seasonal plant-based recipes
I recently discovered the holy trinity of fruit combinations while making this crumble: rhubarb, strawberries, and dewberries! I can’t even describe the lovely flavor they create together. So, that means you should go make this crumble like right NOW! You can find the recipe over on Vegan Housewives today.
It’s been raining here every day this week and I’m one of the few people that really loves and embraces this type of weather. I overhead someone complaining the other day about it not being sunny. I wonder if that same person will be complaining when it’s 100 degrees in a few short weeks. I’ve been especially grateful for the rain this week because it’s been keeping the temperatures down and making a broken air conditioner in my apartment a little more bearable. Good thing I also had this tasty ice cream to help cool me down as well.
I guess technically it’s not ice cream since it’s made from coconut milk. I think the proper term is “non dairy frozen dessert”. But, that sounds ridiculous, so I’m just going to go with ice cream if that’s okay with you. I’ve been a little underwhelmed with the vegan ice cream options available to me locally so I decided to just bite the bullet and make some this past weekend. The resulting ice cream was an homage to a certain Texas company’s pecan pralines and cream. But, it’s healthier, made from whole food ingredients, and a lot tastier.
The ice cream does take a bit of planning ahead due to the chilling/freezing time, so keep that in mind if you want to make it. I ended up tossing the toasted pecans with a bit of vegan butter to give them a little more depth and flavor, but it’s definitely up to you. You can actually omit the caramel, replace the vodka with a GF-friendly bourbon, and you’ve got yourself a buttered pecan ice cream. But, I highly recommend giving this version a go first. Enjoy your weekend friends 🙂
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