technical difficulties
Greetings everyone.
We had technical difficulties getting our photos and movies up on the blog from the State Fair.
If there is anyone who knows how to do this, please let us know.
There is a lot of news about the economy these days. And the presidential elections are picking up. Comrade Castro and I are in the kitchen getting ready for the fall.
I cam across an interesting set of recipes for my vegan brothers and sisters. Vegan Ice Cream.
I got this recipe from another website.
Check it out.
Ingredients
* For marshmallow chocolate ice cream:
o Marshmallow fluff (Brand name)
o 28 g (1 oz) Dark, sugar-free chocolate.
o 1 tbsp Butter substitute, such as vegetable oil or soy margarine
o dash of Salt
o Vanilla extract
o toppings (optional)
* For rice and soy milk vanilla ice cream:
o 250g (1 cup) rice
o 500ml (2 cups and 1 oz) soy milk
o 1 cinnamon stick
o 1/2 lemon peel
o 8 tablespoon sugar
o 1 tablespoon vanilla
o 100ml (3.5 oz) soy cream for cooking
o chocolate syrup
o 8 raspberries
o 8 chocolate wafers (no eggs or milk)
o Serves 4
[edit] Steps
Marshmallow Chocolate Ice Cream
1. Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl. Remove from microwave and stir until melted as fully as possible. Place in microwave for 30 seconds more, and repeat this procedure until both are fully melted. Stir until combined.
2. Add a dash of salt, and a splash of vanilla extract to taste.
3. Put a scoop of marshmallow fluff into the bowl and stir it in in thoroughly. Continue to add scoops and stir them in until the mixture is the desired texture of your ice cream.
4. Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5. Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in freezer for another 20 minutes.
6. Eat and enjoy!
Rice and Soy Milk Vanilla Ice Cream
1. Cook the rice in boiling water for 5 minutes.
2. Drain the rice.
3. Mix it with the soy milk, vanilla, sugar, cinnamon and lemon peel.
4. Bring mixture to a boil.
5. Lower heat to medium and cook for 15 minutes, stirring constantly.
6. Add the soy cream and cook for another 5 minutes.
7. Remove from heat.
8. Take out the lemon peel and cinnamon.
9. Put the mixture in a blender until smooth and thick.
10. Pour the mixture in ice cream molds or cups and let freeze for at least 2 hours.
11. Serve with chocolate syrup, raspberries and chocolate wafers.
go to the website for more info.
cooking in a storm,
mero
We had technical difficulties getting our photos and movies up on the blog from the State Fair.
If there is anyone who knows how to do this, please let us know.
There is a lot of news about the economy these days. And the presidential elections are picking up. Comrade Castro and I are in the kitchen getting ready for the fall.
I cam across an interesting set of recipes for my vegan brothers and sisters. Vegan Ice Cream.
I got this recipe from another website.
Check it out.
Ingredients
* For marshmallow chocolate ice cream:
o Marshmallow fluff (Brand name)
o 28 g (1 oz) Dark, sugar-free chocolate.
o 1 tbsp Butter substitute, such as vegetable oil or soy margarine
o dash of Salt
o Vanilla extract
o toppings (optional)
* For rice and soy milk vanilla ice cream:
o 250g (1 cup) rice
o 500ml (2 cups and 1 oz) soy milk
o 1 cinnamon stick
o 1/2 lemon peel
o 8 tablespoon sugar
o 1 tablespoon vanilla
o 100ml (3.5 oz) soy cream for cooking
o chocolate syrup
o 8 raspberries
o 8 chocolate wafers (no eggs or milk)
o Serves 4
[edit] Steps
Marshmallow Chocolate Ice Cream
1. Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl. Remove from microwave and stir until melted as fully as possible. Place in microwave for 30 seconds more, and repeat this procedure until both are fully melted. Stir until combined.
2. Add a dash of salt, and a splash of vanilla extract to taste.
3. Put a scoop of marshmallow fluff into the bowl and stir it in in thoroughly. Continue to add scoops and stir them in until the mixture is the desired texture of your ice cream.
4. Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5. Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in freezer for another 20 minutes.
6. Eat and enjoy!
Rice and Soy Milk Vanilla Ice Cream
1. Cook the rice in boiling water for 5 minutes.
2. Drain the rice.
3. Mix it with the soy milk, vanilla, sugar, cinnamon and lemon peel.
4. Bring mixture to a boil.
5. Lower heat to medium and cook for 15 minutes, stirring constantly.
6. Add the soy cream and cook for another 5 minutes.
7. Remove from heat.
8. Take out the lemon peel and cinnamon.
9. Put the mixture in a blender until smooth and thick.
10. Pour the mixture in ice cream molds or cups and let freeze for at least 2 hours.
11. Serve with chocolate syrup, raspberries and chocolate wafers.
go to the website for more info.
cooking in a storm,
mero
Labels: vegan ice cream non-dairy