What is the definitive guide to Natasha Najjar's vegan persimmon recipes?

Sure, I can share two of Natasha Najjar's vegan persimmon recipes with you.

Vegan Persimmon Eggnog Ingredients:

• 2 persimmons roasted in coconut oil for 60 min at 350 F
• 1/2 Cup coconut milk
• 1/2 Cup soy milk
• Pinch fresh vanilla
• 1 Tbsp maple syrup
• 1 Tsp cinnamon
• Optional: Dash of turmeric and black pepper

Steps:

1. Peel the persimmons, then bake with a little coconut oil for 60 minutes at 350 degrees Fahrenheit.
2. Add the persimmons and all of the other ingredients into a blender and blend until smooth.
3. Pour into cups and enjoy!

Vegan Persimmon Ice Cream Ingredients:

• 4 persimmons roasted in coconut oil for 60 min at 350 F
• 2 cans coconut milk
• Dash fresh vanilla
• 1/4 C maple syrup
• 1/2 tsp salt

Steps:

1. Peel 4 persimmons, then bake with a little coconut oil for 60 minutes at 350 degrees Fahrenheit.
2. Add the persimmons and all of the other ingredients into a blender and blend until smooth.
3. Pour into ice cream maker while following the directions of the maker or into a pan and freeze. If using the pan method, cover the pan and freeze for 6 or more hours. Remove from the freezer to mix the ice cream at least 4 times.

Enjoy these delicious vegan persimmon recipes! Would you like to know more about any other recipes?