Pomegranate Chocolate Chip Ice Cream- Vegan Mofo Day 5

Another way to use up pomegranate juice, although this didn't quite work as well as the tofu. Food makes fuel posted this recipe on his blog:

Ingredients:

• 8oz (250ml) pomegranate juice
• 2 cups coconut milk
• 60g(1/2 cup) powdered sugar
• 1/4 teaspoon guar gum(optional- I didn't use it)
• 3oz semi-sweet chocolate, broken

In a bowl, mix together the first 4 ingredients and chill the mixture for 2 hours. Once ready, churn in an ice cream machine according to the manufacturer’s directions.

It wasn't bad as such, it just wasn't great. It was easy and I love all of the ingredients but together I don't think they worked too well, well at least not the portions, definitely needs some tweaking. The reason I was drawn to this recipe though was pure laziness, most of the ice creams I make require heating and then waiting to cool whereas this was quick.

If you haven't already, you should check out some of the Aussies doing Vegan MoFo including Eat more Vegies, Cupcake Kitteh, Vicki Vegan, Polka Dot Rabbit and Vegan family vs Omni World. If I have missed anyone let me know.

Pomegranate Tofu -Vegan Mofo Day 2

This recipe from cookbooks is so easy and is a great way to use up leftover pomegranate juice, it was made even easier by skipping the baking part.

Pomegranate Braised Tofu

1 tablespoon neutral cooking oil, like canola

1 lb (450 grams) firm tofu

1 cup pomegranate juice

1/4 cup soy sauce

1 garlic clove, crushed

1 tablespoon of pomegranate molasses (optional- we didn't have)

Fresh pomegranate seeds for garnish (optional- again we didn't have any)

Halve your brick of tofu into two long bricks, then slice each into 1/4" rectangular pieces. Heat the tablespoon of oil over medium-high heat in a frying pan. Once the oil is hot enough to shimmer, brown the tofu pieces on each side until golden. Make sure your oil is hot enough, the tofu should sizzle when it hits the pan. Once the tofu slices are browned pour sauce over tofu and continue to cook until the sauce reduces to a glaze.
We served ours with greens and brown rice, the soy sauce balances out the pomegrante juice quite nicely. We will make this again for a lazy midweek dinner.