Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Cold, summer treats taste great without the cream By Sarah FritschnersfritschnerThe Courier-Journal John Borders was raised by a dietitian, so it isn't like healthy food was a mystery to him. "I grew up eating fruits and vegetables and homemade food," said this East Louisville resident. But by the time he reached college, all those good habits were history. Every day at the University of Kentucky, he would eat a grilled cheese with bacon sandwich, sour cream and onion potato chips, a Little Debbie chocolate snack cake and a Mountain Dew. "Then, for whatever reason, between my junior and senior year, I was done with it," he said. He quit eating fast food, relied mostly on grilled chicken and tuna, yogurt and fruit. Healthy eating began to creep back into his life. He became vegetarian, then vegan, eschewing any animal products, not so much for health as for ethical reasons (poor living conditions for animals grown for food). During those years, Borders dutifully ate his share of lentil loaves and other dubious vegetarian dishes that have given the entire lifestyle a bad name. But he'd grown up eating well, he knew what good food tasted like, and he likes to cook. Those are three advantages even many omnivores can't claim. As he became more active in Louisville's vegetarian community, he had more access to talented chefs and saw how they made meat-free meals taste good. He experimented with his own food, including sweets. "I have never shied away from desserts," he said, "even in my more extreme phase. "I made a lot of bad birthday cakes in the beginning," said Borders. One day, he cooked a chocolate cake without animal products that tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " he said. "There was no turning back." These days Borders, his wife, jewelry-maker Cindy Borders, and their three children eat vegetarian and vegan diets with all the indulgences omnivore kids have, albeit all homemade. Creamy, flavorful, sometimes even chocolate ice cream is part of their summer ritual, made without the standard cream and eggs. Borders begins many of his recipes with raw cashews, an idea he learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, 2004). Cashews ground with other ingredients in a blender add the creaminess that cream does, without the saturated fat. Instead, you get great nut nutrition, including healthful fats, protein, vitamins and minerals (particularly zinc). Because the nuts aren't toasted, their flavor is mild and, sometimes, barely discernible. Delicious but unexpected flavor combinations are the hallmark of Borders' recipes, including mango and coconut, guava and citrus, cherry and almond. Sometimes, the texture of his frozen mixtures can be a little softer than regular ice cream, said Borders, which is one reason he avoids adding alcohol-based extracts such as vanilla. Alcohol lowers the freezing temperature, making it more difficult for the ice cream to harden. Freezing the mixture overnight is always recommended if you want to scoop round domes into cones. If you want to serve it right out of the ice-cream maker, just describe it as "soft serve." Borders calls his mixtures ice "crèmes" to distinguish them from mixtures containing real dairy cream. Reporter Sarah Fritschner can be reached at (502) 582-4203. Peter H Mail is the world's favourite email. Don't settle for less, sign up for your free account today. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 ..... and if you like the cream there is vegan cream - single and double varieties. Jo , Peter VV <swpgh01 wrote: > > Cold, summer treats taste great without the cream > By Sarah Fritschner > sfritschner > The Courier-Journal > John Borders was raised by a dietitian, so it isn't like healthy food was a mystery to him. > " I grew up eating fruits and vegetables and homemade food, " said this East Louisville resident. > OAS_AD('ArticleFlex_1'); > > But by the time he reached college, all those good habits were history. > Every day at the University of Kentucky, he would eat a grilled cheese with bacon sandwich, sour cream and onion potato chips, a Little Debbie chocolate snack cake and a Mountain Dew. > " Then, for whatever reason, between my junior and senior year, I was done with it, " he said. He quit eating fast food, relied mostly on grilled chicken and tuna, yogurt and fruit. Healthy eating began to creep back into his life. > He became vegetarian, then vegan, eschewing any animal products, not so much for health as for ethical reasons (poor living conditions for animals grown for food). > During those years, Borders dutifully ate his share of lentil loaves and other dubious vegetarian dishes that have given the entire lifestyle a bad name. > But he'd grown up eating