Today, I'm coming to you with an open heart and large-winged, excitement-filled butterflies in my stomach. Equal parts sheer joy, inspired determination, and unguarded vulnerability, all of which are thickly slathered with gratitude.
I've kept this news a secret for so long that it's difficult to find the right words to share it, but I'm going to sprint down the straightforward and simple path: I am writing a cookbook!
That five-word declaration embodies my dreams and aspirations as well as my oh-my-goodness-what-am-I-doing fears. Healthy, workable, and motivating fears, but fears nonetheless. It's been an 8-month journey to get from concept to proposal to signed-on-the-dotted-line book deal, and it feels amazing to finally be sharing the news with you.
I'm absolutely honored to be working with BenBella Books. Many of their publications, including YumUniverse and The China Study, have been a huge inspiration to me. Additionally, they're innovative, supportive, and passionate, and I'm thankful for the creative space they've offered me.
The book, set to be released in January of 2017, will include 100+ plant-based recipes with a focus on whole, straight-from-the-earth ingredients. The vast majority of recipes will be brand new with a tiny sprinkling of favorites from the blog thrown in for good measure. Speaking of favorites, if you have a blog favorite that you'd like to see in bound-paper form, please let me know. I'd really love your input! One recipe that's already made the cut is this one, but to keep things fresh, I've devised a few variations to nestle next to the original recipe. Also, if there are other recipes you'd love to see fashioned into whole foods, plant-based numbers, I'm all ears.
I'm currently in the throes of recipe-testing, which involves taking the 140+ recipe concepts I've drafted specifically for the book and giving them a go in the kitchen. I've been able to chip away at testing on weeknights over the last three months, and every Sunday has been dedicated to book recipes while Saturdays have been reserved for the blog. One thing I articulated at the very start of the process was the importance of maintaining the blog at the same rate I have been, which means three posts per week the majority of the time. This right here — these pixelated white pages — is my home base.
Now onto the decadently-dressed elephant in the room...
This sundae was built on a foundation of gratitude and topped with celebration.
Gratitude =Â banana ice cream.
Celebration = tahini magic shell, sweet cherry compote, sunflower crumble, and cacao nibs.
Grab a spoon and dig in.
📖 Recipe
Hot Tahini Sundae with Banana Ice Cream, Cherry Compote & Sunflower Crumble
Ingredients
Cherry Compote
- 1 cup fresh or frozen sweet cherries
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- ½ teaspoon arrowroot powder
Sunflower Clusters
- 2 tablespoons raw sunflower seeds
- 1 medjool date, pitted
- ½ tablespoon coconut sugar
- ½ teaspoon coconut oil
- â…› teaspoon ground cinnamon
Tahini Magic Shell
- 2 tablespoons tahini
- 1 tablespoon pure maple syrup
- 2 teaspoons coconut oil, melted
Banana Ice Cream
- 4 ripe and speckled bananas, peeled, sliced, and frozen
- 1 teaspoon pure vanilla extract, optional
Additional Toppings
- 2 tablespoons cacao nibs
- Coconut cream, optional
Instructions
Cherry Compote
- In a small saucepan, stir together the cherries, water, and maple syrup over medium heat. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes or until the cherries have broken down into a sauce. With a few minutes left, scoop 1 tablespoon of the cherry liquid into a small bowl, add the arrowroot, and whisk together to combine. Pour the mixture back into the pan and stir until desired thickness is reached. Let cool completely.
Sunflower Crumble
- In a food processor, combine the sunflower seeds, coconut sugar, coconut oil, and cinnamon. Pulse 10 to 15 times and then process for 15 to 30 seconds or until coarsely chopped. Transfer to a small bowl.
Tahini Magic Shell
- In a small bowl, whisk together the tahini, maple syrup, and coconut oil until combined.
Banana Ice Cream
- In a food processor, combine the frozen bananas and vanilla extract. Pulse a few times and then process for 1 to 2 minutes or until smooth and creamy, stopping to scrape down sides as needed.
To Assemble
- Use an ice cream scoop to scoop the banana ice cream into 2 serving bowls. Drizzle the tahini magic shell over the ice cream, spoon the cherry compote on top, and sprinkle with the sunflower clusters and cacao nibs. Serve immediately.
