Vegan 4-Ingredient Chocolate-Banana Ice Cream
(its base is frozen bananas!)

Yield: 4 servings

Calories: app. 130/serving (however, you can eat the whole recipe for  only 520 calories which is equal to or less than a small meal!)

This recipe was inspired by one making the rounds via video on Facebook.  A while back, lying in bed very early one morning, I watched how it was made with the sound off–Bob was asleep–and then just went for it last night, propelled by this oppressive heat and humidity.  Around here, we call the heat index the “misery index.”

The original recipe called for 4 bananas and what appeared to be 2 tablespoons of peanut butter and 2 of cocoa powder.  I’m not a big peanut butter and chocolate fan.  My aversion dates from a childhood incident that resulted from eating way too many peanut butter-and-chocolate eggs out of my Easter basket on the heels of blueberry shortcake.  I nonetheless added one tablespoon thinking it might be necessary for texture.  It wasn’t.  For the chocolate, I used  Hershey’s Special Dark Cocoa Powder, but if you prefer a more reddish-brown color, then just use regular cocoa powder.

But whatever you do, peel your bananas before freezing them.  I don’t know what I was thinking, but when I pulled four banana-shaped ice cubes out of my freezer, I realized my mistake.  So, I thawed them, peeled them, cut them into chunks and refroze them.  The texture was still silky and glorious.

My two additions to the recipe are quick, easy, and absolutely necessary in my opinion.  After I tasted the ice cream, I felt it seemed a little flat or one-note.  I tend to like more complex flavors,though not fussy ones.  So, I added a hint of both almond and vanilla extracts and that did the trick.  However, I look forward to experimenting with other extracts like mint, orange, and perhaps rum or brandy.

If your summer promises to be as hot and humid as ours in Eastern, VA, this recipe is likely to become a staple.  A friend said that his daughter used to make a version and eat it for breakfast.  It is certainly more nutritious than most of what I see folks eating for breakfast.

Whenever you decided to enjoy a couple of scoops, I hope you will enjoy it as we do.

4 large bananas, peeled, cut into 2-inch chunks and frozen

2 tablespoons regular or Special Dark cocoa powder

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Optional garnishes: walnut halves and mint sprigs

Blend all ingredients in a food processor until smooth and creamy.  Enjoy right away or freeze in an airtight container.  Thaw for two 30-second intervals in the microwave before trying to scoop.  Top, if desired with walnut halves and mint sprigs.

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Vegan Nutella and Puff Pastry Christmas Tree

I can’t see Santa’s Forest for these adorable trees.

Apparently they are all the rage this year, but I was evidently a little late to the pastry tree party.  Make yours with pizza dough or puff pastry and spread with the sweet or savory filling you most crave. Just be sure to include a creamy base to adhere the layers together.

My version is sweet–but not too–uses only three ingredients and, after the pastry thaws, is ready to devour in under 30 minutes.  I left a Middle Eastern dinner and this tree last night for our dog sitters (yes, we are those dog owners) while we joined friends for their Christmas Eve Eve tradition: a salad and sip of wine followed by a Christmas light-lit walk over to the Naro, an independent film house, to see “It’s a Wonderful Life.” The twins left some of the tabouli salad but not a crumb of the pastry. It was a huge hit with these 19 year olds.

My take on this new classic was inspired by its key ingredient: Rigoni di Asiago’s Nocciolata Oraganic Dairy-Free Hazelnut & Cocoa Spread, generously sent to me for product review purposes. With a deeply nutty and chocolatey flavor–its richness undiluted by dairy–and a thick and creamy–but spreadable–texture, this product is tops in my pantry (it needs no refrigeration).  It is also gluten- and palm oil-free.

