Hi!
Hope everyone is doing well! It’s getting colder and colder here in Kansas City and we even woke up to a nice dusting of snow. My parents were in town this weekend and we had fun running around on Monday doing some shopping. We ended up eating dinner Lulu’s and after a weekend full of running around, neither Erik or I felt like cooking tonight so guess what we had? More Lulu’s, ha. Yes, two nights in a row.
This time it was takeout though, so that’s different enough, right?
Anyways, we both got the drunken noodles, vegan style (basically, without egg):
I put my food on a plate, spent a little take taking photos and still finished my whole plate well before Erik finished his.
He was impressed. Or something like that.
Ha, either way … yum!
Next up … I realize pumpkin season is coming to an end and sugar cookie season is beginning, but I couldn’t help one last commemoration of pumpkins! It looks a little something like this …
Pumpkin Cashew Ice Cream
Ingredients:
- 1 cup plain cashews
- 1 cup water
- 1/3 cup plain canned pumpkin
- 1/2 cup agave nectar
- 2 tablespoons melted coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions:
- Blend together cashews and water until smooth.
- Add remaining ingredients, and once again blend until smooth. The mixture should be blended enough that it’s slightly creamy
- Place in ice cream maker until thickened. My ice cream maker usually takes around 30 minutes.
Note: If you don’t have an ice cream maker, you can place the blended mixture into the freezer, stirring often, and it should produce pretty good results. It may be a tad icy depending on how often you stir it but the taste should still be delicious.
It would taste especially delicious with these delicious vegan brownies!
Yes, it’s cold outside.
But who doesn’t like ice cream all year round?
Exactly.
The end.
What have you been baking or cooking lately??
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