Busy Bea Baking…

Grape tomatoes awaiting their sauna treatment. Photo by Kimberley (c)2013.
Grape tomatoes awaiting their sauna treatment. Photo by Kimberley (c)2013.
Frozen desserts. Photo by Kimberley (c)2013.
Frozen desserts. Photo by Kimberley (c)2013.

Tomatoes are one of the foods that are better cooked than raw: the nutritional yield (especially anti-cancer, eye health and heart friendly lycopene) is greater when heat hits these “love apples”. I used my roasted tomatoes in a sandwich and will use the remainder to make a variation of tabbouleh (a Middle Eastern salad with tomato, parsley, mint, cucumber and bulgur wheat).

On the left you see red velvet ice cream made with beets and swirled with a cream cheese ‘paste’. On the right is banana split ice cream made with walnuts, chocolate ganache and freeze-dried organic strawberries. Both recipes are originally vegan calling for coconut milk in place of the milk and cream. However I used dairy products in both, simply because it was what I had at hand. These recipes (from the Vegan Desserts A La Mode cookbook)  are keepers. Blender and ice cream maker required.

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