Recipe

1 box Pepperidge Farm Puff Pastry (2 sheets), thawed according to package directions

4.5 to 5 ounces vegan Hazelnut-Cocoa spread (1/2 jar Nocciolata)

1 to 2 tablespoons non-dairy milk

Preheat oven to 400 degrees. On baking stone or parchment- or Silpat-lined baking sheet, stack the two pastry sheets.  With a sharp knife, cut into a triangular tree shape with a 1-inch or so wide trunk at the bottom. Remove top sheet, spread bottom sheet with hazelnut-cocoa spread, replace top sheet, lining up edges, and press down gently.

Cut 1 star from scraps and whatever other shapes you like fir nibbling or to serve as croutons on salads. Place pastry shapes on a separate stone or lined baking sheet.

Make 3/4-inch wide horizontal cuts from outer edges of triangle toward the center, stopping even with outer edges of trunk leaving a 1-inch or so wide trunk up the center. Twist each long cut strip twice and the shorter ones once, pressing tips firmly against baking stone or sheet.  Brush very lightly with non-dairy milk, press star onto top point, and brush star with a tiny bit more non-dairy milk.  Bake for 20 minutes or until golden brown, but remove shapes cut from scraps after 10 or 15 minutes or they will burn. Remove baking sheet with pastry tree from oven, cool slightly, and slide tree onto serving platter. Serve warm or room temperature.

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Vegan Mini-Chutney & Cocowhip “Pies”
Ready in a (Ginger)Snap

These pretty little mini-pies make holiday pie “baking” a snap. A gingersnap.

I am so happy to share this cheater “recipe” with you, the brain child of my good friend, Mary Beth Watson. It is really just a 3-ingredient lickity-split process.

After one bite, no one will care how little time you spent laboring in your kitchen.

Ingredients:

Anna’s or your favorite brand crispy scalloped (preferably) vegan gingersnaps

Chutney (apple-pecan or, for Christmas, cranberry-orange-walnut “sauce” works nicely)

So Delicious brand Cocowhip or your favorite vegan whipped cream

To make each mini-pie, top one gingersnap with a spoonful of chutney followed by a dollop of Cocowhip. That’s it! Make as many or as few as you need just before serving time.

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Best Vegan Salted Maple Brandy (or Bourbon) Pecan Pie
(Classic Texture)

 

If a traditional pecan pie–with even more pecans–is what you crave, this pie is perfection and as easy as, well, you know.

Most recipes call for 2 cups–or even just 1 1/2 cups–pecans. Why?  Mine calls for 3 for the best filling-nut ratio. This is no time to skimp.

A week ago, I published my other favorite pecan pie, though that one has a more custardy texture, as it is made from a tofu and cornstarch-based custard. Bob the omni liked that one but he much prefers this one, which he eats with his chocolate ice cream that is always in the freezer. He did admit that another flavor of ice cream would be optimal.

So serve either pie with vegan vanilla ice cream and/or vegan whipped cream–perhaps a little drizzle of brandy or bourbon–enjoy, and then let us know what you you think. Happy Holidays!

Note: If you eschew booze, just replace it with 3 tablespoon water and 1 tablespoon of fresh lemon juice, as Veganegg has a somewhat pronounced, slightly savory, flavor that needs countered with the assertive flavor of alcohol or with an acid.

1 prepared vegan pie crust, homemade or purchased

1 1/2 cups pecan pieces

1 1/2 cups pecan halves

Non-stick spray

1/2 teaspoon sea salt

6 tablespoons Veganegg

3/4 cup water

1/4 cup brandy or bourbon

3/4 cup maple syrup

1 cup demerrera sugar

3 tablespoons melted vegan butter

2 tablespoons molasses (not blackstrap)

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon sea salt

Topping: vegan vanilla ice cream, vegan whipped cream like So Delicious Cocowhip

Set out pie crust if frozen. Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet, spray with nonstick spray, sprinkle with 1/2 teaspoon sea salt, and toast for 3 minutes.  Remove from oven and set aside to cool.

