Fresh Strawberry Ice Cream with Hot Fudge Sauce

Oh.  My.  Goodness.

Blend:

1 cup vegan milk (soy, almond...)

1/2 cup soy cream

1/2 cup powdered sugar (confectioner's sugar)

1/2 tsp vanilla
pinch of salt

Stir in chopped, fresh strawberries.

Freeze, eat, melt faster than your ice cream.


Mix equal amounts of agave and cacao powder until it forms into a sauce.  Microwave, 5 seconds at a time, stirring between, until warm and thick and dark.  Drizzle.  Delight.  

Caprese Rice Salad

I took my fav Italian salad and made it into a meal by adding rice.  Very good!

Toss:
2 cups cooked rice
1 cup cherry tomatoes, halved
1 tbsp minced shallot
Balsamic vinaigrette, S & P to taste

Chocolate Covered Cherries

Such a great treat right now while fresh cherries are in season.  Just dip them in melted vegan chocolate for a little bit of Heaven on Earth.

Pumpkin Molasses Muffins

I was craving pumpkin pie and cake this afternoon.  Hey, why not a healthy mix of the two?  So warm and spicy!

Preheat oven to 185 C (350 F).  Spray muffin tins with Pam.


Gently mix just until blended:
1 15 oz can pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup natural applesauce
1/2 cup veggie oil
1/2 cup molasses
1 cup water
3 cups whole wheat flour
1 tbsp baking powder
1/2 cup firmly packed brown sugar


Use an ice cream scoop to fill muffin tins 3/4 full.  Bake until deep golden brown and a knife inserted into one of the center muffins comes out clean.


Makes 2 dozen.  They freeze well!

Easy Bruschetta

This is super easy and good!  Great for a crunchy snack or appetizer.

Top ready made bruschetta toasts with your favorite vegan pasta sauce.  Enjoy!

Candied Ginger

Ah, candied ginger.  Hot and sweet and everything good.  Perfect beside veggie sushi, or minced up on top of fresh fruit.  What a great way to use up extra ginger!

Peal and thinly slice 1/4 cup ginger into little round chips.  Place in a small sauce pan with 1 cup water.  Bring up to a boil on high heat, then lower to a simmer.  Let cook for 30 minutes uncovered.  Stir in 1/3 cup sugar.  Let simmer uncovered for 25 minutes.


In the meantime, place a sheet of aluminum foil on a baking sheet.  Top with a cooling rack.  Spray rack with Pam.


Pour ginger, sugar syrup and all, out onto cooling rack, letting extra syrup to drop through to foil.  Carefully spread out ginger.  (It is HOT!)  Let cool for half an hour.  Place ginger in an airtight container.  Gather extra sugar crystals to top fruit or vegan ice cream.

Fried Rice

A very yummy, satisfying lunch!

Cook some rice according to package directions.


Meantime, chop up your favorite veggies.  Today, I used carrots, green peas, red onions, garlic, and ginger.  Saute with vegetable oil on high heat until crisp tender.  Add cooked rice, a drizzle of sesame oil, and some soy sauce to taste, and saute a minute or two more.