well, he knew what good food tasted like, and he likes to cook. Those are three advantages even many omnivores can't claim. > As he became more active in Louisville's vegetarian community, he had more access to talented chefs and saw how they made meat-free meals taste good. > He experimented with his own food, including sweets. " I have never shied away from desserts, " he said, " even in my more extreme phase. > " I made a lot of bad birthday cakes in the beginning, " said Borders. > One day, he cooked a chocolate cake without animal products that tasted great. " I thought, 'Oh, my gosh, this is what vegan can be,' " he said. " There was no turning back. " > These days Borders, his wife, jewelry-maker Cindy Borders, and their three children eat vegetarian and vegan diets with all the indulgences omnivore kids have, albeit all homemade. > Creamy, flavorful, sometimes even chocolate ice cream is part of their summer ritual, made without the standard cream and eggs. > Borders begins many of his recipes with raw cashews, an idea he learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, 2004). > Cashews ground with other ingredients in a blender add the creaminess that cream does, without the saturated fat. Instead, you get great nut nutrition, including healthful fats, protein, vitamins and minerals (particularly zinc). Because the nuts aren't toasted, their flavor is mild and, sometimes, barely discernible. > Delicious but unexpected flavor combinations are the hallmark of Borders' recipes, including mango and coconut, guava and citrus, cherry and almond. > Sometimes, the texture of his frozen mixtures can be a little softer than regular ice cream, said Borders, which is one reason he avoids adding alcohol-based extracts such as vanilla. Alcohol lowers the freezing temperature, making it more difficult for the ice cream to harden. > Freezing the mixture overnight is always recommended if you want to scoop round domes into cones. If you want to serve it right out of the ice-cream maker, just describe it as " soft serve. " > Borders calls his mixtures ice " crèmes " to distinguish them from mixtures containing real dairy cream. > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > Peter H > > > > > Mail is the world's favourite email. Don't settle for less, sign up for your freeaccount today. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard. The Valley Vegan.............heartwerk <jo.heartwork wrote: .... and if you like the cream there is vegan cream - single and double varieties.Jo , Peter VV <swpgh01 wrote:>> Cold, summer treats taste great without the cream > By Sarah Fritschner> sfritschner The Courier-Journal> John Borders was raised by a dietitian, so it isn't like healthy food was a mystery to him. > "I grew up eating fruits and vegetables and homemade food," said this East Louisville resident. > OAS_AD('ArticleFlex_1'); > > But by the time he reached college, all those good habits were history. > Every day at the University of Kentucky, he would eat a grilled cheese with bacon sandwich, sour cream and onion potato chips, a Little Debbie chocolate snack cake and a Mountain Dew. > "Then, for whatever reason, between my junior and senior year, I was done with it," he said. He quit eating fast food, relied mostly on grilled chicken and tuna, yogurt and fruit. Healthy eating began to creep back into his life. > He became vegetarian, then vegan, eschewing any animal products, not so much for health as for ethical reasons (poor living conditions for animals grown for food). > During those years, Borders dutifully ate his share of lentil loaves and other dubious vegetarian dishes that have given the entire lifestyle a bad name. > But he'd grown up eating well, he knew what good food tasted like, and he likes to cook. Those are three advantages even many omnivores can't claim. > As he became more active in Louisville's vegetarian community, he had more access to talented chefs and saw how they made meat-free meals taste good. > He experimented with his own food, including sweets. "I have never shied away from desserts," he said, "even in my more extreme phase. > "I made a lot of bad birthday cakes in the beginning," said Borders. > One day, he cooked a chocolate cake without animal products that tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " he said. "There was no turning back." > These days Borders, his wife, jewelry-maker Cindy Borders, and their three children eat vegetarian and vegan diets with all the indulgences omnivore kids have, albeit all homemade. > Creamy, flavorful, sometimes even chocolate ice cream is part of their summer ritual, made without the standard cream and eggs. > Borders begins many of his recipes with raw cashews, an idea he learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, 