In a large bowl, whisk together Veganegg with water and brandy or bourbon. Whisk in all remaining ingredients. Set aside 32 pecan halves and spread all the rest into pie crust. Sprikle with sea salt remaining on baking sheet.  Place pie pan on baking sheet, pour filling evenly over the top. Decorate the top with concentric rings of pecan halves and bake for one hour. Pie will seem quite “loose” but will firm up as it cools.  Because of this, you may need to gently reposition some of your decorative pecan halves.

Cool completely, cover, and chill for a couple of hours.  Serve topped as desired.

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Best Vegan Plain New York Style Cheesecake
Adapt a Million Ways!

Yield: 8 to 12 servings

I have loved baking–and now vegan baking–for as long as I can remember:  both the art and the science of it.  Experimentation and solving culinary puzzles have kept the excitement in the relationship.

This New York Style cheesecake represents a veganization triumph.  I think my mother–who considered her dairy-based recipe the iconic version, the one to which all others were compared–would be proud.  Or maybe, like the omnivorous Bob, she would say, “Not bad.”  Though I don’t think so.

Please note two things: 1) while I love demerera, coconut and other less-processed sugars as much as the next gal, this recipe needs white granulated sugar for it’s pure color and clean taste; and 2) I use coconut cream in this recipe and can’t detect a pronounced coconut flavor, but feel free to substitute a non-dairy creamer of your choice.

Crust:

4 cups whole vegan gingersnap cookies (the crispy/crunchy kind), shortbread cookies, or graham crackers broken into cookie-sized pieces

1/2 cup nuts (pecans, almonds, etc.) or another 1/2 cup cookies; graham crackers

Optional: 1/4 cup granulated sugar

1/2 cup vegan butter, melted

Pulse cookies or graham crackers in a food processor until coarse crumbs are formed.  Add optional nuts and sugar and continue pulsing until finer crumbs are formed.  Drizzle in butter and pulse just until moist crumbs are formed.  Distribute mixture into the bottom of an 8- or 9-inch springform pan and press evenly onto the bottom and 2 inches up the sides of the pan.  Freeze while you prepare filling.

Filling:

14 ounces firm tofu, drained

16 ounces vegan cream cheese (I use Tofutti brand)

1 cup granulated organic white sugar

3 tablespoons cornstarch

1 cup thick coconut milk (I use So Delicious Culinary Coconut Cream purchased at Whole Foods)

Juice of 1/2 to 1 whole large lemon (taste after adding 1/2)

1 teaspoon vanilla extract

1 teaspoon almond extract

Topping:

16 ounces or 2 cups vegan sour cream

1/4 cup organic white sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

 

Garnish:

Fresh chopped fruit or berries, macerated in sugar and liqueur (like Bailey’s Almande) or not; the dessert sauce of your choice (e.g. chocolate, salted caramel, etc.); and fresh mint sprigs

Preheat oven to 325 degrees.  Rinse and wipe out bowl of food processor.  Process tofu and cream cheese until smooth.  Add all remaining filling ingredients and continue processing until creamy and silky smooth.  Pour into frozen crust and gently smooth top.  Place cheesecake on a baking sheet and bake for 1 hour and 20 to 30 minutes or until set, very lightly browned around edges, and slightly jiggly only in the very center.  During last five minutes of baking, whisk together topping ingredients in a medium bowl until completely combined.  Turn off oven, slide out oven rack, gently spoon topping over cheesecake and seal to edges, and slide rack back in.  Open oven door halfway, and allow cheesecake to cool completely in the oven to avoid cracking and sinking, which will take about 3 hours.  Chill for an hour, uncovered, and then chill for at least another hour, covered.  (This will prevent condensation from dripping on surface of cheesecake.)  When ready to serve, run a knife around the edge of the cheesecake, remove it from the pan and place it on a serving platter.  Serve in slices garnished as desired.

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Vegan Pumpkin Flan with Pepitas–
A Twist on Thanksgiving Tradition

pumpkin-flan

After my husband, Joe passed away, I joined with friends–old and new–to create a number of new traditions, among them in–home dinners with all-in gourmet cooks, Juan and Barbara Gelpi.  How fun to, as of September, fold my extraordinary new partner, Bob, into the mix.

