Cashew Coconut Coffee Ice Cream

So yeah, you can go out and buy vegan ice cream that tastes pretty bomb or you can get off your couch and make your own in about 5 minutes.  That 45 dollar cuisinart ice cream maker in your cabinet is just begging to be used.  Give it a whirl.  If you don't have an ice cream maker, go out and buy one - it will pay for itself.  If you think about it, over time, it's a lot cheaper than all those 8 dollar pints collecting ice crystals in your freezer right now.  Go make some.  You know you want some.

Cashew Coconut Coffee Ice Cream

1/2 cup raw cashews

1 cup coconut cream

1 cup coconut milk

1 T melted coconut oil

3 T instant espresso powder

2 T sugar

1 t salt

Blend all at high speed.  Taste and adjust sweetness to your liking.  Refrigerate mixture at least 30 minutes.  Add to ice cream maker.  Yum!

Toasted Sesame Cashews

Fast, easy, versatile and fun to make.  Goes well a top your favorite rice and stirfry dishes.  Whip up a batch and have fun with your food.

Toasted Sesame Cashews

1 cup raw Cashews

1 teaspoon Toasted Sesame Oil

1 teaspoon Soy Sauce or Tamari

Dash of Sugar

Dash of Sea Salt

Preheat oven to 400 Degrees F.  Toss Cashews in all seasonings listed above and spread out on a cookie sheet.  Bake for 10-12 minutes (tossing halfway through) until Cashews are golden.  Allow to cool.  Eat and enjoy!

Tis the Season - Best Coleslaw Ever - Recipes Remixed

This recipe requires that you make two other recipes listed on my blog a day or two ahead but it is well worth the effort.  And besides, you know you are just itching to make the hot sauces on my blog.  I mean, come on, who doesn't love to show off homemade hot sauces?  Especially in the summer heat when you have dozens of camp outs and picnics you will be attending.  Why not show off a bit?!  My husband and I agreed it is the best coleslaw we have ever tasted.  Why not venture out and make a batch?  I dare you!

So first things first, make a batch of this 5 Alarm Serrano Chile Sauce:
http://chumbutt.blogspot.com/2013/06/5-alarm-serrano-chile-sauce.html
Yes, it's time consuming but this stuff keeps in your fridge for days and days and goes good on everything.  Suck it up.

Then make a batch of this Hot Passionfruit Dip:
http://chumbutt.blogspot.com/2013/06/hot-passionfruit-dip.html
Easy as pie!

Ok, now that you have some beautiful Christmas colored sauces taking up space in your refrigerator, let's make some slaw!

Best Coleslaw Ever
1 Bag of Coleslaw Mix (at least I have some shortcuts right?!)
2 Ears of Fresh White Corn (kernels removed)
1/8 of Yellow Onion (finely diced)
1/2 Bunch of Fresh Cilantro (finely chopped)
3 Tablespoons 5 Alarm Serrano Chile Sauce (suggest to make this ahead of time)
2 Tablespoons Hot Passionfruit Dip (suggest to make this ahead of time)
Salt and Pepper to taste

In a large bowl add all ingredients and toss thoroughly.  Do a taste test for seasoning level.  Serve immediately or refrigerate until ready to use.  Be aware, salad will lose some of it's "crunch" if it is refrigerated, however, the flavors will be bright and unlike any slaw you have ever tasted.  I guarantee it.  Let me know what you think.

Caramelized Button Mushrooms

My husband never liked mushrooms until he tried my killer Caramelized Button Mushrooms.  This super easy recipe takes a while to make but is so worth it.  With just a few simple ingredients you can easily transform an ordinary White Button Mushroom into something divine and even magical.  Serve this atop a steaming pile of mashed potatoes, on a vegan burger or paired with your favorite marinara sauce laden pasta.

Caramelized Button Mushrooms

24 Ounces White Button Mushrooms (about 3 cups)

1/4 Cup Olive Oil

Splash of Red Wine (or Balsamic Vinegar)

Sea Salt

Black Pepper

Curly Parsley (for garnish)

Begin by washing your mushrooms to remove any debris from surface and stem.  Some folk say to never "wash" mushrooms but rather "wipe" them with a damp paper towel because they will absorb the water.  While I can see the virtue here for some applications, I like to thoroughly rinse mine.  The slow carmalization is sure to remove any water that may have seeped into their delicate vitamin-packed flesh.