2004). > Cashews ground with other ingredients in a blender add the creaminess that cream does, without the saturated fat. Instead, you get great nut nutrition, including healthful fats, protein, vitamins and minerals (particularly zinc). Because the nuts aren't toasted, their flavor is mild and, sometimes, barely discernible. > Delicious but unexpected flavor combinations are the hallmark of Borders' recipes, including mango and coconut, guava and citrus, cherry and almond. > Sometimes, the texture of his frozen mixtures can be a little softer than regular ice cream, said Borders, which is one reason he avoids adding alcohol-based extracts such as vanilla. Alcohol lowers the freezing temperature, making it more difficult for the ice cream to harden. > Freezing the mixture overnight is always recommended if you want to scoop round domes into cones. If you want to serve it right out of the ice-cream maker, just describe it as "soft serve." > Borders calls his mixtures ice "crèmes" to distinguish them from mixtures containing real dairy cream. > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > Peter H > > > > > Mail is the world's favourite email. Don't settle for less, sign up for your freeaccount today.>Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 There you are then - another good alternative :-) Jo , Peter VV <swpgh01 wrote: > > I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard. > > The Valley Vegan............. > > heartwerk <jo.heartwork wrote: > .... and if you like the cream there is vegan cream - single and > double varieties. > > Jo > > , Peter VV <swpgh01@> wrote: > > > > Cold, summer treats taste great without the cream > > By Sarah Fritschner > > sfritschner@ > > The Courier-Journal > > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > " I grew up eating fruits and vegetables and homemade food, " said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > " Then, for whatever reason, between my junior and senior year, I > was done with it, " he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. " I have > never shied away from desserts, " he said, " even in my more extreme > phase. > > " I made a lot of bad birthday cakes in the beginning, " said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. " I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. " There was no turning back. " > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as " soft serve. " > > Borders calls his mixtures ice " crèmes " to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today. > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.>Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi Peter I like a variety of vegan "creams"... which is odd, as I never used to like "real" cream!!!! BB Peter - Peter VV Friday, July 27, 2007 8:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 We use it when we want some cream on our raspberries/strawberries. We do like it. Jo , Peter VV <swpgh01 wrote: > > Has anyone on here tried the cream, and does anyone on here like it? > > The Valley Vegan......... > > heartwerk <jo.heartwork wrote: > There you are then - another good alternative :-) > > Jo > > , Peter VV <swpgh01@> wrote: > > > > I have tried the vegan cream and didnt think a lot of it.I prefer > to have the vanila dessert AKA custard. > > > > The Valley Vegan............. > > > > heartwerk <jo.heartwork@> wrote: > > .... and if you like the cream there is vegan cream - > single and > > double varieties. > > > > Jo > > > > , Peter VV <swpgh01@> wrote: > > > > > > Cold, summer treats taste great without the cream > > > By Sarah Fritschner > > > sfritschner@ > > > The Courier-Journal > > > John Borders was raised by a dietitian, so it isn't like > > healthy food was a mystery to him. > > > " I grew up eating fruits and vegetables and homemade food, " said > > this East Louisville resident. > > > OAS_AD('ArticleFlex_1'); > > > > > > But by the time he reached college, all those good habits were > > history. > > > Every day at the University of Kentucky, he would eat a grilled > > cheese with bacon sandwich, sour cream and onion potato chips, a > > Little Debbie chocolate snack cake and a Mountain Dew. > > > " Then, for whatever reason, between my junior and senior year, I > > was done with it, " he said. He quit eating fast food, relied mostly > > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > > to creep back into his life. > > > He became vegetarian, then vegan, eschewing any animal products, > > not so much for health as for ethical reasons (poor living > conditions > > for animals grown for food). > > > During those years, Borders dutifully ate his share of lentil > > loaves and other dubious vegetarian dishes that have given the > entire > > lifestyle a bad name. > > > But