Tropical "Soft Serve"

Now, I'm not sure if you'd consider this a vegan "ice cream", a sorbet, or just frozen, pureed fruit, but all I know is that it is delicious. It's a great alternative to traditional ice cream, as it is sweet, a little creamy, and so yummy! It is great as is, served in a bowl, or you could put it into popsicle moulds and make sweet treats for those hot summer days. There is no sugar added, so it is especially great for kids as a treat. You can pretty much use any combination of fruits that you like, but banana is the best "base". I just happened to have some mango and pineapple in the fridge that needed to be used, and I had a can of coconut milk in the fridge waiting for an occasion such as this.

In Advance:

Chop 2 bananas into pieces and place in freezer. Also cut up your pineapple and mango into bite size chunks and freeze. You want to try and keep the pieces loose, as opposed to all stuck together in one lump. Also, you will need to put a can of full fat coconut milk in the fridge (the fat hardens and works better when refrigerated).


You will need:

2 frozen, chopped bananas
3/4 cup frozen mango chunks
3/4 cup frozen pineapple chunks (using fresh pineapple, as opposed to canned, gives the best flavor)
4 Tablespoons coconut milk/fat (it'll be the consistency of margarine )
1-2 Tablespoons Silk creamer (plain version)
1/2 teaspoon vanilla extract


Place all ingredients into a food processor (or even better, a VitaMix or similar), and pulse until the fruit chunks have somewhat broken down. Blend on high until you have a smooth, creamy texture. If the mixture seems to thick, you can always add a little more Silk. Spoon into bowls and serve immediately. Makes approximately 4 servings.

Pictures/Recipes of Valentine's Day Dinner

As promised I am posting a couple pictures of our dinner from last night. The real star of the show was the Coconut Key Lime Pie from the little house of veggies blog! It was so good! It was also pretty simple to make, made of mostly nutritious ingredients, and all raw, so no baking involved!  You would never guess that the main ingredient in the pie is avocado! The recipe may seem a bit odd to you at first, but believe me, it is soooo worth trying! I made some extra coconut whip to add on top of the pie when it was served. Delish! The recipe called for a 9" spring form pan, but I only had an 8" and a 9 3/4", so I used the 9 3/4". Next time I think I will use the 8" pan, and the pie was a little flatter than the original picture I saw.

The main course of our meal was Chana Masala with veggies, chickpeas and brown jasmine rice. Yes, you read right.... brown jasmine rice! I was so excited to see this at the grocery store, as I LOVE jasmine rice, but usually don't eat it because I have only seen the white variety in the store. I am in heaven now! It was sooooo good!:) I love making chana masala because it is so tasty, and when you add chickpeas and veggies like broccoli to it, it is really healthy too. Hudson even loved it! I just added half the spice/salt at the beginning and then added the rest after I took a portion out for Hudson.
If you'd like to try the chana masala yourself, here is the recipe.
You will need:
1 cup rice (dry measurement)
2 tablespoons vegetable oil
1 medium onion, finely chopped
1-2 cloves of garlic, minced
1/2 tsp salt
3 tablespoons tomato paste (plain)
1-2 tablespoons curry powder (unsalted), depending on how strong you like it
4 tablespoons soymilk/soy cream/rice milk, your choice
1 tablespoons vegan margarine
1 red pepper, finely chopped
1.5 cups chickpeas (cooked or canned. But beware of the salt content if you used canned)
1.5 cups broccoli, cut into bite sized pieces
1.5 cups cauliflower, cut into bit sized pieces
fresh ground pepper to taste

First, put the rice on to cook (follow the package instructions). You will want about 2 cups cooked, so use 1 cup dry of regular rice, or 2 cups if you are using brown minute rice. Next, put the broccoli and cauliflower to steam as you prepare the rest of the dish. As the veggies are steaming, add the vegetable oil to a large frying pan (wok size), and cook the onion on medium heat so that they soften, but don't brown. After about 2 -3 minutes, add the garlic. Let cook for another minute. Now add in the soymilk, margarine, curry power, tomato paste and salt. Stir together to form a sauce type mixture. Once everything is mixed well, add in the chickpeas and red pepper. Let simmer on low/medium heat for about 3 minutes, until the red pepper softens slightly, and the chickpeas are heated through. Add in the steamed veggies, and toss together. Your rice should be cooked about the same time that it takes to make the dish. Serve the chana masala mixture over rice, and voila! Enjoy!