Yield: Servings
Ingredients:
1/2 lb Bulk Pork Sausage
2 tb Chopped Onion
1/2 c Tomato Sauce
2 tb Canned Chili Peppers Chopped
1 1/2 ts Unbleached Flour
1 ts Chili Powder (Or To Taste)
1 x Dash Of Garlic Powder
3 c Torn Lettuce
1 ea Lge. Carrot Shredded
1/2 c Cherry Tomatoes Halved
1/4 c Monterey Jack Cheese Shreds
1/4 c Coarsely Crushed Taco Chips
Instructions:
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook uncovered on 100% of power 4 minutes or till meat is no longer pink stirring once. Drain off fat. Stir in tomato sauce canned green chili peppers flour chili powder and garlic powder. Micro-cook covered on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile in a salad bowl toss together lettuce carrot and tomatoes. Top with sausage mixture shredded cheese and taco chips.
Yield: 10 Servings
Ingredients:
* 3 pk Fat-Free Cream Cheese -- Softened
* 3/4 c Sugar
* 1 ts Vanilla extract
* 3 Eggs
* 3/4 c Cranberries -- chopped
* 1/2 ts Grated orange peel
* 1/3 c Graham cracker crumbs
Instructions:
MIX cream cheese sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Stir in *1/2 cup* of the cranberries and peel. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. POUR cream cheese mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cranberries. BAKE at 325F for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 10 servings. Per Slice: Calories 180 Fat 2.5g Prep: 10min | bake 45min | chill 3 to 24hrs PANTRY: 8 oz pkg PHILADELPHIA BRAND FREE Fat Free Cream Cheese Recipe By : Kraft Creative Kitchens Week #12 (1996 net-news).
For me the real fun of home-based ice cream comes from 2 different things:
1) the massive variety of tastes, textures and colors you can enjoy from homemade ice cream
2) the context in which you eat it - where, with whom, how it's presented, etc. It can be formal, it can be fun, it can be just for you or for the kids or for a whole group of people.
Think of the sheer, simple extravagance on a warm afternoon of an ice cream cone topped with a scoop of homemade vanilla ice cream dipped in a colorful, tasty sauce - what a dream of a treat!
Conversely, you might decide to try a new and unusual ice cream recipe for dinner guests - with all the nervousness and excitement that goes with it whilst waiting for their verdict!
These are two vastly different contexts (and of course there's lots more) but all come from the same source - a love of ice cream, one the most brilliantly flexible foods ever!"
Yield: 4 Servings
Ingredients:
* 2 c Double cream
* 1 c Full fat milk
* 1 c Castor sugar
* 1/2 c Baileys
Instructions:
Pinch salt Whisk all of this stuff together until all the sugar has been dissolved. Then freeze as you would normally freeze ice cream either in an ice cream maker or in a tub in the freezer whisking every half hour or so. Because of the alcohol content of this ice cream it will usually take around 12 hours to become hard. It does freeze hard so taking it out the freezer 10 minutes before serving is advised. It does melt quickly so you have to eat it fast. Don't put any more Baileys into the mix. 1/2 a cup may not seem much but the flavour comes through very strongly. I prefer this with a little Baileys poured over it. Make it and enjoy it. That is an order! This ice cream recipe has two awesome results. The first, obviously, is the ice cream. The second is that you have to make carrot cake, and you won't use it all, so you'll also have carrot cake! You can eat carrot cake topped with carrot cakeice cream! It's carrot cake insanity!
I used the carrot cupcake recipe from Vegan Cupcakes Take Over the World, but you can use any carrot cake you want. But seriously, y'all, the recipe in VCTOTW is freaking fantastic - absolutely the best carrot cake I've ever had. I also use the vegan cream cheese frosting recipe in the book, but I decrease the margarine and increase the cream cheese for a little more zing. Please note that the carrot cake chunks in the ice cream are unfrosted - wait to frost the remaining cake/cupcakes until after you've taken out the cake you need for the ice cream.
2 c. soy creamer (or other non-dairy milk)
1/2 c. soy milk (or other non-dairy milk)
1 8-ounce container vegan cream cheese 3/4 c. brown sugar
1/2 t. cinnamon
1/4 t. powdered ginger
pinch allspice (optional)
pinch nutmeg (optional)
2 T. arrowroot
1 t. vanilla
2 c. crumbled carrot cake chunks
Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart thecream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesomeice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.
Freeze ice cream mixture according to your ice cream maker's instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake. Fear not, dear readers! My recent absence from blogging is not because of my very bad veganness or because I'm bored with ice cream. Unfortunately, I've been ill for a few months now, and haven't had the time or the energy to make up any new recipes. (And, no, before you ask, I am not ill because I am vegan. I've seen four internists, six specialists, two naturopaths, two acupuncturists, and one shaman. No one has suggested that my diet has any relation to my ongoing illness.)
Anyway. Since I'm not up to making my own ice cream, my poor husband has had to start buying his ice cream at the grocery store. However, this led to a wonderful discovery! I heard about Larry and Luna's Coconut Bliss from a reader quite some time ago, but I didn't purchase any until recently. My husband found it at our local co-op, and it was on sale. Normally this runs about five or six dollars a pint--yikes! Since it was on sale, though, he picked some up for us to review. Our sample: Cherry Amaretto.
The verdict: I love that I can recognize all the ingredients on the label: organic coconut milk, organic agave syrup, organic cherries, organic vanilla extract, organic almond extract. Cool. (They're also gluten-free, which is great for those with allergies.) Also, the texture was quite creamy, though it does freeze pretty hard. The label says to let it sit at room temperature for five to ten minutes before serving. I'm too impatient and would just microwave it for a few seconds to soften it up. And, most importantly, it was yummy. I think my husband polished off the entire pint in about four days.
Unfortunately, this brand isn't available nationwide yet. Their website says you can check stores in Washington, Oregon, Northern California, Hawaii, Alaska, Montana, and Idaho. If your local Whole Foods or other health/natural food store doesn't carry it, you can always request that they try carrying it!. |
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