Saturday, August 2, 2014

THE ULTIMATE VEGAN ICE CREAM SANDWICH

ice cream sandwich

“THE IDEA FOR CARAMELIZED BANANA PECAN ICE CREAM SANDWICHES came from our love of banana ice cream or ‘nana’ ice cream as you’ll often see it called online,” explains MTV Canada host Lauren Toyota, who is profiled in our brand new Fourth Issue on page 34. Along with her partner-in-kind John Diemer, the charming multi-tasker runs the popular vegan food blog hot for food. “John and I get inspired for recipe ideas easily and frequently because frankly, we eat a lot of interesting vegan food!” she says. Here, they share an exclusive recipe with LAIKA for this fun treat, which Lauren says routinely impresses their non-vegan friends, who are left wondering how a dessert this light and creamy can be achieved without dairy. “There’s something whimsical about the ice cream sandwich; it’s indulgent and youthful and you can have a lot of fun with flavours,” Lauren says. While this particular recipe does call for a bit of extra effort because of the caramelized bananas, Lauren encourages getting creative in the kitchen by also blending raw frozen bananas with ingredients like chocolate, peanut butter, various nuts, cherries, berries, or other fruits for endless days of ice cream all summer long, and beyond.

caramelized banana pecan ice cream sandwiches
Makes 12 sandwiches

oatmeal cookie ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup vegan butter/margarine
1 cup brown sugar
1 cup white sugar
1/4 cup non-dairy milk
2 tsp vanilla extract
1 mashed ripe banana
3 cups rolled oats

Preheat your oven to 350F. In a large mixing bowl combine flour, baking soda, baking powder, and sea salt with a fork and set aside. In a separate mixing bowl and using a hand mixer beat the vegan margarine together with the brown and white sugar until creamy. Add vanilla extract, non-dairy milk, and banana and beat until well combined. Add the wet ingredients to the mixing bowl of dry ingredients and combine together using a wooden spoon, then fold in the rolled oats.

Spoon approximately 2 tbsp of cookie dough for each cookie onto an un-greased baking sheet and slightly flatten it with your hand. These will spread out quite a bit so make sure you leave some space between cookies. Bake for 15 mins then allow to cool completely on a rack before assembling ice cream sandwiches.

caramelized banana pecan ice cream ingredients:
3 ripe bananas, not frozen
1/4 cup maple syrup
2 tbsp vegan butter/margarine
1 cup pecans
2 frozen bananas, sliced
1/2 cup coconut cream

Heat a non-stick pan to medium. Slice the 3 fresh bananas length wise and place them in the pan with 2 tbsp of vegan margarine and maple syrup.

Spoon the liquid over the bananas to get them coated and let the mixture start to bubble and caramelize. Once the liquid gets slightly thicker and more like a caramel remove from the heat and place the entire mixture into a parchment lined dish.

vegan ice cream sandwich

Once it has cooled off freeze the mixture until it’s solid again. While this mixture is freezing you can make your cookies (as per above) and toast the pecans for the ice cream.

Toast pecans in a non-stick pan on medium heat for approximately 6-7 minutes making sure to toss frequently. Allow them to cool, then chop into pieces with a knife or run them through a food processor. Set aside until you assemble the rest of the ice cream.

To finish the ice cream, break up your frozen caramelized banana mixture and place in a food processor.

Add in the two more frozen bananas and coconut cream. Run the food processor until the frozen bananas start to become like soft serve ice cream. You may need to stop the food processor and push the mixture to the bottom with a spatula a couple of times. Once the mixture is well combined you can transfer it to a serving dish or bowl and fold in half of the chopped pecans, reserving the other half for the outside of the sandwiches.

vegan hot for food

To assemble the ice cream sandwiches, place one scoop of ice cream on the bottom of one cookie. Place another cookie on top and slightly press down until the ice cream is nicely spread out to the edges. Using your hand you can sprinkle chopped pecans to the sides of the ice cream. You can serve immediately OR wrap them in parchment and freeze to save for a later date. You’ll get a slightly different ice cream texture but it works. Just thaw the sandwiches for 10-15 minutes before serving. And, enjoy!

Pick up our Fourth Issue to learn all about hot for food and Lauren Toyota, and find out how she is using her platform in television and entertainment to speak up for animals. Recipe and photographs in this post by Lauren Toyota exclusively for LAIKA.

Thursday, July 17, 2014

ISSUE FOUR HAS ARRIVED!

