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Tonight I just couldn’t “shake” my craving for something sweet- in particular, chocolate ice cream.
Problem:
No ice cream in the house.
Solution:
My Vitamix blender and some healthy ingredients that I always have on hand.
INGREDIENTS
3 frozen 1/2 bananas
1 pitted date
2 T cocoa powder
1 C non-dairy milk (use 3/4 C for a thicker shake)
1/2 t vanilla extract
Blend ingredients well in a high powered blender. An ordinary blender won’t do! Freeze for 10 minutes in a tall glass before serving. Makes a single serving.
This is waaay better than what you get at McDonalds!! But for some reason, I had a memory of the old chocolate shakes I used to drink there…a very, very long time ago.
Click here to see the disgusting ingredients in a McDonalds McCafé Chocolate Shake.
No…I’m not a deprived vegan at all!
(NSNG = No Sugar No Grains)
Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal. Feel free to use whatever veggies you like in the same general quantities. For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins. This is “mild” on the spicy scale.
INGREDIENTS
1 T coconut oil
1/2 t fenugreek seeds
1/2 small onion, sliced
several cloves garlic, minced
8 oz organic soybean tempeh, chopped
1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped
1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend
8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)
2 T full fat unsweetened coconut milk
Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut
ASSEMBLY
- Use a large high-sided saute pan that has a lid.
- Heat the coconut oil and fenugreek seeds on medium heat.
- Add the garlic, onion, and tempeh and stir.
- Add the rest of the veggies with the spices and stir.
- Add the wet ingredients, except the coconut milk, and stir.
- Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
- Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
- Turn off the burner and let rest for 5 minutes before serving.
- Top with the nuts, seeds, raisins and/or shredded coconut.
(NSNG = No Sugar No Grains)
Freeheel Vegan 