeling guilty.

ingred-resizeHere is what you need:

FOR THE CRUST:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed
FOR THE QUICHE:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

DIRECTIONS:

Preheat oven to 350F and lightly grease a round 10-inch tart pan. I used  a 9-inch glass pie dish but I thought the crust was a little thick so if you use a pie dish make sure its at least 10-inch.
Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt or you can just put them all in the food processor while you’re grinding down the almonds and oats so all the flavors start fusing together.  It should be about this consistency or a little bit finer, but be careful not to process too much or you’ll end up with almond/oat butter.

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Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

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For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn’t get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

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Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.  It looks like kinda gross in this stage but once you bake it, it’s much better.

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Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
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When I made it I forgot to put the salt in the crust and I think that would have made a HUGE difference, but it was delicious anyway.  I also think its great cold as leftovers. I feel like you could even bake it without the crust and make it into a casserole and add whatever veggies you wanted.  If you don’t like any of the veggies in this recipe you can swap them out for what you like.  Some Dayia cheese in here would have been BOMB as well.  Next time.  Or you can do it and just tell me how it is.

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Side note: I made a non-vegan, French man eat this and he LOVED it.  So it is definitely a crowd pleaser.

Enjoy!

Jessica