Showing posts with label dairy. Show all posts
Showing posts with label dairy. Show all posts
Saturday, May 10, 2014
Peanut Butter Ice Cream Vegan and Dairy Free
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| The richest, creamiest vegan ice cream I've ever made. |
It is hot and steamy here in New England. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).
Who am I to argue?
It is indeed fabulous.
The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu- as well as something vegan, which by default, is dairy-free. A sigh-of-relief option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream and cheese. And because they pre-prepare so many items on the menu, it is often impossible to find a dairy-free choice.) One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream.
It. Is. Simply. Divine.
So I decided to try my hand at re-creating it.
Thursday, January 23, 2014
DAIRY FREE COLESLAW
There are a zillion coleslaw recipes on-line; there are creamy ones; there are spicy ones; there are slaws made with broccoli; I even saw one with Gorgonzola cheese the other day!! Personally, I have been looking for a basic, no frills, "please everyone" coleslaw recipe to make for large family gatherings.
In my search, I found this quick and easy "recipe gem" over at MGCC, and truly IS a keeper. Not only is it delicious, but there is no dairy in it and it lasts in the fridge for up to a week; as a matter of fact, it just keeps getting tastier and it goes well with everything!!
Thank you for sharing the recipe, Charlotte!!!
3 cups shredded cabbage
1/4 cup diced onion
1/4 cup diced green pepper
1 carrot shredded
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper (my variation)
1/2 teaspoon celery seed (my variation)
How small you chop the veggies is a matter of personal preference. We prefer pieces about twice the size of a grain of rice and my food processor (using the steel blade) makes short work of this step.
In a small saucepan, mix the sugar, vinegar, oil, salt, pepper and celery seed and bring to a boil, stirring just until sugar has dissolved then remove from the heat.
Pour the hot dressing over the vegetables and mix well. Let this cool a little before covering it and putting it in the fridge to chill until ready to serve.
NOTE: Toss salad again, just before serving to distribute the dressing.
NOTE: This recipe make four generous side servings (adult size). When I make it for a crowd, I quadruple the recipe.
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In my search, I found this quick and easy "recipe gem" over at MGCC, and truly IS a keeper. Not only is it delicious, but there is no dairy in it and it lasts in the fridge for up to a week; as a matter of fact, it just keeps getting tastier and it goes well with everything!!
1/4 cup diced onion
1/4 cup diced green pepper
1 carrot shredded
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper (my variation)
1/2 teaspoon celery seed (my variation)
How small you chop the veggies is a matter of personal preference. We prefer pieces about twice the size of a grain of rice and my food processor (using the steel blade) makes short work of this step.
In a small saucepan, mix the sugar, vinegar, oil, salt, pepper and celery seed and bring to a boil, stirring just until sugar has dissolved then remove from the heat.
Pour the hot dressing over the vegetables and mix well. Let this cool a little before covering it and putting it in the fridge to chill until ready to serve.
NOTE: Toss salad again, just before serving to distribute the dressing.
NOTE: This recipe make four generous side servings (adult size). When I make it for a crowd, I quadruple the recipe.
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