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Posts Tagged ‘vegan’

This is my first new recipe for dairy free ice cream this spring, but it probably won’t be my last.  I tried to make a strawberry flavor last year, but the coconut milk seemed to overpower the strawberry.  This recipe seems to be much more strawberry-er (not a word, I know) than the last one.  I think the addition of the strawberry preserves really help.

I found this recipe by doing a Google search and it is from chiliving.com.

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2 cans coconut milk

2-3 cups strawberries (I used frozen and just let them thaw before using.)

1/2 cup honey

1/4 cup strawberry fruit spread (unsweetened)

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Put all of the ingredients in a blender and process until smooth.  Pour most of the mixture into the bowl of an ice cream maker and process according to the directions of the ice cream maker.  I had about a cup of the mixture left over.

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Since dairy free ice creams freeze to an extremely hard texture, it can be difficult to scoop out of the container.  I decided to try a trick I saw on Pinterest of scooping the ice cream into cupcake liners and freezing them that way.  It worked!  Now I have several scoops of ice cream in the freezer ready to eat at a moment’s notice.  Love it!

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Chunky Vegetable Soup

When I was little, you could not have paid me enough to eat a bunch of vegetables.  It is amazing what a little age will do for you.  Now, I actually crave a good hot vegetable soup and am always on the lookout for a new one to try.  I found this recipe on Pinterest and used it as my starting point.  The only reason I changed a few things was because I didn’t have the ingredients on hand, so I improvised and it turned out really good if I do say so myself.  I ended up making it twice in the same week that I tried it because I wanted to share it with both sides of our families.  Everyone seemed to really like it so it will definitely go in my cold weather rotation.

1 tbsp olive oil

1 onion, chopped

1/4 tsp. minced garlic

2 stalks of celery, chopped

3 carrots, chopped

1 Bay leaf

Kosher salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz)

1 1/2 litres vegetable broth

1 cup of pasta (your choice)

In a large saucepan over medium heat, add the oil, onion, carrots, celery, minced garlic, salt, and pepper.  Cook just until the vegetables are soft.  Add the tomatoes, broth and bay leaf. Simmer for 15 minutes then add the pasta.  Cook for another 8-10 minutes and enjoy!  This is great with cornbread, by the way.  Serves 4 to 6.

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Up until now, you would not have found many, if any, ice cream recipes on this little blog o’ mine.  Why?  Well, I am extremely lactose-intolerant.  So bad that one little bite of regular ice cream will send my stomach into fits for hours, and that is so NOT FUN!  I can take the medicine that helps, and it does just that, helps, but it does not go away completely. 

All of that is about to change.  You may see a dozen ice cream or frozen treat recipes on here all in a row because of a birthday gift that I received.  My in-laws (God bless ‘em, they are wonderful!) gave me a tabletop ice cream maker along with a recipe book titled “lick it!”, which is full of vegan ice cream recipes.  Now, I am not a vegan, and probably will never be a vegan, but one thing that vegans and I share is a need for food without dairy in them.  This book rocks!

The ice cream maker is a Cuisinart model ICE-21 and it is awesome!  Check it out here for all of the info.  It makes 1.5 gallons at a time in about 20 minutes.  At that point the ice cream is like soft serve which is the way I like it.  If you want it firmer, just put the deliciousness into a freezer-safe lidded container and let it harden for a couple of hours.  That is if you can wait that long!!

So far I have made the chocolate rocky road, vanilla, and orange sherbet recipes from the “lick it!” book, and they are great!  I couldn’t tell that they weren’t the real thing.

If you are lactose-intolerant or vegan or just want to try something a little different, get yourself an ice cream maker and this book.   A little word to the wise, you might want to invest in coconut milk and soymilk stocks.  Just wait, you will understand!

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