Peppermint Bark
15-Minute Ice Cream Pie (Coconut & Mango)
Marinating Seitan Kabobs
Smoky Yogurt Dipping Sauce
Seitan Kabobs with Smoky Yogurt Dipping Sauce
Baked Agave Tofu
Balsamic-Baked Beans
Latkes
Tostones
PUMPKIN SPICE BABY BUNDTS
COCO-MANDA MUFFINS
BERRY TART (with Clementine Oranges)
PEPPERY PARTY CRACKERS 
SANDWICH MOUSSE
CRAN-APPLE OATMEAL
ROASTED ROOT VEGETABLE
REAL HOT CHOCOLATE
CARAMEL SAUCE
Summer's in full swing, and we've found a delicious way to keep cool! It's simple, nutritious, and you don't even need an ice-cream maker.
Cherry Orange Sorbet
2 c fresh/frozen cherries
2 c orange juice
2 tbsp fresh lemon juice
Put everything into a food processor and puree.
Transfer to a pitcher, and pour the mixture into 2 ice-cube trays and freeze it until firm.
When you're ready to serve the sorbet, transfer the fruit cubes to a food processor. Pulse them, in short bursts, to make smooth sorbet.
Serve & eat immediately.
Here are the ingredients for another batch of sorbet.
Creamy Peach Sorbet
1 c coconut milk
1 large banana
3 peaches (I used some I canned last year)
This yielded a creamy, tropical flavor that my family loved.
Next time you make a smoothie, pour some of it into ice-cube trays to blend later into a frozen treat. The possibilities are endless, and I have a baggie in the freezer loaded with various frozen fruit ice cubes ready to be made into sorbet.
And because it's vegan, you'll also be cooling the planet. Does it surprise you that dairy cows are responsible for 25% of Idaho's carbon footprint? Dairy production produces loads of methane gas, which is 20 times more effective as CO2 at trapping heat in the atmosphere. Read this article to learn more about the vegan/global warming connection.
Hey, this dish is so chill that you might need toe socks to warm up your flip flops!
What You Will Need:
2 tbsp. Sugar
1/2 tbsp. Vanilla
1 pint-sized plastic zip bag
1 cup Vanilla Silk (my modification)
6 tbsp. Rock Salt
1 gallon-sized plastic zip bag
mulit-colored Sprinkles
How To Concoct It:
1. Fill the gallon-sized plastic bag half full with ice. Add rock salt and seal.
2. Pour sugar, soy milk, and vanilla into the pint-sized zip bag and seal.
3. Place the pint-sized zip bag into the gallon-sized zip bag and seal.
4. Shake the bag for 5-7 minutes. (Cuidado: Use hot mits, cuz your hands will get cold!)
5. Use scissors to snip a corner from the ice cream bag to squeeze onto the cone -- soft serve style.
Concoction Tips & Ideas:
* Make peppermint ice cream by adding 1/2 tsp. peppermint extract or 3 tbsp. of crushed peppermint stick.
* Try topping your ice cream with sprinkles like we did. Or go for nuts or fresh fruit.
For Olivia, this was the best kid treat we've made -- it even topped Magic Monkey Bananas! You can see that she's at the end of her cone here, and she wanted more.
I've made the shake & make ice cream before with my classrooms, and it's a great edible science experiment kids love. But this is the first time I've attempted it with soy milk, and I think it was better because of the vanilla flavoring in the Silk.
I included this photo because I thought you might like to see how this "tale" ends....
Sometimes food is so delicious that you need two spoons to keep a steady rotation of intake. For Abi, this was one of those times.
GAIA'S BREAKFAST ICE CREAM
1 Banana
1 C. Frozen Blueberries
1 C. Frozen Strawberries
1 Tsp. Vanilla
Olivia cracks me up! After the first lick, she says, "Mommy is that cold?" and I say, "Yes, it's breakfast ice cream." Replys with, "I'll need the sunglasses."
I agree with Liv --- this is the cold, creamy, fruity taste that we enjoy in ice cream on a sunglasses wearing sunny day -- except this is waay better than real ice-cream because:
1. it's freshly made each serving
2. it's healthy: packed with antioxidents, vitamins & minerals
3. it's cruelty-free because it's vegan
4. there are only four ingredients: and, you know where they came from
Plus, with this ice cream, it's so delicious that you kinda feel like you're getting away with something, especially eating it for breakfast. My reluctant fruit eater really digs into this entirely fruit dish!! It's simply brilliant!
Thank you to Gaia of Live It Up Vegan! for this recipe and the inspiration to make it.