he'd grown up eating well, he knew what good food tasted > > like, and he likes to cook. Those are three advantages even many > > omnivores can't claim. > > > As he became more active in Louisville's vegetarian community, he > > had more access to talented chefs and saw how they made meat-free > > meals taste good. > > > He experimented with his own food, including sweets. " I have > > never shied away from desserts, " he said, " even in my more extreme > > phase. > > > " I made a lot of bad birthday cakes in the beginning, " said > > Borders. > > > One day, he cooked a chocolate cake without animal products that > > tasted great. " I thought, 'Oh, my gosh, this is what vegan can > be,' " > > he said. " There was no turning back. " > > > These days Borders, his wife, jewelry-maker Cindy Borders, and > > their three children eat vegetarian and vegan diets with all the > > indulgences omnivore kids have, albeit all homemade. > > > Creamy, flavorful, sometimes even chocolate ice cream is part of > > their summer ritual, made without the standard cream and eggs. > > > Borders begins many of his recipes with raw cashews, an idea he > > learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, > > 2004). > > > Cashews ground with other ingredients in a blender add the > > creaminess that cream does, without the saturated fat. Instead, you > > get great nut nutrition, including healthful fats, protein, > vitamins > > and minerals (particularly zinc). Because the nuts aren't toasted, > > their flavor is mild and, sometimes, barely discernible. > > > Delicious but unexpected flavor combinations are the hallmark of > > Borders' recipes, including mango and coconut, guava and citrus, > > cherry and almond. > > > Sometimes, the texture of his frozen mixtures can be a little > > softer than regular ice cream, said Borders, which is one reason he > > avoids adding alcohol-based extracts such as vanilla. Alcohol > lowers > > the freezing temperature, making it more difficult for the ice > cream > > to harden. > > > Freezing the mixture overnight is always recommended if you want > > to scoop round domes into cones. If you want to serve it right out > of > > the ice-cream maker, just describe it as " soft serve. " > > > Borders calls his mixtures ice " crèmes " to distinguish them from > > mixtures containing real dairy cream. > > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > > > > Peter H > > > > > > > > > > > > > > > Mail is the world's favourite email. Don't settle for > less, > > sign up for your freeaccount today. > > > > > > > > > > > > > > > > > Peter H > > > > > > > > > > Answers - Get better answers from someone who knows. Tryit > now. > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 LOL Peter Same here. I could not understand why people liked cream :-) BB Jo , " metalscarab " <metalscarab wrote: > > Hi Peter > > I like a variety of vegan " creams " ... which is odd, as I never used to like " real " cream!!!! > > BB > Peter > - > Peter VV > > Friday, July 27, 2007 8:40 AM > Re: Re: Crème de la crème > > > Has anyone on here tried the cream, and does anyone on here like it? > > The Valley Vegan......... > > heartwerk <jo.heartwork wrote: > There you are then - another good alternative :-) > > Jo > > , Peter VV <swpgh01@> wrote: > > > > I have tried the vegan cream and didnt think a lot of it.I prefer > to have the vanila dessert AKA custard. > > > > The Valley Vegan............. > > > > heartwerk <jo.heartwork@> wrote: > > .... and if you like the cream there is vegan cream - > single and > > double varieties. > > > > Jo > > > > , Peter VV <swpgh01@> wrote: > > > > > > Cold, summer treats taste great without the cream > > > By Sarah Fritschner > > > sfritschner@ > > > The Courier-Journal > > > John Borders was raised by a dietitian, so it isn't like > > healthy food was a mystery to him. > > > " I grew up eating fruits and vegetables and homemade food, " said > > this East Louisville resident. > > > OAS_AD('ArticleFlex_1'); > > > > > > But by the time he reached college, all those good habits were > > history. > > > Every day at the University of Kentucky, he would eat a grilled > > cheese with bacon sandwich, sour cream and onion potato chips, a > > Little Debbie chocolate snack cake and a Mountain Dew. > > > " Then, for whatever reason, between my junior and senior year, I > > was done with it, " he said. He quit eating fast food, relied mostly > > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > > to creep back into his life. > > > He became vegetarian, then vegan, eschewing any animal products, > > not so much for health as for ethical reasons (poor living > conditions > > for animals grown for food). > > > During those years, Borders dutifully ate his share of lentil > > loaves and other