Sara @ The Organic Dietitian says
Congratulations! How exciting! I and definately trying tahini magic shell. Yummy.
Ashley says
Thanks so much, Sara!! The tahini magic shell is one of my new favorite things. It's seriously addictive!
Meghan says
CONGRATULATIONS!!! So exciting and I can't wait for the release! You have such fantastic recipes and I love how approachable they are for novice cooks. Thanks for all your passion and dedication!!!
Ashley says
Thank you for your enthusiasm and support, Meghan! It means so much, and I'm so glad that you're finding the recipes to be approachable. :)
Abby @ The Frosted Vegan says
Ahhh CONGRATS! This is so exciting! I can't wait to see the finished product :)
Ashley says
Thanks so much, Abby!! :)
Rebecca @ Strength and Sunshine says
Congratulations dear! I can't wait! And this sure is an awesome treat to celebrate with ;)
Ashley says
Thanks, Rebecca! I really appreciate your support!
Jenn says
Congratulations on the book deal! How exciting! And OMG Tahini Magic Shell. Be still my heart...that sounds super amazing!!
Ashley says
Haha, I love your excitement about the tahini magic shell, because I have the same feelings about it. It's my latest obsession, and sometimes I swap out the tahini for a bit of sunflower butter. So good. Thanks for the kind words, Jenn!
Natalie @ Feasting on Fruit says
CONGRATULATIONS!!!!! That is humongously awesome news and what better way to celebrate then with a super indulgent sundae!!
Ashley says
Thanks so much, Natalie!!! I really appreciate your support! :)
Nichole Kraft, Paper Weight Editing says
How exciting! Congrats on your cookbook deal! I'm so happy for you! If you ever need an extra recipe tester, I would absolutely love to help. :)
Keep us posted on how the book is progressing. Can't wait to see the finished product!
Ashley says
Thank you, Nichole!! I will absolutely keep you posted on how it's progressing. There have already been a handful of hilarious kitchen disasters, so I'm sure those will make an appearance too.
Kaylee @ Lemons and Basil says
I have no idea how I did it, but I just posted a comment on your granola recipe rather than this one, can we blame it on pregnancy brain?! :) Anyway, so very excited for you and cannot wait to see the cookbook when it's released!! Congratulations!
Ashley says
Haha, that is too funny, Kaylee! I appreciate both comments so much, and we can definitely chalk it up to pregnancy brain! Thank you for always being so kind and supportive; it really means a lot to me. I hope everything is going great for you!
Emma says
That's awesome news Ashley! I'm amazed at how you manage to maintain the blog so consistently whilst working full time (?) and writing a cookbook proposal. Can't wait to see the end result.
And THIS sundae! Incredible.
Ashley says
Thanks so much, Emma! It's definitely not easy to maintain the blog, work full time, and now be writing a cookbook, and I wouldn't exactly describe life as "balanced" right now. However, it's beautiful in its own crazy way, and I feel so much more fulfilled because of the connections I've made through blogging. I'm very lucky to have summers off to dedicate to the blog and book, and I'm not sure I could do it all if I didn't that time. Thank you for your kind words and support, and I hope you have a chance to make the sundae! :)
Breanna says
Congratulations! That is awesome! And this sundae looks amazing!
Ashley says
Thanks so much, Breanna!
Rosanna says
So happy for you Ashley!!.. I was wondering why it was taking so long for a publisher to come and ask you? Your recipes and photographs are amazing.. I wish the release date would be closer though!.. I'm not very patient! Good luck and keep us posted about your journey! About this recipe, wow, just wow!