Most recently, we convened at the Gelpi’s lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips with Coronoas shots of tequila (for Juan and me–my first in my entire life, late bloomer that I am), tortilla soup with roasted pepitas–veganized from a recipe my mother got from the Mansion on Turtle Creek in Dallas–Juan’s seitan mole over herbed rice, homemade tortillas, and, for dessert, Barbara’s apple-oatmeal crisp and my flan.

I adapted it from a recipe I found online, adding the pumpkin, spice, and more agar to make sure it set properly with the additional liquid from the pureed pumpkin.  I also tinkered with the caramel to make sure my preferred sugar–demerera–dissolved.  The results were a huge carnivore-approved hit: absolutely delicious with an incredible texture.  The genius of this recipe, for which I cannot take credit, is to create a cold custard that sets up beautifully, rather than a baked one which is very tricky when no eggs are used.

Betsy’s Pumpkin Flan

For the Caramel:

1/2 cup granulated sugar (I use demerera)
1 to 2 tablespoons water

Place the sugar and water in a saucepan and let dissolve  for a few minutes. Then place over medium heat, stirring until melted. The demerera will already be golden in color, but if using granulated sugar, cook until golden. Pour into the bottom of 6 ramekins.

For the Custard:

2 cups plain soy milk
1 tablespoon + 1 teaspoon agar-agar flakes
1/2 cup firm or extra-firm silken tofu (I used firm)
1/2 cup canned pumpkin puree
1/2 cup granulated sugar (I use demerera)
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Pinch of salt

Pour the soymilk into a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.  Don’t worry if the milk breaks and separates. It will come together in the food processor.

Place the tofu, pumpkin, sugar, vanilla, cinnamon, cloves, salt, and soymilk-agar mixture in a blender and blend until very smooth. Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.To remove from the ramekins, run a knife around the edge of each and dip the bottom in hot water for about 15 seconds.  Invert a desert plate on top and turn out.

pumpkin-flan-partially-eaten

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Vegan Buche de Noel–with Chocolate Mousse Filling and Mocha Buttercream Frosting

Finished CakeYield: 12 servings (at least)

Vegans need not forego a rolled cake–for this beautiful buche or any other iteration–if you take advantage of my many experimentations with both ingredients and technique…

I regret that I didn’t have time to experiment with this recipe until after Christmas, but it is so exquisitely beautiful and delicious that I can’t wait a whole year to share.  Plus, a winter log cake should be appropriate at least through February, no?

Important note:  it is far easier and quicker than it may look from these instructions.  And well worth any effort…

After conducting considerable research online, I chose a recipe for Vegan Swiss Roll on the Allergy Mums website (thank you!), filling it with my favorite chocolate mousse and frosting it with my longtime favorite mocha buttercream.  The creator of the “sponge” claims that it doesn’t crack and, indeed, her photo is picture perfect.  However, I found that not to be the case.

Still, my accomplice and good friend, Janie Jacobson, a healthy foods cooking instructor and cookbook author, and I were unperturbed because the luscious frosting hid any cracks completely.

I have now made two of these cakes–one for an impromptu post-New Year’s tea party and the other for a postponed 12th Night Party on Saturday night.  It was a rave both times.  But then I made two more rolled cakes according to another recipe and with considerable experimentation on my part in order to perfect the “sponge” to avoid dreaded cracks.

In terms of decorating, yes, I know about aquafaba, though I confess to not yet trying it, and I was afraid it might not work for the meringue mushrooms typically used to decorate these yule logs. So I devised my own decoration of sliced almonds to suggest shelf-like mushrooms that grow on tree trunks.  Some sprigs of rosemary and cinnamon sticks lend a woodsy note–with rosemary being a surprisingly enticing aroma with chocolate–and a light dusting of powdered sugar suggests a hint of snow.

Someone told me it was the prettiest Buche de Noel she’d ever seen and another that it was my best dessert creation yet. That makes this recipe good enough to share with you.