dubious vegetarian dishes that have given the > entire > > lifestyle a bad name. > > > But he'd grown up eating well, he knew what good food tasted > > like, and he likes to cook. Those are three advantages even many > > omnivores can't claim. > > > As he became more active in Louisville's vegetarian community, he > > had more access to talented chefs and saw how they made meat- free > > meals taste good. > > > He experimented with his own food, including sweets. " I have > > never shied away from desserts, " he said, " even in my more extreme > > phase. > > > " I made a lot of bad birthday cakes in the beginning, " said > > Borders. > > > One day, he cooked a chocolate cake without animal products that > > tasted great. " I thought, 'Oh, my gosh, this is what vegan can > be,' " > > he said. " There was no turning back. " > > > These days Borders, his wife, jewelry-maker Cindy Borders, and > > their three children eat vegetarian and vegan diets with all the > > indulgences omnivore kids have, albeit all homemade. > > > Creamy, flavorful, sometimes even chocolate ice cream is part of > > their summer ritual, made without the standard cream and eggs. > > > Borders begins many of his recipes with raw cashews, an idea he > > learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, > > 2004). > > > Cashews ground with other ingredients in a blender add the > > creaminess that cream does, without the saturated fat. Instead, you > > get great nut nutrition, including healthful fats, protein, > vitamins > > and minerals (particularly zinc). Because the nuts aren't toasted, > > their flavor is mild and, sometimes, barely discernible. > > > Delicious but unexpected flavor combinations are the hallmark of > > Borders' recipes, including mango and coconut, guava and citrus, > > cherry and almond. > > > Sometimes, the texture of his frozen mixtures can be a little > > softer than regular ice cream, said Borders, which is one reason he > > avoids adding alcohol-based extracts such as vanilla. Alcohol > lowers > > the freezing temperature, making it more difficult for the ice > cream > > to harden. > > > Freezing the mixture overnight is always recommended if you want > > to scoop round domes into cones. If you want to serve it right out > of > > the ice-cream maker, just describe it as " soft serve. " > > > Borders calls his mixtures ice " crèmes " to distinguish them from > > mixtures containing real dairy cream. > > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > > > > Peter H > > > > > > > > > > > > > > > Mail is the world's favourite email. Don't settle for > less, > > sign up for your freeaccount today. > > > > > > > > > > > > > > > > > Peter H > > > > > > > > > > Answers - Get better answers from someone who knows. Tryit > now. > > Peter H > > > > -- ---------- > Answers - Get better answers from someone who knows. Try it now. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Are you all talking about making cashew cream? We've made it several times. Raw cashews, sweetener of your choice (I've used Maple Syrup and Agave syrup and DATES), water and vanilla. Is that what you mean? If so, it has been VERY popular with large groups of people every time we've made it. We pour it over fruit salad. Very yummy. Marcy - Peter VV Friday, July 27, 2007 12:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I apologize for the interruption, but I am a little lost. Where does one get Vegan cream? Can u buy it, or do u follow a recipe? If a recipe, where do I get the recipe? Thanks. Cyn On Behalf Of metalscarab Friday, July 27, 2007 6:00 AM Re: Re: Crème de la crème Hi Peter I like a variety of vegan " creams " ... which is odd, as I never used to like " real " cream!!!! BB Peter - Peter VV Friday, July 27, 2007 8:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan......... heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-) Jo , Peter VV <swpgh01 wrote: > > I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard. > > The Valley Vegan............. > > heartwerk <jo.heartwork wrote: > .... and if you like the cream there is vegan cream - single and > double varieties. > > Jo > > , Peter VV <swpgh01@> wrote: > > > > Cold, summer treats taste great without the cream > > By Sarah Fritschner > > sfritschner@ > > The Courier-Journal > > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > " I grew up eating fruits and vegetables and homemade food, " said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > " Then, for whatever reason, between my junior and senior year, I > was done with it, " he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. " I have > never shied away from desserts, " he said, " even in my more extreme > phase. > > " I made a lot of bad birthday cakes in the