Once you have washed and dried your mushrooms, slice them thinly on a box grater, mandolin or the old-fashioned way, by hand.  Begin heating olive oil over medium heat in the largest saute pan you have (stainless steel works best).  Add all mushrooms and start cooking stirring every 5-10 minutes to ensure even browning.  Keep cooking over low heat stirring occasionally.  You will cook them for anywhere from 40-60 minutes drpending on your stove and pan size.  Once the mushrooms have caramelized (shrunk to a 1/4 of their original size, browned to a perfect golden, almost crisp, state) add salt, pepper and a splash of red wine.  Wine will evaporate almost immediately.  Cook for a few more minutes and remove from heat.  Taste teste for seasoning level.  Serve immediately and refrigerate any unused portion (though I highly doubt you will have any leftovers).  Garnish with finely chopped curly or flat leaf parsley.  Yum! 

5 Alarm Serrano Chile Sauce

This spicy green sauce is extremely versatile and pairs well with all you favorite Mexican dishes.  Although the sauce is very spicy, due to the ratio of chile peppers to tomatillos, it can be adjusted to suit your preferred spice level.  Give it a try.  I promise it will be a hit.  Just do me a favor and please, wear rubber gloves while handling  your chiles, no matter how tough you think you are in the spice department.


5 Alarm Serrano Chile Sauce

1 pound Serrano chiles (stems, seeds and ribs removed)

4 Tomatillos (husks and stems removed)

8 cloves fresh garlic (left whole with skins removed)

Juice of 4 Limes (zest of 1)

1 cup Canola Oil

1/2 bunch fresh Cilantro (washed with stems attached)

1 teaspoon Sea Salt

1/2 teaspoon Sugar (optional)

Preheat oven to 400 degrees F.  Wear rubber gloves while removing stems, ribs and seeds from Serranos.  Wash prepared chiles in cold water thoroughly and pat to dry.  Drizzle a little oil into a large glass casserole dish to coat bottom.  Place chiles, garlic and tomatillos in dish and toss with oil and sea salt.  Bake for about 30 minutes or until skins begin to blister.  Remove from oven and allow to cool slightly.  Place mixture into blender or food processor along with additional salt, sugar(if desired), lime juice, lime zest and fresh cilantro (okay to leave cilantro stems in tact).

Turn on machine to puree and slowly drizzle in remaining oil until desired consistency is achieved.  Serve immediately or store in glass jar in refrigerator for up to one week.  Makes a great dip or drizzle on tacos, burritos, burgers and more!

Chef's note:  if you want to make this less spicy, use half or one-third amount of Serrano Chiles and double amount of sugar.

Decadent Mashed Potatoes

Anyone who knows me knows that my favorite food in the universe is comforting classic mashed potatoes.  Growing up my Mom always made them pefectly because she made them with lots of love, butter and cream.  Though she never followed a recipe I would compare hers with those crafted by Joel Robuchon, equal parts potato, butter and cream.  When you are craving the ultimate in comfort, give these a go.  Your belly, heart and soul will thank you.

Decadent Mashed Potatoes

4 medium Potatoes (red, yellow or russet)

4 Tablespoons Earth Balance

4 Tablespoons Unsweetened Coconut Milk (from carton)

Sea Salt to taste

Finely Ground Black Pepper (optional)

Boil potatoes whole until fork tender.  Remove potatoes, discard water and allow potatoes to cool enough to handle. Peel skins and place potatoes back in pan.  Turn burner on medium heat and add butter allowing it to just melt.  Mash potatoes in pan with heavy duty whisk or potato masher.  Slowly drizzle in coconut milk and turn off heat.  Continue mashing until creamy consistency is reached.  Add more coconut milk if needed.  Salt to taste and serve immediately.  Add finely ground black pepper if desired.  Deliciously simple and delightfully decadent!

Chumbutt's Green Brew

After months of playing around with juicing everything, from ginger to green beans, I finally came up with my Green Brew of choice.  Whip up a batch and go play in the Sun somewhere.  

Chumbutt's Green Brew

1 Bunch Kale (any kind)

1 Bunch Celery (base removed)

2 Apples (Fuji or Granny Smith)

2 Lemons (peels removed)

Juice all and stir well with a spoon.  Defroth if desired.  Makes about 3 pints.  If you prefer, cucumbers can be used in place of celery.  Enjoy!!