 

Vegan Buche de Noel

1 cup soy or other non-dairy milk

2 teaspoons apple cider vinegar

2 tablespoons flaxseed meal

1 1/4 cups all purpose flour (I use white whole wheat)

3/4 cup natural granulated sugar (I use demerera)

2 tablespooons cornstarch

3/4 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup canola or other neutral vegetable oil

1 tablespoon vanilla extract

Vegan Chocolate Mousse (recipe follows)

Vegan Mocha Buttercream (recipe follows)

Garnishes: sliced almonds, rosemary sprigs, cinnamon sticks, powdered sugar

Preheat oven to 350 degrees.  Spray a rimmed 10 x 15″ pan with non-stick spray.  Line with one sheet of parchment paper and spray lightly again.  Sprinkle a tea towel with a little powdered sugar in a 10 x 15″  rectangle.  Set aside.

In a small bowl, whisk together soymilk, vinegar, and flaxseed meal and set aside to curdle, making a thickened vegan buttermilk.  In a large bowl, whisk together flour, sugar, baking powder, xanthan gum, baking soda, and salt.  Make a well in the center and pour in canola oil, vanilla extract, and soymilk mixture.  Whisk together for 100 strokes until smooth.  (Whisking for a portracted time like this will develop gluten and, hence, structure.)  Transfer batter into prepared pan and gently smooth into the corners.  Bake for 12 to 13 minutes or just until a wooden pick inserted in the center comes out clean.

Allow to cool in pan for 3 minutes and then invert onto prepared tea towel.  Carefully peel off parchment paper.  With a very sharp knife, trim 1/8 inch of cake from all of the edges.  Working from a long side, fold the excess inch or so of towel over the edge of the cake and carefully roll up like a jelly roll.  Tuck edges under and allow to cool completely on a wire rack.  Carefully unroll, avoiding trying to flatten the cake completely.  Gently spread with Vegan Chocolate Mousse.  Reroll and place seam side down on a serving platter, nestling it onto a flattened side from the previous rolling.  Cut off both ends at a diagonal and position cut pieces to resemble sawed off limbs.  Frost with Vegan Mocha Buttercream Frosting.  Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.  Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and powdered sugar.

Tent with foil and refrigerate until about 30 minutes before serving time.  Slice with a sharp or serrated knife.

 

Cake Before Rolling

 

Vegan Chocolate Mousse

1/4 cup chocolate soymilk

6 ounces extra-firm silken tofu

1/4 cup natural sugar (I like demerara)

4.5 to 6 ounces vegan semi-sweet or bittetsweet chocolate (basically half a 9 to12 ounce bag of vegan chocolate chips), melted and cooled until almost room temperature (the chocolate should be very thick but still spoonable)

1/2 teaspoon vanilla extract

1/8 teaspoon almond or peppermint extract

Pinch sea salt

Place the soymilk, tofu, and sugar into the food processor, and process until very smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the melted chocolate, extracts, and a pinch of salt. Process for several minutes until smooth and fluffy, scraping down the sides of the bowl as necessary.  Texture should be very thick and creamy and set-up almost immediately. Refrigerate for a bit before filling buche if necessary.

 

Vegan Mocha Buttercream Frosting

1/3 cup vegan butter, softened

1 tablespoon + 1 teaspoon instant coffee dissolved in about 2 teaspoons of water (I have also used a Starbucks espresso pod, torn open, and sprinkled in undissolved which works beautifully)

1 tablespoon cocoa powder

3 1/2 cups confectioner’s sugar

2 to 3 tablespoons non-dairy creamer (soy, coconut, etc.)

1/2 teaspoon vanilla extract

In the bowl of an electric mixer, cream butter with coffee and cocoa powder.  Turn mixer off, add 1/3 of confectioner’s sugar and a tablespoon of creamer, and beat until creamy.  Repeat with remaining confectioner’s sugar and creamer, ending with last third of sugar scraping down sides of bowl as necessary.  Adjust consistency with additional confectioner’s sugar or creamer as desired.  Beat in vanilla until incorporated.   If a darker color is desired to contrast more with almonds, add more dissolved coffee, cocoa powder, or both.

