Canadian Sarah Kermalli shares two incredible vegan ice cream recipes and tells us her baking secrets!
Q: Any food secrets?
A: Putting salad dressing on my roasted vegetables—it gives them such a tangy flavor!
Q: Any baking tips you swear by?
A: I’ve been really lucky with baking. Most things turn out. I think it’s about eyeing the batter before you put in the oven—if it seems clumpy or thin, chances are you need to add a little bit more to make it even. With cookies, I undercook them by a minute and let them cool down on the pan they came out in.
Q: What are your favorite smoothie ingredients?
A: Aside from bananas? I would say spinach and avocados. I also like adding powders, like maca and protein powder.
Q: Favorite ingredients for burgers?
A: Chickpeas. I love them in hummus, in falafels, in curries—they’re so easy and versatile!
Q: Your last food discovery? Ingredients or tips?
A: My last discovery? Blue-green spirulina! It’s been making magic in my smoothie bowl! Also, I’ve been adding soaked cashews and tahini into my smoothies for extra creaminess.
2 tbsp cashews, soaked overnight 1⁄4 cup coconut milk
1⁄4 cup dark chocolate almond milk 2 tbsp chocolate coconut yogurt
1 Medjool date
A few leaves of baby spinach 3 frozen bananas
2 tbsp cacao powder
Strawberry Raspberry Nice Cream
4 frozen bananas
1 cup raspberries and strawberries 1 tbsp protein powder
1 tsp chia seeds
1⁄2 cup almond milk
1 tbsp coconut yogurt
1 tsp acai powder