beginning, " said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. " I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. " There was no turning back. " > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as " soft serve. " > > Borders calls his mixtures ice " crèmes " to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today. > > > > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now. > Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 In the UK it is available made by Provamel who also make saya milk. The Valley Vegan......................ckg <cynthiaandtheothers wrote: I apologize for the interruption, but I am a little lost. Where does one get Vegan cream? Can u buy it, or do u follow a recipe? If a recipe, where do I get the recipe? Thanks. Cyn On Behalf Of metalscarabFriday, July 27, 2007 6:00 AM Subject: Re: Re: Crème de la crème Hi Peter I like a variety of vegan "creams"... which is odd, as I never used to like "real" cream!!!! BB Peter - Peter VV Friday, July 27, 2007 8:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Peter H Mail is the world's favourite email. Don't settle for less, sign up for your free account today. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I was talking about soya cream replacer. The Valley Vegan..............Marcy <imgreen03 wrote: Are you all talking about making cashew cream? We've made it several times. Raw cashews, sweetener of your choice (I've used Maple Syrup and Agave syrup and DATES), water and vanilla. Is that what you mean? If so, it has been VERY popular with large groups of people every time we've made it. We pour it over fruit salad. Very yummy. Marcy - Peter VV Sent: Friday, July 27, 2007 12:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Peter, is soy called soya in the UK? Peter VV <swpgh01 wrote: I was talking about soya cream replacer. The Valley Vegan..............Marcy <imgreen03 (AT) comcast (DOT) net> wrote: Are you all talking about making cashew cream? We've made it several times. Raw cashews, sweetener of your choice (I've used Maple Syrup and Agave syrup and DATES), water and vanilla. Is that what you mean? If so, it has been VERY popular with large groups of people every time we've made it. We pour it over fruit salad. Very yummy. Marcy - Peter VV Friday, July 27, 2007 12:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Peter H Answers - Get better answers from someone who knows. Try it now. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I assume so,soya is the bean, and in the UK we always refer to soya milk. The Valley Vegan.........."Tracy H." <denise_h22 wrote: Peter, is soy called soya in the UK? Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote: I was talking about soya cream replacer. The Valley Vegan..............Marcy <imgreen03 (AT) comcast (DOT) net> wrote: Are you all talking about making cashew cream? We've made it several times. Raw cashews, sweetener of your choice (I've used Maple Syrup and Agave syrup and DATES), water and vanilla. Is that what you mean? If so, it has been VERY popular with large groups of people every time we've made it. We pour it over fruit salad. Very yummy. Marcy - Peter VV Friday, July 27, 2007 12:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Peter H Answers - Get better answers from someone who knows. Try it now. Shape in your own image. Join our Network Research Panel today! Peter H Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi Tracy Yep - in England we seem to have developed the word from either Dutch or Japanese (Soya / Shoyu), while in America it seems to have the Chinese root (Shi). Interesting that we seem to have different roots for what is fundamentally the same word :-) BB Peter - Tracy H. Friday, July 27, 2007 8:35 PM Re: Re: Crème de la crème Peter, is soy called soya in the UK? Peter VV <swpgh01 wrote: I was talking about soya cream replacer. The Valley Vegan..............Marcy <imgreen03 (AT) comcast (DOT) net> wrote: Are you all talking about making cashew cream? We've made it several times. Raw cashews, sweetener of your choice (I've used Maple Syrup and Agave syrup and DATES), water and vanilla. Is that what you mean? If so, it has been VERY popular with large groups of people every time we've made it. We pour it over fruit salad. Very yummy. Marcy - Peter VV Friday, July 27, 2007 12:40 AM Re: Re: Crème de la crème Has anyone on here tried the cream, and does anyone on here like it? The Valley Vegan.........heartwerk <jo.heartwork > wrote: There you are then - another good alternative :-)Jo , Peter VV <swpgh01 wrote:>> I have tried the vegan cream and didnt think a lot of it.I prefer to have the vanila dessert AKA custard.> > The Valley Vegan.............> > heartwerk <jo.heartwork wrote:> .... and if you like the cream there is vegan cream - single and > double varieties.