 

 

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Cleo’s Vegan Peanut Butter Cup Ice Cream Treats

Go Max Go Cleo's Peanut Butter Cup Ice Cream Treats--VerticalYield: 4 treats

If you think peanut butter cups are good, try peanut butter cups topped with layers of creamy vanilla ice cream and decadent chocolate ganache for a frozen peanut-topped treat.

If she’d had to chose, Cleopatra certainly would have chosen these over Mark Antony!

The Good Folks at Go Max Go Foods sent me a bounty of bars recently, so stay tuned for more creations and visit them on Facebook!

2 packages Go Max Go Cleo’s peanut butter cups (each package contains two cups) or the vegan peanut butter cup most readily available in your area.

1 pint vegan vanilla ice cream, softened and stirred until creamy

1/4 cup vegan soy or coconut creamer

1/2 cup vegan chocolate chips

Garnish: 4 large peanuts or 2 teaspoons chopped peanuts

Line 4 muffin tins with 4 muffin liners and place one Cleo’s peanut butter cup in the bottom of each.  Top each with 1/4th of the ice cream, smoothing the tops.  Freeze.  Meanwhile, heat soy creamer to just before simmering on top of stove or in microwave.  Whisk in chocolate chips until smooth.  Cool to room temperature and top each ice cream treat with one-forth of the ganache, smoothing the tops. Garnish with one large peanu tor 1/2 teaspoon finely chopped peanuts.  Refreeze for at least 2 hours.  To serve, remove each treat from the muffin tin, which may require a knife to pop it loose.  Peel off muffin liners and discard, serving on top of fresh liners, if desired.  Allow to soften slightly before serving with a small sharp knife for the initial slice through the bottom.

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Vegan (and Parve) Pumpkin Cheesecake Ice Cream (with mousse option)–A Tofutti Exclusive!

Pumpkin Cheesecake Ice Cream 3Yield: 1 quart

This is the perfect summer-into-fall recipe!

I love the challenge of developing recipes exclusively for Tofutti Brands, Inc.  When they recently requested a parve recipe for pumpkin ice cream, I mentally created the recipe for a Pumpkin Cheesecake Ice Cream, as I wanted to use their Better than Cream Cheese; and then I set out on a hunt for certified parve products in our local Kroger.

Imagine my delight when every single ingredient I wanted to use, save graham crackers, qualified, provided I chose specific brands!  And I was able to substitute matzo meal for the graham crackers in the crumble topping with a wonderful outcome.

Parve or not, I trust you will rave about this beautifully colored, creamy textured ice cream like my guests have.  And you might be as excited as I was to learn that it is delicious served as a mousse before freezing!

Note: the specific brands of products listed are pareve.  If you adhere to a Pareve diet and choose other brands, be sure to look for the identifying symbol on the package.  Also, when selecting Tofutti Better than Cream Cheese–or Better than Sour Cream–please note that they company offers two kinds:  one contains transfat and one does not; I opt for the latter.

 

 

 

8 ounces Tofutti Better Than Cream Cheese

1/2 cup Sugar in the Raw natural turbinado sugar

1-15 ounce can Libby’s pumpkin puree

1-15 ounce can Coco Lopez Cream of Coconut

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

“Graham Cracker” Crumble Topping (recipe follows)

 

Place Better than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.”   Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Chilled, but not frozen, this delectable ice cream base makes a beautiful, creamy mousse.

 

“Graham Cracker” Crumble Topping:

1 cup matzo meal

3 tablespoons Sugar in the Raw natural turbinado sugar

1/8 teaspoon sea salt

5 tablespoons melted Earth Balance Original Buttery Spread, melted

1 tablespoon pure maple syrup

 

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork.   Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Note:  For parve maple syrup, sea salt, ground spices, and vanilla extract, look for brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

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