DDD #67 – Vegan Glazed Ham with Garlic Roasted Persimmons

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

Click this link to see the Instant Pot on Amazon – http://amzn.to/2BVRae2

I cooked the ham exactly as was outlined on the box.  It was simply to wrap it in foil & bake in at 325 degrees for 70 minutes.  I boiled & then cooled the glaze.  After 70 minutes, I removed the foil & glazed the ham.  I baked it in 5 minute increments, adding glaze each time, for another 20 minutes.  The only other directions I have to offer here is that the addition of the garlic roasted persimmons was inspired & I recommend you try it.  I just peeled them & cut them into wedges, tossed them in a bit of olive oil with some minced garlic & added salt & pepper.   I put them on the pan with the ham for the final 20 minutes the ham cooked.  If yours are not tender in that time, just continue roasting until they are.

The image above is from the ham box.

The turkey by this same company is also very good – especially cold.  They make the best wraps!

Here are the nutritional facts:

Vegan Ham Roll

Imitation ham with vegan apricot plum glaze. Made with Non-GMO Soy protein.

Ingredients:

Vegan Ham: Textured Soybean Protein (soybean protein, wheat protein, wheat starch, soybean oil), Water, Soybean Oil, Soybean Protein Isolate, Vegetable Extract (carrot extract, pea extract, phosphate, vegetable gum), Raw Cane Sugar, Modified Tapioca Starch, Sea Salt, Yeast Extracts, Maltodextrin, Enzyme, White Pepper Powder, Red Fermented Rice, Black Pepper Powder, Spices.

Vegan Glaze: Plum, Apricot, Water, Agave Syrup.

ALLERGY INFORMATION: This product contains soy and wheat, and is manufactured in a facility that also processes other items containing milk or egg.

Nutrition Facts:

Vegan Ham: Serving Size: 2.5 oz. Calories 150, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 360mg (15% DV), Total Carbohydrate 7g (2% DV), Dietary Fiber 1g (6% DV), Sugars less than 1g, Protein 10g. Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 8%.

Vegan Glaze: Serving Size: 2.1 oz. Calories 70, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydrate 17g (6% DV), Dietary Fiber 1g (3% DV), Sugars 16g, Protein 0g. Vitamin A 6%, Vitamin C 6%, Calcium 0%, Iron 0%.

 

DDD #66 – 2-Ingredient Vegan Persimmon Ice Cream (For the Blender)

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them.  Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness.  Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.

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The recipe boasted only two ingredients and, better yet, required the persimmons be frozen.  Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready.  I was ready today.

So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk.  I was certain I was going to need sugar – but I didn’t!  And this stuff IS INSANELY DELICIOUS!  It took five minutes to make & only a blender!   Just incredible!  I cannot recommend it highly enough!  And look how gorgeous!

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2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Makes a pint or so…

INGREDIENTS

5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)

1 (15 oz) can of coconut milk

Garnish: pomegranate seeds (optional)

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DIRECTIONS

Blend until smooth.  Serve immediately with pomegranate seeds or store in the freezer.

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