Vegan Orange Ice Cream and Pumpkin
and Vegan Cheese Fingers

Ingredients:

Vegan Orange Ice Cream

• 3 medium oranges
• 1 ½ individual size container of vegan yogurt, plain or vanilla

Pumpkin & Vegan Cheese Fingers

• ½ kilogram fresh pumpkin
• 200 grams vegan cheese
• Olive oil or any cooking oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon brown sugar
• 1 tablespoon mushroom seasoning
• Bread crumbs

Sides & Sauces & Garnishes

• Mustard
• Ketchup
• Chili sauce
• Vegan butter
• Bread
• Eggplant
• Cucumber
• Red bell pepper
• Melon

Directions:
Vegan Orange Ice Cream

1. Cut the top of each orange and put the top aside.
2. Carefully empty out the inside of each orange into a bowl while leaving the outer orange skin intact.
3. Trim the bottom of each orange skin to give it a flatten bottom to sit on.
4. Pour the orange into a blender with the yogurt and blend until smooth.
5. Pour the smoothed orange yogurt into each of the orange skin.
6. Then put the cut-off top back over the orange like a cap.
7. Put them into the freezer for several hours, until the liquid becomes solid like ice cream.

Pumpkin & Vegan Cheese Fingers

1. Shell the skin off the pumpkin.
2. Remove the cheese from the bag.
3. Grate the cheese and the pumpkin into the same bowl.
4. Use a fork or spoon to clean the grated cheese or pumpkin off the grater.
5. Mix the cheese and pumpkin thoroughly.
6. Add a teaspoon of salt and a teaspoon of black pepper and mix. The cheese is normally salty so go easy on the salt.
7. Add a tablespoon of mushroom seasoning to enhance the flavor.
8. Add a teaspoon of brown sugar.
9. Mix it well.
10. Heat up some oil in a pan.
11. Press a spoonful pumpkin mix into a ball about the size of your thumb, and coat with bread crumbs. If the pumpkin is too wet then coat with wheat flour before coating with bread crumbs.
12. Deep fry in the heated oil, over medium heat.

Serve
Put the fried cheese fingers on a plate displayed with various fruits and vegetables of different colors; such as melon, cucumber, red bell pepper, and eggplant. Serve with orange ice cream on the side.