> > Jo> > , Peter VV <swpgh01@> wrote:> >> > Cold, summer treats taste great without the cream > > By Sarah Fritschner> > sfritschner@> > The Courier-Journal> > John Borders was raised by a dietitian, so it isn't like > healthy food was a mystery to him. > > "I grew up eating fruits and vegetables and homemade food," said > this East Louisville resident. > > OAS_AD('ArticleFlex_1'); > > > > But by the time he reached college, all those good habits were > history. > > Every day at the University of Kentucky, he would eat a grilled > cheese with bacon sandwich, sour cream and onion potato chips, a > Little Debbie chocolate snack cake and a Mountain Dew. > > "Then, for whatever reason, between my junior and senior year, I > was done with it," he said. He quit eating fast food, relied mostly > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > to creep back into his life. > > He became vegetarian, then vegan, eschewing any animal products, > not so much for health as for ethical reasons (poor living conditions > for animals grown for food). > > During those years, Borders dutifully ate his share of lentil > loaves and other dubious vegetarian dishes that have given the entire > lifestyle a bad name. > > But he'd grown up eating well, he knew what good food tasted > like, and he likes to cook. Those are three advantages even many > omnivores can't claim. > > As he became more active in Louisville's vegetarian community, he > had more access to talented chefs and saw how they made meat-free > meals taste good. > > He experimented with his own food, including sweets. "I have > never shied away from desserts," he said, "even in my more extreme > phase. > > "I made a lot of bad birthday cakes in the beginning," said > Borders. > > One day, he cooked a chocolate cake without animal products that > tasted great. "I thought, 'Oh, my gosh, this is what vegan can be,' " > he said. "There was no turning back." > > These days Borders, his wife, jewelry-maker Cindy Borders, and > their three children eat vegetarian and vegan diets with all the > indulgences omnivore kids have, albeit all homemade. > > Creamy, flavorful, sometimes even chocolate ice cream is part of > their summer ritual, made without the standard cream and eggs. > > Borders begins many of his recipes with raw cashews, an idea he > learned from Jeff Rogers in the book "Vice Cream" (Ten Speed Press, > 2004). > > Cashews ground with other ingredients in a blender add the > creaminess that cream does, without the saturated fat. Instead, you > get great nut nutrition, including healthful fats, protein, vitamins > and minerals (particularly zinc). Because the nuts aren't toasted, > their flavor is mild and, sometimes, barely discernible. > > Delicious but unexpected flavor combinations are the hallmark of > Borders' recipes, including mango and coconut, guava and citrus, > cherry and almond. > > Sometimes, the texture of his frozen mixtures can be a little > softer than regular ice cream, said Borders, which is one reason he > avoids adding alcohol-based extracts such as vanilla. Alcohol lowers > the freezing temperature, making it more difficult for the ice cream > to harden. > > Freezing the mixture overnight is always recommended if you want > to scoop round domes into cones. If you want to serve it right out of > the ice-cream maker, just describe it as "soft serve." > > Borders calls his mixtures ice "crèmes" to distinguish them from > mixtures containing real dairy cream. > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > Peter H > > > > > > > > > > Mail is the world's favourite email. Don't settle for less, > sign up for your freeaccount today.> >> > > > > > > Peter H > > > > > Answers - Get better answers from someone who knows. Tryit now.> Peter H Answers - Get better answers from someone who knows. Try it now. Peter H Answers - Get better answers from someone who knows. Try it now. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 In England we can buy it ready made from Alpro or a couple of other companies. Jo , " ckg " <cynthiaandtheothers wrote: > > I apologize for the interruption, but I am a little lost. Where does one > get Vegan cream? Can u buy it, or do u follow a recipe? If a recipe, where > do I get the recipe? > > > > Thanks. > > Cyn > > > > _____ > > On > Behalf Of metalscarab > Friday, July 27, 2007 6:00 AM > > Re: Re: Crème de la crème > > > > Hi Peter > > > > I like a variety of vegan " creams " ... which is odd, as I never used to like > " real " cream!!!! > > > > BB > > Peter > > - > > Peter VV <swpgh01 > > @gro ups.com > > Friday, July 27, 2007 8:40 AM > > Re: Re: Crème de la crème > > > > Has anyone on here tried the cream, and does anyone on here like it? > > > > The Valley Vegan......... > > heartwerk <jo.heartwork@ <jo.heartwork gmail.com> wrote: > > There you are then - another good alternative :-) > > Jo > > @gro ups.com, > Peter VV <swpgh01@> wrote: > > > > I have tried the vegan cream and didnt think a lot of it.I prefer > to have the vanila dessert AKA custard. > > > > The Valley Vegan............. > > > > heartwerk <jo.heartwork@> wrote: > > .... and if you like the cream there is vegan cream - > single and > > double varieties. > > > > Jo > > > > @gro <%40> ups.com, > Peter VV <swpgh01@> wrote: > > > > > > Cold, summer treats taste great without the cream > > > By Sarah Fritschner > > > sfritschner@ > > > The Courier-Journal > > > John Borders was raised by a dietitian, so it isn't like > > healthy food was a mystery to him. > > > " I grew up eating fruits and vegetables and homemade food, " said > > this East Louisville resident. > > > OAS_AD('ArticleFlex_1'); > > > > > > But by the time he reached college, all those good habits were > > history. > > > Every day at the University of Kentucky, he would eat a grilled > > cheese with bacon sandwich, sour cream and onion potato chips, a > > Little Debbie chocolate snack cake and a Mountain Dew. > > > " Then, for whatever reason, between my junior and senior year, I > > was done with it, " he said. He quit eating fast food, relied mostly > > on grilled chicken and tuna, yogurt and fruit. Healthy eating began > > to creep back into his life. > > > He became vegetarian, then vegan, eschewing any animal products, > > not so much for health as for ethical reasons (poor living > conditions > > for animals grown for food). > > > During those years, Borders dutifully ate his share of lentil > > loaves and other dubious vegetarian dishes that have given the > entire > > lifestyle a bad name. > > > But he'd grown up eating well, he knew what good food tasted > > like, and he likes to cook. Those are three advantages even many > > omnivores can't claim. > > > As he became more active in Louisville's vegetarian community, he > > had more access to talented chefs and saw how they made meat-free > > meals taste good. > > > He experimented with his own food, including sweets. " I have > > never shied away from desserts, " he said, " even in my more extreme > > phase. > > > " I made a lot of bad birthday cakes in the beginning, " said > > Borders. > > > One day, he cooked a chocolate cake without animal products that > > tasted great. " I thought, 'Oh, my gosh, this is what vegan can > be,' " > > he said. " There was no turning back. " > > > These days Borders, his wife, jewelry-maker Cindy Borders, and > > their three children eat vegetarian and vegan diets with all the > > indulgences omnivore kids have, albeit all homemade. > > > Creamy, flavorful, sometimes even chocolate ice cream is part of > > their summer ritual, made without the standard cream and eggs. > > > Borders begins many of his recipes with raw cashews, an idea he > > learned from Jeff Rogers in the book " Vice Cream " (Ten Speed Press, > > 2004). > > > Cashews ground with other ingredients in a blender add the > > creaminess that cream does, without the saturated fat. Instead, you > > get great nut nutrition, including healthful fats, protein, > vitamins > > and minerals (particularly zinc). Because the nuts aren't toasted, > > their flavor is mild and, sometimes, barely discernible. > > > Delicious but unexpected flavor combinations are the hallmark of > > Borders' recipes, including mango and coconut, guava and citrus, > > cherry and almond. > > > Sometimes, the texture of his frozen mixtures can be a little > > softer than regular ice cream, said Borders, which is one reason he > > avoids adding alcohol-based extracts such as vanilla. Alcohol > lowers > > the freezing temperature, making it more difficult for the ice > cream > > to harden. > > > Freezing the mixture overnight is always recommended if you want > > to scoop round domes into cones. If you want to serve it right out > of > > the ice-cream maker, just describe it as " soft serve. " > > > Borders calls his mixtures ice " crèmes " to distinguish them from > > mixtures containing real dairy cream. > > > Reporter Sarah Fritschner can be reached at (502) 582-4203. > > > > > > > > > Peter H > > > > > > > > > > > > > > > Mail is the world's favourite email. Don't settle for > less, > > sign up for your freeaccount today. > > > > > > > > > > > > > > > > > Peter H > > > > > > > > > > Answers - Get better answers from someone who knows. Tryit > now. > Peter H > > <http://us.i1.yimg.com/us.yimg.com/i/mesg/tsmileys2/47.gif> > > > _____ > > > Answers - Get better answers from someone who knows. Try > <http://uk.answers./;_ylc=X3oDMTEydmViNG02BF9TAzIxMTQ3MTcxOTA Ec2VjA > 21haWwEc2xrA3RhZ2xpbmU> it now. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.