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Easy No-Cook Recipes to Deal with Summer Heatwaves

By,
Gourmandize
Raspberry nice cream 12/15

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Raspberry "nice" cream

This vegan-friendly raspberry "nice" cream is a cool, yummy alternative to ice cream that barely takes any effort to make (no need for an ice cream maker!). It's also an ideal summer snack you can devour with zero guilt.

Serves 4

  • 4 bananas, peeled
  • 1 lb frozen raspberries

Instructions

  1. Cut the bananas into medium-size small pieces and place them in a freezer bag. Freeze for at least 4 hours.
  2. Remove the bananas from the freezer and let thaw for 5 minutes. 
  3. Combine the bananas with the frozen raspberries in a tall recipient, and puree with a hand blender until smooth. Serve immediately.

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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!