Creamy Red Potato Salad

I have never been a huge fan of potato salad partly because so often it is defined by the slop that comes out of the deli counter brought to a potluck by someone.  However, growing up my Mom made several varieties of potato salad some of which I liked more than others.  This super simple recipe is inspired by her and I wholeheartedly recommend it to potato salad lovers and those who, like me, want to give it a second chance.  The lemon and fresh parsley brightens up the dish while the strong presence of garlic is balanced by the creaminess of boiled red skinned potatoes.  Enjoy.

Creamy Red Potato Salad

8 small Red Potatoes

6 cloves Fresh Garlic (pressed)

4 heaping Tablespoons Vegenaise

1/2 cup Fresh Curly Parsley (chopped finely)

Juice of 1 Lemon

Salt and Pepper to taste

Cover potatoes with cold water and a scant handful of salt.  Bring to a boil and cook for about 1 hour or until potatoes are fork tender.  Turn off heat, remove potatoes and place in a large dish to cool slightly.  Place remaining ingredients in a bowl and whisk to combine.  When potatoes are cool enough to handle, chop them into large bite sized cubes.  Add dressing and carefully toss to coat.  Taste test for seasoning and moisture level.  Serve immediately or store in refrigerator until ready to serve.

Hot Passionfruit Dip

Kick up your Crudite platter with the addition of this sweet and spicy dip inspired by sauces served at some of Maui's finest upscale restaurants.

Hot Passionfruit Dip

2 T Passionfruit jelly

2 t Rice Wine Vinegar

2 t Sambal Oelek (Ground Fresh Chili Paste)

1 t Soy Sauce

1 t Toasted Sesame Oil

1 t Sugar

Whisk all ingredients together and serve immediately.  Makes a great dip for bread, crackers, chips and french fries.

Rainbow Summer Salsa

This recipe makes for a fairly spicy salsa however you can easily tone down the heat to tailor it to your liking.  To tone down the heat level just use half or one-third the amount of Serrano Peppers or omit them entirely.  The other Sweet Pepper medley called for in this recipe is not spicy.

Rainbow Summer Salsa

6-8 Small Campari Tomatoes on the Vine

4-6 Small Sweet Bell Peppers (Red, Orange and Yellow)

1 Small Yellow Onion

2-6 Serrano Chile Peppers (remove stems, ribs and seeds)

1/4 cup fresh or frozen Yellow Corn

1/4 cup fresh or frozen Edamame

1/2 bunch fresh Cilantro

4 cloves fresh Garlic (finely minced)

Juice of 3 Limes

1/2 teaspoon Sea Salt

1/4 teaspoon finely ground Black Pepper

1/4 teaspoon Sugar (optional)

Finely dice all vegetables, tomatoes, garlic and cilantro (except corn and edamame) and add to large glass bowl.  Add corn, edamame, lime juice, salt, pepper and sugar.  Toss to combine and allow to sit covered on counter for 15 minutes before serving.  Best served at room temperature.  Refrigerate any unused portion.  Serve with your favorite tortilla chips or eat it with a spoon.

Chef's note:  If you use a food processor to mince vegetables, do peppers, onions, garlic and cilantro first by pulsing slowly and then tomatoes and be careful not to turn mixture into a puree!

Three Ingredient Lentil Porridge

Sometimes simple is best.  This easy three ingredient lentil porridge will leave you super satisfied.  It is reminiscent of split pea soup with a silky finish.  Serve this super easy and simple concoction as a starter at your next supper party.  I promise it will be a hit.

Three Ingredient Lentil Porridge

3/4 cup Red Lentils (rinsed and drained)

3 cups Unsweetened Coconut Milk (from carton)

1 1/2 teaspoons Vegetable Bouillon (paste in a jar)

Cover lentils in coconut milk and simmer on very low heat for about 30 minutes stirring occasionally to ensure no sticking.  Once lentils are tender add vegetable bouillion paste and stir to combine.  Remove from heat and serve immediately.  Pictured with a garnish of cilantro, cashew sour cream and crushed black pepper.

Three Ingredient Lentil Porridge

Adventures in Maui - Recipes Coming Soon

Hi Beautiful Readers!  I just returned from one of the most beautiful places in the world, Maui.  While visiting I was introduced to some new cuisine and also cooked some of my faves alongside.  Here is a glimpse of recipes coming soon...

Hot Passionfruit Dip

Kabocha Squash and Purple Sweet Potato Tamales

5 Alarm Serrano Chile Sauce

Teriyaki Tofu

Korean Barbecue Dip

Edamame Hummus

Pure Pina Coladas

Stay tuned.... It will be worth the wait.

Aloha!