Are you ready for a silky vegan creme brûlée that uses only 6 ingredients; is ready in about an hour and requires no baking?
If yes, you’re going to love this one.
It is also soy free and could be made nut free by replacing the almond milk and extract. Instead, use coconut milk or another nondairy milk substitute and any extract you like.
Continue reading “Vegan Almond Creme Brûlée Recipe using Ackees”Packing powerful punches from ackee, basil and sunflower seeds, this sauce is a nutrient powerhouse! Try it on pasta or as a spread on a sandwich or in a wrap; it’s the base sauce used on the Ital Enuh Keeza; don’t you just love when healthy and delicious collide?
Continue reading “Ackee Basil Pesto”This savoury ackee cream is the simplest recipe of them all! With just a handful of ingredients and a blender, boom! You’re done! This basic recipe is the perfect starting point for trying out ackee in new ways. In fact, it’s where my ackee experimentation began.
Ackees are a must have for the vegan pantry, here’s a round up of sauces, dips and spreads you can make with it. All easy and nut free!
Continue reading “Vegan Ackee Sauces, Dips & Spreads”This simple recipe uses little effort for maximum results. With just a handful of ingredients; including fresh rather than canned pumpkin there is no stovetop simmering required. This means you can pop the pumpkin in the oven, put your feet up, come back and in a few minutes have delicious pumpkin ackee butter to spread or stir into whatever you like!
Continue reading “Pumpkin Ackee Butter”Easy, creamy, vegan mac and cheese made in one pot.
This is the dish with which my adventures in ackee began. Here I’m revisiting it but this time around I’ve added coconut milk to the original (Mac ‘n Kees). This makes it extra creamy and I’ve used the one pot pasta method so there’s less mess to clean up.
Continue reading “Creamy Mac ‘n Kees – One Pot Method”Risottos are quite easy to make, the process is essentially: toast grains in fat then add hot stock a ladleful at a time till the desired texture is achieved. Of course hundreds of variations exist and the grains used are not limited to rice. This version is delicately spiced with saffron and even creamier from the addition of pureed ackee at the end.
Thoughts of Pina Coladas led me to thinking of some of the variations I’ve seen such as banana and pumpkin. Naturally I thought: why not ackees? So Ackee Colada was born!
Continue reading “Ackee Colada”Ackee-nut Popsicles to beat the summer heat: they use the same recipe as the Vegan Trini Style Peanut Punch but are dipped in chocolate and sprinkled with crushed peanuts and sea salt.
Continue reading “Ackee-nut Popsicles {Vegan}”These vegan ackee cheesecakes are made using raw cashews. When blended, they become silky and luxurious. Add the ackees to that and ladies and gentlemen we have a rich and creamy vegan dessert which is quick and easy to prepare. It requires no baking and can be made ahead, kept frozen and served whenever you like.