Emily Deschanel LAIKA Magazine cover

WE ARE THRILLED TO ANNOUNCE THE ARRIVAL OF OUR FOURTH ISSUE! This, “The Future Issue” is dedicated to the people, innovations, and activism that is propelling our society into a better tomorrow — today. Gracing the cover is the stunning Emily Deschanel — the talented and versatile star of the hit show Bones, a passionate animal advocate, and a vegan of over two decades. The captivating and humble actress opens up to LAIKA in an exclusive and inspiring profile, giving us an inside look into her life, taking us behind the scenes of Bones, shedding light on her craft, and sharing how she channels her creativity to make a positive impact on everyone around her.

Emily Deschanel vegan

We bring together personal insights from some of veganism’s brightest minds in a first-of-its kind feature, “The Futurists,” which includes the likes of Sam Simon, Russell Simmons and Jill Robinson. With equal attention and dignity we give to our human subjects, we tell the stories of animals – tackling difficult topics head on. Like the 12 page photo essay “The Will To Live,” which through resonating photography and personal accounts from devoted activists, explores the depth of animal sentience – and advances us to a better understanding. We spend time at home with the iconic Esther The Wonder Pig, who has become an ambassador for her kind, in “Moment.” We celebrate the bounty of our planet with delicious, colorful dishes in “Mexican Feast,” and beautiful fruits and vegetables in “Taste Notes.”

Morgan Bogle

Lauren Toyota

We profile bold vegan female entrepreneurs in “She’s The Boss,” and turn the mic on rising star and MTV Canada host Lauren Toyota who is raising her voice for animals in the media. We get to know leading chef Bryant Terry closer, and find out what makes his brand of vegan cuisine at once a throwback to simpler times and an exciting glimpse into the future. As usual, we have vibrant travel stories, like an in-depth food tour of Paris, with a spotlight on local cutting-edge activism.

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We bring you brilliant essays, like the provocative “Animating Journalism” from James McWilliams and Vickery Eckhoff. And of course, we showcase innovative vegan beauty and fashion— all gorgeously photographed by some of today’s top talent.

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Each page asserts the breadth and timeliness of the vegan and animal rights movement, and celebrates the forward-thinkers who are setting the pace. With every story, we reinforce the LAIKA credo: that one can live a fulfilling life without ever harming another. It is a joy and honor to have you, dear reader, along for this ride! We are so excited to share our Fourth Issue with you. Subscribe and get your copy HERE!

Cover and Isn’t She Lovely feature photographed by Andrew Stiles • Cover story written by Stacy Gueraseva She’s The Boss photographed by Balarama Heller Living Loud photographed by Joel Barhamand Will To Live photographed by Mike Hrinewski The Futurists illustrated by Sophie Lucido Johnson Mexican Feast photographed by Edgar Molina

Tuesday, January 14, 2014

BEHIND THE SCENES: THE ART OF PLATING

CONSIDERING THAT WE EAT FIRST WITH OUR EYES, how our food is presented on the plate- from the color, to the geometry, to the textures, becomes of great significance. In the “Edible Art” feature in our new issue, Chef Greg Arnold treats the plate as a canvas on which he creates visually arresting compositions using imaginative vegan ingredients. For Arnold, who will open Santa Barbara, CA’s first farm-to-table modern vegan restaurant MESAVERDE in early spring 2014, “cooking has been another extension of the same creative impulses I’ve had my entire life. It’s a different set of senses that get stimulated, but it’s the same intention,” he says. A painter since the age of four, he spent years touring and making music as a guitar player in Los Angeles. “The Art of Plating” video he made for us encapsulates his creative spirit- he not only created the dishes, but filmed, edited, and scored the video itself.

All of the produce he used was locally sourced from the farmer’s market. The end result are dishes with components like pimenton clementine marinara, braised garbanzo, leek jus, dill oil, and nasturtium (a type of edible flower). Arnold’s food is of course much more than just a pretty plate. He has paid his dues at some of Los Angeles’ favorite restaurants – as the head chef and creator of Sage Bistro in Echo Park, and in the kitchens of Flore, Lifefood Organic, and Mooi, just to name a few. Over the years, the arts have continuously informed his cooking style. Some of his favorite painters include Anselm Kiefer, Cy Twombly, and Robert Rauschenberg. And he is inspired by “a lot of experimental looseness from bands like Can, The Grateful Dead, Tangerine Dream, Autechre.” When it comes to food, he says the seasons are his muse. “Waiting for certain ingredients to arrive and pairing them with other vegetables in the peak of their season, knowing they will only be around for a short time each year – really makes you appreciate them to their fullest.”

See the six page “Edible Art” feature by getting our new issue, available in print or digital. And follow Greg Arnold on instagram or his site.