Ashley says
Your comments always make me smile, Rosanna!! Thank you for the enthusiasm and support. I wish the release date would be sooner too, but then I'd need about 12 more hours in each day! I will absolutely keep you posted as the process moves along, and please reach out with suggestions or ideas for the book if you think of any. I'd love your input!
andrea says
So excited for you Ashley! January 2017 can't come soon enough :)
Ashley says
Thanks, Andrea! I really appreciate it! :)
Karissa @ Vegan A La Mode says
Congratulations Ashley!! I already know your book will be one of my go-tos in the kitchen! Those peanut butter cookies are my absolute favorite so I am glad you are including those! I can't wait to see what other recipes you come up with! This sundae looks like the best celebration meal! I want to try this, especially the tahini shell! Maybe I'll skip the sunflower crumble until my wisdom tooth spots heal up! :)
Ashley says
Thank you so much, Karissa! I'm glad you're on-board with the pb cookies making the cut, and I really hope the book does become one of your go-tos. That's what I'm aiming for! Aaaaand, I second your thoughts on skipping the sunflower crumble until your wisdom tooth spots heal! That would not be an ideal celebratory ice cream experience!
Ana @ Ana's Rocket Ship says
Wow- that is such cool news!!! Even cooler- because it means that we get a delicious sundae recipe! (although a cookbook means that there will be lots of new recipes... which possibly means more sundaes, so...)
Ashley says
Thanks so much, Ana!! I hope you enjoy the sundae! :)
Kristy says
OOoo This is so creative and looks so tasty!
Ashley says
Thanks, Kristy!
lynsey | lynseylovesfood says
Congrats Lady!! Seriously excited to see what you will create... and eat this sundae!! xo
Ashley says
Thank you, Lynsey!! I really appreciate the support, and I hope you enjoy the sundae!! :)
Celeste Jackson says
Congratulations! I am so proud of you! This recipe looks like the perfect celebratory dessert! P.S. would love to see your Antioxidant Bark and at least a few Power Bowls! I am sure there are more favorites...but these just come to mind at the moment. Love, Mom
Ashley says
Thanks, mom!! There will definitely be power bowls, and I might have to put a little spin on the antioxidant bark.
Terri Cole says
Congratulations Ashley! I have no doubt that your book will be fantastic! And that sundae? WOW!
Ashley says
Thank you for the support and encouragement, Terri!! :)
Kaylee says
Congratulations! That is so exciting ! I've been reading your blog (and pinning your recipes) for a long time and I know you're going to do an amazing job.
Mary Lou says
Great news, well deserved, I have a binder with so many of your blog recipes printed out.
Do you need recipe testers???
Your Superseed Pesto is the one that got me hooked and excited to embrace the plant based lifestyle, then your Vegan Chorizo Breakfast Tacos thrilled me and blew me away that cauliflower and sun dried tomatoes could make magic like that. No doubt your book will be a winner full of wonderful ideas.
What a shame the release won't make it in time for Christmas shopping. Maybe there will be pre-orders available to give as gifts...
Ashley says
Thanks so much, Mary Lou! A binder full of my blog recipes?! I'm seriously touched by that, and I'm glad that you're enjoying so many of them. The superseed pesto will make an appearance in the book, and I'll include a variation of it, and the cauliflower chorizo will be used in a totally different way. I'm glad those are two of your favorites, because they're also two of mine! I'm not 100% certain, but I'm guessing that the book will absolutely be available for pre-order by then, so that is definitely a possibility. As for recipe testers, I have a system in place with a group of friends and family members, but I will absolutely reach out if I need to expand it beyond them. Thanks for your support and excitement; it means so much.
cristina says
oh gosh!!! how exciting! you deserve it. as someone with allergies i would just love to see gluten/wheat/barley free recipes, you are so inspiring, get it lady!!
Ashley says
Thanks for your support and input, Cristina! Almost all of the recipes will be gluten-free with just a tiny handful containing better tolerated flours like spelt. One of my favorite recipes so far is a for a gluten-free pizza crust that is far from the usual sandy/gritty/dense gf pizza dough. It's going to be a challenge to hold onto it for so long as I'm so tempted to share it! :)
June @ How to Philosophize with Cake says
Wow that is so exciting! I'm sure your cookbook will be *the bomb*, if your recipes here are any indication :)
On another note, thank you for pointing out "The China Study" book--I'd never heard of it, but it sounds AWESOME and I will have to read it ASAP. Yay for plants! :D
Ashley says
Thank you, June!! Your support means a lot, and I hope meet/exceed your expectations! :)
Also, I hope you have the chance to read The China Study. It's referenced quite a bit in the documentary Forks Over Knives, and it's incredibly thought-provoking. And I agree: yay for plants!